Adventures in Eating In

March has had me thinking about budgeting and how to cut back, especially in the area of eating out. Coupons have helped, and we have been eating at less expensive places. But I have also been asking myself the reasons behind my decision to eat out. After contemplating it, here are my main reasons:

1) Convenience- This is mostly a weekend urge, when I just want us both to be able to relax. No one has to buy ingredients, prepare dinner, or do dishes.

2) Sometimes I crave things that are difficult to duplicate exactly at home, like ethnic food.

So this weekend, instead of eating out, we made two meals at home that resembled food we would normally buy at a restaurant. The gourmet burgers we made with buns from the Grateful Bread bakery, grass-fed ground beef, green goddress dressing and Irish cheddar leftover from our party, and caramelized onions. Best burger I have ever made at home.


Total approximate cost for two burgers: $4.50, or $2.25 each. Obviously, a fraction of the price of eating out. Total prep time: 1 1/2 hours. (Caramelizing the onions was a very long process...)

Saturday, I tried to make Burmese food at home, similar to what we might have gotten at Burma Superstar in the Bay area. Now, I simplified the cooking process for my beloved chicken curry noodles by using leftover caramelized onions and omitting the hard-boiled egg and raw onion. The cooking time was still about 1 1/2 hours, and taste was similar but not identical. Cost per serving: about $2.


Cheap it may be, but I gotta say, this is one complicated dish, traditionally simmered until thick and then served with crushed chilies, lemon wedges, cilantro, raw onions, hard-cooked egg, and caramelized onions. Making it at home is a lot of work. I wouldn't mind paying for just to have someone else do it all for me. But I would have to drive to San Francisco, so that is quite a lot of time and expense unless I was already there.

We will continue our experiments in eating in and see what we come up with. It's always an adventure. And I really like not having to pay a tip.

The Fattiest Foods in the States

What are the Fattiest Foods in America today? I read a fascinating article on health.com which outlined a particularly unhealthy regional specialty from each of the United States.

My home state of California, known for its love of sustainable and healthy cuisine, met its match at the popular In'N'Out Burger.
Sure, the chain may be famous for the freshness of its ingredients and the cleanliness of its facilities. But the Double Double burger turns out to have twice the fat (40 grams) as a McDonalds Double Cheeseburger. Better stick with a single next time we're in the mood for a burger.

In reading the rest of the article, I was in awe of the diverse and surprising concoctions that some states call comfort food. There's Indiana, where a fried-brain sandwich may be on the menu; or North Carolina, where locals go hog-wild for livermush, "a dish with at least 30% pig liver and a mixture of pig head parts and cornmeal".

As far as senseless indulgence goes, my vote lies with Georgia. Only the South could produce the Luther Burger:
That's a "ground-beef patty, topped with cheese and bacon between two donuts instead of a bun". Paula Deen kicked it up a notch by adding a fried egg. Was this really necessary, Paula?

Check out the link to see where your state's weak spot lies!

Raw Milk - Friend or Foe?

The Introduction:

When we were at the Portland Farmer’s Market, we tried samples at one booth selling fresh milk that had been pasteurized at an extremely low temperature, as opposed to the super high temperature pasteurization that kills everything good (such as good bacteria) and bad in the milk. This "raw" milk is also not homogenized (or whipped until the milk molecules become uniformly and evenly spaced).

Because it has not been processed heavily like most grocery store milk, it can usually be processed better by those who are lactose intolerant. The raw milk arrives in grocery stores within a few days of coming out of the cows, as opposed to high temperature pasteurized, homogenized milk, which may not reach store shelves for up to a month. (The processing increases its shelf life.) I found the taste of raw milk fresher and cleaner than processed milk, as well as easier to digest.

The Opposition:

I was impressed with the flavor and health benefits of this milk and soon looked for raw milk at my local grocery store. I found some, produced by Organic Pastures. I no sooner had picked up a bottle and began reading the label than a middle-aged overweight guy walking by exclaimed, "They sell raw milk here?! That’s dangerous!" He told me that he used to work for Crystal, which he claimed was "one of the cleanest dairies in the country, and it was still filthy!" 

I don’t doubt the truth of his statement. I would not think of trusting raw meat or dairy from a CAFO (confined animal farming operation). However, I think there’s a great deal of difference between cattle that are trapped in their own filth 24/7 and cows that are pastured on organic fields. My mom grew up on a dairy drinking raw milk, as people have done for centuries in the past. I think the problem may be more the poor treatment of animals in most farming institutions than the inherent danger of the substance itself.

The Result:

I used the raw milk to make homemade cheese (more on that interesting process later!). So far, so good. I’m not dead yet. The quality of this product is certainly superior, although so is the cost. I might just be on the way to becoming a raw milk proponent. For more information and to judge for yourself, see www.rawmilk.com.

Redemption at the Church Potluck

This Sunday, our church had an informal potluck in honor of Father’s Day after the services had concluded. Having recently read "In Defense of Food" by Michael Pollen, the spread of food offerings depressed me somewhat in the sense that it seemed representative of all that is wrong with the way we eat in America today. Quantity trumps quality. Processed food reigns and we consider American cheese and white bread an acceptable sandwich. I watch as the re-heated frozen meatballs becomes the first dish to be emptied by the hungry crowd. Meanwhile, children make a grab for the sugary Twizzlers and cocoa puff-marshmallow squares for dessert. Even the veggie trays cradles sad, faded, pre-cut specimens that probably saw their best day sometime a week ago.

Then, in the middle of the table, a shining beacon of hope: Slices of our bishop’s wife’s famous homemade bread and chunky strawberry jam (possibly homemade). Now, that’s more like it! As Michael Pollen and Jamie Oliver have asserted, the hope of America’s health relies on a return to homemade, real food like our great-grandparents would have eaten 100 years ago.

Yes, I know that men and women today are busy and their priorities may not place old-fashioned acts such as making bread at the top of their to-do list. But biting into that slice of fresh bread spread with berry preserves reminded me of everything that is good about life. It showed that someone was willing to honor the fathers in our life by investing a piece of themselves and their time in the act of nourishing the body and soul.

So if you get a chance, make something from scratch this week for someone you love. Here’s a recipe for strawberry jam to help you get started thinking of the possibilities.

Fresh Strawberry Jam

Adapted from a recipe by Ina Garten

2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Directions

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat until the strawberries release some of their juices and the mixture boils slowly. Continue to cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Total cooking time may be around 40-60 minutes, but will vary.

Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines to preserve them.

How China Changed My Diet

Rambutan- spiky on the outside, smooth and slick on the inside

Mangosteen - Very tart, sort insides, eggplant colored on the outside


Dragonfruit - Sweet, cooling flesh with creamy texture.
Love the contrasting colors of red against black-speckled white!

The biggest dietary change I ever experienced was moving from Provo, Utah where I attended college, to Hong Kong, China where I volunteered with my church. The food in Utah was heavy, relying mostly on processed foods and dairy. Nearly everything I ate, both socially and when I cooked at home, contained cheese, milk, and probably Campbell’s soup in some form. Yogurt, quesadillas, ice cream, casseroles, cheap Italian food - these were my staples. I was uncomfortable much of the time and would later learn that I had developed lactose intolerance and mild IBS. But that’s another story.

Flash forward to Hong Kong. Rather than doing my shopping at a huge Smith’s supermarket, I ventured to the market when I needed food. The Chinese are obsessive about eating everything fresh, to the point that there are live chickens, fish, and sea creatures displayed proudly in the stalls. These unfortunate creatures will be slaughtered in front of potential buyers. It took me a long time to get over my shock at the visible organs of an open-splayed fish, still jiggling around after being hacked in half. Once the fish stops moving, it’s no longer considered "fresh".

It took me a long time to learn to eat fresh, partly because I had trouble recognizing what I saw as food! Apples and oranges were a distant memory; I discovered the sweet nuances of dragonfruit, dragoneyes, rambutans, lychees, mangosteens, and mini bananas so sweet they were like eating candy for breakfast. The soups that were urged upon us by kind Chinese friends were promised to make our skin beautiful, no matter what ingredients they contained.

Some things I never adapted to - the fatty, cartilege-ridden cuts of meat that the Chinese find superior to our leaner, meat-only versions. Or eating hot foods even in the summer instead of cool, crisp salads (older Chinese people didn't believe raw vegetables to be edible). But my health improved in my time there as I learned the benefits of a diet that is low in dairy and sweets, as well as the importance of keeping it fresh! Now I visit the Chinese markets, hoping I'll strike gold and find some of the fruits or foods I grew to love.

The KFC Monstrosity and Cavemen

What. The. Heck. Is. This.

KFC has announced that their new Double Down sandwich which debuted in April, will remain around as long as the demand for it is strong. Originally only intended as a 6-week promotion, this stunning invention features 2 pieces of fried chicken, processed ham and processed cheese. No bun. Just meat. The advertisements market the Double Down as a very "manly" thing to eat.

The sandwich contains 32 grams of saturated fat and KFC has sold 10 million already. This feels to me like a major loss in the battle against obesity in America. Furthermore, I can’t help but wonder why the idea of masculinity has to be equated with foolish dietary choices, particularly menu items that are heavy on meat and fat and light on anything nourishing. Carls Jr. generally has the corner on this market, with their ads encouraging a mentality of "I’m a manly man who hangs out with my cool guy buddies and together we stuff our arteries with the biggest, fattiest burgers in town".

I hope the future holds a different kind of advertising industry. I want to see masculine men making healthy dietary choices, taking responsibility for their bodies and health. Spokesman Jared of Subway fame comes closest to this ideal at this time, although he’s not exactly a sex symbol.

The reality of our diet comes down to this fact: a body that is healthy and fit is sexy. A diet of junk food should stop being attractive around the time of high school graduation, like many other stupid choices made by the young. Let's hope that we can evolve beyond the "carnivorous cave man" mentality by making smarter dietary choices so we can curb the tide of diet-related disease and deaths that plagues our country today.

Where's the (Grass-Fed) Beef?

Happy cows, living the life they were meant to live!

I am currently about 2/3 of the way through the much-talked of novel Eating Animals (which was published last year) and it has been a fascinating read thus far. I have learned much more about the factory farm system of producing meat than I ever imagined before: the environmental effect, the incredible indecencies that have been documented, and even the inferior quality of the meat itself.

If the book hasn’t convinced me to go completely vegan, it has made me much more concerned about finding humane sources of these products, for my own health as well as that of my fellow creatures. I intend eat a whole lot less meat, and to buy cage-free eggs from my parent’s neighbors, humanly raised chickens and pigs from Nugget Market or Whole Foods, and grass-fed beef. The latter is probably the least offensive kind of meat in terms of how it is raised, in fact, and is becoming more and more widely available. I found it at the local Taylor’s Market in Sacramento for only $5.59/lb.- a bargain compared with some quotes I’ve seen of over $20/lb.

Grass-fed beef comes with its own unique (in my opinion, often superior) flavor. Research suggests grass-fed beef is likely to be lower in total fat, contain higher levels of omega-3 fatty acids, and have a higher level of C.L.A. (conjugated linoleic acid), which, in animal studies, reduces the risk of cancer. Perhaps most importantly, raising cattle on pasture offers a humane quality of life for them and a cleaner world for us, as the manure enriches the earth in this fashion rather than causing immense pollution as does the CAFO-style method.

Will these forms of protein cost more than a family pack of meat from Walmart? Yes. Am I rich? Certainly not. But as the author, Jonathan Safran Foer states, "If you’re not willing to pay the true price of meat, then you shouldn’t eat meat." Now that’s something to chew on!

Chinese Medicine- Fact or Fiction?

I first experienced Chinese massage at a Relief Society function in Hong Kong. I was thrilled when it was announced that we would be learning massage. Then we just sat around pressing different points on our own bodies! I felt disappointed and didn't think it felt good at all.

I didn't really "get it" until I had a companion who had severe problems with her hand. An elderly member of our ward was a Chinese masseuse who offered to work on her hand for free. I accompanied her to these appointments and listened to her cries of pain without a bit of jealousy.

One day, the good man turned to me at the conclusion of the appointment and asked if I was sore. I assured him I was ok as I was, but he strode up to me, grabbed my shoulder and squeezed. For about a minute, I yelped in pain. However, when he released, it felt like every muscle in my back relaxed. I became a believer in acupressure!

Another question I have that's related to reflexology is this: The center of my feet are always sore to the touch. According to this diagram, this part corresponds with the digestive organs. I wonder if this could be related to my IBS issues? I wonder how much truth there is behind it!

Gwen Stefani and Al Gore, Best Friends Forever...

Quiz: What do Gwynth Paltrow, Kate Moss, Woodcreek High School in Roseville, CA, Gwen Stefani, Al Gore, Oxford University, Paul McCartney, Twitter, AOL and Flickr all have in common?

.... Anyone? .... Bueller?

It turns out that they are all supporters of a movement called Meatless Monday, a non-profit organization that aims to "reduce meat consumption 15% in order to improve personal health and the health of our planet."

I find this a fascinating idea, and the varied and diverse supporters add to the intrigue. I'd like to join the movement, although my biggest deterrent is the fact that my husband doesn't like eggs or eggplant, is allergic to mushrooms, and I'm not a big fan of beans. I'll have to keep looking for recipes that suit us...

Here's the website - it's pretty impressive! Articles, recipes, info on seasonal foods, plus, you won't believe how many people, from celebrities to schools to ordinary folks like the high school kids up in Roseville, are behind this movement. http://www.meatlessmonday.com/

Quirky Food Rules

The official web site of Bon Appetit magazine, Epicurious.com, recently interviewed food expert Michael Pollen (of The Omnivore’s Dilema fame) about his recently published book, Food Rules. Pollen, a proponent of grass-fed cattle and free-range chicken and adversary of all foods "fake", discusses how his prescription for eating "real food" in moderation and sidestepping the Western diet increases health, prevents disease, and lengthens life.

Pollen says the rules in his new book developed naturally from the mantra he came up with in his book In Defense of Food: "Eat food. Not too much. Mostly plants."

Here are some of Pollen’s Quirky Food Rules:

Rule 20:
It's not food if it arrived through the window of your car.

Rule 21:It's not food if it's called by the same name in every language (think Big Mac, Cheetos, or Pringles).

Rule 26:Drink the spinach water.

Rule 32:Don't overlook the oily little fishes.

Rule 36:Don't eat breakfast cereals that change the color of the milk.

Rule 57:
Don't get your fuel from the same place your car does

I found these questions to be thought-conducive and prompted me to re-evaluate and think more carefully about where I obtain my food and the nutritional levels of it. Favorite rules, anyone?

My First Yoga Class

Last week, I attended my first yoga class at the Recreation Center in West Sacramento. Yoga is one of those things I’ve always been interested in but never had an opportunity to attempt. I enjoyed my first class, although my brain did cross-associate the music with my favorite Indian restaurant and leave me craving Chicken Tikka Masala.

The class I attended was a beginning one, just challenging enough but not too discouraging. I hope to attend the class once a week to balance it with my cardio the rest of the week. I found an interesting article about the health benefits of yoga on a health web site, which are:

Flexibility
Strength
Posture
Breathing
Stress Reduction
Concentration and Mood
Heart Benefits
Other Medical benefits

Here are a few of the more interesting tidbits from the article I wanted to share:

"Yoga has been practiced for more than 5,000 years, and currently, close to 11 million Americans are enjoying its health benefits. Yoga can hardly be called a trend.

"The series of yoga poses called asanas work by safely stretching your muscles. This releases the lactic acid that builds up with muscle use and causes stiffness, tension, pain, and fatigue. In addition, yoga increases the range of motion in joints. It may also increase lubrication in the joints. The outcome is a sense of ease and fluidity throughout your body.

Yoga stretches not only your muscles but all of the soft tissues of your body. That includes ligaments, tendons, and the fascia sheath that surrounds your muscles. And no matter your level of yoga, you most likely will see benefits in a very short period of time. In one study, participants had up to 35% improvement in flexibility after only eight weeks of yoga. The greatest gains were in shoulder and trunk flexibility."

I was very surprised at all of the medical benefits of yoga. If you’d like to read more of this article, it can be found at:
http://www.webmd.com/balance/the-health-benefits-of-yoga

Even if yoga’s not your thing, I hope that you will try something new that you’ve always wanted to try! Go for it!