reinventing comfort

When I was a little girl my mother used to make something called rice cereal.  My brother and I loved it.  Leftover white rice in a bowl of hot milk with a huge dollop of butter and a spoonful of sugar on top.  It brings back memories of the small kitchen we had when we were young.  Sitting at the table with my brother, legs swinging, enjoying this dish which we viewed as a treat.

When my children were growing up I would make the same dish for them.  And they loved it just as much.  Even now my 16 year old will assemble a bowl if we have the ingredients at hand (which we often do).  It was a great way to use up extra rice -- filling, tasty, and warming to the tummy.  I even served it on occasion to overnight guests.   One such guest, a dear friend from my high-school days, exclaimed about this wonderful breakfast, wanting to know where the recipe came from.  My answer?  My mom.  And probably from her mom.  I think it was simply a frugal way to use leftovers.  But it sure was, and still is, tasty.

Sometimes you have a day where you want comfort food.  This morning was one of those days.  As I was assembling, and then happily eating, my bowl of comfort I realized that I have changed the recipe.  Modified it to be more in line with my healthier eating habits.  But it was still just as comforting, warming and satisfying as it ever was.  Reflecting on this I realized that the concept of comfort food is a state of mind.  Yes it's a comfort to the tummy and makes us feel good; but part of what makes us feel good is the memories associated with that food.  Changing the food doesn't change the comfort level as long as the basic concepts are the same.

So I'm making an offer, what are your comfort foods?  What do you eat when you feel the need for that emotional lift?  Share the recipe and the concept below.  If you'd like (and please ask below) I'm happy to make suggestions to help boost the nutrition or health factor while still helping you get that bowl or plate of comfort you are after.  Eating well to be well doesn't mean we can't still have comfort.

reinventing comfort

When I was a little girl my mother used to make something called rice cereal.  My brother and I loved it.  Leftover white rice in a bowl of hot milk with a huge dollop of butter and a spoonful of sugar on top.  When I had children I would make the same dish for them.  It was a great way to use up extra rice -- filling, tasty, and warming to the tummy.  I would even serve it to guests sometimes.   One time a friend exclaimed about this wonderful dish, wanting to know where the recipe came from.  My answer?  My mom.  And probably from her mom.  I think it was simply a frugal way to use leftovers.  But it sure was tasty.

Sometimes you have a day where you want comfort food.  This morning was one of those days.  As I was assembling, and then happily eating, my bowl of comfort I realized that I have changed the recipe.  Modified it to be more in line with my healthier eating habits.  But it was still just as comforting, warming and satisfying as it ever was.  Reflecting on this I realized that the concept of comfort food is a state of mind.  Yes it's a comfort to the tummy and makes us feel good; but part of what makes us feel good is the memories associated with that food.  Changing the food doesn't change the comfort level as long as the basic concepts are the same.

So I'm making an offer, what are your comfort foods?  What do you eat when you feel the need for that emotional lift?  Share the recipe and the concept below.  If you'd like (and please ask below) I'm happy to make suggestions to help boost the nutrition or health factor while still helping you get that bowl or plate of comfort you are after.  Eating well to be well doesn't mean we can't still have comfort.

hot cups

photo by alvimann

I gave a lecture today.  It was entitled "The Poison Pantry."  The location where the lecture was held offers a beverage service of coffee and water.  Having been there before I knew that they also use polystyrene cups.  Most people refer to them as styrofoam however according to Dow Chemical, the trademark owner of Styrofoam, they do not make cups, plates, take-out containers or any other food product from styrofoam.  However you refer to them, as styrofoam or polystyrene, I do not like these cups.

To the best of my knowledge polystyrene does not break down in the landfill.  It is recyclable but I am not aware of recycle efforts specifically directed toward them, most people I know just throw them in the trash.  However there are other factors to take into account when choosing beverage cups.

One study, published in March 2009, found that there was migration "above the EPA recommended level." (Khaksar and Ghazi-Khansari, 2009).  The study found that higher levels of fats and/or heat caused more migration, or breakdown, of the polystyrene which was then consumed along with the beverage.

Another study from Purdue University found that styrene was "hepatoxic and pneumotoxic in mice, in addition to causing lung tumors."  (Harvilchuck and Carlson, 2009)  Although the study states that human studies are inconclusive I accept that since most rodent studies are a good indicator of human health conditions, using styrene containers is not a good idea.

But I digress...I had a lecture and I needed cups.  I went to the store to get some and discovered, to my utter surprise, that there weren't any.  Thinking that this was a fluke I went to another store.  Same thing, no non-styrene hot cups.  At the third store I asked for help and the clerk was just as surprised as I was to find that they didn't have any either.  Now I could have brought regular mugs from home with me however it didn't seem very professional, I didn't want to take the risk of breaking them during transport, and if folks wanted to take their beverage with them after the lecture I couldn't very well let them do so if it was my mug.  So I went to Starbucks and asked if I could buy a sleeve of cups.  Bless them, they said yes.  I told them what happened and promised them free publicity; telling them I would share the story with my lecture attendees.

I have cups left over for future lectures but I can see that unless I want to give Starbucks endless free publicity while paying for their cups I need to find another source.  Thinking about this issue also made me realize that the clamshells that most restaurants use for take-home are styrene.  I think I'm going to get into the habit of either bringing my own container or at least bringing some foil to line the container with to limit exposure.

microwave ovens

Popcorn   |  Fir0002

This post started off innocently enough as a Facebook post in response to a question about if and how I use my microwave oven*.  The posting engendered a lively response from a number of people but brought up more questions.


Generally I use Facebook for quick links of interest, small notes and updates, that sort of thing.  I try to use this blog for longer responses so that they can be found from the tags rather than getting lost in that endless chronological feed.


Because the answer was more than a quick response I decided to move it over here to the blog.  I'd like to thank those Facebook fans who shared their answers, it enabled me to write a thoughtful, supported response about the issue.  The section marked Addendum is where the answers grew into this post.  I'd truly like to keep the discussion going...let me know your thoughts, how you use your microwave oven and/or if you are considering changing what you do based on the information you find here.


*****

I just had someone ask me what I use my microwave oven for. Here goes:

1. microwaving sponges to kill bacteria - two minutes every morning
2. proofing space for rising bread - it's a perfect draft free space
3. draft free space for making sprouts
4. warming oven for waffles and pancakes - I put a cooling rack in there and then pile the waffles and pancakes on the rack.  The proofing box space keeps everything warm and moist, the rack keeps the ones on the bottom from getting soggy
5. to heat my buckwheat filled neckwrap when I need a hot pack - great for a sore back, sore neck, or to warm your feet in bed on a cold night

Honesty requires me to admit I rewarm my tea in it and my husband loves it for reheating leftovers (I prefer steaming on the stovetop). But we don't cook in it and if it weren't built in I might consider doing without it.

What do you use yours for?

ADDENDUM:

So a couple of important comments came up prompting me to add to this note:

1.  Microwave popcorn.  I'm really sorry but this is a bad bad bad bad bad idea.  And did I mention that it's bad?  Why you ask?  Perfluorooctanoic acid (PFOA) is a known cancer causing teflon agent.  Admittedly all of the studies have only been done it rats but it's generally true that if it causes cancer in rats it will cause cancer in humans but that's another subject and I won't go there right now.  That bag lining is the same material that is in teflon pans. I tell people to throw out all of their teflon cookware and invest in non-teflon.  I rarely tell people to throw things out but this is one area where I feel it is never to soon to abandon the stuff.  The problem with PFOA's is that when you open that hot steamy bag of popcorn you are exposing yourself far more than when you cook on a teflon pan, through the steam and through what has leached into the popcorn itself.

According to one scientist, "It is estimated that microwave popcorn may account for more than 20% of the average PFOA levels measured in American residents."

Not only that there's the "butter" (in quotes because it isn't) which is linked to lung disease in factory workers exposed to the vapors.  This is from the Diacetyl which is so toxic that "Significant new information regarding the health effects of diacetyl and food flavorings containing diacetyl (FFCD) affects the information that must be conveyed to employers and employees under the Occupational Safety and Health Administration’s (OSHA) Hazard Communication standard."

Bottom line:  shift to hot air or stove-top popped popcorn and don't eat the microwave stuff.

2.  Cooking. Microwave ovens work differently than other cooking methods and there are some health risks that go along with it.  A study published in the American Journal of Epidemiology showed that cooking meat in a microwave oven does not kill bacteria (in this case salmonella).  The study concluded, "Compared with conventional methods of reheating, microwave ovens had no protective effect in preventing illness. To prevent outbreaks such as this one, care must be taken to assure that food is both properly cooked and handled and properly reheated." 

Another study, from CEBAS-CSIC in Spain, comparing various cooking methods and their effect on the nutrient status of food showed that steaming is the best way to cook vegetables. The worst is to microwave them; more nutrients are lost during the microwave cooking process.

Cooking in a microwave oven has also been shown to convert B12 to the inactive form thereby depleting its bioavailability by denaturing up to 40% of it in the food.  We all need B12, if you're a vegetarian or a vegan this is even more critical.

To be fair all methods of cooking will reduce nutrient status somewhat, that is part of the process from heat.  And if you are steaming, especially vegetables, you would be well served to drink the nutrient rich broth that remains behind.  But overall microwave 'cooking' is, in my book, not a good idea.

So the end result?  I certainly have no complaint with people wanting to reheat their food or beverage in a microwave oven.  I do, however, think it's not a good idea to cook in it.  And I think if you are re-heating something you are best served to remove it from any plastic or coated surface, put in it ceramic and use the oven that way to avoid any potential fumes or chemical leaching.

*  A small nerd-humor note.  I find myself consciously referring to microwave ovens as microwave ovens rather than as 'a microwave', 'the microwave', etc.  The reason?  My husband delights in telling me that "Microwaves are itty bitty little particles that you cannot see."

food and money

The USDA is predicting an increase in all foods for 2011; depending on the item it is expected to range from 2% for things like sugars and cereals to as high as 5.5% for dairy products.  If you are interested you can see the chart here.  Part of the increase is due to the higher costs for corn and soybeans.  Remember, it's a cycle, what we eat needs to eat.  I actually anticipate that the costs for meat will be much higher than currently predicted due to more people deciding to purchase meat and dairy that is organic to avoid the GMO contamination of corn and soy.  These are two of the most heavily GMO crops but our government doesn't identify that so the only way to avoid it is to purchase organic.

There are a number of ways that you can save money on your food bill in the upcoming year:

Plant a vegetable garden.  Using your space for edible gardening can be attractive and save you food dollar costs.  During both World Wars Victory Gardens were planted in every yard and public park all across the United States.  It's a concept that I think many people are rediscovering.

 Even if you buy a tomato plant at the garden center and plant it in a pot you will still get far more produce than if you purchase your tomatoes at the grocery store.  And believe me, they'll taste better.  We've just re-arranged our side yard and brought in a load of organic dirt, working on creating a better vegetable garden.  We've also put in herbs and a few fruits in the yard.  

Here are a couple of books that I think are great for backyard vegetable gardening

Mel Bartholomew is the authority on getting the most out of the smallest space. If you have any gardening space available, even just one square foot, you'd be amazed at what you can grow.

Rosalind Creasy shows you how to incorporate beauty and function in your garden by making your landscape edible.

If you live in an apartment or don't have access to a plot of ground you can consider container gardening.  Even one  reasonable size container can grow a lot of tomatoes and basil or peas and mint or...read the book.

And there seems to be an increase in folks growing food on rooftops and terraces.

If you shop at warehouse stores frequently the prices are good but the quantities are huge.  Don't buy more than you need, after all 50 pounds of potatoes is a lot, especially in a family like ours with just three people in the house.  Just because the price per pound is low, if you wind up throwing out rotten potatoes (or anything else) you've just lost money.  If you really want the item consider saving money by asking family, friends and/or neighbors if they want to share these items with you.  This way you'll both save money and there will be less waste.

And speaking of waste...

According to Jonathan Bloom, author of American Wasteland, Americans, on average, throw away half of their food.  Half!  That's a mind-boggling concept.  Knowing, really knowing exactly what is in your pantry is a great start, learning how to be mindful of it is the next step.  Jonathan has a lot of great information on his blog to help you avoid food waste.  Don't want to read the book (although I highly recommend it)?  There's an app for that -- yup, a company called UniByte has created an app to help you better manage your food purchases so you will waste less.

If you do wind up with food waste, and some of it is inevitable such as potato peelings, egg shells, coffee grounds, and the like, consider composting.  This is also environmentally friendly in that the food scraps become usable dirt instead of going to the landfill where they cannot be used to grow more food.  

A little off the beaten path but for those who have access, inclination, and a sharp eye there is always the idea of foraging.  According to my friend Merriweather it is important to remember a couple of key points:

1.  Know what you are foraging.  Many edibles have an inedible counterpart that looks almost the same.  He points out that these inedibles wind up in either the "kill your kid dead" or "keep you on the toilet sick" category so it's important to be very sure of your identifications.

2.  Forage responsibly using appropriate tools to cut and dig rather than ripping and shredding.  This allows the plants to continue to grow and is the best way to forage.

3.  Make sure you have permission. Here in Texas, and probably elsewhere, plant rustling is against the law.  Getting a huge fine for public trespassing or theft is not going to help your grocery bill any.

While Merriweather sadly does not yet have a published book there are some great foraging books out there:

     

     

     

And last, but certainly not least, another way to save money at the grocery store is to learn to make your own.  One of my favorites is making my own granola which definitely saves money over the store-bought versions.  You can make your own pudding, soups, muffins, snacks, spice mixes, beverages, pickles, jams and much much more.  Currently I am fermenting kimchi on my kitchen counter, starting another batch of kefir and have just finished making another batch of bean sprouts.  These require very little hands on time and save quite a few dollars while providing healthful foods for my family.  Making your own has a number of benefits:

1.  It will save you money

2.  You will avoid extra packaging and commercial waste

3.  You will avoid additives, preservatives and chemicals (which you don't need in your diet anyway)

4.  Often when you make your own you make smaller batches so you are less likely to waste it

So here's to a new year, a new grocery budget, and new possibilities for your health.

superfoods trending down

According to a news article I read recently superfoods are trending down.  Not all superfoods, just the ones that have been the media darlings, acai, goji berries and the like.  I actually like this trend because as I wrote previously (back in 2008 I might add) we don't need to import superfoods.  We would do better to utilize those that are readily available.  It's more sustainable, eco-friendly, and also easier on your wallet.

So what are these superfoods that we should be more aware of (and eat more often)?

Berries- with lots of fiber and antioxidants they're great and easy to add to the diet in cereal, yogurt, salads, plain, anytime.

Eggs - high in protein (1 egg provides 6 g) with lutein and zeaxanthin (good for your eyes) they're versatile and satisfying.

Nuts - raw, unsalted are the best.  Providing monosaturated fats they are a great heart-healthy choice.  Add them to foods such as cereals or baked good or take some along for a healthy nutrition boosting snack.

Broccoli - yes, it is a super food.  With an amazing nutritional punch it provides not only fiber and a wide range of vitamins, but it also has sulforaphane which is a potent cancer fighting detoxifier.

Beans - with a hefty dose of fiber and iron beans are just an all around good for you food.  Soups, stews, and dips are a great way to add them to your meals.

Beta-carotenes - okay so this isn't a food but rather a group of foods.  Found in orange foods (think sweet potatoes, winter squashes, carrots, etc) and dark leafy greens (the chlorophyll hides the color) like kale, spinach, collards and more betacarotene is a powerful antioxidant that support immune system health, reproductive health, and it's very good for your eyes.

So while imported superfoods may be trending down I'm rooting for an overall upward trend in the concept of super foods.

grocery store flow chart

Remember my motto:  Eat well to be well?  Obviously a lot of what we eat has to come from somewhere and for most of us that starting point is the grocery store.  A lot of people have sent me this very funny flow chart "How To Find Real Food At The Supermarket" by Darya Pino of Summer Tomato .  I love it and am taking her permission to "feel free to share this with friends" by sharing it with all of you.

While written in a humorous vein it certainly isn't too far off the mark.  If it's not whole food don't eat it.  Too many ingredients?  syllables?  vague claims about health?  It's probably not healthy.

poison pantry lecture