Wednesday, June 25, 2014

Eating Well

Over the years, I've come up with some "healthier" truths that I use for my own eating and for cooking for my family and that inform my recipes here on the blog. As is obvious on the "pages" here, I'm not into extremes or completely omitting entire food groups, but I try to cover many bases of health while maintaining flavor and enjoyment. I favor a mixed/balanced approach, loosely based on the NIH created DASH diet and a love of Mediterranean cooking of all sorts, along with a little portion control and some exercise.

Many have provided rules for healthier eating that I like and adopt:

Of course, Michael Pollan: "Eat food. Not too much. Mostly plants."

Marion Nestle (Nutritionist and Professor at NYU): "My guess: If you balance food intake with physical activity and are not overeating, the specific proportion of fat, carbohydrate, and protein won’t matter nearly as much."


"While the arguments about fat v. sugar go on and on:  Eat your veggies, vary the foods you eat, don’t gorge, and enjoy what you eat."

David Katz (Yale University Prevention Research Center): "A diet of minimally processed foods close to nature, predominately plants, is decisively associated with health promotion and disease prevention."

Now, Eating Well magazine has just come out with a list of 10 ways to cook healthier.  I'm linking it here, but please be warned that although I like the magazine itself, its online presence is quite annoyingly littered with pop ups and ads and forces you to see their list in slide show format rather than as one article, which I can not stand and seems to be the norm for these magazine lists.

But this list is pretty similar to what I've been saying here for years, though other than in my "Why I'm Here" piece, haven't set out so concretely and perhaps should have.  So here, with my usual caveat that I am not a doctor or nutritionist and don't even play one on tv, is my list of top things to do for eating healthier:

Saturday, June 7, 2014

Thanks, food52!

Nothing like a James Ransom photo to make your food look amazing!

Just saw yesterday that food52 selected one of my recipes, for a Community Pick, the best part of which is that the recipe now sports a fabulous photo taken by Ransom - much better than anything I could hope to take. Very excited and thrilled for the nod!

It's still a little early for local corn in most places, but keep this group of Community Picks in your pocket for when it starts making its appearance.  My recipe is right up top, Sauteed Corn, Green Onions and Shitake Mushrooms. If you click either on the name of the recipe or the picture, you can click right through to the recipe on food52. Or, you can go directly to the recipe from here.

And while you're there, check out the other great corn recipes, including the two that are finalists this week!