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A recent New York Times article by health columnist Jane Brody suggested the idea that there are “good vegans and bad vegans.” The bad vegans eat simple carbohydrates and distort the science around nutrition to make their points when proselytizing to others.

Needless to say this was a controversial article with a passionate comments section. Read the rest of this entry »

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“If Everyone Ate Beans Instead of Beef” is the title of this article in The Atlantic. I eat all kinds of meat, but small amounts and infrequently, because I’ve read a lot about the concepts explained in this article and about the health benefits of a plant-focused diet.

The environmental impact of food animal production is enormous. Read the article above, and others on waste run-off from pork production to be convinced to eat more beans for environmental reasons. Read the articles below on eating more plants such as beans to be convinced for personal health reasons.

Below the research links is a How-To on pressure cooking beans and preparing my family’s favorite and quite simple rice and beans dish. Read the rest of this entry »

A refreshing sourdough recipe to try this summer, or whenever you want a nutritious and unique bread.

My kids loved this bread, although only one of them actually likes quinoa as a dish. In fact, my daughter suggested I write:

“Step into summer with this citrus and mint sourdough bread…and leave out the gross quinoa if you want. By the way, we grow mint along our driveway, so come on over and get some.”

She’s a natural writer.

In all seriousness, sprouting quinoa makes it taste a little sweeter, and the lemon zest and mint turn the bread into a gourmet salad that you can top with crumbled feta or goat cheese, and a drizzle of olive oil. Read the rest of this entry »

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In faint gray letters, that says 49 beats per minute.

A fit person’s resting heart rate. Mine.

I didn’t always have that. In my late twenties and much of my thirties, I was in and out of the hospital with pneumonia and lung bleeds. I couldn’t get up a flight of stairs without being out of breath. I rationed my activity, wanting to do things like play in the snow with my kids, but having setbacks if I dared too much.

Nowadays, I can walk my dog, go to a dance class, edit all day, and then take a train into the city to meet a friend for a late dinner — and not have a lung infection flare up. Anyone who knows chronic illness understands that a single one of those activities might result in payback later, so to do all is akin to a miracle. Read the rest of this entry »

Melissa blog pic fermented buckwheat

From the focus of my blog, it’s clear that I gluten — obviously I’ve no allergy, and I’ve learned that fermenting it makes it better for your digestive system and the nutrients in wheat more accessible to your body. Moreover, whole/ancient/heirloom grains have a ton of fiber which is great for blood sugar management, lipid profile, satiety etc.

Nonetheless I was so excited to work on a GLUTEN FREE BREAD RECIPE that was just published by Breadtopia. My daughter has a friend with celiacs, and now she won’t have to bring a bag of special food next time she sleeps over.

Moreover, even though I can eat gluten 24/7, I’ve chosen to make this bread over and over, because I like it, especially with cultured butter, a little honey, and a banana on the side. This is now my #1 breakfast on a rock climbing day.

This bread is really easy to make. It’s a good intro to fermentation for newbies, and buckwheat and flax seeds are crazy healthy.

 

fixingthefoodsystem

Last weekend, I spoke about my dad’s book, Fixing the Food System: Changing How We Produce and Consume Food.

I discussed what the book meant to my dad in the context of his career as a food policy journalist. My stepmom spoke about poverty, hunger and nutrition advocacy in the past; and a friend of my dad’s spoke about the path to solutions today. Read the rest of this entry »

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Inspired by the pictures and instructions of @antiguaartisan on Instagram and also using the guidance of this blog http://www.beetsandbones.com/homemade-kefir-cultured-butter/ I made cultured kefir butter.

Why?

Mostly to see if I could, and I love a good taste test.

This process supposedly creates diacetyl, an aroma compound that is quintessential “butter” and gets used a lot in commercial popcorn.

And finally, to get some of the supposed health benefits from the lactic acid-producing bacteria involved in this process: better digestion and immune system strengthening.

Read the rest of this entry »

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Get closer and breathe it in. Crumb of loaf in previous post. Turmeric, fennel seeds, and black pepper in the first loaf. Lots of black and white toasted sesame seeds in the second. Turmeric is absorbed better with black pepper "piperine" and fat, so bring on the butter. 
I have no idea if the antiinflammatory benefits persist when it's all baked at 500F after a long fermentation. 
But it looks pretty and smells good too. 
#antiinflammatoryfoods #bioavailability #turmeric #sourdough #lievitomadre #masamadre #surdeg #eksimaya #pandeverdad #naturallyleavened #wildyeasts #slowfood #fermentedfoods #organic #artisanbread #realbread #homebaker #cmonboardbakery #breadcatalog #breadbosses #breadtopia #foodphotography #thebakefeed #breadart It's cold, flu and Sugar season in the northern hemisphere, a crummy combination. I love holiday baking, so here's one of my weapons against the ailments. 
Black beans with garlic, and garlic chili sauce, alongside fermented purple cabbage, also with garlic, hot peppers and coriander seeds. 
Nothing better than a runny nose from spice. Plus the probiotics (fermented cabbage) and prebiotics (fructooligosaccarides in garlic, beans) may strengthen your immune system and help you fight off viruses. 
Some bread pics later today, turmeric in one of them...
#probiotics #prebiotics #sauerkraut #fermentedfoods #fermentedpurplecabbage #immunesystemsupport #foodismedicine Half whole grain kamut, half bread flour. Yum. I started this with yeast at 9:30 pm when I realized I had nothing to pack in Monday's school lunches. I tv-slept thru the 1.5 hr bulk, woke up to shape the loaf, and proofed it in the fridge all night. BUT apparently today the kids have a half-day of school. The robo-calls from the district, and the dinner table conversation somehow did not register in my brain. Or maybe I just wanted an excuse to bake. Oh, and this morning, I'd already made oatmeal for breakfast, cut the hot bread, and made one sandwich before my half-day revelation. 
Homemade stencil second pic. 
#kamutwheat Braiding hair is easier than braiding bread imo, and it's relaxing for me and my mom. Red fife wheat sourdough naan (half whole grain). I'm getting a little obsessed, and am reminded of my first pregnancy when I used to sit on a stool at the stove and fry and eat crepe after crepe after crepe. Subsequent pregnancies involved no sitting. ever. ☺️ #sourdoughnaan #redfifewheat #naan #sourdough

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Wish to Dish

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Because a guy has to keep his chops sharp

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When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Writer & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes

GoanImports.com

Learn Goan and Indian Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.