Last night, Christopher came down with one of the many sicknesses floating about these days. As it always is with him, it started out as "allergies," but a 101.2 F temperature confirmed it was most likely viral. Since it seems as if I have a touch of it myself, dinner needed to be easy and flu-fighting. This super fast, antioxidant-rich soup recipe is sure to have us cured by morning time:
Curried Chickpea Soup
Ingredients:
2 cans of garbanzo beans, drained and rinsed
1 can whole tomatoes
1 can coconut milk
3 sprigs of fresh flat-leaved parsley or cilantro
2 tsp curry powder
2 tsp ground ginger
1 tsp crushed red pepper (if you like a little heat)
Broth of any type
Salt and pepper, to taste
Chopped scallions
Directions:
Put beans, tomatoes, coconut milk, parsley, spices into blender and blend until smooth. Pour into a pot and add as much broth needed to attain desired consistency. Salt and pepper, to taste and garnish with chopped scallions.
Enjoy!
Tuesday, March 6, 2012
Sunday, March 4, 2012
Monday, February 20, 2012
These are a few of my favorite things: Art and Food
A little known fact: I went to art school. I was a photography major up until the last year of my undergraduate studies, when I decided to settle for a BA in Japanese so I could finish college in the standard four years (since that is when my scholarship ran out). Thus, I was excited when I recently ran across a few artists who bring art and the art of eating together.
Miho Aikawa would like to propose that if you enjoy mealtimes you are more likely to eat better, and I agree! She notes eating as a primary activity has declined in the last 30 years and documents a few modern New Yorkers eating dinner. Not surprisingly, most of her subjects are photographed eating as a secondary activity. I love how her photos essentially proselytize mindful eating.
Jihyun Ryou is interesting in saving food from the fridge. Her design work aims to preserve foods without refrigeration, with the added benefit of placing them at eye level and out in the open. What better way to prevent the waste that stems from fruits and vegetables disappearing into the black hole known as the crisper? She draws from traditional oral knowledge to help design the right environ for each food. I love this idea!
P.S. I don't think it is a coincidence that both artists are from countries with rich food cultures (Japan and Korea, respectively).
Miho Aikawa would like to propose that if you enjoy mealtimes you are more likely to eat better, and I agree! She notes eating as a primary activity has declined in the last 30 years and documents a few modern New Yorkers eating dinner. Not surprisingly, most of her subjects are photographed eating as a secondary activity. I love how her photos essentially proselytize mindful eating.
Jihyun Ryou is interesting in saving food from the fridge. Her design work aims to preserve foods without refrigeration, with the added benefit of placing them at eye level and out in the open. What better way to prevent the waste that stems from fruits and vegetables disappearing into the black hole known as the crisper? She draws from traditional oral knowledge to help design the right environ for each food. I love this idea!
P.S. I don't think it is a coincidence that both artists are from countries with rich food cultures (Japan and Korea, respectively).
Monday, February 6, 2012
Vampire Killer
My husband Chris is an excellent cook, but there is one thing he is exceptionally good at: pasta. Today, I'd like to share his latest pasta endeavor which combines two of his favorite things: raw garlic and hand-powered tools. So get out your mortar and pestle for this simple, spicy pasta that will have you vampire-free for the next 24 hours.
Vampire Killer Pasta
Ingredients:
1/4 cup olive oil
2-3 garlic cloves
2 TB grated Parmesan cheese
1/2 TB fresh rosemary leaves
Salt and pepper, to taste
Directions:
Place all ingredients in your mortar and get your pestle on -- grind until smooth. Add mixture to a half-pound of cooked pasta, al dente, of course. Top with desired amount of grated Parmesan. Go get 'em, Buffy!
Vampire Killer Pasta
Ingredients:
1/4 cup olive oil
2-3 garlic cloves
2 TB grated Parmesan cheese
1/2 TB fresh rosemary leaves
Salt and pepper, to taste
Directions:
Place all ingredients in your mortar and get your pestle on -- grind until smooth. Add mixture to a half-pound of cooked pasta, al dente, of course. Top with desired amount of grated Parmesan. Go get 'em, Buffy!
Sunday, February 5, 2012
Hello, world. I AM DIETITIAN. (With a T, not a C)
I get called a lot of things in my profession: "dietary," "nutritionist," "diet lady," and occasionally, on a good day, "dietitian." Here is what I am: a registered dietitian (RD). Perhaps it is just bad publicity on the part of the Academy of Nutrition and Dietetics, but I am often asked the difference between a nutritionist and a dietitian. I thought it might be useful to provide the answer to that question here.
Let me begin by saying there is no standard definition for a nutritionist. In theory, one can simply take a two-hour online course, print out a certificate and stamp 'nutritionist' on a business card*.
In order to become an RD, I obtained a Master's Degree in the Science of Nutrition from Bastyr University. Next, I procured a highly competitive (unpaid) nine-month internship at a hospital where I was exposed to a variety of environments, facilities, and professions within the field of food service, community nutrition, and outpatient/acute patient care ("clinical nutrition"). Finally, I passed a national registering exam. Arizona does not certify or license RDs for a host of political reasons, but I am a Certified Dietitian in the state of Washington.
Those other things people call me, they could mean anything, but I put in a lot of time, money, blood, sweat and tears into becoming an RD, so yeah, I really do not like being called "dietary."
One reason I love the field of nutrition is that it is incredibly diverse. RDs play many roles within their communities: they work in government nutrition agencies, teach in a wide range of environments, conduct research, create school lunch menus, provide nutrition counseling, develop corporate health and wellness programs, work with farm to school programs, consult with a variety of organizations, feed patients via their veins, run kitchens, et cetera, et cetera.
RD's, like most medical professions have a professional association, the Academy of Nutrition and Dietetics (formerly the American Dietetics Association). Now, if I had to choose an organization to represent what I stand for, it would not necessarily be this one. They are sponsored by a host of multinational corporations who, in my humble opinion, are ruining the Earth as we know it. (Coca Cola and Nestle amongst them -- call me crazy, but I am not a big fan of conflict of interests).
Still, despite everything, I think RDs have an important role to play in our society, and so I jumped through the necessary hoops in order to get those two consonants behind my name. I am dietitian. Hear me roar!
*This is not to say there are not highly qualified and exceptionally savvy nutritionists out there -- becoming an RD is not only rigorous, but it is highly bureaucratic and I can not blame people for not wanting to be associated with the Academy of Nutrition and Dietetics.
Let me begin by saying there is no standard definition for a nutritionist. In theory, one can simply take a two-hour online course, print out a certificate and stamp 'nutritionist' on a business card*.
In order to become an RD, I obtained a Master's Degree in the Science of Nutrition from Bastyr University. Next, I procured a highly competitive (unpaid) nine-month internship at a hospital where I was exposed to a variety of environments, facilities, and professions within the field of food service, community nutrition, and outpatient/acute patient care ("clinical nutrition"). Finally, I passed a national registering exam. Arizona does not certify or license RDs for a host of political reasons, but I am a Certified Dietitian in the state of Washington.
Those other things people call me, they could mean anything, but I put in a lot of time, money, blood, sweat and tears into becoming an RD, so yeah, I really do not like being called "dietary."
One reason I love the field of nutrition is that it is incredibly diverse. RDs play many roles within their communities: they work in government nutrition agencies, teach in a wide range of environments, conduct research, create school lunch menus, provide nutrition counseling, develop corporate health and wellness programs, work with farm to school programs, consult with a variety of organizations, feed patients via their veins, run kitchens, et cetera, et cetera.
RD's, like most medical professions have a professional association, the Academy of Nutrition and Dietetics (formerly the American Dietetics Association). Now, if I had to choose an organization to represent what I stand for, it would not necessarily be this one. They are sponsored by a host of multinational corporations who, in my humble opinion, are ruining the Earth as we know it. (Coca Cola and Nestle amongst them -- call me crazy, but I am not a big fan of conflict of interests).
Still, despite everything, I think RDs have an important role to play in our society, and so I jumped through the necessary hoops in order to get those two consonants behind my name. I am dietitian. Hear me roar!
*This is not to say there are not highly qualified and exceptionally savvy nutritionists out there -- becoming an RD is not only rigorous, but it is highly bureaucratic and I can not blame people for not wanting to be associated with the Academy of Nutrition and Dietetics.
Monday, January 23, 2012
Fine Dining and Fast Dindin
This weekend, Chris and I celebrated post-detox with a dinner out on the town. Pasco bills it self as a fancy "farm" establishment. They have awesome salads and delicious cocktails. It reminds me of eating in the Pacific Northwest, where every menu details whence from the ingredients come. Chris got the grass fed burger which was cooked, gasp, medium rare. (I can't remember the last place that got it right). While the menu boasts some gluten-free items, they sometimes miss the mark -- why is there a GF denotation next to a salad that was served on top of bread? I ordered squash soup and vegetarian nachos (meh). What I really wanted to try was the lamb papparedelle, but I hadn't got around to introducing wheat back into my diet. Next time.
Saturday night I had the pleasure of eating a meal with a few of my favorite people. We went to the *new* Silvana Bistro in Scottsdale. My advice to you, dear reader, is that if you live within driving distance, you drive yourself to Old Town Scottsdale and dream up a special occasion to enjoy the unicorn party in your mouth that is sure to ensue. The last time I tasted something this good was in NYC (at Gradisca, if you must know). We each ordered something different from the menu and EVERYTHING was close-your-eyes-and-groan-worthy: Anaheim chile relleno in a puff pastry, green chile pork raviolis, scallop quesadilla, table-side prepared guacamole with golden raisins and pomegranate seeds.
Feasting, while divine, it is also exhausting (really, it was just the commute to and from Phoenix) and so last night I wanted to keep things simple. And easy. And fast.
I had Chris pick up some local stir-fry greens from the co-op. To be honest, I was a little disappointed with his selection. Through the plastic bag I noticed the leaves had been picked over by a horde of insects. But, wait, no, it was actually just one insect -- a moth, found thriving in his bag o' greens. (At least we know they were fresh). No worries, though, the moth was not harmed in the making of our dinner. Chris freed the it in the front yard.
Mushroom and Greens Stir Fried Rice
Ingredients:
3 to 4 cups of cooked brown rice
2 cups greens
1 to 2 cups mushrooms, sliced (we used a mixture of shiitake and crimini)
1/4 cup frozen peas
2-3 TB sesame oil
A thumb-sized piece of ginger, finely minced
2 TB sesame seeds
2 TB tamari or soy sauce
Red pepper flakes, to taste
Directions: While rice cooks in the rice cooker, (or in whatever other way people cooked rice before the rice cooker was invented) place some sesame oil in a fry pan on med heat and fry up yer mushrooms. Put mushrooms in a bowl and set aside. Next, place greens in same frying pan and cook until wilted. Set aside in same bowl you placed the mushrooms in, or if you like washing dishes, in a separate bowl. Now, place another dollop of sesame oil into the frying pan and thrown in ginger, red pepper flakes and raw sesame seeds, cook for a few minutes and then add the rice and frozen peas. Stir ingredients well, as you slowly add in the tamari. Finally add the mushrooms and greens back until all is warm. Garnish with sesame seeds. Enjoy!
Saturday night I had the pleasure of eating a meal with a few of my favorite people. We went to the *new* Silvana Bistro in Scottsdale. My advice to you, dear reader, is that if you live within driving distance, you drive yourself to Old Town Scottsdale and dream up a special occasion to enjoy the unicorn party in your mouth that is sure to ensue. The last time I tasted something this good was in NYC (at Gradisca, if you must know). We each ordered something different from the menu and EVERYTHING was close-your-eyes-and-groan-worthy: Anaheim chile relleno in a puff pastry, green chile pork raviolis, scallop quesadilla, table-side prepared guacamole with golden raisins and pomegranate seeds.
Feasting, while divine, it is also exhausting (really, it was just the commute to and from Phoenix) and so last night I wanted to keep things simple. And easy. And fast.
I had Chris pick up some local stir-fry greens from the co-op. To be honest, I was a little disappointed with his selection. Through the plastic bag I noticed the leaves had been picked over by a horde of insects. But, wait, no, it was actually just one insect -- a moth, found thriving in his bag o' greens. (At least we know they were fresh). No worries, though, the moth was not harmed in the making of our dinner. Chris freed the it in the front yard.
Mushroom and Greens Stir Fried Rice
Ingredients:
3 to 4 cups of cooked brown rice
2 cups greens
1 to 2 cups mushrooms, sliced (we used a mixture of shiitake and crimini)
1/4 cup frozen peas
2-3 TB sesame oil
A thumb-sized piece of ginger, finely minced
2 TB sesame seeds
2 TB tamari or soy sauce
Red pepper flakes, to taste
Directions: While rice cooks in the rice cooker, (or in whatever other way people cooked rice before the rice cooker was invented) place some sesame oil in a fry pan on med heat and fry up yer mushrooms. Put mushrooms in a bowl and set aside. Next, place greens in same frying pan and cook until wilted. Set aside in same bowl you placed the mushrooms in, or if you like washing dishes, in a separate bowl. Now, place another dollop of sesame oil into the frying pan and thrown in ginger, red pepper flakes and raw sesame seeds, cook for a few minutes and then add the rice and frozen peas. Stir ingredients well, as you slowly add in the tamari. Finally add the mushrooms and greens back until all is warm. Garnish with sesame seeds. Enjoy!
Saturday, January 21, 2012
My Daily Detox: The Last Supper (Mindful Eating part 2)
Alas, detox 2012 has come to a close. In the words of Chris, first time detoxer, "It wasn't as hard as I thought it would be." For our last detox dinner Chris stir-fried up some veggies over short grain brown rice. I baked some Japanese sweet potatoes so sweet they easily counted for dessert.
My coworkers asked if I had noticed any benefits from the detox. Indeed, I have; one of the first things I noticed is my sense of smell has improved (not necessarily an asset when you spend most of your waking hours in a hospital rife with GI bleeds and c.diff). I've noticed a consistently good mood, I am more able to deal with stress, and I am not as fatigued after meals. In general, I feel like a better digesting machine, which I think goes back to mindful eating. When you pay attention to what you're eating and take the time to enjoy your meal, you are doing your GI tract a big favor. How can you enjoy the benefits of efficient digestion? See below!
First, close your laptop, turn off the TV and get rid of any distractions. Sit at a table, ideally one dedicated to the sole act of eating (i.e. not your desk). Take a few deep breaths as you appreciate the beauty of your meal. Now, stick your nose right into your bowl/plate and take a whiff. (MMMmmm, the delicious smell of your meal gets your body ready for the arduous task of digestion. Salivation releases digestive enzymes, essential for initiating the breakdown of your food.) Now you're ready to eat: Itadakimasu! Take a small bite. Pay attention to the texture, the mouth feel. Close your eyes -- can you tease out different spices, flavors? Chew your food thoroughly and place your utensils down between bites. Repeat. Scientists still say in takes at least 20 minutes until we recognize satiety. See if you can take at least that long to enjoy your meal. And don't forget -- enjoy your meal!
On the record player: Drew Victor: My Mother the Pacific
First, close your laptop, turn off the TV and get rid of any distractions. Sit at a table, ideally one dedicated to the sole act of eating (i.e. not your desk). Take a few deep breaths as you appreciate the beauty of your meal. Now, stick your nose right into your bowl/plate and take a whiff. (MMMmmm, the delicious smell of your meal gets your body ready for the arduous task of digestion. Salivation releases digestive enzymes, essential for initiating the breakdown of your food.) Now you're ready to eat: Itadakimasu! Take a small bite. Pay attention to the texture, the mouth feel. Close your eyes -- can you tease out different spices, flavors? Chew your food thoroughly and place your utensils down between bites. Repeat. Scientists still say in takes at least 20 minutes until we recognize satiety. See if you can take at least that long to enjoy your meal. And don't forget -- enjoy your meal!
On the record player: Drew Victor: My Mother the Pacific
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