Fresh Food Perspectives

With so much nutrition information out there, sometimes you just need a fresh perspective.

Alton and Halloween October 31, 2011

Yesterday I was able to check an item off my bucket list – meeting Alton Brown.

I wish that it was not in a large, noisy warehouse store where you have to dodge people going after the samples of crab dip like they’ve had nothing to eat in days. But nonetheless, I did meet him, have a very short chat, and he signed his book to Jackson and me. I told him that I was a dietitian and appreciated him using RD’s on his show. It didn’t quite strike the cord I was hoping for (a girl can dream, right?). When I mentioned my 12 week old son that he was signing for, he seemed more impressed that I was out and about, looking rested, so shortly after his birth.

So maybe I’ll add meeting him back on my bucket list and hope for a more professional setting where we can chat it up about food, nutrition, and science. Again, a girl can dream. All in all, it was a great experience and I enjoyed it with some good friends who are also big fans. Here’s a picture.

Changing gears now, it is Halloween! What do you have planned? I have to ask, have you been celebrating all month with your candy consumption? It’s hard to avoid the temptations of this sweet-filled month. BOGO sales on candy have tempted me to purchase my stash way earlier that I normally would (which would be just a couple of days before Halloween). So we have been trying to avoid that ever looming bag of peanut butter Snickers in the back of the pantry for a couple of weeks. Here are few suggestions for making Halloween easier on your waistline this year and in the years to come.

  • Wait to buy your candy to the last minute. If it’s not your favorite candy, it only helps you.
  • Buy candy that is easy for you to say “no” to.
  • On November 1st, throw out the candy or donate it to someone else. In our area, I have even seen signs for a dentist that has a post-Halloween candy exchange program.
  • Look for ways to celebrate without just candy – fall crafts, hayrides, corn mazes (which are everywhere this year it seems), and funny family photos.
If you have any healthy Halloween suggestions, please post below. You are also welcome to post a picture of your family all dressed up.
I hope you all have a safe and happy Halloween!
 

Super Excited… October 29, 2011

Filed under: Uncategorized — freshfoodperspectives @ 9:01 am

Not for the Florida-Georgia game (Go Noles!). Not for my son’s first Halloween (really I am excited about this). Not for fall weather.

I am excited because Alton Brown is in town tomorrow for a book signing of his new book, Good Eats 3.  Alton is one of my culinary favorites who brings together food science, nutrition, flavor and fun, always with a “fresh perspective” (I had to say it!). I am so looking forward to a brief interaction. I’ll post some pictures up after the event.

Have a great, safe and healthy weekend everyone!

 

What do I do with Kale? October 27, 2011

I ask myself this question every fall, when kale is in season. I know it’s super good for me, and I just can’t find a preparation I am in to (besides hiding it in my smoothie every morning).

Being that I am from South Florida, and not the “The South”, I never ate kale growing up. I don’t think I even knew what it was till about 6 or 7 years ago. I’ve tried making the tradition southern “greens” and I just don’t really care for them. I have even tried making kale chips by baking the leaves, which left my house stinky and my palate not that enthused.

Last month I ate at one of my favorite local restaurants and hesitantly tried their kale salad. It turned into a magical moment where the birds started singing and a rainbow appeared over my table because I knew I  had found a way to enjoy kale. And surprisingly, it was fresh! I quickly wrote down all the flavors I thought I was tasting with the intent to recreate this masterpiece at home. So last night I gave it a whirl, and crossed my fingers that my hubby would like it too. People, it was a huge success. Therefore, I present to you my Lemon Kale salad and it is “Husband Approved” ! (In the Braddock household, this is the highest culinary ranking you achieve, and ensures you it is yummy and will be accepted by many.)

Let me know what you think. Have a healthy day everyone!

Lemon Kale Salad

3 cups of fresh kale, finely chopped

juice of one lemon

2 tablespoons good extra virgin olive oil

1/2 cup freshly grated parmesan cheese

1/2 cup toasted walnuts, roughly chopped (original salad had pine nuts which are super expensive so I used walnuts and it was great)

Pinch of salt and pepper

  1. Add the first 5 ingredients to bowl large enough to mix in.  Add salt and pepper cautiously. Toss to combine.
  2. Take a little taste to make sure you get the right balance for your preference.
  3. Serve and enjoy!
Serves 3-4 as a side salad
 

Wild Rice and Spinach something October 26, 2011

I just recently realized that I do not like the word “casserole.” It just makes me think of 101 things you can do with a can of cream of chicken soup. There’s nothing wrong with casseroles as there are many ways to make them very healthy. I just can’t get over the word.

I looked up the definition, just so I would know exactly what the word was addressing. Here it is:

noun (from dictionary.com)

1.a baking dish of glass, pottery, etc., usually with a cover.

2.any food, usually a mixture, cooked in such a dish.

3.a small dish with a handle, used in chemical laboratories.

 

 

So I can handle that the word is more about the vessel you bake in rather than the ingredients itself. You may have already known this, but I didn’t, and can live with this.

 

The recipe I have for you today is a wild rice and spinach casserole then. I made this for a dinner party last week and I think it went over well. I based it off a loose memory of a dish my mom made growing up that I really liked. I don’t think I have the seasoning quite right yet so feel free to adjust to your flavor preference. For a quicker, lower fiber version, you can use to boxes of Uncle Ben’s wild rice mixes. This is a pretty hearty dish when you use this wild rice mix. It’s a great vegetarian main dish or add a meat of choice for carnivores. To make the dish vegan, cook with veggie stock and omit the cheese. Enjoy!

 

Wild Rice and Spinach Casserole

2 cups wild rice (see picture below)

Stock of choice (I used chicken)

1 whole shallot, diced (yellow onion is a fine substitute)

3 cloves of fresh garlic, finely chopped

1 cup of fresh mushrooms, chopped small

1 bag of frozen spinach (see picture below – I like this steamer bag kind verses the box because there was a lot less water)

1 block of reduced fat cream cheese (any soft cheese, such as a chevre, would also work beautifully)

2 tablespoons fresh rosemary, chopped (thyme or parsley would also work well)

1 tablespoon herbs de Provence

salt and pepper

 

  1. Cook wild rice according the directions in the stock. Remove from heat and stir in bag of spinach, shallots, mushrooms, garlic, herbs and salt and pepper. Taste to check for adequate seasoning.
  2. Preheat oven to 350 degrees.
  3. Spread mixture into a 4 quart casserole dish.
  4. Cut cream cheese block into small cubes. Using a knife or clean finger, poke holes into the rice mixture, drop a cream cheese cube, and cover up with rice. Do this all over dish and as much you like.
  5. Bake, covered with foil, for about 30 minutes. Serve warm.

Serves 6-8 people as a main dish, 8-10 as side dish.

 

I have found this mix at both Publix and Win Dixie. Any wild rice mix will do.

 

Chopped, fresh spinach would also work well in this dish.

 

Eating Organic Affordably, Part 2 October 25, 2011

Just this morning, I had another friend ask me if eating organic was really that important. This reminded me that this is an important topic and I need to finish my little series on it. If you are just jumping in to this conversation on my blog, check out part 1 of the discussion and figure out where you are on this organic-eating journey.

To flat-out answer the question, “Do I think eating organic is important,” I would say yes. If you look at my own food choices, you would see many organic options. (Just a quick reminder though, that my personal way of eating is not the only way to eat ‘healthy’. Each person needs to work out their own healthy eating lifestyle.)

At my Farm to Plate dinner a couple of weeks ago, the farmer of Black Hog Farm reminded me of something that I have been saying for a long time: Local trumps organic. Yes, it’s true. Why? Because local food is the freshest, meaning the highest nutrient content. It also travels less time to your plate which means less preservatives are needed and less gas is used driving it around. You also have the opportunity to get personal with your food. You know the people that grow it or raise it. If you have a problem, you can go directly to them.

Many of the local growers don’t have the means to go through the organic certification process. So they may be following organic practices, but are not able to promote their items as such. But again, when you know your producer, you can just ask them about it.

So all this to say that you should take advantage of any and all local resources that you can. A dollar spent here goes directly back to the producer to continue making high quality food. This is money well spent.

Many of the farmers markets offer a plethora of affordable, local produce options. I would recommend starting here. Produce is probably the most important place to start buying organic. Forget the processed foods for now. Spend the money on the whole, real foods. I would even say this for your kids. To me, processed is processed, whether it’s organic or not. Save the extra dollar or two on conventional processed foods and put it toward your produce.

I am working on compiling my list of local produce distributors and farmers markets to post for you. Check out my “Favorite Things” page for some of these links already.

More to come in part 3. Please post questions that you have about this topic so that I can make sure to answer them.

 

It’s National Food Day! October 24, 2011

Filed under: Eating Local — freshfoodperspectives @ 8:33 am

And a true holiday it is. Today is about bringing awareness to “Eating Real” as in real food and supporting sustainable food practices. Please visit this link to learn more about how to promote real food and eat real food. If you are participating in any way today, please post a comment or picture.

Here are the 6 principle of Food Day:

 

Ask Congress to Support Food Day’s Goals:

  1. Reduce diet-related disease by promoting safe, healthy food
  2. Support sustainable farms & limit subsidies to big agribusines
  3. Expand access to food and alleviate hunge
  4. Protect the environment & animals by reforming factory farms
  5. Promote health by curbing junk-food marketing to kid
  6. Support fair conditions for food and farm workers
 

Science Friday – Do we have activity set points? October 21, 2011

Filed under: Exercise,Science Friday — freshfoodperspectives @ 7:57 am

Good morning! I think I’m going to follow NPR’s lead by starting “Science Friday.” I love nutrition/health/food science so I will now try to share a little piece of this with you each week.

I just came across this article in my inbox this morning and wanted to share it with you. It is a lengthy article but very interesting. You will be left scratching your head a little and just going “hmm.” In my line of work, I sit around the table with people who try to solve big health issues. This article offers a new perspective on exercise, physiology and the human psyche. It supports the ideas that we need to be as active as we possibly can, diet and exercise need each other, and that some people don’t lose weight easily with just exercise. It’s not a hard article to read. I hope you enjoy it!

OCTOBER 19, 2011, 12:01 AM
Do We Have a Set Point for Exercise?

By GRETCHEN REYNOLDS
Mike Tittel/Getty Images
Does exercising at one point during the day make you less active the
rest of the time?

The question of whether humans have an innate set point for movement, a
so-called activitystat, is of increasing interest and controversy among
scientists. One of them is Dr. Terence J. Wilkin, a professor of
endocrinology at the Peninsula Medical School in Plymouth, England, who
asked himself that question a few years ago while hoping to learn more
about the interplay of activity and childhood obesity.

Dr. Wilkin had outfitted about 70 children at three wildly different
English elementary schools with an accelerometer, an electronic device
that records almost all movement. One of the schools, a private
college-preparatory academy with acres of playing fields, required an
average of 9.2 hours of physical education classes each week. Another
was a village public school, equipped with outdoor facilities and an
established sports tradition, but requiring only 2.2 hours of P.E. each
week. And the final was an urban school with limited playground options
and 1.6 hours a week of P.E. The children wore the devices full time for
a week on four separate occasions during the school year.

Dr. Wilkin had expected that the children at the prep school, who spent
about 65 percent more time exercising at school than the other students,
would be much more active over all. But they weren’t. In fact, when he
collated the data, the weekly activity levels of the students from all
three schools were remarkably similar. Students who exercised more at
school were less active afterward. In a study published this month in
The International Journal of Obesity, Dr. Wilkin and his co-authors
conclude that, at least in these 8- to 10-year-olds, “activity at one
time is met with less activity at another.” The findings, they say, may
help to explain why so many children remain overweight, despite programs
designed to get them moving.

Related
More Phys Ed columns
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Fitness and Nutrition News
A similar mechanism may hold for adults. In another notable experiment
published this month in the journal Menopause, a group of postmenopausal
women completed a 13-week walking program while wearing accelerometers
to measure their full daily activity. During that time, some of the
women were more active over all than they had been at the start. But
almost half had reduced their spontaneous physical activity when they
weren’t exercising. The reductions weren’t intentional: The women hadn’t
consciously set out to move less. But, as a result, they were no more
active, on a daily basis, than they had been before starting the
exercise regimen. Their bodies had compensated for the walking and kept
their overall energy expenditure about the same.

The implications of such findings are broad and worrisome. “The evidence
to date shows that physical activity interventions have not” been able
to significantly reduce childhood obesity, Dr. Wilkin says, “and our
data suggest that part of the reason” may be that children who exercise
at school expend less energy the rest of the time. The same dynamic
could be impeding adults’ efforts to use exercise to trim away flab.

In animal studies, rodents bred over generations to voluntarily run for
hours will, if deprived of their wheels, race around their cages until
they’ve fulfilled their bodies’ seeming imperative for motion, while
animals bred to be languorous and avoid activity will, if forced to swim
or run, subsequently lie on their cage floors and not move for hours.
They are not merely tired, Dr. Wilkin says, but obeying some inner
physiological command. The animals seem to have a “genetically
determined level of preferred energy expenditure,” he says, to which
their bodies default.

But other researchers are not convinced. “Twin studies show that the
environment, defined broadly as the physical and cultural environment,
has a massive influence on the level of physical activity,” at least in
children, says John J. Reilly, a professor of pediatric energy
metabolism at the University of Strathclyde in Scotland and the author
of a commentary accompanying Dr. Wilkin’s study. Children’s physical
activity is determined largely by their living conditions — in other
words, not their biology.

In confirmation of that idea, a study of 9- to 12-year-old British twins
published last year determined that, while the children’s fidgetiness
and enjoyment of activity were dependent on heredity, their actual
levels of movement were almost wholly determined by their environment,
and in particular by the actions and attitudes of their teachers and
parents.

An equally powerful argument against the existence of an activitystat
may derive from the findings of studies that reduce people’s habitual
activity for a period of time. Presumably, if the body has a preset,
preferred amount of energy expenditure, those people should become more
active afterward. But in general, they do not. A representative recent
study of schoolchildren found that, on days when they were denied
recess, they “did not compensate” by running around more after school.
They simply expended less energy that day.

Still, almost all researchers agree that science is not close to fully
understanding the complex interplay of biology, volition, laziness and
modern living conditions in determining how active each of us will be.
“Far more work is needed,” Dr. Wilkin says, especially long-term
studies. He suspects, he says, that many studies that dispute the idea
of an activitystat use time frames that are too short to capture the
body’s subtle workings. “Compensation may be happening over the course
of weeks or months,” he says, “not hours or days.”

Most important, though, he adds, even if people have a set point for
exercise, its existence would not provide carte blanche for us to give
up on exercise, or cancel P.E. classes at schools. “Exercise is
extremely good for the health of young people, as it is for all of us,”
he says. “It improves metabolic profiles and cardiorespiratory fitness.
Our results should not be interpreted to mean that exercise is not
worthwhile,” he says, only to suggest that how, why and whether we move
may be more complicated issues than any of us might wish.

 

Cherry Juice Update October 17, 2011

Filed under: Sports Nutrition,Supplements — freshfoodperspectives @ 9:28 pm
Tags: ,

 

I know I am probably belaboring this cherry juice thing but I just keep stumbling on the topic. Here is one of the research studies suggesting cherry juice to be beneficial for reducing pain and inflammation. Here is a link for purchasing one type of cherry juice. Enjoy!

Department of Medicine, Oregon Health & Science University, Portland, OR,
USA, 97239. kuehlk@ohsu.edu.
Abstract
BACKGROUND:

Long distance running causes acute muscle damage resulting in inflammation
and decreased force production. Endurance athletes use NSAIDs during
competition to prevent or reduce pain, which carries the risk of adverse
effects. Tart cherries, rich in antioxidant and anti-inflammatory
properties, may have a protective effect to reduce muscle damage and pain
during strenuous exercise. This study aimed to assess the effects of tart
cherry juice as compared to a placebo cherry drink on pain among runners in
a long distance relay race.

METHODS:

The design was a randomized, double blind, placebo controlled trial.
Fifty-four healthy runners (36 male, 18 female; 35.8 +/- 9.6 yrs) ran an
average of 26.3 +/- 2.5 km over a 24 hour period. Participants ingested 355
mL bottles of tart cherry juice or placebo cherry drink twice daily for 7
days prior to the event and on the day of the race. Participants assessed
level of pain on a standard 100 mm Visual Analog Scale (VAS) at baseline,
before the race, and after the race.

RESULTS:

While both groups reported increased pain after the race, the cherry
juicegroup reported a significantly smaller increase in pain (12 +/-
18 mm)
compared to the placebo group (37 +/- 20 mm) (p < .001). Participants in the
cherry juice group were more willing to use the drink in the future (p <
0.001) and reported higher satisfaction with the pain reduction they
attributed to the drink (p < 0.001).
CONCLUSIONS:

Ingesting tart cherry juice for 7 days prior to and during a strenuous
running event can minimize post-run muscle pain.

 

Farm to Plate Dinner October 17, 2011

Filed under: Eating Local,Restaurants — freshfoodperspectives @ 7:28 am

Saturday  night was truly magical. I know that may sound a little strange being that it was just dinner and a movie. But to me, it was awesome. I attended Black Hog Farm’s farm to table dinner at Pastiche. The food was amazing (go eat there). Each dish seemed to have a small story attached to it.

I had the pleasure of sitting with some of the family members of Black Hog Farm during dinner. What a treat! I learned about the individual ingredients and came away convinced that this family is deeply vested in what they do. It was very evident that a great deal of pride, and really love, goes into the care of each animal and crop they produce.

I highly recommend supporting this farm. The prices on their food items are also some of the best I’ve seen. Contact Sharon at info@blackhogfarm.com for more information.

Here are some pictures from my fantastic meal. (I am still working on my food styling skills so I hope they look appetizing.)

The Menu

 

Appetizer - Deviled Eggs

 

The best cornbread I have ever had

 

Salad

 

Main Course - greens, chicken and dumplings, sweet potatoes, amazing pork tenderloin

 

Dessert - brown butter cake and apples

 

The family of Black Hog Farm

 

Pumpkin Follow Up October 15, 2011

My roasting of the pumpkin was a success! It was as easy as it seemed. The only 2 suggestions I would add is if you want more browning of the flesh (to give the roasted flavor), go for a higher temp like 400 or 425 degrees and remove the foil for the last 30 minutes. And you should definitely use a serrated carving or bread knife to cut it open. A smooth blade is a little dangerous.  Here are some pics:

Pie Pumpkin - about 10 inches in diameter

Cut open and seeds removed, ready to bake.

I was surprised, however, that the pumpkin resembled more of a spaghetti squash in color and texture than a pumpkin. The flesh was more yellow than orange and once cooked, it raked out in strings. It pureed up beautifully although the flavor was, once again, closer to spaghetti squash than pumpkin. I’m not sure what that was about. It worked great for the soup that we made but I don’t think it would have cut it for pumpkin pie.

So the destiny of my pumpkin was a delicious, nutrient-packed soup. (I kept saying to my friends that I think this soup could help cure cancer.) It had great flavor and is high in fiber, beta carotene, and vitamin C. Truly, it’s a great recipe to clear out your veggie drawer or basket. Enjoy!!

Pumpkin Ginger Soup

1 large, yellow onion, diced

3 carrots, peeled and diced

1 large sweet potato, peeled and diced

3+ garlic cloves, minced (to your flavor preference)

2-3 cups of pumpkin puree (to your flavor preference)

6-8 cups of stock (vegetable, turkey and/or chicken)

2″ piece of fresh ginger, peeled and diced (To your flavor preference – we used 2″ and found it to have the perfect ginger flavor. If you love ginger though, add more)

10 sprigs fresh thyme

salt and pepper

Olive oil

  1. In a large dutch oven, heat oil over medium heat. Saute onions, carrots, sweet potatoes,  and garlic till soft and slightly browned (about 10 minutes).
  2. Add pumpkin puree and stir to combine. Let cook about 2 minutes.
  3. Add stock to get desired consistency (thicker or thinner). Reduce heat and simmer for at least 30 minutes, covered.
  4. Add the leaves of the thyme and ginger. Season with salt and pepper. Continue cooking about 10 minutes.
  5. Remove pot from heat. Puree using a stick blender (highly recommended) or in small batchesin a food processor or blender. Enjoy!
 

 
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