Real Food

This book and her other book Real Food basically encompass my food philosophy.  I've read Bittman, Pollan, several Paleo authors and for me it all comes down to Real Food.  I also believe what Michael Pollan said, "Eat real food, not too much, mostly plants". 

So, now you know where I'm coming from.  I subscribe to Whole Living, Eating Well & Real Food  and Health.   I love reading these magazines and maybe finding a new food to incorporate into my and my family's meals.  I do yoga, because I enjoy it.  I love how I can feel my body getting stronger and can see myself sinking deeper into moves that I was too stiff to even get into a few weeks ago.  I love the overall healthy and light feeling I get from drinking green juice and tons of green tea...almost a buzz.

In my daydreams, I wish I could be a real yogi, someone who only puts wholesome, nutritious foodstuffs into my body, wears hemp, and uses vinegar for shampoo (and as a cleaning product), but I'm just not there yet (and probably will never be).  I tried chewing Chia seeds (as recommended by a blog) and almost threw up as the seeds tasted like fish (due to their high omega 3 properties).  I have read over and over how popping a full clove of garlic (or 3) in your mouth daily will keep all different cancers at bay.  Not gonna happen.  Ever.  I'll cook with it (yes, I know it diminishes it's healthy properties), and I'll put it raw in dressings and hummus...but nope.not.ever gonna down a couple as a crudite.  I also, with lots of determination, can manage to go a month without doing any yoga or cardio at all.  :) 

I should also mention that in the same month that I bought my new juicer I bought a deep fryer.  The explanation is an abfat (another blog for another time)...but I do love me some chicken wings and fried calamari.  Have you ever tried deep frying a whole fish?  I'm telling you, it's genius.  It flash fries and you peel the skin off and have perfectly cooked, moist fish (not greasy at all).  Like I said, an abfat.  So, while I say that I love green juice and doing yoga, I also love some things that are not super good for me and anyone that knows me, knows that I drink way too much coffee and wine. :)  So, I am not some self-righteous yogi-- I'm really bad at recycling (Costa Mesa does not have a pick up for it--so you have to bring it all yourself, separated---and since most days I can barely get the kitchen cleaned up and all the laundry done, there's not a chance I'm going to hang out in the garage separating my recyclables) and I forget my cloth grocery bags about every other time. 
What I'm really hoping is that by adding some of these superfoods to my diet it will offset the bad choices I make/made (parliaments anyone?).  ha ha. 

So, back to the point of this post.  The goal of eating real food (which I'm sure most of you know the definition of) is to keep your body at a healthy pH.  Going too far to either side is bad (acidic or basic), but most people need to be primarily concerned with being too acidic.  Processed food and meats are acid-forming, as is alcohol and coffee.  Fruits and vegetables are alkaline (mostly).  This is a very basic explanation.  I read a book on it and it is still kind of confusing to me...I recommend googling a table of different foods and then you can glance at what you eat and know whether it's acid or alkaline- forming.  Here's the tricky thing...it's not whether the food itself is acidic or not, it's whether it is acid-forming or alkaline forming.  For example, you might think that lemons would be acid-forming....no, no, they are alkaline forming, even though they are an acidic food.  And of your vinegars, only apple cider vinegar is alkaline forming, the others are acid-forming.  Now, an acid forming food isn't necessarily bad (unless it's a potato chip), you just want to make sure that you are balancing your diet with  other alkaline-forming foods.  Still with me? 

http://ezinearticles.com/?Your-Ideal-pH-Balance-For-Your-Body-and-How-To-Adjust-It&id=457540

http://www.livestrong.com/article/263774-how-to-restore-the-ph-balance-in-your-body/


Here is a list of the "superfoods" that I try to incorporate into my diet to keep my body alkaline and healthy.  Also, if you are pregnant, nursing, planning to get pregnant, or post-partum, it's important to bolster your body up with all the health it can hold.  Did you know that if your diet doesn't contain enough of certain vitamins/minerals/amino acids that your baby (whether inside you or through nursing) will rob your own body of these?  He/she literally depletes your sources...that's why I LOVE this book, Nina Planck tells you what/how to eat to get the most nutrition.  It's an old wive's tale/superstition that having too many babies would lead to osteoporosis..and it's true...unless you keep your own calcium intake up.  (Side note:  Please do your research and figure out how to get calcium into your body.  And no, drinking a bunch of milk won't do much.  I'll do another blog on getting enough calcium that can actually be absorbed by your body.)
This book is also amazing because it details what to eat during the fertility period, during each trimester to compliment the growth of the baby, and afterward while nursing (if you choose to). 

Sorry...I keep getting side-tracked...here's the list:
I will try to blog about why I take each one/specific health benefits...but for now I can just say that this is a culmination of all of my reading/researching.  I will also mention that there are probably many more things I should/could be taking.  However many times I read to top my yogurt with ground flaxseed, I just never remember to do it.  You have to know what will work for you, what you will be willing to do.  Maybe try it once or twice, if it doesn't stick, it doesn't stick. 

Cod Liver Oil- for the vitamins A and D
Fish Oil - cold pressed
1 Tbsp of Chia seeds & 1 Tbsp of ground Flaxseed- I mix it w/ green juice and down it (it's thick and hard to swallow, so this one may not be for you)
Folic acid-
Vitamin B - cannot be stored in the body, so it must be replenished daily...or eat vitamin B-rich foods
Multi- I honestly take a multi about once a week...I've read so many conflicting reports on whether they make a difference or not....I'll have to do more research

A note on the Chia and ground flaxseed-  each of these tablespoons has over 150% of your daily need of Omega 3's and 4 grams of fiber.  That's 8 grams of fiber in one big shot of health...that's a 1/3 of your fiber needs (of which most people don't even get 1/2).  There's also about 5 grams of protein.  That's why I make the effort to do it.  Also, once you take it and follow it with either more green juice or water, you will be full!  The fiber fills you up, the protein satiates and the Chia gives you energy. SO much better for you than that energy chemical drink. ;) 

Kombucha tea- again, not for everyone...I like the taste..
Bone Broth-  I cannot say enough about this...and I have  to do a whole blog on it

K, the babes are waking up....I'll try and do my cold/flu blogpost soon.... 
Bottoms up...





 

Blissful Banana

This no-bake dessert will knock your socks off.  ha!  As I have stated previously, I am a cook, not a baker.  But this dessert, even I can handle!  A friend that came to girls night last week even loved it and she hates bananas!  I'm thinking you could even substitute any fruit you want and it would be good (raspberries, strawberries, nectarines)...but there's just something about bananas, cream and chocolate.  PS- serve with coffee and the combo is to.die.for.

Just a shout out to my Irish grandmother...this is her recipe and it has become a Forrester, now Cefalia, tradition at every holiday.

I'll add a picture of the pie next time I make it!

Blissful Banana Pie

Ingredients:

Graham cracker crust
1  16oz package of semisweet chocolate chips
1/2 cup of milk
3 cups of miniature marshmellows
1 package of instant vanilla pudding (the bigger box)
Carton of cool whip
2 bananas

• In a sauce pot combine the whole bag of chocolate chips and 1 cup of marshmellows- heat on LOW  until the marshmellow and chocolate chips have melted. 
• Pour into the crust (do not refridgerate)
• Prepare pudding as directed, EXCEPT use only 1 1/2 cups of milk (this is key)  - then, chill
• Fold 1/2 of the cool whip with the remaining 2 cups of marshmellows with the chilled vanilla pudding
• Slice the bananas over the chocolate mixture
• Pour the vanilla/marshmellow/cool whip mixture over the bananas
• Chill for several hours
• Spread the remaining half of cool whip over the pie (like an icing) and garnish with additional bananas

Sit back and enjoy all the compliments ;)

Nicoise Salad

The best salad in the world...great for a summer night w/ a little wine (french of course)

I used garbanzo beans instead of the potatoes because I accidently juiced all my potatoes (really good for detoxing- but that's abfat -another blog for another time).  It was good and it's a better option if you are low-carb.  I used pan seared ahi for this one, but have made it since with canned tuna and it  was good too (obviously the ahi was amazing).  Oh and I had these huge capers that madit really good...but you could use normal capers too. 


Salad Niçoise (pronounced nee-suaz) is essentially a French composed salad, much like our American Cobb salad, but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado. Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. According to the Wikipedia the Niçoise salads are always made with raw vegetables and served with anchovies. Nicoise salads that are served in America are typically served on a bed of lettuce and include cooked green beans and potatoes. According to our Paris insider, the Niçoise salads there are all made with canned tuna. Depending on the establishment here, I've had them either with canned or with freshly grilled tuna. Like its American Cobb salad cousin, the Salad Nicoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.

Nicoise Salad Recipe

Ingredients

Vinaigrette

• 1/2 cup lemon juice
• 3/4 cup extra-virgin olive oil
• 1 medium shallot, minced
• 1 Tbsp minced fresh thyme leaves
• 2 Tbsp minced fresh basil leaves
• 2 teaspoons minced fresh oregano leaves
• 1 Tbsp Dijon mustard
• Salt and freshly ground black pepper
Salad

• 2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
• 4 hard boiled eggs peeled and either halved or quartered
• 4 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
• Salt and freshly ground black pepper
• 2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
• 5 small ripe tomatoes, cored and cut into eighths
• 1 small red onion, sliced very thin
• 8 ounces green beans, stem ends trimmed and each bean halved crosswise
• 1/4 cup niçoise olives
• 2 Tbsp capers, rinsed and/or several anchovies (optional)

Method

*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately

I'm Back

I started this blog almost exactly 2 years ago...and looking back at my old posts, I'm not that impressed.  But oh well.  My blog didn't have a "theme" then, and it doesn't really now.  I share recipes and such on Facebook, but then they disappear, so this is kind of a place to keep them all together. 
To catch up, Gia is almost 2 and Josie is 4 1/2.  My life as the "referee" has begun and it's exhausting, but fun.  Watching Gia come into her own as a little person is amazing.  It's going to take me a while to get all the posts up...but I'll try my best.

Cod Liver Oil

just a quick note...if you are pregnant...YOU HAVE to read Real Food and Baby by Nina Planck.  I'll loan it to you.  I just think it's so interesting and goes into what you should be eating to supply the baby with what it needs most during the different trimesters. 

Anyway, she recommends taking cod and liver oil- for vitamins A & D.  I did, and I am telling you, people have been complimenting me on my skin left and right.  Now, it could be the post baby hormones or something, but I do feel like it looks nicer and Vitamin A is what is used in Retinol, so it makes sense. 
Just thought I'd share.  Oh, and don't try to liquid stuff...it's just gross.  Get the pills and freeze them.  Take them at night right before bed with your fish oil (which you should also be taking everyday--ESP if you're pregnany or breastfeeding).

Picture day??

ummm....went to drop Josie off at preschool.  I usually try and put her in something half-cute and make an attempt to brush her hair, and top it off with a bow or clip. (if momma can't look cute, I can at least project my put-together self of yesteryear onto my daughter, right?)  Well, she wanted to dress herself this am.  White jeans (we don't follow the no white after Labor Day in NB), a green tank top and Havianas.  Umm.
Me: "Josie, honey, it's raining outside" 
(and it NEVER rains, so it's exciting for me to put on boots and sweaters, sad, I know)
J: "no, no more rain"
Me: "you aren't allowed to wear flip flops to school"
J: "no more rain"
BUT she conceded and let me put real shoes on her, but that's it.  No bow, no brush, no nothing else. I didn't feel like arguing and since she always comes home with paint all over her, what does it really matter? Needless to say, brushing her hair didn't happen- and I should mention that she has the cutest curls, but they can get super frizzy- that's kinda how it was.  Sometimes you need to pick your battles.  I was focused on getting her to school, doing a little housework and picking her up all ready to drive south to the parents house for the afternoon/dinner. 
(Don't worry, I was going to bring a change of clothes and a brush). 
I finally get her to her classroom (remember this whole time I'm holding a 2.5 month old) and the teacher says

 "um, you remember it's picture day today?" 


WHAT??? 

My young self was tisk tisking all the way back from 2nd grade when I used to plan out my picture day outfits and practice doing my hair. 
My poor little Josie, she's going to look like a lost little poodle in her first EVER school pic. 
Alas, sigh...well make it up on the spring pics.  I'm talking getting a blow out and a brand new outfit.  maybe a little blush if I can make it look natural.  just kidding, not really.  cheers

Mushroom Soup You and Everyone Else will Actually Like

I love mushrooms, but never really know what to do with them when I buy them except make a veal marsala or put em with onions and lay em on some steak.  I came across this recipe and LOVE the mushroomy taste of it- trust me, I've tried many recipes.  I thought the other recipes were okay, but my husband refused to eat them.  But he LOVES this soup and actually gets excited when I tell him I'm making it.  Oh, and the balsamic at the end sounds weird, but TRY IT!  It makes it, and vinegar is soooo good for us!

Cut one large onioninto slices  and saute with some evoo
Cut 12oz. of mushrooms into slices (I use porcini and Chanterelle)- but get a mix of whatever is available

Once the onion is getting soft (after about 5 mins) add the mushrooms (I add some organic unsalted butter too at this point)
Saute for about 8 mins (until they've realeased their jucies)

Add 2-4 cups on chicken stock and dried or fresh parsley. Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. When soup has a good mushroom flavor, puree. Use an immersion blender in the pot, or carefully remove hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don't overfill the container.)

Serve hot with 2 T of good quality balsamic on top!  Bon Appetit!