Home.

They say home is where the heart is, sometimes when I come home for longer than a few days and my Dad and I are at each others throats I question this statement.* There is also a nice concept of the "home cooked meal". I wonder about this statement too with the advent of the canned good, hamburger helper and even my seemingly innocent boca burger (not that I would ever eat hamburger helper, it's just an example). However there is something nice about sitting down to the table as a family. Growing up I remember we always did this, until of course my mother passed away. Then Dad was busy and family meals were sporadic at best and sometimes replaced with my favorite: TV dinners!! (I've come a long way since then.) Now the family has expanded burgeoning with a teeming tidal wave of small children most of which convert an impossible amount of energy from nutritionally inert foods like noodles and crackers, though cheese does factor in somewhere. In other words, the family meal is done in shifts, the children squirming in seats first with the adults distractedly following. You can't make the same thing for kids in our family as you make for the adults, allergies aside, their pallets are much too sensitive (as opposed to distinguished).

When I return home it is my duty as a daughter to bring my father some green chile. I forgot over Christmas and almost forgot this time rounding some up from the Frontier Restaurant in Albuquerque in bulk at 5:30 AM in a moment of brilliance infrequent at dawn. Worried about the air traffic control regulations for frozen chilies but too cheap to pay to check my luggage, I decided to risk it. Unbeknownst to me you CAN take frozen food items onto the plane! (Just not floating in ice.) My Dad LOVES green chile. A rare varietal of pepper seldom found fresh outside of the southwest, and to some extent, outside of the New Mexico border. This rarity is only spicy when roasted, don't eat them raw, they taste as bland as a bell pepper but with less meat. High in vitamin C and capsaicin (releasing those happy hormones in the brain some of which contain the prefix "dope") these peppers can increase your immunity and decrease stress, excellent combo.

The following recipe is the one I like to make as my "Returning Home Cooked Meal" using a healthy dose of green and red chile it's a winner for most spice loving adults but don't ever try to foist it upon the children. For that matter don't ever foist any food item on the children, not even strawberry pancakes.

Spinach and Black Bean Enchiladas

Green Chile:

3 cloves garlic

1/2 stick butter

1/2 cup flour

1 cup chopped and roasted green chile

black pepper

salt

3 cups water

Crush garlic into a saucepan with the butter on medium, saute until you smell it, then add the flour. Stir until flour is coated by butter. Add water and chile, boil, lower to simmer, add salt and pepper to taste.

Red Chile:

3 cloves garlic

1/2 stick butter or oil

1/2 cup flour

1/4-1/2 cup red chile (ground and dried)

black pepper

salt

3 cups water

Follow recipe above adding the red chile when you add the flour. Simmer both chiles for at least 20 minutes.

Enchiladas:

blue corn tortillas (preferred, but white will do)

butter for the pan

baby spinach

black beans (I use a can but of course you may cook them)

tomato (diced)

mushrooms (sliced)

black olives (sliced)

cheese (shredded, any type will do but the more Mexican style the better, like Monterrey jack)

Rub the pan with butter (use a deeper pan to eliminate overflow, size of pan depends on how many people you plan to feed), cover the bottom with tortillas, layer with spinach, mushrooms, black beans, olives, and cheese. Pour on the chile, don't hesitate: smother it. Create another layer same as above and smother with chile. Cover with tortillas layer with a bit of cheese and any remaining items to garnish (no spinach, it will burn and become crispy) cover the tortillas with chile and cook in the oven on 350 until the chile starts to bubble. (30 minutes to an hour).

*My Dad and I love to argue. It's really how we express our fondness toward each other. At times it is intellectual banter but at other less enjoyable times it is his incorrigible nature trying to rouse me and then telling me that I'm difficult--exasperating fun for all.

Lately I’ve been having an interesting predicament…I haven’t been hungry for breakfast!!!??? Yet I know, I’ve been told by my parentals, and I remember from many a school teacher that “Breakfast is the most important meal of the day”--and I agree, I think breakfast is the most important meal of the day! When I don’t eat anything my blood sugar drops and I can’t think, I’m still not hungry but feel like I might swoon and need somebody to bust out the smelling salts. Not to mention I teach yoga for a living…I NEED that energy! And I have always been good about eating it.

So what can I do? Listen to my body telling me that I’m not hungry or eat something anyway. I vote for the latter. I have been eating an egg in the mornings. That’s right, a single egg. Fried over medium with the yolk still runny. I’ve tried doing toast alongside my egg for the extra carbs and calories (imagine, somebody in this modern world forcing herself to eat more carbs and calories!). It’s no use, I’m not interested in the toast. I’ve tried doing two eggs for the extra protein and calories, but it’s two too much. So this morning I tried something new: an egg on a bed of greens (now I really sound like a health nut).



It was perfect. It was like eating an egg salad holding all that mayo. I finely grated some Dublin Irish Cheddar on top and drizzled it with olive oil (for the added fat and calories). Yes I am one of those who believes that fat is good for you, gasp.) I also added braggs, nutritional yeast and some cock sauce (where would I be without my condiments) but found them unnecessary. The olive oil, salt, and freshly cracked pepper would have been perfect.

I must here confess that sometimes in the kitchen, things are not perfect. This is par for the course as most things I cook are experimental. Not everything you or I make will turn out gourmet, but we will and do try.

*I am assuming a recipe is not necessary. Just take my advice and try some fresh spring greens under your eggie sometime.

**I apologize for the font issue. They (the people who run this website that I use) have changed the settings on me and I can't figure it out, I can't even see the pictures or where they are when I am typing. CURSES.

***The photos of teas are Kombucha tea and Yerba Mate tea. I know I have promised you many posts in the past but seriously, look forward to posts on them both because I consider them, you guessed it, essential for good health.

It's Not Easy Being Green

When we talk about being green, or our carbon footprint, it is more than just buying the next hybrid car.  Being green involves lifestyle choices: what clothes to buy, where to buy them, considering how they are made, where they are made...the agonizing list continues.  In this global economy our choices are many and their effects even greater, especially when it comes to food.


I am currently reading Barbara Kingsolver's book, "Animal, Vegetable, Miracle", one family's testament to green agriculture--that they could eat only what they could grow or at least buy locally. As she puts it, "This was the year we made ever attempt to feed ourselves animals and vegetables whose provenance we really knew..."


In the first chapter in a section entitled "Oily Food" she puts into perspective the dirty truth that our seemingly innocent grocery store veggies are hiding under their waxy skins, "Americans put almost as much fossil fuels into our refrigerators as our cars...about 17% of our nation's energy use...If every US citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country's oil consumption by over 1.1 million barrels of oil every week..." 


Kind of shocking when put so concisely.  Other good sources for this type of information are: Michael Pollan's "The Omnivore's Dilemma" or if you are more visually inclined, the documentaries "King Corn" and "Food Inc.". 


I'll keep you posted, more insights from Barbara as I continue reading...        

Sesame Noodles with Purple Kale and Crushed Chimayo Chile

You have waited patiently dear followers, and true to my word the promised recipe incorporating my beloved purple kale is here. Excellent, while still steaming fresh off the stove, but also just as nice when cold, the next day out of the fridge.

The Recipe:

Quinoa Spaghetti Noodles (1 Package)

Boiling Water

EVOO*

Pinch Salt

1 large Onion, slivered lengthwise

1 large Yellow Bell Pepper, slivered lengthwise

1 and 1/2 teaspoons Black Sesame Seeds

1 teaspoon Crushed Red Chimayo Pepper (like the stuff you put on Pizza)

1 bunch Purple Kale, chopped

1 Portabella Mushroom, sliced

2 tablespoons Braggs

1 tablespoon Agave Nectar

1/4 cup Tahini**

2 tablespoons Sesame Oil

1 tablespoon Garlic Chile Oil

As you may have guessed you boil the water with the salt and oil. When boiling rapidly add package of noodles.*** Agitate/stir frequently as these noodles have the tendency to stick together.

Sliver the onion and bell pepper. Put in a frying pan with the sesame seeds and crushed red pepper with what you feel is enough olive oil. Saute until the onions are clear.

Place chopped kale and portabella mushrooms in another frying pan (slightly larger than the first) with about a 1/2 inch of water for a steam saute.**** Add the braggs and agave nectar, stir frequently until the kale is completely wilted and the water has mostly boiled off.

Add all three pots and pans together into one mixing bowl. Add tahini, sesame oil and garlic chile oil to taste. May need additional braggs or tahini in order to make it creamy and salty enough.

Yum. Eat regularly.

*EVOO is an abbreviation for Extra Virgin Olive Oil that I think (embarrassingly enough) has filtered down from the fanatical Rachel Ray. I use "extra virgin" because it is unrefined, cold pressed, from the first press so therefore less processed, and no chemicals are used in the processing. This gives you a more healthful product with a more desirable taste. I will blog on the health benefits next post.

**Tahini also deserves its own post. A product of ground sesame seeds (think peanut butter made out of sesame seeds) and popular in Middle Eastern foods, I buy the unsalted version. It is awesome raw but usually more affordable and easier to obtain when roasted.

***You can use any type of noodles but I use these to curb wheat consumption and increase the nutritional value of the food. Quinoa is an ancient grain who's claim to fame is its high protein content. Cooking and tasting much like wheat noodles, and not altogether expensive, it makes a great substitute.

****I prefer the steamed saute because the nutrients that are lost during boiling or a typical steaming method are retained, there is no green (or purple in this case) water to pour off.

Told You So.

So I found this article in our local newspaper, "The Albuquerque Journal", a couple days ago. I am leaving it here for you to peruse and as validation of my claims that.... VEGETABLES ARE GOOD FOR YOU!

Do look forward to a post on sesame noodles with purple kale and tahini once I find the notebook I wrote it down in...

Leafy Greens May Fight Lung Cancer

By Journal Staff Report

Leafy green vegetables could offer smokers and former smokers some protection against lung cancer, according to a new study led by a Lovelace Respiratory Research Institute of Albuquerque.

Some multivitamins and folate, a substance found in vitamin B complex, also might offer the same protections, according to a statement released by the National Cancer Institute.

Steven Belinsky, a Lovelace Respiratory Research Institute research, led the study.

"This study suggests that diet and dietary supplements could help in preventing lung cancer," Belinsky said in a news release.

Researchers analyzed cells found in the sputum, or phlegm, of about 1,100 current and former smokers, who also completed questionnaires about their diets.

Researchers found several substances, including leafy green vegetables, affect a process that plays a role in the development of lung cancer.

Higher intake of leafy green vegetables, multivitamins and folate helped reduce the likelihood of that process, the study found.

"Additional research is needed to independently validate the current observations, and also to help resolve contradictions between varying studies," said Sudhir Srivastava of the National Cancer Institute. "Such studies are important steps for the future success of chemopreventive strategies."

The Color Purple (in vegetables of course)

As you may have guessed already it is very important to supplement your diet with all the colors of the rainbow (and no, skittles will not suffice). When you cook, ask yourself what would make your food prettier (seriously) and go for it. That's how I started adding slivered raw red beets into my salads when I wasn't even sure that I liked beets and also how I stumbled upon this gorgeous purple kale at my local food coop. I couldn't resist, even if it was overpriced. When you get food that pleases the sense of sight you prize it and are more likely to eat it entirely instead of letting end up like my dearly departed tofu. My friend Joe, the old cook at my first waitressing job, said that, "People taste food in three different ways; first when they see it, second when they smell it and third when it actually hits the palate."

I agree with old Joe (he was also an ex-con and owned

two vintage Jags): you taste what you see. From a Chicago Tribune article by Janet Helm I learned that the purple hue is derived from anthocyanins a phytonutrient from the flavanoid family that is key in preventing and fighting an array of diseases and cancers.

(The photo above is a shot of the blue water created when boiling kale for soup...mmmmmmmmmm.)

Kale itself (no big surprise) is extremely healthy tipping the scale on nutritional value and containing practically nonexistant calories (if steamed or eaten raw, other preparations will add more calories, duh!). It also belongs to the Brassica family of cruciferous vegetables, along with our beloved brussel sprout. Super high in Vitamin K (1328%), Vitamin A (192%) and Vitamin C (89%) it also contains other healthful vitamins and minerals including: manganese, fiber, copper, tryptophan, calcium, B6, Potassium, iron, manganese, vitamin E, omega 3 fatty acids, B2, protein, B1, folate, phosphorous, and B3 in descending order.

So what does this really mean to you? Things high in Vitamin A are high in beta carotene (the stuff in carrots that's good for your eyes). Beta carotene prevents cataracts, improves night vision and helps prevent skin cancer. Vitamin C prevents scurvy of course! But it also helps you to absorb other things like iron and ward off the evil cardiovascular disease. Vitamin K's most common association is that it assists in the clotting of blood but it should also be known that it also helps you absorb calcium which could protect against osteoporosis, fractures and cancer.

In closing let me say that I think thus far we have learned the value in eating our vegetables, so for Christ's sake:

EAT YOUR F*ING VEGETABLES!!!!!!!!!

Braggs. Liquid Amino Acids?

You may have noticed I often use Braggs Liquid Amino Acids in many of my recipes. You may be asking yourself, "What the heck is Braggs?" and wondering why I use it ALL the time. Your nagging questions will be answered here:

I use Braggs as an alternative to table salt, and as I am sure you are well aware--sodium (the evil element Na, atomic number 11), though essential for health, in excess leads to a plethora of health related disorders including cardiovascular disease and weight gain. Braggs does contain sodium, just not nearly as much. Braggs is also a healthy choice in lieu of soy sauce or tamari (though you can obtain tamari that is low sodium and wheat free). Braggs is made from "Healthy, Certified Non-GMO Soybeans" that have not been fermented and are gluten free. Their website at www.bragg.com is what you would expect from health extremists--information you will never need like a link to "What are Excitotoxins?" and they use abbreviations like ACV (apple cider vinegar) that for the novice take practically ten minutes to decode.

The inventors/purveyors of the product; Paul C. Bragg ND, PhD and self proclaimed "Originator Health Stores and Life Extension Specialist", and Patricia Bragg ND, PhD and self proclaimed "Pioneer Health Crusader, Health Educator, Author" (quoted from the bottle). As you might expect, they're crazy health-nuts. Surprisingly they both have Wiki pages! The first paragraph of Paul's bio questions the validity of his supposed birth year (he claims 1881 and genealogical research indicates a later date of 1895...hmmm..) Beyond this claim his whole history appears fudged and controversial, even the PhD (www.ahealedplant.net/bragg.htm). Patricia is not his wife but daughter in law, though she claims to be a daughter by blood (things that make you go hmmm...) Basically, they're health freaks who embellished their images for the purpose of selling more health products.

Regardless of the controversy, as extreme far-left advocates of raw food, fasting and physical exercise for a means of improving one's health and reversing disease, they are to me invaluable "health crusaders", as they again self-proclaim.

Containing 16 amino acids:

Alanine Arginine Aspartic Acid Glutamic Acid Glycine Histidine Isoleucine Lysine

Leucine Methionine Phenylalanine Proline Serine Threonine Tryosine Valine

and the following nutritional facts:

you should use it.