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Tag: vanilla

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.


When I saw the advertisement for Jack in the Box’s Bacon Shake, I had to know what was really inside. Do they actually blend up bacon and ice cream?  As with the 21 ingredients in McDonald’s Fruit & Maple Oatmeal, I’m finding a trend with fast food menus. They give you a simple description of what’s in the product, but don’t actually tell you the ingredient list without some serious digging. Case in point. When you look up the Bacon Shake, here is what you see:

Bacon Shake
Made with real vanilla ice cream, bacon flavored syrup, whipped topping and a maraschino cherry.

While the descriptions sounds fairly simple and straight forward, there are some early warning signs. First, is the “bacon flavored” bit. If it really contained bacon, it would tell you so. Second is the “whipped topping.”  This is not to be confused with whipped cream as they are entirely two different things. Third, we’re all aware that no cherry is that candy-red in nature, so be assured you’re about to consume some red dye.

Here is the full ingredient list for the Jack in the Box Bacon Shake…all 48 of them:
Continue reading…

Updated 9/20/11 – The full ingredient list of Ben & Jerry’s Schweddy Balls ice cream is now shown at the bottom of this post.

Ben & Jerry’s Ice Cream announced yesterday that “Schweddy Balls” ice cream is on its way to stores around the country. Schweddy Balls is a reference to the popular Saturday Night Live skit featuring Ana Gasteyer, Molly Shannon and guest host, Alec Baldwin. It is a parody on National Public Radio in which the actors continually refer to Pete Schweddy’s (Baldwin) dessert balls. The fun ensues when Shannon asks if she can touch Baldwin’s “balls” and then comments that she likes the way they smell.
Continue reading…

How Healthy is Your Ice Cream?

July is National Ice Cream Month!

In celebration of this sweet treat, check out our new infographic. How many scoops did you get? What’s your favorite ice cream? We want to hear your comments!

Click on the image below to see the full flowchart and to get the embed code to add it to your site.

Click on the image to see the full infographic

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