It’s never the same two weeks in a row. A collection of what I find interesting in the world of food, nutrition and holistic health. Here’s what’s on my mind.
Eat your kale – many of us don’t get enough of those dark leafy greens. This article talks about some of the health benefits and reminds us that, like everything else, there needs to be some moderation in our consumption of dark leafy greens.
Eat more kale – of course the title above is similar to Bo Muller Moore’s Eat More Kale campaign. (For those of you who don’t know, Bo has been issues a Cease and Desist order in an act of corporate bullying by Chick Fil-a who claims that their consumers would be confused between their Eat Mor Chik’n and his Eat More Kale — I don’t know about you but if I was one of their consumers I’d be insulted by that.) He happens to have a few friends who love kale and have shared some delicious recipes, check them out. And while you’re at it, consider buying a t-shirt.
Students Donate Leftovers – There are a lot of things about this story that bother me. While I’m glad that someone has come up with a way to take unwanted food and give it to those who are hungry, I find it mind-boggling that students are forced to take food they don’t want. What kind of message does this send? It encourages waste. The legislation in school districts that prevent the distribution of whole, clean food once it’s been taken needs to be changed. The solution seems straightforward, let’s use common sense.
Ugly Fruit and Vegetables – Due to the drought grocery stores in England have been forced to accept less than perfect looking fruits and vegetables. While it’s not good that there’s a drought and with it a growing food shortage, I think this has some positive aspects. It will teach people that food doesn’t have to look perfect to be edible. Hopefully it will also open doors to more locally sourced, less big-agri-business perfection at the grocery store, and by extension on our tables. The peppers that I pick from my garden are bumpy, lumpy and not so pretty. But they sure taste good. The ones at the grocery store are frequently beautiful to look at but less than flavorful. Hopefully people can learn to accept that it doesn’t have to look like it belongs in a stylized food photo shoot to belong on our table.
Cheese Smuggling – unlike the millions of dollars of maple syrup recently stolen in Canada this theft scheme did not happen as planned. Apparently involving cross-border sales of cheese the Department of Homeland Security managed to break up the smuggling ring and put a halt to the operation. Apparently many of the Canadian pizza shops claim they turned down the U.S. cheese because it was inferior (making me wonder just how much better Canadian mozzarella really is). More importantly the fact that food thefts are increasing highlights the rising costs and increasing food insecurity.
Bleah! doesn’t even begin to describe my reaction to this video.
|news | photo: mconnors
It’s never the same two weeks in a row. This is a collection of what I find interesting in the world of food, nutrition and holistic health. Read what’s on my mind.
Jumping Jacks Aren’t Enough – In this excellent article by Michele Simon, author of Appetite For Profit: How the food industry undermines our health and how to fight back, she points out that the Let’s Move campaign created by Mrs. Obama isn’t all of the story. Yes, moving and jumping and being more physical is important for kids (and adults too). However diet plays a huge part. Getting proper nutrition (and nutrition education) is key to helping children to understand the connection between what they eat and their health. Sadly the purveyor’s of the worst offenders for our diet don’t want consumers, especially children who could become life-long consumers, to be well educated about their choices. Read the article, read the book and then look again at what’s in your grocery cart.
All About Breasts – I’ve talked about breasts before, mostly in talking about breast feeding here and here, also in talking about a recently published book on nutrition and breast cancer. Now there’s another new book that’s going to have to go on my reading list; Breasts: a natural and unnatural history by Florence Williams. Breasts serve an important function when it comes to nourishing our babies and as a part of our hormonal health. However because they are made largely of fatty tissue which tends to accumulate toxins, they can also be the repositories for our exposure to a toxic world. Should be an interesting read.
Greener soda bottles? – no, not really. Plastic is a problem, a big problem. As I mentioned in an on my mind monday post a couple of weeks ago just because manufacturers stop using BPA doesn’t mean they aren’t using other bisphenols. And there are all sorts of other nasties out there when it comes to plastic. Not to mention how bad it is for the environment. I’ve written quite a few posts about plastic, the stuff is everywhere. It’s hard to get rid of; I’m still working on my one-step-at-a-time effort to get rid of it. Mostly by following Beth over at My Plastic Free Life who has a new book, Plastic Free. I’m doing better than I was a year ago but this reminds me I need to step it up again and look for more ways to remove more plastic from my life.
Kale isn’t Chikin – I am a huge fan of Bo Muller Moore and his Eat More Kale t-shirts. I asked my kids what they thought…was there any confusion between kale and chicken in their minds. After they finally stopped laughing I explained this lawsuit to them and they were highly incredulous. I love the fact that Bo is making the film, A Defiant Dude and am rooting for him.
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I was watching an episode of Cooking Up A Story where they made Irish Twice Baked Potatoes and it looked so good that I just had to make some for dinner. Casting around my kitchen I realized that we only had one very large baking potato. But we had two medium sized sweet potatoes. Thinking back to my childhood I remembered how my mother would make Mixed Twice Baked Potatoes by mixing together mashed sweet and baking potatoes and then restuff the shells. I decided that this would be a good alternative to plain twice baked potatoes and it would give me two very stuffed halves of the baked potato.
Rummaging around in my fridge revealed some of the Russian Red River Kale from this week’s farm share. I also had one last onion from the farm share. I made the stuffed potatoes and still had a fair amount of stuffing left over. Back to the fridge I found three good sized portobello mushroom caps, cleaned and stuffed them and popped everything into the oven. The sweet potatoes added so much flavor that I didn’t need nearly as much butter as the original recipe called for. I also left out the buttermilk and didn’t feel that I needed the cheddar cheese on top. Oh my goodness was this good. So good in fact that the next time I make it I am thinking of bypassing the stuffed potato part altogether and just stuffing mushroom. Yes it takes time, but trust me, it’s worth it. (Apologies for the awful picture. These were so delicious they disappeared before I could get another shot.)
Based on the recipe from Cooking Up A Story
6-8 leaves kale
1 medium onion
mushroom caps (how many depends on what size they are)
2 T. organic butter
2 T. olive oil
sea salt and pepper to taste
Preheat oven to 350F
Wash and prick with a fork one large baking potato and two medium sweet potatoes
Bake one hour or until done
30 minutes after you start the potatoes:
Wipe mushrooms with a damp towel to clean them
Dice the onion
Cut the kale into medium-fine chiffonade
Add 1 T. olive oil to a large pan
Saute onions on medium heat until golden brown
Add remaining olive oil and kale
Saute until kale is wilted
Add salt and pepper to taste
Remove potatoes from oven
Peel and mash with butter
Add in onion and kale mixing well
Stuff mushroom caps and bake 30 minutes
This could more accurately be called “Fridge Rummage” as that’s how all of these ingredients came together but tre colori (three colors in Italian) sounds better.
I had a lonely little eggplant that needed to be cooked. Looking into my fridge for inspiration I found a half a red pepper, half of a large Spanish onion, 2 medium portabella mushrooms and about six leaves of kale.
Adding two cloves of garlic, olive oil, basil, oregano (both from the herb garden), salt and pepper I turned it into the tastes-better-than-the-picture-looks image to the left.
All the vegetables are cut to a medium dice and the kale is done chiffonade style; the herbs are minced.
Dice the eggplant, salt and set aside to drain while cutting other veggies
Heat 2 T. of olive oil, add onions and stir until soft and golden
Add garlic and saute for one minute
Add red peppers and kale and saute until kale begins to wilt
Rinse and add eggplant, add 1-2 more T. of olive oil and saute until eggplant is starting to soften
Then add the mushrooms and herbs and cook until mushrooms and eggplant are done (5-7 minutes)
Salt and pepper to taste
Served over whole grain penne pasta it was delicious!