Life, Art and Food

A day that includes healthy real food and art is one I want to take part in. Yesterday was that kind of a day. I offered two classes in cooking for health, the first at Wild Oats http://wildoats.coop/ focusing on cooking for women’s health. I enjoyed the women who attended and working with Robin, the marketing manager at Wild Oats again. The second class focused on healthy holiday cooking and took place in a borrowed kitchen (as my kitchen is under construction) at the Unitarian Universalist Church in Pittsfield MA. http://www.uupittsfield.org/.

Again I was struck by how much I enjoyed the classes and cooking with others. I am also very grateful to have these opportunities to share information and recipes that really improve our health and are delicious too!

Imagesteamed root vegetables with broccoli

Out of the second class a very synchronistic conversation occurred which landed me and a participant from my cooking class at MASS MOCA, http://www.massmoca.org/event_details.php?id=771 to view the 9:30 lighting of Xu Bing’s “Phoenix” http://www.xubing.com/index.php/site/projects/year/2010/phoenix_project. This wonderful exhibit is leaving MOCA today to travel to New York and I find I’m grieving this loss. I fell in love with these magical creatures, the enormity, beauty and fearless presentation will stay with me forever. I am glad the moment presented itself for me to see them lit and to say farewell. I encourage anyone who has the chance to view Xu Bing’s Phoenix to do it.

Today is a day to regroup, to plan for upcoming classes as well as spend time studying and researching integrative nutrition. There is something powerful about the fact that the food we eat can and in fact does impact our health directly. We all have the power to take control of our health and change it no matter our condition. It takes courage to do so when faced with serious illness but what better time to take the leap…what have we got to lose? Like the phoenix, we can rise out of the ashes and be strong again. I want to share a nice recipe from Dr. Weil with root vegetables that can help strengthen us as we enter winter, the season of darkness and cold.

Roasted Root Vegetables

2 lbs root vegetables (yams, carrots, turnips, rutabagas, sweet potato, beet), cut into 1-inch pieces.

1 medium onion cut into 1/3 wedges

1 Tbs extra-virgin olive oil

1 head garlic separated into cloves

Chopped fresh herbs such as rosemary or thyme

1) Heat oven to 400, place root vegetables and onion on roasting pan and toss with the olive oil until coated evenly.

2) Roast mixture for 45-50 minutes stirring every 15 minutes. After 30 minutes add garlic cloves and continue to roast.

3) Before serving add chopped herbs or for additional flavor add herbs for last 15 minutes of roasting.

Food as medicine

“All root vegetables contain healthful fiber and slow digesting carbohydrates, but beets have some special properties. Unlike most other red vegetables, which have anthocyanins to thank for their distinctive color (think red cabbage), beets derive their hue from pigments called betalains, which range in color from red-violet to yellow.  Betalains, in addition to their antioxidant and anti-inflammatory properties, trigger a family of enzymes that bind toxic substances in cells, neutralizing and allowing them to be excreted from the body. Garlic’s health benefits, many of which come from its sulfur compounds, are widely documented. Some of these sulfur-containing molecules, polysulfides, are converted by red blood cells into hydrogen sulfide (H2S), which dilates the blood vessels, helping to regulate blood pressure.

Thanks to Dr. Weil – http://www.drweil.com/drw/u/RCP00221/roasted-root-vegetables.html

bonsaiBe Well!

Cold breakfast recipes for kids

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We have very busy lives and for those of us with children it can be challenging to get everyone out of the house in the morning with a good breakfast. I have come across some delightful cold breakfast recipes that most children will eat!This one was posted on http://www.mrbreakfast.com and came from newjerseygal.

Banana Burritos – best to use all organic foods whenever possible
1 medium banana
1 flour tortilla – you can find rice tortillas for children with gluten sensitivity/allergies
2 tablespoons nut butter – I make my own almond butter which is the favorite at my house
1 teaspoon mixture of pure maple sugar and cinnamon
1 tablespoon raisins
1 teaspoon chopped nuts

Spread the nut butter all over the tortilla. Place the banana on one edge of the tortilla. Sprinkle the maple sugar/cinnamon mixture and chopped nuts over tortilla and roll up. Some of you may also want to top this off with some tofu whip or whipped cream! Trust me they will love making these and eating them….AND they could grow up to be as silly as my children did (see photo of Patrick’s graduation party above)

Pittsfield Farmers Market

Come see me July 20th

Come see me July 20th

I’m sharing a simple and delicious recipe for you. This one was the favorite during my demonstration at the Pittsfield Farmers Market in June.

I’ll be back at the Market on July 20th with new, simple recipes that you can sample while browsing the market!

Sweet Corn Millet Croquettes

 3 ¼ cups boiling water

1 cup millet, washed and soaked overnight

2 cups sweet corn

1 small onion diced small

1 grated carrot

1 clove garlic, minced

1 tsp umeboshi vinegar, or to taste

½ tsp shoyu or tamari sauce

½ cup scallions or parsley

Olive oil

1)      Heat small amount of oil in a heavy skillet medium high heat

2)      Add the millet and sauté 2 minutes stirring constantly

3)      Add onions and sauté another 2-3 minutes stirring constantly

4)      Add garlic, carrots and continue sauté 2-3 minutes adding corn to combine all ingredients

5)      Add boiling water to millet mixture and turn down to low, cook for about 30 minutes checking often to see millet is not sticking to bottom of skillet. Add more water if needed

6)      Once cooked add parsley or scallions and mix thoroughly. Allow to cool so you can handle millet mixture.

7)      Place half the mixture in a food processor and blend until paste then add back into remaining millet.

8)      Form the mixture into 6 equal sized croquettes

9)      Heat oil in skillet and add croquettes, cook 5 minutes on each side.

10)  Remove from pan and set in warm oven

Chive Mayonnaise

 1 cup veganaise

1 small bunch chives snipped small

1 tsp lemon juice or ½ tsp umeboshi vinegar

1 Tblsp olive oil

Pinch sea salt

Mix together ingredients and use to top millet croquettes.

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Remember to stop by my booth and pick up some new recipes to add to your favorite whole foods recipe box.

Enjoy this fantastic summer weather!