Book and Product Reviews Archives | Page 16 of 17

Good to the Grain: Honey Amaranth Waffles

March 26, 2010

After you’ve been food blogging for a while, I think you start to realize what your thing is; the topic you like to cover in your posts most often, the one ingredient you like use in your cooking, or the cooking method you prefer. Sure, it may change over time, but there is a point where you realize what you truly enjoy learning about, talking (or typing) about or making.

My thing…is grains.

I’ve always enjoyed baking, but the more I learn about whole grain flours the more interested I become. They all have such unique histories, flavors and nutrient compositions.

Given this fact about my interests, it’s likely no surprise that when I came across the cookbook Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce, I knew I had to get my hands on a copy!

I was out walking pug a few days ago and I noticed the UPS guy had left a package by the garage. I was pretty sure I knew what it was, and I literally opened the package right there in the yard. I’m sure if any of our neighbors were watching, they had to be wondering what gift had been bestowed upon me.

As I balanced a retractable leash in one hand and the envelope in the other, I flipped through the pages of the cookbook. The smile began to spread (and I might have even done a mini happy dance) as I saw amaranth, buckwheat, barley, Kamut, spelt and teff; each with its distinct section, utilized in some of the most delicious looking baked goods I’ve had the pleasure of viewing.

The author, Kim Boyce, was a pastry chef at the well known Spago and Campanile restaurants before she left to raise her kids, and then embark on creating whole grain baked goods for her family to enjoy. The book is filled to brim with 75 recipes of cookies, cakes, waffles, pancakes, breads and tarts made with 12 different whole grain flours.

The author shares information on the baking equipment and ingredients she considers essential. You will find yourself sharing her journey of balancing flour combinations and perfecting flavors, while you learn a great deal about whole grains and how to use them.

I will mention that since the author’s goal is to create the right structure for the grain products she does use all-purpose flour with the whole grain flours, as well as refined sugars. But as you will see in the recipe below, these things can be altered a bit if you choose to do so. In fact, she encourages you to try different combinations just as she did to develop the recipes.

While the Muscovado Sugar Cake and the Cornmeal Blueberry Cookies are on my list to make, for this review I made the Honey Amaranth Waffles. Taking the author’s suggestion to heart, I was modifying right out of the gate. Mainly because I was hoping amaranth flour could be found in the bulk bin of our Whole Foods, but no such luck. I ended up using spelt flour instead. In addition, I don’t use much all-purpose flour at all anymore, so I substituted white whole wheat for this, and then used the whole wheat the recipe calls for. I also used mascavo sugar in the dry mix.

The result? Seriously the best waffles I have yet to make. They were as light and fluffy as any standard white waffle with that deep rich flavor from the whole grains and a mild sweetness from the honey. I needed no toppings at all for these, but tried adding the Greek yogurt suggested in the recipe and a bit of blackberry jam I had made.

If you have any interest in baking with whole grains, this is one cookbook that needs to make it on your shelf. I have a feeling I will be baking from it on a very regular basis.

Honey Amaranth Waffles
From Good to the Grain by Kim Boyce, reprinted with permission

2 ounces (1/2 stick) unsalted butter, melted, for the waffle iron
Dry mix:
¼ cup amaranth flour
¼ cup flaxseed meal
1 cup whole-wheat flour
1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt

Wet mix:
2 cups buttermilk
¼ cup plus 2 tbsp honey
2 eggs
2 tbsp unsalted butter, melted and cooled slightly

Finish:
Greek yogurt, optional

Turn the waffle iron to its highest setting. Even if you don’t usually heat it this high, these waffles come out best when cooked at high heat. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

In a medium bowl, whisk together the wet ingredients until thoroughly combined. Using a spatula add the wet ingredients to the dry ingredients and gently combine. The batter will begin to bubble and swell as the baking soda begins to react with the buttermilk.

Brush the waffle iron generously with butter; this is the key to a crisp crust. Use a ladle or measuring cup to scoop ½ cup batter onto the spaces of the iron. Promptly close, and listen for the iron to sigh as the batter begins to cook. The smell wafting from the iron starts out like a freshly kneaded loaf of bread, then becomes toasty. Remove the waffle when the indicator light shows that it is done, or when a quick peek shows that it’s turned a dark golden-brown, 4 to 6 minutes. Remove the hot waffle with a fork, and repeat with the remaining batter.

The waffles are best eaten right off the griddle, with a bit of butter, a drizzle of honey, or a hearty spoonful of Greek yogurt, as desired.

P.S. The book says it makes 9 waffles, but I got 8.

Disclosure: The review copy of this cookbook was sent to me free of charge. I was not under any obligation to write about it on my website and I did not receive any compensation for doing so.

Dollars to Donuts – Pantry Veggie Burgers

February 22, 2010

Last November, a few weeks after I returned from the Foodbuzz event , I was contacted regarding some of the free products we received which eventually led to an invitation to review a cookbook. As soon as I read the description sent to me about the Dollars to Donuts cookbook by Dawn Welch I couldn’t wait to get my hands on it.

The background that leads to this book is as interesting as the recipes it offers. Dawn owns the Rock Cafe on Route 66 in Stroud, Oklahoma. She wrote this cookbook as a way to share her recipes, from her own kitchen and the diner, and her tips for stretching your dollar and making homemade foods in the most time-efficient way possible. Simple, real food – my kind of cooking.

The book offers a few surprises. While there are plenty of recipes for typical diner foods such as meatloaf and chicken-fried steak, you’ll also be getting a few flavors of the world with udon soup, peanut sauces and huevos rancheros. Dawn has an international food background from her previous work on cruise ships and she brings that to the kitchen and to this cookbook.

In addition to the recipes, the book contains all kinds of tips about shopping smart, canning and preserving, and making foods ahead of time. There are also icons for each recipe to identify those that are super quick, kid-friendly and freeze well. This is one of those books that is not only a cookbook, but a valuable kitchen resource manual.

I also like how it emphasizes that home cooking, even diner food, can be comforting AND nutritious. These meals are full of real, natural ingredients and use lots of spices for flavor.

I decided to try out the Pantry Veggie Burgers as my introduction to Dollars to Donuts. As I got into the process, it ended up being a bit lengthier than I expected, but I feel that this was just part of a learning curve. Some of the ingredients needed to be cooled before combining so I helped them along using my fridge and freezer. Overall though, these burgers weren’t so time consuming that I would not make them again. In fact, they will likely become a regular.

They are delicious! I’ve made veggie, bean burgers before, but none quite like this. I’ve decided it’s the walnuts that make the difference. Each bite gives you a nutty flavor and crunch that goes so well with the vegetable flavors and the texture of the beans.

I did cook my own pinto beans and I didn’t include that in the cooking time. I made a couple substitutions as well. I used white button mushrooms instead of cremini because they were the only available in the market on shopping day. I also used olive oil instead of canola.

The original recipe also calls for toasted buns and your typical burger works for serving. I decided to go bun-less and sautéed some kale (yes, I’m hooked) in the same pan that I used to cook the veggies for the burger. The dark greens were a great match! I also like the suggestion in the cookbook to make this into meatballs or crumble it in lasagna. I will definitely be trying that.

Pantry Veggie Burgers

From Dollars to Donuts and reprinted with permission from YC Media

1 can (14 oz.) pinto beans, or 1 ½ cups cooked pinto beans
½ cup bulgur wheat
1 tsp salt
1 tbsp + 2 tsp canola oil
8 oz. cremini mushrooms, stemmed and thinly sliced
½ yellow onion, finely chopped
1 lg garlic clove, minced
½ cup walnut pieces
½ tsp freshly ground black pepper
1/8 tsp smoked paprika (optional, but I did use it)
5 tbsp mayonnaise
2 tsp canola oil
6 hamburger buns, toasted
Lettuce leaves
1 lg or 2 sm ripe tomatoes, cored and thinly sliced
6 tbps barbeque sauce or ketchup

Dry the beans. Spread the drained pinto beans on a paper towel-lined plate and set aside.

Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and ¼ tsp of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)

Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and ¼ teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.

Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining ½ teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine. * I think I went a little far with my pulsing, but the burgers still held together great.

Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).

Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.

If you want to get to know Dawn and the Rock Cafe a little bit better, check out this video from one of my fave shows – Diners, Drive-ins and Dives.

Coconut Oil Giveaway Update

December 30, 2009

I hope everyone had a wonderful holiday!

I’m still visiting with family so posts will resume later this week. I have an important update regarding the coconut oil giveaway though and I wanted to be sure to spread the word.

The contest is open to both U.S. and Canada residents! So all my readers from Canada, feel free to enter. Just head to the original post to follow the instructions and comment there. I’m so excited that I could make this contest a tiny bit more international. I hope I can offer more worldwide giveaways in the future.

Happy New Year! I’ll be back soon!

Coconut Oil Christmas Giveaway!

December 26, 2009

Several months ago I delved into my own research about coconut oil. I shared my findings in a post with the determination to start using more virgin coconut oil in my day-to-day cooking. I searched for it when I was in Brazil only finding small quantities that were actually more expensive there than what I could get in the States.

Weird, right? With all those coconuts growing everywhere.

After getting settled back in the US I knew I had to find a source. After reading Nina Planck’s Real Food: What to Eat and then taking a trip to Southeast Asia my interest in the company Tropical Traditions began to grow. I applied to be considered to review a sample and they quickly replied offering me a 32 oz jar of their Gold Label Virgin Coconut Oil. A few squeals escaped after reading that email. I won’t lie; I was incredibly excited to give this coconut oil a try.

I think a lot of it has to do with our recent trip. Although we didn’t go to the Philippines, we were able to witness some small scale agriculture during our travels to areas nearby. In case you don’t know much about Tropical Traditions they sell wet-milled, virgin coconut oil from small organic farms in the Philippines. They also sell many other coconut products including a coconut peanut butter that will likely make its way into my first order.

In my last post I said I likely wouldn’t become a person who takes coconut oil by the spoonful for medicinal purposes (some cultures do this), but I have to tell you, I love taking little tastes of the oil straight from the jar. Ever know any of those people who could eat butter straight from the stick? (I know it makes me cringe, too.) Well, I couldn’t do it with butter, but this coconut oil is an entirely different story.

Last summer, I used coconut oil on my cinnamon toast and it turned out great, but with this time I wanted to do a bit more cooking with it. Mainly to see how easily I could incorporate it.

I was invited to check on the recipes on the company’s website and I did. The first recipe to catch my eye was for no-bake cookies. For some reason, my mom always called these California Cookies in our house, not sure why. Regardless, we grew up with them as almost a staple as far as the occasional treat goes.

Of course, they have a ton of refined sugar so I rarely make them anymore. I was thrilled to find this recipe that uses honey or maple syrup (I actually used both), and of course coconut oil instead of butter. I also used a natural peanut butter.

The coconut oil works great in them and the flavor wasn’t overwhelming, the cocoa flavor actually comes out more. I wasn’t thrilled with the sweetening combo. I used both because I didn’t want a distinct maple or honey flavor. I will be honest and say they aren’t as great as the original with sugar, but that’s not to say they aren’t good. We are enjoying them and the new twist on flavors as well as the fewer refined ingredients.

On the recipe list there was also one for coconut chicken. It immediately reminded me of the simple version I often make that uses butter. I posted about it a little while back. So I ground about 1 ½ cups of whole wheat bread crumbs, ½ cup unsweetened coconut, salt, and pepper in the food processor. Next I melted about 3 tbsp of coconut oil. I tossed 2 chicken breasts (cut into pieces) in the coconut oil (make sure the chicken isn’t too cold or the oil will solidify). Then I coated the chicken in the crumbs and coconut. After 20 minutes in a 400 degree F oven it was all done.

I was so pleased with how it turned out. My husband even commented on how tender the chicken was. The coconut oil really improves this fave, super quick meal.

So, as if you had any doubt, coconut oil will now become a staple in my kitchen. I do have to admit that I won’t be using it with wild abandon because it is a pricey product. However, having it around to use more often is worth the price for me especially when you are supporting small scale, sustainable agriculture, not to mention the health benefits. Oh, and the flavor. Okay, you get the picture.

Or do you?

Want to try some virgin coconut oil of your own?

Well, I was trying to plan out when to tell you. I figure Christmas is as good of a time as any for a giveaway, especially one that will help jumpstart your healthy habits in the New Year.

Tropical Traditions has graciously agreed to give away a 32 oz jar of their Gold Label Virgin Coconut oil to one of you, my readers, free of charge!

Okay, so here is how to enter and increase your chances.

The contest is open to U.S. and Canada residents because the company will be shipping directly to you. (An apology to my international readers.)

I should mention I’m big on following instructions too (I know such a stickler). So to be fair to those who do follow them, if you don’t, your entry won’t be counted.

First instruction – Tell me each of these things in a separate comment. I subscribed, I tweeted, I followed = 3 comments = 3 entries. I know, a lot of work, but I’ll be using a random number generator to choose the winner so if you want each entry counted it will need to be in a separate comment.

You need to subscribe to the Tropical Traditions Newsletter. Leave me a comment below telling me you did AND I would love it if you would include in this comment why you want to try the oil.
Get a bonus entry for Tweeting the giveaway and tell me here with your Twitter username. I’m @lori1329 by the way.
Get a bonus entry for becoming a Follower (that little Google gadget on the side) and tell me here, or remind me that you already follow me.

Okay, that’s enough rules. Given it is the holiday season and you all need a break from the computer, I will wait to pick the winner until January 2nd, 2010. The contest will end at 11:59 pm EST on January 1st, 2010.

Ready to have a Happy and Healthy New Year with Tropical Traditions Virgin Coconut Oil? I’m really excited to share this great product so send on the entries!

PS. If you don’t win and want to place your order, be sure to check out the Referral Program. You can get a copy of Virgin Coconut Oil by Brian and Marianita Shilhavy free with your first order. If you’d like to refer me with your order, just drop me a note and I’ll send you my number.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Jamaican Blue Mountain Coffee: A Review and Recipe

December 22, 2009

I was a coffee lover, traveler to Jamaica and biscotti fan long before I first made this recipe in 2009. Today we still travel pretty regularly to the island and I always stock up on one of the best local delicacies, Blue Mountain Coffee. Whether I’m brewing a cup or grinding it for a baked good to dip in a warm drink on a crisp morning, it is still my favorite coffee in the world. This coffee and spice biscotti is a little treat that I like to bake up around the holidays.

When it comes to the islands of the Caribbean, I have two favorite things.

One is rum.
The other is coffee.

Both of my favorites come from the island of Jamaica. I did just get back Saturday from a wonderful week in the Caribbean, an annual trip for us. However, this year we spent our time enjoying Antigua. One trade off of seeing a new island paradise was that I didn’t get to bring home any of my favorite 100% Jamaican Blue Mountain coffee.

Lucky for me, just a few days before we left I got an email from C & C Specialty Coffee asking me if I’d like to review their 100% Grade 1 Jamaican Blue Mountain Coffee. I don’t make a habit of doing too many reviews here, but as you can probably guess, my answer was a resounding YES to this request.

Great timing too. And here I was worried I’d be going through my fave coffee withdrawal this January.
I received a 1lb bag of whole beans. I wasn’t home when the box arrived so I went and picked it up from our apartment office. As soon as I got back in my car I had to use the key to open it up. I just couldn’t wait! The second I turned up the flap on the box the aroma filled my senses. There is nothing like it.

Just to share with you in a bit about this particular variety of coffee. It is grown in a specific region of the Blue Mountains of Jamaica and its cultivation is monitored by the Coffee Industry Board of Jamaica. A few years ago, my husband and I took a bike tour through the Blue Mountains and were able to see these coffee plants first hand. It is known for having a mild flavor and a lack of bitterness. It is pricey because of its quality and because the small area means less is produced, but in my opinion it is worth every penny.

I opened the coffee yesterday and brewed myself a couple cups. It was dark, rich and full of flavor. The quality was what I’ve come to expect for this special coffee that I consider the best in the world.

As good as it was, of course, I couldn’t just drink it. I had to make something with it. It took me a while to decide just what. Now, I’m not trying to bombard you with biscotti given that it is what I also posted about on Friday. However, when I came across Kathy and Matthew’s (A Good Appetite) Spicy Double Chocolate Biscotti, I was inspired.

I wanted to find a way to keep most of the flavors Jamaican in nature, but all I could think of was jerk chicken! Then it dawned on me – Jamaican Allspice. I used whole and ground it myself and then ground the coffee beans into a fine espresso powder. I had a lot of walnuts on hand so I decided to use those as the nuts.

The biscotti are rich and chocolaty and the second it touches your tongue you can taste that slightly spicy, cinnamon flavor of the allspice.

Jamaican Coffee and Spice Biscotti
Adapted from Spicy Double Chocolate Biscotti from A Good Appetite

3 eggs
1 tsp vanilla
2 cups flour
¾ cup sugar
1/3 cup cocoa powder
2 tbsp 100% Jamaican Blue Mountain Coffee beans, finely ground (I used that from C&C Specialty Coffee)1 tsp baking soda
1 tsp ground allspice
½ cup walnuts, chopped
½ cup semi-sweet chocolate chips or pieces

Preheat the oven to 300 degrees F. Whisk or beat the eggs and vanilla. In a separate bowl combine the flour, sugar, cocoa, ground coffee, baking soda and allspice. Gradually incorporate this mixture into the eggs and vanilla. Finally stir in the nuts and chocolate.

Grease a baking sheet with butter and divide the dough in two. Using buttered or floured hands shape each half into a log or rectangle side by side (leaving an inch or two between for spreading during baking) on the cookie sheet about 1 ½ inches in thickness. Bake for 50 minutes. Allow to cool for about 5 to 10 minutes. Cut into ½ to 1 inch wide slices using a serrated knife.

Place each piece back on the baking sheet with cut side up and bake 10 more minutes. Remove from the oven, flip the pieces and bake another 10 minutes. Allow to cool on a wire rack. (Note: The original recipe instructs to lower the oven to 275 degrees F before the second baking, however, I forgot. Oops! Mine turned out fine, though.)

About the source (please note that the information her is from when I originally wrote this post in 2009):
C&C Specialty Coffee sells 100% Grade 1 Jamaican Blue Mountain Coffee and 100% Kona Coffee. They pride themselves on providing a quality product to their customers in a timely manner for competitive prices. So much so that they offer free shipping on all orders in the continental US. The coffee cost is $38 per pound with slight discounts for higher quantities. You may also choose medium or dark roast based on your preferences.

Once you get yours be sure to check out their recipes page. There are all kinds of interesting drink ideas including Coffee Eggnog.

A special thank you to C&C Specialty Coffee for providing the product for this review. As I’ve said before, Blue Mountain Coffee is worth the splurge. If you are a coffee lover, once you try it you will be hooked. And if you are not a coffee lover, it just might convince you to become one.

Have you tried 100% Jamaican Blue Mountain Coffee?

Disclosure: This coffee was sent to me free of charge by C&C Specialty Coffee. I was not required to post about it and received no compensation for doing so. Thoughts and opinions are my own, as well as my love for Jamaica.

My Weekend Read – One Step Closer to Fake Food Free

July 27, 2009

At about 8:00 pm on Saturday night I finally began to read the book In Defense of Food by Michael Pollan. Less than 24 hours later I was finished. I guess that isn’t saying a whole lot since the book is only a couple hundred pages long, but I literally felt as though I couldn’t put it down. It was the ultimate thriller of all things food and health.

I read Omnivore’s Dilemma a few months ago and it was thoroughly enlightening. It confirmed many of the food related thoughts and views I had been struggling with as a person who spent her academic career studying nutrition, while also teaching me so much that I never even realized existed. It further fueled my desire to reduce processed foods and find ways to learn the origin of foods I do choose to eat.

I followed that up with Food Politics by Marion Nestle. A book that shook my nutritionist roots to their core and left me to question all that I had learned about nutrition thus far in my life and in my career. I mean all of this in the most positive way possible, but after that book I did need to take a break from nutrition reading to gather my thoughts.

I started In Defense of Food much in need of a motivational boost. Food, Inc. is out in the US along with other documentaries I’m seeing mentioned left and right on nourishing food blogs. I’m feeling a bit left out. While being abroad allows me to experience a new culture, I am also distanced from the changes going on in my own. I’ve felt unfocused lately with my own cooking and eating and what exact direction I’m headed.

Well I couldn’t have picked a better time to read the book. Consider my fire reignited and glowing brightly.

What Is It About This Info?

As I finished this book, I found myself wondering why it strikes such a cord with me. I’ve had that little voice that fake foods aren’t good for us for a long time, but nothing has really sparked my interest or driven me to change like Michael Pollan’s books. I’ve read plenty throughout the years about the dangers of refined foods, about how refined sugar has addictive properties and all that. However, all those books left me more knowledgeable, but not motivated to change.

What I’ve decided is that it has a lot to do with Pollan’s style. Through his writing he exudes a balance of logic and honesty. He isn’t a health fanatic selling the latest miracle cure or telling you that vegetarianism, meat-eating or non-dairy is the only way to live. He has science to back up his thinking, but he isn’t a scientist. He’s one of us, so-to-speak, trying to figure it all out too.

After reading his books with the information he pulls from himself and other knowledgeable people, not only do you feel as though you are more intelligent on the subject, but that you truly want to make long term change. Not only do you feel empowered, but also confident that your changes could actually make a difference.

A New Tradition

The book speaks a lot about traditional eating and how the past couple generations are more focused on industrial eating. This is why I think it is so hard for people of my generation to change. And by change, I don’t mean try, I mean change, as in throw out the processed foods – even the processed sugars and flours in moderation and on occasion.

A traditional way of eating comes from what we know, what we grew up with. Unfortunately if you are in my boat, you never knew a time when processed foods weren’t used. To change means we have to revert back to a time we’ve never known.

For me, this brings on visions of those meals and desserts that are my absolute favorites and which also use prepared, packaged ingredients. Things, at first thought, I would sorely miss and the elimination of which may even erase some fond memories. They’re okay in moderation, it doesn’t hurt to have it once a week/month/year, progress in food development isn’t all bad. Right? Well, these are the things I’m starting to question.

Don’t worry, I’m not becoming that foodie nutritionist, the one who doesn’t believe in an indulgence or splurge. I’m just sharing these thoughts and considering the fact that I may be redefining what an indulgence or splurge is for me.

Voting with Forks and Dollars

One of the most thought-provoking parts of this book is a short discussion about how we as consumers vote with our forks. I’ve never been one to jump on the bandwagon when it comes to boycotting things and/or companies. When someone says this company did this or that bad thing so we aren’t buying their products anymore, I’m not one to vocally join in.

Why? Well because it is the surest way I know to make myself out to be a hypocrite. Honestly, I don’t know enough about all of my spending patterns to confirm that I don’t support something that I’m not in complete agreement with somewhere along the line.

I know that I should, but companies own lots of other companies and it is difficult to be sure where exactly money goes. No, I haven’t researched every item I’ve ever purchased as a consumer. I’m getting better about it, but not there yet. So I may make my own quiet choices to not purchase from a specific company because of what I’ve heard from others, but I likely won’t be singing about it.

This part in the book really made me think though. I do need to consider my choices when it comes to food. As innocent as it seems, when I grab a bag of pre-made cookies because I didn’t have time to make something for that party, when I select a pancake syrup instead of maple syrup because the latter seems too expensive, or when I have that favorite nostalgic treat one last time, essentially I am supporting something I don’t wish to. Namely, the use of HFCS in foods or just fake foods in general. I’m beginning to feel more strongly that this is not okay. Not for me.

Voting with my fork and dollars is a power I have. It might be the only power I have in changing our society for the better. I feel like I need to be more responsible with this power.

There is another topic I want to discuss regarding the book, but I think it warrants a post on its own. I’ve already thrown a lot of thoughts out there with this one. Consider it Part 1.

I want to know what you think about the issues I’ve presented. Have you read the book?

This post has been submitted to Fight Back Fridays at Food Renegade

A Country without a Food

January 26, 2009

I think I neglected to mention that I finally got my hands on a copy of Michael Pollan’s Omnivore’s Dilemma. Although I am now half way through it, I was only a few pages into the intro when I knew I would love it. This was all due to the comment below:

As a relatively new nation drawn from many different immigrant populations,
each with its own food, Americans have never had a single, strong, stable
culinary tradition to guide us.

The moment I read it I wanted to exclaim, “Yes, that is exactly what I had been thinking!”

If you are from the US (or even if you aren’t) have you ever thought about this issue? It is one of those things that really came to the forefront for me when I moved abroad. The US doesn’t have a traditional claim-to-fame food. We try to say foods such as hamburgers and fries or apple pie, but the truth is most of those things can be traced back to European countries.

There are some things here and there, but none of them really stand out and say US. You know, like Brazil and feijoada, Ireland and shepherd’s pie, Germany and sausages, France and bouillabaisse, Japan and sushi. The list could go on and on, and the truth is many of these countries have multiple dishes that hold some portion of their identity.

The main reason this issue comes to mind as a traveler and ex-pat is that many of us go to other countries to experience the food. Then we have conversations with those of that country about coming to the US. If you’ve ever had a discussion like this you know where the food conversation goes.

Yep, you guessed it – fast food.

Around here, people go on and on about all the fast food places we have in the US. This always makes me cringe. It is downright embarrassing. Is this really what we are known for in the world of food? Unfortunately, to many people, yes.

I live in a smaller city in Brazil and every year they have a world food fair. At this event there are booths that serve foods typical to other parts of Brazil and other countries of the world. Want to know what they have in the US booth?

Hotdogs.

And people are lined up for these every night. It is a foot long hot dog bar. You get to choose the toppings of your choice.

At first sight of this I was pretty disgusted. I mean, I love a good hot dog at a cookout or better yet a Chicago style dog, but, once more I ask, is this really what we are known for?

Then again, when I tried to think of a substitute nothing came to mind. It was when I read that statement by Michael Pollan that I realized that we really don’t have a food.

That isn’t too say we don’t have great food. Our melting pot is brimming over with delicious eats, but when you get to the core of things nothing stands out as ours.

As the book somewhat suggestions this is what might lead to our unrealistic accusations that come out about once every few years identifying a certain food as an enemy – white rice, pasta, potatoes. I can only imagine what other cultures think of our damning these real foods they see as staples. Not to mention the fact that we feel these foods are killing us and the countries who regularly consume them seem to be happy and healthy without problem.

So what do you think of this issue? Is there a food out there I am missing?

Does our lack of a food of our own make us who we are as a melting pot or is it hurting our ideals regarding healthy eating?

Photo by Nicolas Raymond, http://www.morguefile.com/

Another Diet

January 9, 2009

Periodically I contribute articles to the web-site Livestrong.com. I hadn’t done any for a while, since the launch of the site last summer, but this week I got an assignment for some articles. All of them were focused on the new book by Jillian Michaels – Making the Cut.

I enjoy reading books focused on health and sometimes I read diet-plan books just to pull out the good points. I’m not a fan of diets. Is anyone anymore? We have good reason. They are short term and they don’t work.

I had high hopes for this book. I really had no idea what it was before I got the assignment, but given the fact that I am a huge fan of The Biggest Loser I felt like I knew Jillian’s fitness philosophy well.

Turns out this book is a 30-day plan to lose 10 to 20 pounds before a big event. A big event?! Seriously, it states that right on the cover. I can’t believe fitness experts are still promoting this kind of behavior with all we know about successful weight loss and health improvement.

Man, was I disappointed. I guess I feel like you are either one way or the other when it comes to health. Either you believe it is truly about lifestyle change and you swear off quick fixes and fads, or you believe in diets, and well, regaining weight.

Maybe I’m being too critical, but when you come out with a book like this you are just adding to the belief that people have of weight loss being a quick fix problem.

On a positive note, I will say that book is focused on healthy choices. It isn’t about cutting out a food group, well, unless you consider alcohol a food group. (I kinda do.) It is focused on balanced, healthy foods and intense workouts. There is also a lot of mental and lifestyle focus, but with the book being a 30 day plan it doesn’t promote the long term.

I’m not sure if this is what the people were wanting, what the publishers were wanting or what Jillian Michael’s truly believes in, but it definitely left me questioning her priorities. Health, and even weight loss, isn’t a goal you shoot for in 30 days it is a way of living.

Have you read the book? What do you think?

My New Read

October 21, 2008

One of my b-day presents was this book – On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.

I read about it in a magazine a few months ago and was immediately interested. It came out in 1984 and was revised in 2004 so I know it has been around for a while. Anyone read it?

It is all about the science side of cooking and ingredients. Now, I’ll admit I’m not a chemistry lover, but I do like knowing how things work and why. This extends to my cooking. I really hope it will help me learn how to better combine ingredients and create my own recipes.

If I come across interesting information along the way, I’ll be sure to share it here. I’ve just made it through the introduction and I think I am going to learn a ton.

Book Review: Garlic and Sapphires

July 9, 2008

If you are in need of some summer reading (or winter depending on where you live) I highly suggest this book. It is perfect for anyone with an interest in food and a little bit of fantasy. I’ll explain that in a minute.

Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl is the story of Ruth’s life as a restaurant critic for the New York Times. Considering that this book is mostly about eating you are probably thinking it doesn’t fit well with a health focused blog like this one, but let me expand on why I liked it so much.

First, about the food. Aside from being an amazing food writer who makes you feel as though you can taste the entrees as she describes them, in my opinion, Ruth really represents what eating should be like.

I’ve talked a lot lately about the enjoyment of food and later I’ll talk about mindful eating. This book does a great job of showing us both. The story is about her eating real food and getting complete satisfaction from it. I can definitely use some lessons in this technique. I think the problem of quick meals hurriedly eaten between busy schedules is something we can all relate to. This book alone will cause you to slow down and savor the moment.

Second, I said I’d mention the fantasy. If you are familiar with the book you know Ruth has to disguise herself to critique some restaurants which makes for fun reading, but this isn’t what I’m speaking of. I’m talking about the fantasy of eating at the places and enjoying the foods she eats. Reading the book presented the sad reality that I will probably never have the status or the funds to eat at some of these elite restaurants, but it made it even more exciting to read. I felt as though I was disguised with her.

It also completely dispelled the myth of the perfect job. Sure, it would be awesome if eating wonderful foods defined your career, but who knew people were so incredibly awful to food critics.

Finally, the book is just a great story about the lessons of life and how things always seem to work out in the end.

So find yourself a few minutes this summer and relax with this great book. If you have read it or plan to, I’d love to hear what you think of it.

Photo courtesy of Free Range Stock