Tag Archives: homamade

Didn’t Your Parents Tell You Not To Waste Food?

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As you probably know by now I am a foodie. I love everything about food. I love thinking about it, growing it, teaching others about it, preparing it and definitely eating it. food is powerful in every way. We are emotionally and physically connected to food and we all know we can’t live without it. So I write this blog post today with reverence for and passion about food.

I have always known that there is a certain amount of waste that goes along with the food chain from farm to table, but did you know that one third of the food produced globally is wasted. In North America it is closer to half the food we grow that is wasted. In some cases it is to keep the cost of the product at what is considered fair market value. A phenomenal amount of food does not even make it onto grocery store shelves because it doesn’t meet the standards for sale. Up to 90% of food waste is due to expiration dates.

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http://www.onehundreddollarsamonth.com/food-waste-in-america-a-weeks-worth-of-produce-for-free/

So where does all this wasted food go you might ask? With all the people in our world who have no food, who are literally starving to death, we in North American alone, throw away nearly half of the food we grow. How does that make any sense? 

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Now imagine if we all decided that the food that was not initially perfect so would not be purchased could be given to a local food pantry. Imagine that all expired food stuff was quickly offered to people who can’t afford to buy it. Some markets have policies to do just that. At some Trader Joes you can find the expired food stuff at a greatly reduced rate in fact up to 75% off retail price. In addition, the Ex President of Trader Joes has created The Daily Table Project which essentially takes expired food stuff and makes low cost grab and go meals that can compete with fast food chain prices for people living in urban food deserts such as Dorchester, MA. Now that is good use of what would otherwise be wasted.

http://www.npr.org/player/v2/mediaPlayer.html?action=1&t=1&islist=false&id=222082247&m=224715908.

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There are many documentaries about our food supply and the little known secrets about the politics of food, but the one I find most disturbing currently is “Just Eat It A Food Waste Story.”  Catch the trailer @ http://foodwastemovie.com/ or follow the film makers on facebook https://www.facebook.com/Justeatitmovie. The film is making the film festival run so is not yet available for popular viewing. This film reveals just how much food is wasted in North America by following a couple who are vowing to eat only salvaged food stuff. What their experience uncovers will shock and I hope inspire you to do something about the waste!

To learn more about the politics of food I recommend reading one of the many books written by Marion Nestle, the most relevant to this topic being “Food Politics: How The Food Industry Influences Nutrition and Health. She is a Paulette Goddard Professor of Nutrition, Food Studies and Public Health at New York University. You can also follow her blog @ http://www.foodpolitics.com/.
My children just bought me a membership in a new local all organic CSA, https://www.facebook.com/bradleyfarmma for my birthday. It is the best gift I have ever received! I can see where the food is grown and I know the people tending the farm. I will share what I can’t eat with family and friends and should any of it go bad I will compost it to use in my gardens. This is my small contribution to reduce food waste and my carbon footprint on the planet. What will you do to spread the abundance that exists all around us with those who are not a fortunate as we are?

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“Change like healing takes time.” Veronica Roth

Blessed Be

 

 

Think About Your Brain

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Do you ever consider the health of your brain? If yes, what is it you consider. If no…you might want to take some time to do so for your brain’s health.

The brain according to Dr. Daniel Amen, is the “hardware of your soul.” It requires special attention and yet often receives the least, unless there is an issue such as stroke or Alzheimer’s Disease. The good news is we don’t have to wait to learn there is an issue with our brain, we can do many things right now to improve brain function and health….and it does not take a rocket scientist to make these changes.

Dr. Amen tells us that even if we are genetically predisposed to disease such as Alzheimer’s Disease it does not mean we will experience it. There are many things we can do each day to keep our brains healthy.

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http://mashable.com/2013/04/02/obama-brain/

The following 10 tips will greatly improve your memory, alertness and overall brain health:

1) Get that 8 hours of sleep you dream about

2) Keep to a great diet that includes fresh foods such as assorted vegetables and fruits, foods rich in omega 3 and whole grains while reducing sugar, processed foods and animal proteins.

3) Surround yourself with positive people who support you

4) Learn something new…often

5) Exercise for 20-30 minutes a day, (take a walk during lunch)

6) Maintain a healthy weight for your body

7) Drink green tea

8) Learn to manage and reduce your stress

9) Start and/or end your day with a moment of gratitude

10) Enjoy nature and fresh air often

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Here is a nice recipe for better brain health. Add some short grain brown rice and steamed kale to this and WOW!

Orange Pan – Glazed Tempeh

 1 cup freshly squeezed orange juice

1 Tablespoon freshly grated ginger

2 Teaspoons tamari (or shoyu)

1 ½ Tablespoon mirin

2 Teaspoons maple syrup

½ Teaspoon ground coriander

2 small cloves garlic, crushed

10 ounces tempeh (or extra firm tofu)

2 Tablespoons olive oil (use light as extra virgin will smoke)

½ lime

Optional – cilantro

 

Squeeze juice and place it in a small bowl.

Grate the ginger over the bowl making sure to add the juice.

Mix together the tamari, mirin, maple syrup, ground coriander and garlic. Set aside this mixture.

Cut the tempeh (or tofu) into bite size pieces (if working with tofu, pat dry and then cut up)

Heat the olive oil over medium heat until hot but not smoking.

Add the tempeh and sautee for about 5 minutes on each side until golden brown.

Pout the orange juice over the tempeh and continue cooking for another 5-7 minutes until the sauce has reduced to a nice glaze.

Make sure to turn the tempeh while the sauce reduces to prevent sticking.

Serve the tempeh with grain side dish. Drizzle the remaining tamari sauce mixture over the top.

Add lime juice and cilantro if desired.

 

Take time to take care of your brain and body for you!

 

To be beautiful means to be yourself. You don’t need to be accepted by others. You need to accept yourself. ~Thich Nhat Hanh

 

 

 

Homemade Amasake

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I could start this post with so many topics. The Presidential election this week could be one or the fact that some folks in New York and New Jersey are still without power after epic storm Sandy. I could share the progress I’m making in redesigning my kitchen…well not that one since each time I go back to the online design center I’m using the first floor of my house has been redone and I can no longer get to the upstairs. Clearly I need to get help on this remodel! You have likely heard enough about the other two topics so how about we change things up a bit.

I think the one topic I’m feeling pretty happy about is FOOD…good organic whole food in particular. Some of you might think that’s no fun. You may want sweet or comfort foods and don’t really care about healthy. Well what if you could have both? Seriously, I think I can share a dish that is really sweet and also healthy. It is made with just 3 ingredients and everyone can make it…it’s that easy. What… you ask is this dish? Amasake… I just love the name of this delightful dessert “Amasake” it has a musical ring to it. Try singing it to the tune of Fara Shaka and you’ll see what I mean. Amasake requires several hours to ferment so plan an afternoon or evening when you can be available to check on your process.

Homemade Amasake

4 cups organic sweet brown rice

6 cups spring water

½ cup Koji (we will talk a bit more about Koji promise)

1)      Wash the rice and soak it in the water overnight.

2)      Place rice and soaking water in a pressure cooker and bring the pot to pressure. You can do this in a regular pot as well just watch the rice closely to make sure it does not stick to the bottom of the pot. Once the pressure cooker has reached pressure reduce the heat and cook for 45 minutes.

3)      Remove from heat and allow pot to sit until the pressure is reduced naturally. Remove the lid and place the rice in a glass or stainless steel bowl.

4)      When the rice has cooled to a little warmer than body temperature mix the Koji into the rice.

5)      Put approximately 1 inch of water in a large pot and bring to a boil. Reduce heat to a simmer.

6)      Place the bowl of Sweet Rice and Koji into the larger simmering pot. Cover the bowl with a plate or lid. Allow the rice mixture to ferment in this warm environment for 4-6 hours. Check periodically and mix so the temperature is keep fairly even throughout the rice.

7)      Once the rice has become sufficiently fermented and has become very sweet, place the Amasake in a pot and bring it to a boil to prevent any further fermentation. If the Amasake continued to ferment it would turn sour.

8)      After the Amasake comes to a full rolling boil remove it from the heat to prevent burning. If you would like a smooth consistency place the Amasake in a blender and puree it.

9)      You and eat it plain or add fruit puree/juice to flavor it further. Amasake will keep for 6-10 days in the refrigerator. It also freezes well.

So there you have it…clean, simple and sweet!

Peace and Happy Cooking!

Here’s a photo of Amasake Plum Pudding with blanched almond and black sesame seed flower.  Photo taken by Marty…thank you Marty we love you!

Amasake Plum Pudding

Welcome Fellow Foodies

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How wonderful our modern world is to allow me to create this simple blog and share it with you fellow foodies from around the world!

I’m excited to create this blog to share ideas and recipes with you that will not only be tasty but full of amazing nutrients, immune boosting and life force energies.

I recently completed the level 1 Macrobiotic Leadership Program at The Kushi Institute in Becket Massachusetts.The program was a 4 week intensive that covered macrobiotic foods and their healthful properties. It offered cooking classes (my favorite as you might guess from my blog title) healing, diagnosis and shiatsu classes.

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Maine sunrise photo by Marty! Thanks Marty

Our day began at 7 am with various energy exercises to greet the new day. We participated in both hands on classes in shiatsu massage and cooking as well as lectures focused on healing with foods, diagnosis and the history of macrobiotics. Many days did not end until 8:30 at night but my energy just kept increasing as did my attention to the topics. It was the FOOD!!!!!

We were blessed to have all our delightful macro meals prepared by a wonderful kitchen staff and chefs who themselves are macrobiotic. We ate together family style allowing us to learn about one another. The kitchen staff/chefs openly shared recipes and tips for improving the taste, texture and quality of the dishes they served. Such a gift to live and learn in a setting so welcoming and nourishing.

When I started the level program I was overwhelmed by the loss of my mother and brother-in-law within 3 months of one another. I didn’t at the time realize that my life was about to change for the better…it was difficult to think in terms of happy, peaceful and yes even joyful times ahead. But here I am starting this new adventure and asking you to join me as we explore the wonderful word of eating for life.

The recipe I share today is a staple of good eating at breakfast. So here we go

Millet and sweet vegetables

1 cup organic millet, washed and soaked overnight

½ – 1 cup organic corn, finely chopped carrots and squash

3 ½ cup water (spring or well water is best).

Small pinch of sea salt per cup of grain

Place millet first in heavy pot, place vegetables on top. Add water and salt.

  • Cover and bring to a boil.
  • Reduce flame to medium low and simmer for 30 to 35 minutes.
  • When all water is cooked out the millet dish is ready. Place is bowls and add a garnish of parsley, thinly sliced scallions, roasted sunflower seeds.

This is a very warming breakfast to sustain you through the morning. Adding steamed kale and miso soup makes it even better. Those recipes will follow in the next blog.

Happy cooking and living

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