Poached Pear Perfection

Tis the season for sweets. That time when willpower loses out to the seductive power of the senses with an easy, 'Why not? It's the holidays!'.  At the risk of sounding like Scrooge...or Nancy Reagan...just say no. Poached pears are a healthy alternative dessert for your guests that is easy, elegant and yummy! Bosc pears are ideal for poaching and are in abundance this time of year. When picking out your pears, try to find some with the leaves still hanging from the stem for a fun presentation a la Martha Stewart. Peel them (keeping the stem intact), core them and chop the bottom so they stand up straight in a saucepan. Cover the pears with organic, no-sugar-added apple cider, a capful of sweet vermouth, some cloves and cinnamon sticks. Bring to a boil, cover and simmer until a gentle poke with a sharp knife slides in smoothly. Use a slotted spoon to remove pears from juice and let cool. Place the pears on individual serving plates and drizzle with chocolate sauce and a dollop of whipped cream...it IS the holidays after all!

Peppermint Iced Tea

Here's a super simple Peppermint Iced Tea recipe. Ready? Head to your local tea store either on Main Street or e-street. Find some loose peppermint tea leaves. Stuff some in a tea ball, boil water, brew and refrigerate. Yup, it's that easy. Keep some handy for a refreshing break or a funny tummy!

Peppermint is considered one of the oldest natural remedies. Its cooling effect relieves external pain and headaches and can even calm your scalp for healthy hair, peppermint is also considered an antispasmodic - yes, an antispasmodic - which eases spasms in your digestion tract and relaxes the stomach lining. Peppermint also contains essential minerals and nutrients like iron, calcium, potassium, magnesium and folate as well as Vitamin A and C and those ever elusive omega-3 fatty acids found mainly in fish, flaxseed and mammal brains. Yes, mammal brains.

And the best part? It tastes delicious!

But, as if not having to eat brains to maintain a healthy level of omega-3 fatty acids isn't enough for you to break out the kettle, peppermint promotes mental alertness and clarity and boosts energy levels so it's an ideal alternative, both hot or cold, if you're trying to cut out caffeine. To shake things up you can create variations on Peppermint Iced Tea by adding ginger root, cloves and orange or lemon rinds to the sachet or tea ball. The tea will usually last 4-5 days refrigerated.

After you brew the tea you can serve it right away by pouring it over ice but keep in mind the ice will dilute the tea, so brew the leaves at a higher concentrate of water at the outset. I actually prefer to steep the tea to its desired strength, then stick it in the back of the refrigerator until it's really, really cold so I can drink it without ice. I know, but Peppermint Really Cold Tea just didn't have the same ring to it.

egg-stacy

Eggs get a bad rap. Of course there is the philosophical and ethical issue which I very much respect but, gentle reader, I have a confession to make - I love eggs. I crave them. I could eat them for breakfast, lunch and dinner. But I don't. Everything in moderation. I try to keep my intake to 1 every other day which admittedly ain't easy for an egg junky.

One reason I imagine I crave eggs is because, as someone who does not generally eat meat, the body craves what it needs. Eggs are considered a perfect protein and nutrient dense containing 13 important nutrients including Choline which is critical for brain function, Riboflavin, B12, B6, A, D and E. There are antioxidants found in the yolk which are good for fighting macular degeneration and mono and polyunsaturated fats which are good for a healthy heart. Granted there are 213 mg of cholesterol in one egg yolk, which is a whole lot, thus the moderation factor.

So it seems with moderation the good stuff counterbalances the bad stuff, yet eggs still get a bad rap. In my opinion, it's what has become the recognized norm for breakfast alongside the eggs that adds to the negative perception. Carb loaded potatoes can help jettison you into your day, for sure, but, as a night shade, can also cause inflammation and, as a carbohydrate, will turn to sugar which ultimately turns to fat if you're not expending enough energy. Same goes with toast. And bacon? Sausage? Scrapple? Spam? When did it become acceptable to start our day with nitrates?

We need to start thinking about what can nourish our bodies in the long term rather than opting for a quick jolt. Instead of potatoes, toast and corned beef hash consider adding some leftover veggies from last night's dinner. Spinach and broccoli are two of my personal favorites but green beans, squash and carrots work great too.  Whenever you sautee some onions make a little extra and store them away until breakfast the next day. Tomatoes are always a good alternative and usually a free and easy substitute at breakfast counters but be aware that tomatoes are also a night shade, so sadly they do cause inflammation. This is something to consider if you suffer from psoriasis, arthritis, bursitis, gout, carpel tunnel syndrome or digestive disorders.

Always try to have some beans in your pantry - some say the canned variety are not as tasty and may be higher in sodium and fat but if you didn't have the forethought to soak your beans overnight, canned beans are a can opener away and better for you than bacon - just be sure to rinse them well. Chick peas (aka garbanzo beans) are a great substitute for homefries or add some black beans for some huevos rancheros.

Let's face it, most restaurants offer potatoes and toast because it's cheap. They're not looking out for your well being - that's your responsibility. Over the years these starchy sides have become the social norm. Break out of that carton and stand up for what accompanies your eggs! Begin your day with vitamins and minerals rather than carbs and nitrates! Start an egg revolution...in moderation, of course!

an apple a day...

 

I can't eat an apple sitting down. Something happens. I get bored, I lose interest, the taste becomes monotonous.

Sure I can eat apple slices with almonds or even a fancy cheese, if I'm treating myself. I love sliced apple on top of my oatmeal and they're great to dip in hummus or peanut butter. That all works, but the act of crunching your front teeth into an apple seems so healthy, fulfilling, alive...yet, for me, it gets old fast.

My simple solution? Eat an apple while taking a walk. I live in Sausalito, CA which is a very walkable town so it's become a daily activity for me when I perform routine tasks like going to the bank or the library to take an apple along. If you live in the country you might put off taking a walk around your neighborhood or at the local reservoir because it can, admittedly, get kinda boring after a while - just like eating an apple! I don't know what it is but walking and eating an apple complement each other perfectly. I not only find myself appreciating the apple - the texture, the complex taste of sweet and tart, the process of chomping and munching and crunching but I find myself slowing down my pace and appreciating my surroundings as well.

Looking at it from a purely scientific level, apples are a great digestive aid - something about the malic and tartaric acids that keep food from fermenting in your stomach - kind of icky, I know, but it's what keeps the proverbial doctor away! You know what else is an effective digestive aid? Yep, a leisurely stroll 20 minutes after a meal.

Listen, I realize I'm not divulging some revolutionary or groundbreaking news with this blog entry today, but sometimes the simplest information can endow the healthiest solution. It's slight changes in attitude and habits that will allow you to live a healthful, and consequently, a joyful life.  Just try it, after dinner tonight, skip dessert, grab an apple instead and dig out those walking shoes! The benefits will have you coming back for more!

camping packets

Eating right is always a challenge when cooking in the great outdoors. With a little preparation you can make healthful gourmet meals right in your own campfire by creating foil packets. They pack well, are quick and easy to prepare and require next to no cleanup. We've enjoyed polenta stuffed mushrooms, cajun spiced catfish, artichokes and even chana masala warmed up in the fire!

The stuffed mushrooms, artichokes and chana masala were prepared at home and placed in the aluminum foil packets. They were packed in the cooler fold up in plastic baggies to protect them against melting ice and protect the other food against potential leaks. It's sort of cheating to prepare the food ahead of time, I know, but isn't camping mainly about relaxing? You throw those babies in the fire for a few minutes and you're in business.

The catfish should not be cooked ahead of time so pack them the same way but make sure your cooler is iced up until you're ready to eat. To create foil packets cut off a small square of foil and, shiny side down, place one filet per square on top - season the fish with anything you like - cajun seasoning, a little butter and lemon, garlic, rosemary and thyme - lift the lengthwise sides up to meet in the middle above the fish then fold the foil together from the top 3 or 4 times as if you're folding a paper fan. Fold in the sides in a similar fashion. You want to keep some space between the food and the folds and not wrap the foil tightly around the food. This allows the air to circulate within the foil creating a mini-oven effect. When placing the packets in the fire, try to keep them fold up and as level as possible so you don't lose too much of the wonderful juices. I'm using catfish as an example but any type of fish will work - try salmon with dill and hollandaise or tilapia with kale pesto.

Quick note, though I appreciate a good deal along with the next gal, two things I don't skimp on are cotton swabs and aluminum foil. Just like generic cotton swabs tend to be lacking in cotton, generic foil doesn't have the strength to hold up to the task. Go with the good stuff, it'll cost you less in the end.

The fish only needs to be in the fire about 5 minutes depending on the thickness. To check, take the packet out using a fire glove and carefully unfold the top - watch out for the steam heat - it's...well...hot! Poke the fish with a fork to make sure it's cooked through. When it's ready, serve it up with some arugula, a black bean salad and some mango - find some reggae on your transistor radio and you be jammin'. You can eat the fish right from the foil for easy cleanup. Convenient and tasty. Happy camping!

kale pesto cubes

When I expressed to a fellow foodie friend that I was trying to get more greens in my diet she pulled out a simple recipe for Kale Pesto.

Throw some cleaned and chopped kale leaves into boiling water with some salt and pepper until the greens are tender. Meanwhile spread walnuts on a cookie sheet and toast them. Drain and dry the kale and sautee 3 cloves of garlic. Now the fun begins...

Add the walnuts, kale and garlic to a food processor and make some noise! Slowly add olive oil until the pesto becomes a smooth puree. There are lots of variations including adding parmesan cheese to the process but I feel the walnuts have enough fat in them that it creates a satisfying consistency. You can also substitute or add pine nuts, basil and a squeeze of lemon for a more traditional pesto.

A perfect way to store the pesto comes from the great chef, my mom. Ice cube trays! Fold the pesto into the trays, stick them in the freezer and voila! Whenever you're ready pull out a perfectly portioned kale pesto cube, warm it in a pan with a little olive oil and it's ready to top your next pasta, vegies or crackers.

Certainly, you'd have to eat a tremendous amount of kale pesto cubes to fulfill your body's needs for the nutrients kale offers but it's a healthy step in the right direction!

perfect potluck salads

Today I'd like to share two quick and easy salads that will make you look like a gourmand! They're quickest and easiest if you have a Trader Joe's nearby - they carry two products under the Trader Joe's label that offer the ultimate in convenience and the best part? They don't add anything - no preservatives, no sugar - just steamed and peeled beets and pre-soaked, pre-cooked lentils. If you don't have a Trader Joe's near you it will just be a point of cooking the lentils or beets ahead of time, which adds some time, but will be no less yummy!

As with all my recipes, no two finished products are the same - it's all based on what I have in the fridge at the time but there are always onions! For the beet salad, thinly slice a whole sweet onion and the beets and throw them in a bowl. Be careful when slicing the beets - those little buggers stain! Add the excess juice and salt and pepper to taste. Add balsamic vinegar and a little olive oil. I like to add some greens too - spinach or arugula or basil (or all three!) work well. Stir it up so the onions soak in the beet flavors - this is one of those salads that will taste even better the next day. When serving add some crumbled blue cheese or goat cheese on top for extra fancy flavor!

The lentil salad is basically the same recipe - onions, oil & vinegar, salt and pepper and some greens but I like to dice the onion so they match the size of the lentils and instead of balsamic I prefer red wine vinegar which has a mellower flavor and doesn't overwhelm the lentils. If serving these salads at the same time vary the greens - spinach with the beets and arugula with the lentils, for example, and always basil if you have some available for at least one of them. For even more variety throw a little curry powder into the lentil mix by whisking some with the oil before drizzling it on. If you wish to add cheese at serving time, feta would make a nice addition.

These salads are simple to assemble and travel well - perfect for potlucks! And, since beets, lentils and onions are considered some of our healthiest foods you'll be sharing a good-for-you gourmet alternative.

giant stuffed zucchini

A friend of mine brought me the largest zucchini I've ever seen from her garden. It was as big as a small watermelon. I had just picked up some (more demure) zucchinis at the farmer's market so I had a lot of zucchini to work with. Where to begin?

First I sliced the giant squash in half lengthwise and scooped out the meat. I then placed the shells upside-down on a pan with a little bit of water and placed them in the oven at 325.

Meanwhile I sauteed some garlic and polenta, watering down the polenta with a little broccoli broth (see last week's post). When that was nice and soft I added the scooped out zucchini meat, salt and pepper and basil to taste. Setting that aside I sauteed some shitake mushrooms and added half of them to the polenta mixture. Shitakes are strong in flavor so you can always substitute mellow flavored button mushrooms or even black or green olives, sweet onions or arugula if you're not a big fan of the mushroom. Opening the oven, dumping any leftover water and, flipping the zucchini shells over, I stuffed them with the polenta/mushroom mixture and stuck them back in the oven. At this point, if you like cheese, you can add some fresh parmesan on top. yum.

Meanwhile I took a cucumber slicer and sliced my more demure zucchinis into paper thin strips, added them to the leftover mushrooms with a teensy bit of sweet vermouth and oregano and sauteed them together for a couple minutes.

It sounds strange to serve a side dish containing the same general ingredients as the main entree but because of the different textures it worked!

velvety broccoli broth

Raw vegies are generally better for you since the boiling process strips away precious vitamins and minerals. (I can't even imagine what a microwave does to them.) But raw food can get boring after a while. Why not use the leftover water after boiling to create a soup. I find broccoli to provide the best vegie broth, velvety and buttery.

Use a slotted spoon to remove the brocolli (or spinach or kale), open your fridge and go at it! Add sliced onions, corn, carrots, celery, squash - whatever you've got. Salt, pepper, basil and/or oregano to taste. If you're meat eaters, it's always good to keep some spicy sausage in the freezer, chop it up and add it to simmer in your broth for extra flavor.

So think twice before you strain your vegies' life affirming nutrients down the drain, whip up a quick soup for a yummy and oh-so-good-for-you snack. It freezes great too!

Welcome

Welcome to the Underrated Radish.

Diet has become an ugly word. It evokes images of tasteless meals, calorie counting and humiliating weigh-ins. Actually, a diet is a way of eating. What we choose as our way of eating is entirely up to us as individuals and for those that recognize the power of food in the equation of mind, body and spiritual well being, our diet usually consists of healthful foods.

10 years ago I began battling psoriasis through medication and UVB treatments which were both invasive and ineffective. About 5 years ago I picked up a wonderful book by Deirdre Earls called Your Healing Diet: A Quick Guide to Reversing Psoriasis and Chronic Diseases with Healing Foods. It sat on my bedstand for 3 months before I would commit to reading it. Something inside me knew I was no longer going to be able to eat some of my favorite foods. No more tomatoes or eggplants (they cause inflammation), no more lemon meringue pie (sugar is evil).

I was lucky. I love to cook as much as I love to eat and I have a naturally creative outlook so I was able to craft dishes that stayed away from the nightshades that cause me pain and discover yummy desserts that satisfy my sweet tooth without compromising my health.  I'm setting up this blog to share some of these discoveries with you. Enjoy!