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Tag: guest contributor

Chloe’s California Quiche

This is a guest post by Chloë Gladstone. Know of a food blogger, nutrition guru, farmer or passionate storyteller who may be interested? Contact us or provide details in your comment.

 
I’ve been a vegetarian my whole life, and I was vegan for 16 years. While my views about the best diet for me have shifted somewhat, one thing has not changed since I was a child: a fascination with food and how it affects our bodies, our planet, and our relationships.

In addition to being vegetarian, my family always had a garden, and I remember the exquisite pleasure of walking barefoot among tomato vines that were taller than I was, feeling the prickly hairs on the stems tickle my nose as I leaned in to smell the ripe tomatoes, and biting into one like an apple, the sun-warmed juices running down my chin. My parents grew their own sprouts, made their own tempeh, and banned processed sugar from the house. When I went to public school, I got teased about the “bird seed” (honey-covered sesame seeds) in my lunches, but I also convinced several friends to taste (and enjoy!) my homegrown sprouts dusted with nutritional yeast.

When I became vegan at age 12, I thought it was a way to make a sacrifice for the health of the planet, but I found after many years of reliance on soy foods that my body was suffering. I was also alienating myself from other people, especially when I would travel and have to refuse food offered to me without being able to explain why. I felt like the costs in terms of my own health and my relationships were too high.

In the last five years, I’ve returned to a passion for locally grown whole foods. My partner and I are members of a CSA and we try to visit the farmers market every week. He eats meat, but his choice comes out of careful thought and I respect it. He is an importer of equitably traded vanilla beans from Madagascar, and he thinks a lot about food and how it relates to social justice and the environment. I know our diet differences will spark some spirited debates if we have children, but that’s also important to me—constantly questioning what we believe. I love hearing about what people eat and why.

Many people in the U.S. think it’s a luxury to spend time choosing and preparing our own fresh food, but I think it’s the opposite. It feels as if our “luxuries” have removed us farther and farther from our food sources, and this is part of what’s making us so unhealthy. I’m guilty of this too—I often prioritize other tasks over shopping for and eating healthy local food, but I feel so much happier and more energized when I’m paying attention to my diet. I get sick less, I sleep better…and hence I have more time and energy to spend on the rest of my life!

If you think you don’t have time to shop at the farmer’s market and prepare food from scratch, try to eliminate one non-essential activity from your life (Words with Friends, anyone?) and spend that time focusing on food in a way that makes you feel good. I think the most important thing is that we simply pay attention to what we eat. Putting a little bit of focus on what you eat is guaranteed to improve your diet. (This is partly why it’s so crucial for everyone in California to vote Yes on Proposition 37, which will help us to be informed about what we’re eating). For an interesting perspective on U.S. food issues and our lack of attention to what we eat, check out The Sun magazine’s interview with Joel Salatin, the founder of Polyface Farm.

Here’s a recipe we came up with during our endless experiments with vanilla. I love this recipe because you can get all the ingredients from trusted local sources. It was the most popular dish when we cooked brunch for 18 people recently. It also fills the house with lovely smells. Don’t be afraid of including vanilla in a savory dish—it’s very subtle and delicious!

 

Chloë’s California Quiche

For the crust:
2 c. (packed) grated raw potato (from 2-3 peeled potatoes)
1/4 c. grated onion
1/2 t. salt
1 egg

For the filling:
1/4 c. caramelized onions
1 ear fresh sweet corn (kernels cut from the cob)
1 small vanilla bean
1/4 c. creamy goat cheese or other cheese of your choice
4-5 large eggs
3/4 c. half & half
salt and pepper to taste

Preheat the oven to 400F. Mix the crust ingredients together and press the mixture into a 9-inch pie tin. Bake the crust for 30-40 minutes. You can brush it with a little vegetable oil if it looks like it’s drying out too much. If you’re worried about the edges getting too browned, you can cover them with tin foil.

While it’s cooking, mix the eggs and half & half. Add salt and pepper as desired. Split the vanilla bean lengthwise, and using the tip of a knife or a spoon, scrape the tiny vanilla seeds (the “caviar”) out of the pod. Add the seeds to the egg mixture and whisk to distribute evenly.

When the crust is done, take it out of the oven and turn the heat down to 350F.

Spread the quiche fillings (reserving a bit of the cheese) along the bottom of the crust, then pour in the egg mixture. Add the rest of the cheese to the top, and then put half of the vanilla husk in the center of the dish (for decorative purposes—the husk is too tough to eat!). Bake for 35-40 minutes, or until firm, and serve with a farmers market salad.


About the author:
Chloë Gladstone

Chloë Gladstone is a writer and doula living in Oakland, California. She is also on the board of directors for Green Branch, a mobile children’s library focused on social justice and environmental issues.


Stocking the Back-to-School Pantry

This is a guest post by Cindy Santa Ana, CHC. Know of a food blogger, nutrition guru, farmer or passionate storyteller who may be interested? Contact us or provide details in your comment.

As summer winds down, it’s time to start thinking about what you’re going to be packing in those lunch boxes, snack bags, and what you’ll be feeding the kiddos when they come bounding off the bus. First and foremost is to feed them a nutritious, protein-packed breakfast to start their day. And, no, a Pop-Tart doesn’t count. Those tasty pastries are essentially a giant candy bar filled with sugar, HFCS, trans fats, artificial colors and sodium. Don’t get me wrong, I loved them growing up, but the over 50 ingredients inside can lead to a myriad of health problems down the road and a sugar crash before they even finish first period.

A great start to the day could include a scrambled egg with whole grain toast, whole grain waffle with peanut butter, oatmeal with berries, or a protein smoothie (blend berries, whey protein powder, nut butter, spinach, yogurt, milk or milk alternative).

There are many prepackaged options out there for lunches, but be careful of dangerous preservatives, trans fats, excessive amounts of sodium and high fructose corn syrup (HFCS) that are often laden in those foods. The worst offenders are Lunchables, 100-calorie snacks, packages of chips, cheez-its and juice boxes. The winner for worst offender is the Uncrustable sandwich. It contains 38 ridiculous ingredients (5 of which are sugar and more than a dozen are chemicals) like HFCS, trans fats, sorbates, sulfates, and phosphates. A simple PB & jelly takes 1 minute to make – please make them from scratch. I’m disgusted that my children’s school offers these as alternatives to a hot lunch.

So, here’s my shopping list for the Back-to-School Pantry:

  • Lots of whole fruits – bananas, organic apples, organic peaches, pears, watermelon slices, organic grapes, organic berries or melon balls/cubes, orange slices, small boxes of organic raisins. Make a fun fruit kebab! Whole fruits provide fiber, potassium, antioxidants and tons of vitamins that they need for fuel during the day. (I suggest the organic option of those fruits listed on the Dirty Dozen). Remember to shop/eat seasonally – some of these fruits won’t be available this fall and winter.
  • Trail mix – make your own with raw, unsalted nuts, pumpkin and sunflower seeds, raisins, dried cranberries, chopped pitted dates, small amount of chocolate chips & dried apricots. (NO M&M’s!!)
  • Wraps – I like whole grain options to wrap up turkey slices, PB& jelly, cream cheese and veggies, chicken salad, tuna salad
  • Whole grain English muffins (make mini-pizzas or slather w/ PB & jelly)
  • Organic string cheese
  • Newman’s Own High Protein Pretzels
  • Gluten-free? Buy large lettuce leafs and wrap over creamy chicken salad, tuna salad with lots of crunchy pickles, turkey slices (not deli meat)
  • Make extra for dinner. Leftovers make for a great school lunch. Pack hot items in stainless steel or a thermos to retain their heat. My kids’ faves are homemade chicken strips, leftover quinoa spaghetti and ravioli.
  • Unsweetened organic apple sauce
  • Plain organic yogurt – place in a blender with berries, kale, nut or sunflower butter, process and freeze in a flexible popsicle mold
  • Organic ham and cheese roll ups
  • Veggies – sliced cucumbers with hummus, organic celery with nut butter and raisins, carrots with hummus or homemade ranch dip, red & yellow pepper slices with hummus or dip, kale chips
  • Whole grain crackers, like Triscuits or Multi-Seed (Goldfish don’t make the cut)
  • Brown rice cakes, real popcorn (not microwaved in a chemical-filled bag)
  • Hard-boiled eggs
  • Roasted chickpeas with honey & cinnamon
  • Whole grain waffles (great for after school snacks topped with PB)
  • Reusable bottle of ice cold water – no sugary juice needed

It’s important that lunch contain a protein item, a whole grain carb option, fruit and lots of water. Kids don’t need a sugary treat or cookie for lunch. Between all the treats and birthday parties at school, they get enough sugar! They need a highly nutritious meal that can carry them through the rest of the day for optimal learning.

Some of my favorite containers:

Top photo by o5com via Flickr


About the author:
Cindy Santa Ana, CHC

Cindy Santa Ana is a Certified Health Coach dedicated to helping clients discover the healing properties of real food. Successfully healing her own allergies, high cholesterol and migraines with health-promoting foods and exercise was the catalyst that transformed Cindy’s life, health and profession, and she is passionate about sharing this information with others. www.UnlockBetterHealth.com




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Fresh Focaccia On My Mind

 

This is a guest post by Jeanine Brandi McLychok. Know of a food blogger, nutrition guru, farmer or passionate storyteller who may be interested? Contact us or provide details in your comment.

On Easter Sunday, I went to visit my friend Meg. We had a morning photo shoot to help promote her new show ‘Garden Wise’. Afterwards we had lunch together, which she made from scratch: fresh focaccia bread and salad from her garden. She had prepared the dough ahead of time so all she had to do was roll it out. We worked on the toppings together and she popped it in the oven (great idea for a party or to do with kids). The smell of bread baking filled the house, and I couldn’t wait to try it. She pulled the focaccia out of the oven, steaming hot and golden brown. We enjoyed it in the garden under the blossoms of the orange tree, truly a delicious meal. The taste of the warm, fresh bread dipped in olive oil was fantastic! The olives, rosemary, and garlic were a great combination. It occurred to me that maybe my life could be just a little bit better if I made my own bread. Here is the recipe if you want to give it a try for yourself…
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