LA Times Food Articles

I read two interesting food related articles in the LA Times this week.

The first is in regards to raw food. Federal, state and local authorities raided Rawesome Foods of Venice confiscating raw dairy products, organic honey, raw cane syrup, amongst other things.

How much of a danger can organic honey or non-pasteurized foods have upon the body? What do authorities consider as good health practices and how much of that is politically influenced? Does the dairy industry have a role in all of this?

The article is definitely worth a read:

http://www.latimes.com/business/la-fi-raw-food-raid-20100725,0,4951907.story

The second article relates to eating wild foods and highlights the work of Christopher Nyerges, editor of Wilderness Way magazine, author of Guide to Wild Foods and Useful Plants and the head of Eagle Rock's School of Self-Reliance.

There are some other interesting references at the end of the article as well:

http://www.latimes.com/features/food/la-fo-forager-20100729,0,6934097.story

Grassroots

Grassroots Natural Market and Kitchen of South Pasadena is a good spot to find herbal and nutrition supplements. They also serve lunch and breakfast items so you can grab a quick bite to eat while shopping.

Check them out at:

www.grassrootsnaturalmarket.net/

I take a daily calcium supplement which is pictured in this post, Bluebonnet's Calcium Magnesium Citrate with natural blueberry flavor. What I look for in a calcium supplement is calcium citrate (this does not cause constipation as other forms of calcium might) and has a significant content of vitamin D which has been touted for cancer prevention and contains magnesium for effective absorption into the body. I found this supplement initially at Sprouts in Claremont, CA but I've not been able to find it in the Pasadena area until I visited Grassroots the other day. Yay! Thank you Grassroots!

Lentil Salad

I love lentils! The lentils that I used in this recipe are considered French lentils and are dark green with speckles. In a salad lentils are best slightly firm and not overcooked. When lentils are cooked until soft they make for better stews, soups and curries.

Serves 4

Ingredients:

4 cups of water

1 cup of uncooked French lentils

1/2 small red onion

1 small red tomato

2-3 red radishes

2 bay leaves

4 sprigs of fresh thyme

1 sprig of fresh rosemary

2 garlic cloves

1 T olive oil

Dressing:

1 T olive oil

1 T white balsamic vinegar

1 T Dijon mustard

the juice of 1 lemon

Dice thyme, rosemary and garlic. Bring water to a boil with the bay leaves, thyme, rosemary and garlic cloves. Once the water reaches a boil, turn heat down to a simmer, add lentils, a pinch of salt and a tablespoon of olive oil. Cook for 20 - 25 minutes.

Stir together dressing ingredients in a large bowl. Coarsely chop tomato and red radishes. Chop red onion into long thin slivers. Add tomato, red radish and onion to the bowl of dressing and gently stir together.

Once the lentils are ready, drain them through a mesh colander so that the lentils and herbs don't fall out and allow to cool. At this point I added the lentils to the bowl while they were still warm and gently mixed the ingredients. Because the lentils were still hot, this gave the raw vegetables a sort of blanched effect. If you prefer, let the lentils cool and then stir together with the other ingredients. This salad can be enjoyed warm, room temp or cool.

Happy eating!

Health Benefits:

Lentils:

Lentils are super nutritious and low in calories. They are rich in fiber, iron, protein, potassium and vitamin B1 amongst other things. These legumes are good for helping to lower cholesterol, increase energy and manage blood sugar disorders. Lentils are not only good for you but also pretty...they come in brown, black, orange, red and yellow.

Note:

I think I actually might like this salad a little better without the Dijon added to the dressing. I like to taste the vegetables and herbs and felt the Dijon might be a little to obvious of a flavor.

Peaches!!!!

Having lived for many years with the peach as my state fruit (Georgia), I have a special place in my palate for its fragrant sweetness!

I've been eating a peach a day the last week or so as they are in season. Munching on them for breakfast alongside toast or as a topping on cereal is a lovely way to start the day.

Health Benefits:

Peaches are part of the stone fruit family along with cherries, nectarines and plums, named for the single seed in their center. Peaches are high in vitamin A, C and a significant source of iron, potassium and fiber. Make sure to eat the skin as it contains the highest concentration of vitamins, minerals and antioxidants.

Honeysuckle Water

I found this tea at Bird Pick Tea and Herb, a tea store in Old Town Pasadena that carries a nice variety of teas. Their store is full of glass bins of black, green, herbal, fruit and root teas and they allow their customers to lift the lid and sniff whatever tea might be of interest. This might not be the most sanitary, but is fun!



Honeysuckle water is light and refreshing, perfect for a hot summer afternoon!

Fill a pitcher with water and pour into a large pot. Bring water to a boil and then turn off. Add 1 to 1 1/2 tablespoons of the tea to about 1 quart of water (less is more with this tea.) Allow to brew for about 3-5 minutes and then using a wire mesh strainer, separate the honeysuckle from the water, pour into a pitcher and refrigerate.

Good Health?

What does it mean to have good health? These days it's hard to keep up with what's good and bad in the world of food. Growing up I heard such slogans as milk does the body good, an apple a day keeps the doctor away but does milk really do the body good and a daily apple keep one healthy?

As I'm traveling along this food journey, I'm realizing that being patient and personally invested in my body through such questions is essential.

Here's an interesting quote from my recent reading in The China Study:
"If nutrition were better understood, and prevention and natural treatments were more accepted in the medical community, we would not be pouring so many toxic, potentially lethal drugs into our bodies at the last stage of disease. We would not be frantically searching for the new medicine that alleviates the symptoms but often does nothing to address the fundamental causes of our illnesses. We would not be spending our money developing, patenting and commercializing "magic bullet" drugs that often cause additional health problems. The current system has not lived up to its promise. It is time to shift our thinking toward a broader perspective on health, one that includes a proper understanding and use of good nutrition...
...so, what is my prescription for good health? In short, it is about the multiple health benefits of consuming plant-based foods, and the largely unappreciated health dangers of consuming animal-based foods, including all types of meat, dairy and eggs..."

- T. Colin Campbell, PhD from The China Study

Roasted Cauliflower

My brother taught me how to make this dish. It's delicious even for those who aren't lovers of cauliflower and very easy to make. Enjoy!

Ingredients:
1 head of cauliflower
3 tsp olive oil
1/2 tsp garam masala
pinch of salt

Preheat oven to 400˚

Wash cauliflower, peel off leaves, cut off the stem and pat dry.

Break the cauliflower florets off and cut them into bit sized pieces. Place the pieces into a mixing bowl and add olive oil, salt and garam masala. Gently stir to coat each piece of cauliflower.

Place aluminum foil on a baking tray and place pieces of prepared cauliflower on the aluminum foil. Dust lightly with a bit more garam masala.

Roast for 20 minutes then take out the tray and turn the cauliflower pieces over. Roast 5-7 more minutes. The cauliflower should be lightly browning on both sides. Remove from the oven and allow to cool for a few minutes before serving. This dish can be served warm, cool or at room temperature and makes for a yummy snack in between meals.

Health Benefits:
Cauliflower:
Cauliflower is loaded with vitamin C and is in the cruciferous family of vegetables which is famous for cancer prevention properties. Vitamin K, folate and potassium can also be found in this yummy vegetable.
Garam Masala:
Garam Masala is a spice combination that can be found at most local supermarkets. Aspects of this tasty spice contribute to control of blood sugar, anti-inflammation, boosting of brain function and iron intake.

Note:
As a way to enjoy the whole vegetable, I saved the leaves and stem of the cauliflower to add to a juice. Apparently, these are edible and nutritious!
Also, cruciferous vegetables tend to smell not so nice because of natural chemicals that are actually very good for you...so you might want to cook with a window open ;)

Spinach and Tomato Quinoa

This is my first time cooking quinoa and so far so good. Next time, I think I might try lightly toasting the quinoa before cooking it as this can bring out the nutty flavor of the grain. From start to finish this recipe can be ready in 30 minutes and makes for a very satisfying meal. I found the bursts of sweetness from the grape tomatoes quite a nice complement to this subtle grain.



Ingredients
5 oz baby spinach
10 oz sweet grape tomatoes
1 1/2 cups of red quinoa
6 cloves garlic
2 tsp olive oil
1/2 tsp grapeseed oil
salt and pepper to taste

First soak the quinoa for 5 minutes and rinse thoroughly. Drain and set aside. Fill a pot with twice as much water as the quinoa, in this case 3 cups. Bring the water to a boil. Once boiling, add quinoa. Bring water to a boil again then turn down and allow to simmer for about 15 minutes. Turn off heat, drain any excess water and allow to sit covered for another 2 minutes. Lift cover and fluff quinoa with a fork.

While the quinoa is cooking. Peel and crush garlic. Put Grapeseed oil into wok or skillet and heat skillet at medium high for a minute before adding the garlic. Stir garlic until it just begins to lightly brown and then add spinach and stir until it starts to soften. Add tomatoes and stir for another 2 minutes. Turn the heat off and drain any liquid from the wok. Add the tomato, spinach and garlic to the quinoa. Add olive oil, salt and pepper and mix gently.

This dish can be served slightly warm or cooled.

Bon Appetit!

Quinoa Health Benefits:
Known as chisaya mama or the mother of all grains quinoa is gluten free and packed with protein. It makes for a great alternative to soy protein for vegans and vegetarians and is easy to prepare. Quinoa can help with migraine headaches, cardiovascular health and offers a good source of fiber and antioxidants.