Lunch Box Chronicles: Day One-Hundred Seventy Seven (Forks Over Knives: Day Three, No Cheating)

Thanks to Netflix, we saw the documentary Forks over Knives.  It told us what we suspected.  Made us feel guilty for many foods we eat.  And, motivated us to make some dietary changes - at least until we can't stand them anymore or run out of ideas, or worse, get really grumpy.

So, the synopsis is this: meat is evil; red meat is the worst; animal based products are bad; give up your beloved cheese, eggs, and butter.  People who eat animal based diets have higher rates of cancer, diabetes, heart disease, and all the horribles that haunt those who consume products made by or with fellow creatures that once breathed.

Man! That is a harsh pill to swallow.  What if we have just a little meat?  A little cheese?  Our beloved eggs in the morning and cream in our coffee?  What if we just cut out some, but not all those animal based products?

Apparently, the real deal is that we are supposed to go cold turkey.  Cold Turkey?  More like Cold Kale.

We were ready to introduce this change to our daily routine. Tim did the shopping.  I did the cooking.  Lots of green stuff, beans, rice, and veggies in our fridge and cupboards.  I cheated on Day One - eating my friend's baked chicken that he did not eat while visiting him as he was recuperating from surgery at the hospital.  How could I possibly admit to my family that, in my desperation, I ate chicken from hospital fare?   I cheated also on Day Two, even though I did make enough rice and beans the night before to last a week.

The rice and black beans were not finished until late night because I did not anticipate the 4 hours of cooking after the eight hours of soaking.   So, we had them for a late night snack, for breakfast the next day, and for dinner the following evening.  The family was being surprisingly cooperative at dinner facing beans and rice again, but were looking a bit forlorn.

Enter cheat number two.  More poultry.  We happened to have some chicken in the fridge so I sauteed it up with some olive oil, garlic, and wine.   Everyone was happy with the addition of the poultry because the steady diet of beans and rice was causing slight gastric distress in all of us.  Day two was a semi-success.

So tonight, day three, we all sighed at the thought of consuming anything that contained beans.  Yet, I was resolute not to cheat again.

As I looked at a beautiful bunch of dark green kale that Tim brought home like a bouquet of flowers (thanks honey, so beautiful!), I prayed for my culinary instinct to divine something to me.  My prayers worked.  All I needed was a little organic tofu, some nuts, and some tasty oils (probably against the diet...but, heck, I needed some tools).   Here it is. Forks Over Knives, Day Three - No Cheating.

Ingredients and Directions

Make a cup and half of rice, according to instructions - organic brown rice is recommended, but if you are pressed for time (as we were), use white rice.

One large bunch kale, de-stemmed, rinsed, and chopped and half chopped onion.  Saute onion and kale in frying pan with freshly minced garlic (crushed with a mortar and pestle), extra virgin olive oil (about 1/4 cup), 2-4 TBL of organic toasted sesame seed oil, and salt to taste.   Saute until onions are soft and kale is limp.  Set aside.

Take one pound of organic extra firm tofu, and cut into equal size chunks.  Coat thoroughly with organic spelt.  Heat about 1/4 cup of extra virgin olive oil in a separate stainless steel frying pan.  As soon as the oil is heated, add coated tofu.  Cook until brown on all sides.  Add about 2TBL of toasted sesame seed oil.  Add about 1/2 cup unsalted peanuts.   Add kale, onion mix, and toss together.

Serve over rice.   DELICIOUS.

We did it.  We accomplished Forks over Knives, Day Three...

As noted by Tim, "Served with red wine, thank god, that hasn't been eliminated..."

Lunch Box Chronicles: Day One-Hundred and Twenty-Three (A NY Bagel, Really??)

OK, this one is not a recipe, but rather an observation, or perhaps, a rant, about the state of what we call food in the U.S.  On a recent trip to NYC to introduce our healthful SPELT RIGHT bagels, breads, and pizza dough to people in the BIG APPLE with health challenges (diabetes, insulin resistance, inflammatory diseases, etc.) and to spread the word about good nutrition (ok, I am a bit of a proselytiser here), I happened upon a very curious object.

Please see the picture.

The colors drew me in and I felt compelled to buy it.  I just had to show this to my son Spencer, whose health and behavior were so adversely impacted by foods with common wheat (the typical NY bagel), and other foods with wild food colors (the not-so-typical NY bagel).  Once we cleared his diet of anything that eked of this bagel (including foods with common wheat and foods with artificial additives)  this dear child transformed from being uncomfortable and out of control, to healthy, happy, and easy going.  Food is IT!!!  It's one thing we all share in common....the desire to be fed well.

This THING is representative of the sad state of affairs we call a health crisis in the country.   Hey folks, it's a nutrition crisis!!!   A little sense goes a long way.

BTW, this colorful monstrosity is now like a museum piece!  Without any shellac whatsoever, this braid of artificial color and bleached/bromated flour is now like a stone.  It also contains bromates which are really bad for you!!!

Imagine what you would have felt like if this colorful sphere ended up in your stomach??   Perhaps the quintessential lead weight?   You might even say, "I can't believe I ate the whole thing...or, even took a bite."

My solution....eat spelt, your body will thank you.....You will have no regrets!!

Spelt, An Ancient Grain. A Panacea for Better Health?

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Could spelt, an ancient grain, be a panacea for what ails the American diet?

Perhaps not a panacea, but it surely can help. With 24 million Americans with diabetes, and approximately 230 million worldwide, perhaps, this growing disease is a result of our modern diets rather than some unknown phenomenon. As more of our food supply becomes genetically engineered, processed, and bereft of natural nutritional value (not fortified), perhaps it’s the time to rediscover ancient foods that have nourished civilizations for thousands of years. Spelt is one of those incredible ancient foods, which is known for his high fiber content, 8 essential amino acids, and “is an excellent source of vitamin B2, a very good source of manganese, and a good source of niacin, thiamin, and copper.” World’s Healthiest Foods website. According to World’s Healthiest Food’s article “this particular combination of nutrients provided by spelt may make it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes.” www.whfoods.com/genpage.php?tname=foodspice&dbid=143

Spelt products are generally found in health food stores, but one small Maine Company, Spelt Right Baking, www.speltrightbaking.com has entered into mainstream markets. Spelt Right frozen spelt bagels are available at Hannaford Supermarkets throughout the Northeast. Hannaford also sells Vita Spelt in bulk, the spelt flour produced by Purity Foods, Inc. of Okemo, Michigan. Spelt Right products are also available at Whole Foods throughout the Northeast. Because of a demand for healthier breakfast options, Spelt Right bagels have even made their way into Portland, Maine local eateries, such as Becky’s Diner, North Star Café, Hot SuppA, the Pepper Club/Good Egg, Bintliff’s Café, Aurora Provisions, Mousse Café, and Artemisia.