Archive for December, 2009
Here it is, New Year’s Eve Eve, and I’m waiting at LAX to catch my 11.55pm flight back to New York. I really don’t love red-eyes, but–you see–it’s the most time-efficient way to travel east between the two coasts. Plus, I don’t have any trouble sleeping on flights (knock on wood).
Anyway.
I find myself just a bit thoughtful after having just read Julie & Julia (which is the sort of book I usually stay away from) and I thought I’d use this blog as an outlet. A friend of mine recently read it and said it was a surprisingly good read, as she handed me her copy. And, since I haven’t yet seen the film, I thought why not. And in any case it’s a nice break from the 3-inch thick, oh-so informative, What to Eat by Marion Nestle (which stayed back in NYC—not a good flight book, I decided).
I love going home for Christmas every year, which offers lots of down time at my parent’s house for reading in front of the fireplace with freshly brewed tea in the company of two silly (but lovely) corgis. And when I wasn’t bombarding my family with healthy desserts and dishes (which boggles the mind of my 15 year-old brother) or attending 10-year reunions (how did that happen?), I read my book. Which I enjoyed. And sort of related to.
Aside from the whole love/hate relationship so many [transient] New Yorkers have with the city (it’s a tough love sort-of place, okay?) Julie Powell got me thinking of all the changes I’d made in the past year, and the events that helped pave the way—especially those that I had no control of (I think back to the bedbug Feb ’09 horror).
2009 has been a very good year. I’m not just saying that either. Thinking back to where I was in January 2009 makes me so grateful for the adventure I was able to embark on the past 12 months—one that has brought so much positive change in my life, allowed me so many amazing opportunities, and straightened out the path I walk on. My entire outlook has changed.
While I didn’t commit to a year’s worth of cooking as dictated by Julia Child, I did commit myself to a year of new beginnings. And there have been lots. I certainly won’t go into detail, but it has all been so incredibly refreshing. Through the good, and the bad. And you know what? As it is, in December (a month of self-indulgence) I have never felt this good. In every way.
And here I am, on the brink of 2010. I will celebrate the start of a new decade with my wonderful boyfriend and fabulous friends, and think of what opportunities lie ahead. I like to think of 2009 as a transforming year, preparing me for what’s to come. And I’m ready!
2010 is gonna be great. It’s exciting. And I’m excited.
Happy New Year! Make it a good one.
December 31st, 2009
I was in Austin the other weekend visiting a friend, and despite the unusually chilly weather we embarked on a day-long bike tour of the city. Austin is great–but my favorite spot? The ginormous Whole Foods. So much to look at. I was in awe. And I had to capture the moment.
(okay, so maybe the random photo of me in my biking ensemble isn’t the best at relaying all the excitement)
As we perused the aisles (all 5,000 of them) we finally ended at the fish department. So much to choose from! Rows and rows of salmon burgers, shrimp kabobs, and fillets of cod. Sometimes it’s hard to tell one fish from another, so that’s why they have signs popping up all over the place (as you’ve probably noticed). I pointed this out to my friend, Kelly, and explained that seafood must (by order of the USDA) be labeled farmed or wild. Organic will even pop up on occasion. So which is what?
Let’s get right to the point: choose wild fish over farmed. Why? For starters, farmed fish have more fat. They also have less nutritional value, like less omega-3s, than wild fish. This is due to the damaging toxins and that lurk in the fish beds, like methylmercury (mercury) and PCBs (polychlorinated biphenyls, which is a chemical similar in make to agricultural pesticides like DDT). While all fish contain some PCBs, farmed fish have higher amounts due to the fatty fish feed. Excess PCBs can lead to problems with skin, reproduction, development and behavior.
But look at that price on the wild salmon! I know, I know, sometimes wild caught can be double in price. So, if you must get farmed fish, stick to shellfish, tilapia, carp, and catfish. These fish do not require huge amounts of feed and therefore tend to have less antibiotics and pesticides. 
These are also the more sustainable fish farms (salmon, on the other hand, require huge amounts of feed each day, and the waste can carry into local waters).
As for “organic” seafood–well, it’s a little hard to define, which is why there is no such thing as organic seafood. The USDA just hasn’t gotten around to it yet (so don’t be fooled by false claims!). While organic foods have endless benefits as a whole, it doesn’t really mean much in this sector (although, I do like to think of farmed fish as I do conventional produce: it’s okay if it’s the only option, but in smaller quantities). Wild is best and as organic (natural) as it’s going to get.
Bottom line? Avoid farmed fish when possible, especially when it comes to salmon. I look for Alaskan wild salmon, and never Atlantic farm-raised salmon. It may have a high price tag, but to me it’s worth it. I want fish that come from a natural environment with natural foods, free of artificial dyes and antibiotics (yes, farmed salmon are actually dyed pink, otherwise they would be gray).
So read the labels. Ask questions. Know what you’re buying (it sounds simple, right?). Check out the Monterey Bay Aquarium’s Seafood Watch Pocket Guide to learn more about the good and not-so-good fish choices out there. After all, you are what you eat (not that I plan to turn into a fish–of course–but, you know what I mean).
December 16th, 2009
The fudge. The breads. The cocktails. What do all three of these holiday staples contain tons of? Yep, you guessed it: sugar.
Sugar intake during the holidays is no joke. Suddenly, temptation is all around. But I like cookies. And sweets. And stuff. So, to combat the sweet tooth, I like to make desserts that call for alternative sweeteners like honey, and agave. These treats hit the spot without giving me the icky, sugary, side effects.
Like what, you ask? Sugar is known to cause headaches, mood swings, weight gain, premature aging, low energy, and not to mention the increased risk of some cancers and diabetes. But, when you avoid refined sugar, you stop the vicious cycle of cravings before they begin (sugar is highly addictive and therefor the more you have, the more you want!).
Make way sugar-laden desserts of old! The three recipes, below, are my recent favorites (and soon-to-be Christmas classics). Each is made with natural sweeteners, quality ingredients, and are sure to please any crowd. They’re also sure to keep your sweet tooth satiated and away from those chocolate truffles!
Sticky Tahini Date Cookies
I discovered this amazing recipe on my blogging friend Ashley’s site, Sweet & Natural. She’s one mean sugar-free baker! These cookies chewy and savory and sweet and…so good. My only addition was a half cup of dried cranberries.
These were such a hit and will definitely be making an appearance at my Christmas feast!
Ingredients
1/2 cup tahini (a sesame spread used in hummus)
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped Medjool dates
1 1/2 cups oats, coarsely processed
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts
1/2 cup dried unsweetened cranberries
Instructions
Preheat the oven to 350 degrees. Grease cookie sheets (or lay down a sheet of parchment paper). In a large bowl, combine tahini, honey, vanilla extract and Medjool dates until smooth. In a separate bowl, mix together oats, cinnamon, salt, baking soda and walnuts. Add dry ingredients to wet ingredients and mix until well-blended. Drop spoonfuls of batter onto prepared cookie sheets. Bake for 10 minutes. Cool on the cookie sheets for a couple minutes before removing to cool completely. Makes 15 cookies.
Hot Cocoa
What could be more appropriate for the cozy holiday season than hot cocoa? Pick up a few, simple ingredients and start a new, sugar-free tradition. This is based on a recipe from raw foods enthusiast, Natalia Rose. Once you try this one, you can be sure you’ll toss out those Swiss Miss packets!
1 cup almond milk
1 tablespoon agave
1 tablespoon pure cocoa powder (Green & Black’s is a good find)
Mix all ingredients in a saucepan. Stir well and heat over medium heat until hot and all ingredients are blended together.
Cranberry Banana Nut Bread
I posted a banana nut bread recipe earlier in the year (talking about sugar, again), but I’ve found a way to give it a little reprise for the holidays. Just a little twist. That’s right: cranberries.
These anti-inflammatory and antioxidant-filled berries bring more to the table than a little tartness. The sweet bread, savory walnuts and tart cranberries are a winning holiday trio. In fact, the slices were best left bare! I nibbled on this bread over the Thanksgiving weekend (a great breakfast treat), though it could almost pass as a dessert. Almost.
Find the recipe here. Just be sure to add in a cup of fresh cranberries to the mix!
Not a baker? Caught off-guard? Try my old stand-by: quality dark chocolate! My go-to is Green & Black’s 70% bar. But, when I’m feeling extra special (and worth the $10) I’ll pick up a Gnosis bar at my local health food store (Gnosis is raw, organic chocolate and is basically just amazing). So if you’re out and suddenly find yourself staring down a decadent chocolate torte, resist! Save yourself a few hundred calories, and satisfy your craving with some immune-boosting, antioxidant-filled dark chocolate instead. You’ll be happy you did.
When you fill up on quality ingredients and natural sweeteners, you’ll find that the usual goodies become too sugary! Not possible? Trust me, it is. You’re talking to the girl who would eat quarts of mint chocolate-chip ice cream after school at age 15. Covered in chocolate sauce and chocolate chips. Since then, I’ve made a few changes. Now, give me a naturally sweet treat, and I’m a happy camper. Naturally.
December 8th, 2009
