Since the weather has improved and now I'm eating more food I've really been focusing on buying local as much as possible. I'm giving myself another personal challenge; to eat local foods as much as I can. I have to admit right here that there are some things I don't want to give up, like fresh fruit in the winter (apples) and specialty foods like capers and curry powder made from freshly ground Indian spices. So I'm not going to even attempt to go there. But I do feel like it will be an exciting journey to eat veggies when they're in season, not just when I'm in the mood. I am embarrassed to say that I don't really know what is in season and when (which comes from a long history of supermarket shopping). I'm excited to see what sort of bounty there is to be had in this region.
So I joined a local organic CSA (Community Supported Agriculture). That right there will show me exactly what is in season. And it will force me to get more variety, as most farmers growing on a local and smaller scale will put more diversity in their crops. And many are reviving certain foods that were not able to keep up with the supermarket demand for durability above all else.
I am located in the mid-west, Chicago to be more specific, so I will be writing about only what is going on here of course. In New Jersey, where I used to live, the season seems to be about 2 weeks ahead of this area. I can't speak specifically for other areas but most of the food I'm getting here should be available in many regions of the U.S. at some point.
So I went to the large and lovely Green City Market yesterday and I saw a ton of asparagus, some mushrooms, some lettuce and spinach (grown in a hoophouse), some maple syrup, and lots of cheese, meat and eggs. Cheese, meat and eggs are easy to do local all year-round so that is already a large amount of food that we have no excuse for not buying local. As for the fruit and vegetables, I plan to eat a large portion of them fresh and, by hook or by crook, to preserve the rest of them to be eaten in the colder months.
The asparagus we have eaten lightly steamed with hollandaise sauce and roasted with mushrooms, olive oil, butter, garlic, salt and pepper. And I'm going to make soup next week. After next week I will buy a tidy amount and freeze it to be made into soup in the winter. Apparently asparagus is not the best (taste-wise) after being frozen and is then better suited to be eaten in soups.
Mushrooms can be eaten in an infinite number of ways so I don't think I have to go into that. As to how long they will be available locally, we shall have to see. I roasted some with my asparagus today and I will saute them with the spinach tomorrow. As the mushroom season draws to a close I will pickle them. My great-grandmother from southern Italy used to pickle them and that was probably one of the most divine condiments I ate as a child. I'll have to get the recipe.
I also bought some beef bratwurst at our local farm (biodynamic). The wife is from Germany so I figured she should know what she was doing. And she does! It was absolutely delicious! I cooked them in some filtered water in a covered frying pan for a bit and then took the top off and browned them. I also cooked some finely chopped shallots in white wine (2 tbsp) and beer (1/2 cup) until it was a syrupy consistency, I let it cool and then added it to some creamed butter (1 stick) with mustard powder (2 tsp), freshly crushed brown mustard seeds (1 tsp), prepared mustard (2 tbsp), and sea salt. We ate this mustard-butter with the bratwurst and it was wonderful.
I had to take a moment to remind myself and my family how fortunate we are to be able to eat such fantastic food. And we don't have to feel guilty about eating butter and beef because we know it is some of the healthiest food you can eat. It's funny how the food we really want to eat can actually be healthy if done right (ie: meat and dairy from pastured animals).
Sunday, May 24, 2009
Friday, May 22, 2009
For the Love of Enzymes
Today was one of those days when I just really wanted to make a soup out of what was in the house. So I sauted onions, garlic, and ramps in a huge dollop of home-made butter and some olive oil, then added carrots and celery and cooked a bit more. I then added the various bits of stock I had in my fridge (beef and chicken) and some fresh thyme and oregano and salt and cooked till the veggies were softened. Then I pureed it up in the pot and added some arrowroot powder dissolved in warm stock and a large cup of fresh raw cream. I heated it a little more and served. It was very tasty and nourishing.
I've been reading a lot about enzymes lately and have been reminded of their importance to our health. Since reading Nourishing Tradtions I've made it a habit to start each meal with an enzyme-rich food. For breakfast it's yogurt, for lunch it's home-made raw sauerkraut or pickles or a mayonnaise, ketchup or mustard condiment. For dinner I always have salad with raw vinegar, beet kvass and olive oil and often I add avocado.
All of those foods/condiments are rich in enzymes when prepared properly (raw yogurt, cold-pressed olive oil and avocado are full of enzymes naturally, the other foods I ferment with whey so they are enzyme super-foods).
Because the Western diet is pretty much all cooked-foods, it is basically devoid of enzymes. Our body produces enzymes but apparently we have a limited potential for the amount that can be produced. But everytime we eat these completely cooked meals we are relying on our body's enzymes to digest the food. This puts an undue burden on our pancreas (where enzymes are assembled). However, if we eat foods rich in enzymes then digestion can be initiated even before we put the food in our mouth. And after the food enters our bellies it sits there for awhile before it is passed to the lower part of our stomach. During this time the food could be getting broken down by food enzymes or it could just be sitting there, putrefying (ew). It has been said that life span is inversely proportionate to the amount of enzymes the body needs to produce. So, use those food enzymes, make them do the work and let your body rest a bit.
By the way, this I think was one of the wonderfully beneficial aspects of the raw milk diet. Raw milk is chock-full of enzymes so it is digested wonderfully efficiently by the body, allowing healing to occur.
I've been reading a lot about enzymes lately and have been reminded of their importance to our health. Since reading Nourishing Tradtions I've made it a habit to start each meal with an enzyme-rich food. For breakfast it's yogurt, for lunch it's home-made raw sauerkraut or pickles or a mayonnaise, ketchup or mustard condiment. For dinner I always have salad with raw vinegar, beet kvass and olive oil and often I add avocado.
All of those foods/condiments are rich in enzymes when prepared properly (raw yogurt, cold-pressed olive oil and avocado are full of enzymes naturally, the other foods I ferment with whey so they are enzyme super-foods).
Because the Western diet is pretty much all cooked-foods, it is basically devoid of enzymes. Our body produces enzymes but apparently we have a limited potential for the amount that can be produced. But everytime we eat these completely cooked meals we are relying on our body's enzymes to digest the food. This puts an undue burden on our pancreas (where enzymes are assembled). However, if we eat foods rich in enzymes then digestion can be initiated even before we put the food in our mouth. And after the food enters our bellies it sits there for awhile before it is passed to the lower part of our stomach. During this time the food could be getting broken down by food enzymes or it could just be sitting there, putrefying (ew). It has been said that life span is inversely proportionate to the amount of enzymes the body needs to produce. So, use those food enzymes, make them do the work and let your body rest a bit.
By the way, this I think was one of the wonderfully beneficial aspects of the raw milk diet. Raw milk is chock-full of enzymes so it is digested wonderfully efficiently by the body, allowing healing to occur.
Wednesday, May 20, 2009
Yay for Hollandaise
I went to the farmers market today. Wow, it's wonderful to be back in the world of food! There wasn't much compared to high summer but it was still wonderful to see all the local goods and to see what is in season here in the midwest.
I ended up buying a bunch of asparagus and some raw milk cheese. The asparagus was everywhere so it was hard to choose which farmer to buy from. In the end I bought from a friendly farmer who got into great detail about her planting methods. That's a good way for a farmer to establish differentiation. So I took that fresh asparagus home and I did like my sister did all last month (she lives in southern Germany). I steamed them very lightly and while they were still hot I poured some delicious Hollandaise sauce over them and tossed it together in the bowl. Out of this world fabulous!
To make the Hollandaise: I mixed 1 raw egg yolk (from pastured Illinois chickens) with about 4 tablespoons of melted homemade raw butter, 1/4 teaspoon of sea salt and 1 tablespoon of fresh lemon juice in my food processor (blender would be fine). Eat warm. It is so quick and really so tasty.
My children ate 3-4 pieces of asparagus each. This is a lot for them, lately they have been so picky about vegetables.
I ended up buying a bunch of asparagus and some raw milk cheese. The asparagus was everywhere so it was hard to choose which farmer to buy from. In the end I bought from a friendly farmer who got into great detail about her planting methods. That's a good way for a farmer to establish differentiation. So I took that fresh asparagus home and I did like my sister did all last month (she lives in southern Germany). I steamed them very lightly and while they were still hot I poured some delicious Hollandaise sauce over them and tossed it together in the bowl. Out of this world fabulous!
To make the Hollandaise: I mixed 1 raw egg yolk (from pastured Illinois chickens) with about 4 tablespoons of melted homemade raw butter, 1/4 teaspoon of sea salt and 1 tablespoon of fresh lemon juice in my food processor (blender would be fine). Eat warm. It is so quick and really so tasty.
My children ate 3-4 pieces of asparagus each. This is a lot for them, lately they have been so picky about vegetables.
Monday, May 18, 2009
More Than Food
Food is heavy. I've still been consuming mainly milk and yogurt but I feel a difference just by eating relatively small bits of food. And guess what? I now weigh 125 pounds! And I do feel really good. But I also feel a little weighted down by the food. In my case, I suppose this isn't such a bad thing. For the most part I've been eating eggs, vegetables, fish, fruit, nuts and beet kvass. I almost feel like I could live like this.
I do feel my desire to cook and bake has come back though (I'm sure my family is happy about that). This weekend I baked banana bread, rolls and almond cookies, I made sauerkraut, kvass, and crunchy nuts and I spent more time on dinner each night. It feels good to be in the kitchen again. I've also felt more inclined to do yoga again. My body was starting to feel a little tight.
Yoga is so amazing. I do believe food can cure but I think it needs a little outside help too. Exercise is great for our health. I know it sounds cliche, but for me yoga has made a huge difference in how I feel. I do want to add that over-doing it is not healthy and can be counter-productive. As a wise man once said, "I take an Ayurvedic approach to exercise; don't overdo it". I think I could take an Ayurvedic approach to everything in life.
Anyway, back to yoga, I think it is key to good health. I'm not down-talking other forms of exercise. Yoga can complement them but without it I think there will be something missing. Yoga is one of the few exercises that gets your blood going, improves flexibility and strength, massages your inner organs, and relaxes you all at the same time. It is unique in that it actually works out every part of your body (if done right). I feel a rush after my yoga unlike any other endorphin rush I get because it is coupled with such a deep sense of relaxation.
Here is my dream tropical vacation day:
1. Get up and eat a wonderful breakfast of eggs, fresh tropical fruit and yogurt
2. Relax and read a book for awhile
3. Do yoga outside in the beauty of nature
4. Go into a hot spring bath
5. Have sex (I hope this doesn't offend anyone, I think this is as natural as eating)
6. Eat a wonderful gourmet lunch (fresh-caught fish and salad perhaps?)
7. Relax and read a book for awhile
8. Go for a swim in the ocean
9. Get a long wonderful massage with essential oils
10. Have sex (sorry again)
11. Eat a luscious local dinner
Doesn't that sound nice? Sorry to go off on the tangent but I feel so fluffy from my yoga and my milk.
Maybe if I did that once a month or so my immune system would function properly?
Maybe it's more than food?
I do feel my desire to cook and bake has come back though (I'm sure my family is happy about that). This weekend I baked banana bread, rolls and almond cookies, I made sauerkraut, kvass, and crunchy nuts and I spent more time on dinner each night. It feels good to be in the kitchen again. I've also felt more inclined to do yoga again. My body was starting to feel a little tight.
Yoga is so amazing. I do believe food can cure but I think it needs a little outside help too. Exercise is great for our health. I know it sounds cliche, but for me yoga has made a huge difference in how I feel. I do want to add that over-doing it is not healthy and can be counter-productive. As a wise man once said, "I take an Ayurvedic approach to exercise; don't overdo it". I think I could take an Ayurvedic approach to everything in life.
Anyway, back to yoga, I think it is key to good health. I'm not down-talking other forms of exercise. Yoga can complement them but without it I think there will be something missing. Yoga is one of the few exercises that gets your blood going, improves flexibility and strength, massages your inner organs, and relaxes you all at the same time. It is unique in that it actually works out every part of your body (if done right). I feel a rush after my yoga unlike any other endorphin rush I get because it is coupled with such a deep sense of relaxation.
Here is my dream tropical vacation day:
1. Get up and eat a wonderful breakfast of eggs, fresh tropical fruit and yogurt
2. Relax and read a book for awhile
3. Do yoga outside in the beauty of nature
4. Go into a hot spring bath
5. Have sex (I hope this doesn't offend anyone, I think this is as natural as eating)
6. Eat a wonderful gourmet lunch (fresh-caught fish and salad perhaps?)
7. Relax and read a book for awhile
8. Go for a swim in the ocean
9. Get a long wonderful massage with essential oils
10. Have sex (sorry again)
11. Eat a luscious local dinner
Doesn't that sound nice? Sorry to go off on the tangent but I feel so fluffy from my yoga and my milk.
Maybe if I did that once a month or so my immune system would function properly?
Maybe it's more than food?
Friday, May 15, 2009
Go Michael Pollan
Today I ate a few good things; leftover bay scallops for lunch, salad and guacamole for dinner. I realized that 95% of my food intake is still milk and yogurt (ran out of kefir today). It's odd that just a little bit of food makes a big difference in how I feel.
I would like to refer everyone to this: http://www.foodrenegade.com/michael-pollan-on-marketing-food/
Michael Pollan, author of "In Defense of Food", has an interview where he touches upon the evils of industrial agriculture and factory farms, makes a plug for buying real food on a local level, and talks about the effect of industrial food production on our health care system and our environment. And more. Check it out and pass it on.
I would like to refer everyone to this: http://www.foodrenegade.com/michael-pollan-on-marketing-food/
Michael Pollan, author of "In Defense of Food", has an interview where he touches upon the evils of industrial agriculture and factory farms, makes a plug for buying real food on a local level, and talks about the effect of industrial food production on our health care system and our environment. And more. Check it out and pass it on.
Thursday, May 14, 2009
The Joy of Eating
I miss my milky clouds of milk. Say what you will about this crazy milk diet idea but I was enjoying the temporary ethereal quality of my life. There was a lightness and a surreal haze to my perceptions of the world around me. It almost felt like I was in a bubble. It's sort of hard to explain. But the sharpness has returned and those I share the road with may be happy about it. Although the dust bunnies I chased around my house today may not be so happy.
Of course I'm still drinking a lot of yogurt, milk and kefir but food is also on the table. I really, really like food. I always got excited about eating good food before this diet but now it is positively thrilling. I had some delicate bay scallops today. I soaked them in milk for a few hours (he, he) and then I just cooked them for about 5 minutes in butter, heavy cream and sherry. Oh, the joy. And salad, oh, salad, it is so wonderful. It engages all of the senses. The varied textures, the smell of the fresh tomatoes, the crunch of the lettuce, the vibrant colors and of course the glorious taste of fresh avocado, olive oil and tarragon vinegar. There is really nothing like it.
Yes, I miss my milky state of mind but there are dishes to be cooked and goodies to be baked.
Of course I'm still drinking a lot of yogurt, milk and kefir but food is also on the table. I really, really like food. I always got excited about eating good food before this diet but now it is positively thrilling. I had some delicate bay scallops today. I soaked them in milk for a few hours (he, he) and then I just cooked them for about 5 minutes in butter, heavy cream and sherry. Oh, the joy. And salad, oh, salad, it is so wonderful. It engages all of the senses. The varied textures, the smell of the fresh tomatoes, the crunch of the lettuce, the vibrant colors and of course the glorious taste of fresh avocado, olive oil and tarragon vinegar. There is really nothing like it.
Yes, I miss my milky state of mind but there are dishes to be cooked and goodies to be baked.
Wednesday, May 13, 2009
Day 11: Eating Food
Today I find it difficult to write. I woke up with vertigo again this morning so I have decided to phase off of the milk diet. This is sad news for me. I so wanted to see where it would take me health-wise.
I know most people think I'm being unwise to do this diet and some friends will be relieved to hear I'm ending it. But I still believe it is an amazing way to improve health, given the right circumstances. It is unfortunate for me that I was unable to do this thing properly. I've made some mistakes, but it also may have not been the best time for me to do it. Whatever the reasons, I have to start eating more food. The milk diet may or may not have caused the increase in incidences of vertigo but I can't take the risk of not knowing. If I continue to have vertigo after stopping then I will know it wasn't the milk and then I'll probably be even more annoyed with myself for stopping. But I often have to remind myself to take a more lighthearted approach to life so it will be good practice.
I weighed in at 123 pounds today. I'm still drinking lots of milk, yogurt and kefir but today I supplemented with beef stock at breakfast and sardines with home-made mayo at lunch. Tonight I will have some beet kvass and some collard greens. I've been advised to take it slowly but I did have some food over the weekend so it probably won't be such a shock to my system. Ho-hum.
I also wanted to note how I make my yogurt, as per some requests. It is not thick like Greek yogurt but it's super easy and quick to make:
I put my full-fat milk in a container with a top (that can go in the oven), add yogurt from the previous batch and then I put it in the warmed oven and leave undisturbed overnight (for about 18 hours is good actually). I heat the oven a little, then turn it off and then put in the milk. Ideally you want the yogurt to be in an environment that's about 85-95 degrees for the duration (over 100 degrees and the enzymes will start to die). That doesn't really happen in my oven but it still works somehow. It always comes out a little runny but sweet and delicious. The ratio is 1/2 cup of yogurt to 1 quart of milk.
Raw milk yogurt has all of the benefits of raw milk (obviously) plus an increased amount of good bacteria. Instead of buying probiotic supplements you can have your own homemade probiotics that taste delicious and cost less.
I know most people think I'm being unwise to do this diet and some friends will be relieved to hear I'm ending it. But I still believe it is an amazing way to improve health, given the right circumstances. It is unfortunate for me that I was unable to do this thing properly. I've made some mistakes, but it also may have not been the best time for me to do it. Whatever the reasons, I have to start eating more food. The milk diet may or may not have caused the increase in incidences of vertigo but I can't take the risk of not knowing. If I continue to have vertigo after stopping then I will know it wasn't the milk and then I'll probably be even more annoyed with myself for stopping. But I often have to remind myself to take a more lighthearted approach to life so it will be good practice.
I weighed in at 123 pounds today. I'm still drinking lots of milk, yogurt and kefir but today I supplemented with beef stock at breakfast and sardines with home-made mayo at lunch. Tonight I will have some beet kvass and some collard greens. I've been advised to take it slowly but I did have some food over the weekend so it probably won't be such a shock to my system. Ho-hum.
I also wanted to note how I make my yogurt, as per some requests. It is not thick like Greek yogurt but it's super easy and quick to make:
I put my full-fat milk in a container with a top (that can go in the oven), add yogurt from the previous batch and then I put it in the warmed oven and leave undisturbed overnight (for about 18 hours is good actually). I heat the oven a little, then turn it off and then put in the milk. Ideally you want the yogurt to be in an environment that's about 85-95 degrees for the duration (over 100 degrees and the enzymes will start to die). That doesn't really happen in my oven but it still works somehow. It always comes out a little runny but sweet and delicious. The ratio is 1/2 cup of yogurt to 1 quart of milk.
Raw milk yogurt has all of the benefits of raw milk (obviously) plus an increased amount of good bacteria. Instead of buying probiotic supplements you can have your own homemade probiotics that taste delicious and cost less.
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