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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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Sourdough Hokkaido milk bread, my sourdough conversion and doubling of @cleobuttera recipe. The round of small rolls (next pic) is going to a party #hokkaidomilkbread #tangzhong
Organic raspberry jam and pomegranate juice for the second kombucha ferment. Half my SCOBY is packed up with 2 cups of kombucha for a friend #homemadekombucha #kombucha #fermentedfoods #sharetheguthealth
Chalk on my hands and flour on my shirt. Other way around? #climberswhobake So, climbing has projects like baking where you work a route/recipe over and over until you get it just right. This project is now just right and the route (white tape) is pure fun with an acrobatic feel -- see if you can spot the two balls hanging from the wall in place of traditional rock-mimicking holds. #gravityvaultchatham @gravityvaultchatham #rockclimbing #sportclimbing #girlswhoclimb #climblikeamom
Top dough is sourdough Hokkaido milk bread and it's going into the fridge so I don't have to worry about it being ready in the middle of the night - all that butter is making it develop slowly. Middle sourdough has chickpea flour from the pasta adventure, and I shaped it and put in the fridge for a long final proof. Bottom dough is a bit over-fermented, and I made it into 8 rolls that are baking now.
It tastes so good! I have to admit I wasn't expecting it to be this delicious and good textured with chew. I like black beans but I don't like black bean pasta. Same goes for red lentil pasta. And get this -- my chickpea avoiding child is currently finishing his first plate and getting ready for more 👏🎉 _____________ In a stand mixer, mix with the paddle attachment: 280g AP flour (2 cups) 250g whole meal chickpea flour (2 cups) 5 eggs 80g active sourdough starter 1/2 to 1 tsp salt (I can't remember) 1 Tbsp olive oil Pull dough out and knead for a few minutes on the counter. Dough will be very dry but not breaking. If it breaks up, add small amounts of water on your hands. Put in a small bowl and cover tightly. Let rise at RT a few hours or cold for longer (sorry so vague, you just want magical sourdough health benefits, not opencrumbmastery lol) De-gas the dough, and use your pasta machine as usual or rolling pin and knife. Flour your strips of dough heavily. #sourdoughpasta #chickpeapasta #garbanzopasta #besanpasta #homemilled #homemade #homemadepasta #fermentedfoods #mockmill #marcatoatlas
Sourdough half chickpea flour pasta coming along nicely. The dough is a little delicate and chickpea chunky so I didn't roll it past number four #sourdoughpasta #chickpeapasta #garbanzopasta #besanpasta #homemilled #homemade #homemadepasta #fermentedfoods #mockmill #marcatoatlas

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breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

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 Author & 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