Lunch: Mixed salad, fried egg, goat cheese, heirloom baby tomatoes, avocado, lemon juice and olive oil drizzled over the top
Snack: Grass fed beef jerk
Dinner: Amy’s Rice Crust Soy Cheese Pizza with additional goat cheese
Tuesday, December 22, 2009
22 of 27: December 21, 2009
Lunch: Mixed salad, goat cheese, heirloom baby tomatoes, avocado, lemon juice and olive oil drizzled over the top
Dinner: Grass fed chicken, hummus, tomato and avocado salad
21 of 27: December 20, 2009
Lunch: Rice noodles and Non-Dairy Pesto made fresh by Basiltops with goat cheese and stuffed grape leaves
Dinner: Grass fed chicken, stuffed grape leaves, hummus, tomato and avocado salad
Sunday, December 20, 2009
20 of 27: December 18, 2009
Lunch: Fresh fruit (Apples and Bananas)
Dinner: Rice noodles and Non-Dairy Pesto made fresh by Basiltops http://www.basiltops.com/ with goat cheese
Dinner: Rice noodles and Non-Dairy Pesto made fresh by Basiltops http://www.basiltops.com/ with goat cheese
19 of 27: December 17, 2009
Lunch: Mixed green salad
Dinner: Larabar flavor Apple Pie http://www.larabar.com/food/larabar/apple-pie, carrots, and two slices of goat cheese
Dinner: Larabar flavor Apple Pie http://www.larabar.com/food/larabar/apple-pie, carrots, and two slices of goat cheese
18 of 27: December 16, 2009
Lunch: Fresh fruit (apples and bananas)
Dinner: Leftover mixed green salad
Dinner: Leftover mixed green salad
17 of 27: December 15, 2009
Lunch: Leftover mixed green salad
Dinner: Amy’s Rice Crust Soy Cheese Pizza with additional goat cheese
Dinner: Amy’s Rice Crust Soy Cheese Pizza with additional goat cheese
16 of 27: December 14, 2009
Lunch: Fruit salad
Dinner: Mixed salad, carrots, tomatoes, goat cheese, apple slices, and veggie apple sage sausage with homemade orange vinaigrette
Dinner: Mixed salad, carrots, tomatoes, goat cheese, apple slices, and veggie apple sage sausage with homemade orange vinaigrette
Recipe for Corn-free Potato Latkes
I substituted the 6 potatoes for 4 red potatoes, 1 sweet potato, and 1 pear (all grated and mixed together). I then followed the recipe below.
Recipe for Potato Latkes
from The Hanukkah Book by Mae Shafter Rockland
(serves 3 people, allowing 2 potatoes per person)
6 medium-sized potatoes
2 small onions
oil (Anne's Note: Make sure it is corn free oil. I used Safflower Oil.)
2 eggs, slightly beaten
2 tablespoons flour
less than 1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon baking powder
Wash the potatoes &; remove any blemishes; it is not necessary to peel them. Grate the potatoes, using the coarsest side of the grater. (Kathy's Note: the coarse grating blade on the Cuisinart.) Allow the grated potatoes to sit for 10 minutes, &; then turn them into a colander, pressing out the accumulated liquid.
Then chop the onions add them to the drained potatoes. Stir in the eggs. Add the flour, pepper, salt, &; baking powder, and mix thoroughly. More liquid will continue to form, but do not pour it off; occasionally stir the mixture as you remove spoonfuls for frying. Drop the batter by tablespoonfuls (or so) into a large skillet containing about 1/4 inch of hot oil. (Kathy's Note: I use a slotted spoon, &; drain the mixture of excess liquid fairly well.)
Flatten the mixture frying in the oil with a turner. When the edges of the latkes become brown, turn &; brown the other side.
Drain on paper towels, &; then keep warm in a low (185 degree) oven until all the latkes are ready to serve. Serve with sour cream &; applesauce.
Shared by Kathy Kobayashi and Maya Barron
Recipe for Potato Latkes
from The Hanukkah Book by Mae Shafter Rockland
(serves 3 people, allowing 2 potatoes per person)
6 medium-sized potatoes
2 small onions
oil (Anne's Note: Make sure it is corn free oil. I used Safflower Oil.)
2 eggs, slightly beaten
2 tablespoons flour
less than 1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon baking powder
Wash the potatoes &; remove any blemishes; it is not necessary to peel them. Grate the potatoes, using the coarsest side of the grater. (Kathy's Note: the coarse grating blade on the Cuisinart.) Allow the grated potatoes to sit for 10 minutes, &; then turn them into a colander, pressing out the accumulated liquid.
Then chop the onions add them to the drained potatoes. Stir in the eggs. Add the flour, pepper, salt, &; baking powder, and mix thoroughly. More liquid will continue to form, but do not pour it off; occasionally stir the mixture as you remove spoonfuls for frying. Drop the batter by tablespoonfuls (or so) into a large skillet containing about 1/4 inch of hot oil. (Kathy's Note: I use a slotted spoon, &; drain the mixture of excess liquid fairly well.)
Flatten the mixture frying in the oil with a turner. When the edges of the latkes become brown, turn &; brown the other side.
Drain on paper towels, &; then keep warm in a low (185 degree) oven until all the latkes are ready to serve. Serve with sour cream &; applesauce.
Shared by Kathy Kobayashi and Maya Barron
Monday, December 14, 2009
You Are What You Eat T-Shirt flashback to the 80's
I had this t-shirt back in the 80’s sporting the slogan “You Are What You Eat.” These precocious tees had a short-lived popularity; and, for one brief summer, kids could be spotted sporting the catching idiom. These t-shirts, if memory serves correctly, had the “You are what you eat” on the front along with an oversized image of a fruit or vegetable and on the back was nutritional information regarding the food. I know my shirt supported apple consumption. I have been thinking about this shirt a lot lately. I never paid much attention to it as a kid other than I thought that it was kind of funny. At the time, the shirt had no major impact on me. The shirt did not make me label conscious or convince me to begin to eat more fruits and vegetables. I guess after laying dormant in my subconscious for several decades, the shirt did have impact. The simple message of the shirt leads directly to one of the complicated questions at the heart of this challenge: Do I feel healthier?
The health question is the reason I decided to do this challenge for over twenty days. I wanted to give my body enough time to adapt to life without corn to see if I could recognize any health benefits. During the first week, I did not necessarily feel any healthier than I usually do when I cut back on processed food and eat more fresh produce. I did notice that the first 24 hours were difficult, and I was extremely hungry. Generally speaking, the craving and hunger pains seemed to even out over the next few days. I found that over the course of the first week I woke up less hungry but, as is usual for me, I was ravenous by dinnertime.
Having now made it successfully past the first week, I am just beginning to notice some of those mysterious benefits. For example, I feel less winded in certain situations and have had a bit more energy. I have lost a little weight. (Although I want to be clear that this is not an intended goal. This challenge is not about losing weight; it is about becoming an informed consumer and understanding how the food we eat effects us.) Like many young females who are lactose intolerant, I have a few gastrointestinal shall we say ‘quirks’. The most interesting discovery is that my quirky stomach has calmed down quite a bit along with any heartburn.
The next logical question should be is this change really a result of eliminating corn from my diet or is it a result of the lifestyle this entails e.g. little processed or fried foods? Truthfully, I suspect it has a lot to do with later. I suspect the increase in salads, low carb. intake, and increase in veggies explains the weight loss, lack of heartburn, and relaxed stomach. Although in The Double Danger of High Fructose Corn Syrup by Bill Sanda he does explain that, “A study of 25 patients with functional bowel disease showed that pronounced gastrointestinal distress may be provoked by malabsorption of small amounts of fructose.” (http://www.westonaprice.org/modernfood/highfructose.html) Thus, if I am to follow the survey’s logic, it would not be unreasonable to assume that cutting out fructose could also contribute to my happier, less quirky stomach.
In a review of The Human Diet by Stephan Guyenet, Phd, he shares several facts including that, “Humans in industrial societies are the only mammals to commonly develop hypertension, and are the only free-living primates to become overweight.” And that “The adoption of grains as a primary source of calories correlated with a major decrease in stature, decrease in oral health, decrease in bone density, and other problems. This is true for wheat, rice, corn and other grains.(http://wholehealthsource.blogspot.com/2008/07/book-review-human-diet-its-origins-and.html) Again, if I am to follow the logic repeated by Dr. Guyenet based on The Human Diet, I could assume that some of the weight loss is a direct result of eliminating corn from my diet. However, speaking as someone who is small in stature (under 5ft), had someone told me I could have grown taller on a corn free diet I would have given it up ages ago. I guess it is too late for me to grow a few more corn free inches! On a more serious note, the weightless claims are also echoed in Bill Sanda’s article, “In 1980 the average person ate 39 pounds of fructose and 84 pounds of sucrose. In 1994 the average person ate 66 pounds of sucrose and 83 pounds of fructose, providing 19 percent of total caloric energy. Today approximately 25 percent of our average caloric intake comes from sugars, with the larger fraction as fructose.” (http://www.westonaprice.org/modernfood/highfructose.html) Sanda’s claim that 25% of caloric intake is from sugar stressing our fructose consumption leads me back to that funny T-shirt from the 80’s. I do not remember if there was a “You are what you eat-corn” version. If so did the back of the t-shirt list:
baking powder
caramel
confectioner's sugar
corn flour
cornstarch
corn gluten
corn syrup
corn meal
corn oil
popcorn
dextrin, maltodextrin
dextrose (glucose), fructose
excipients
golden syrup
glucona delta lactone
invert sugar or invert syrup
malt, malt syrup, malt extract
mono- and di-glycerides
monosodium glutamate or MSG
sorbitol
starch, food starch, modified food starch
treacle
vanilla extract
vegetable oil
vegetable broth
vegetable protein
vegetable shortening
hydrolyzed vegetable protein
vegetable mono- and di-glycerides
xanthan gum
Beyond the potential health benefits I am learning that by making ethical, sustainable, and healthier choices that I am prouder of what I eat. If I am what I eat, than I would rather feel better as a result of the food I consume both physically and emotionally.
So I guess the short answer is, yes, I feel healthier as a result of this experience.
The health question is the reason I decided to do this challenge for over twenty days. I wanted to give my body enough time to adapt to life without corn to see if I could recognize any health benefits. During the first week, I did not necessarily feel any healthier than I usually do when I cut back on processed food and eat more fresh produce. I did notice that the first 24 hours were difficult, and I was extremely hungry. Generally speaking, the craving and hunger pains seemed to even out over the next few days. I found that over the course of the first week I woke up less hungry but, as is usual for me, I was ravenous by dinnertime.
Having now made it successfully past the first week, I am just beginning to notice some of those mysterious benefits. For example, I feel less winded in certain situations and have had a bit more energy. I have lost a little weight. (Although I want to be clear that this is not an intended goal. This challenge is not about losing weight; it is about becoming an informed consumer and understanding how the food we eat effects us.) Like many young females who are lactose intolerant, I have a few gastrointestinal shall we say ‘quirks’. The most interesting discovery is that my quirky stomach has calmed down quite a bit along with any heartburn.
The next logical question should be is this change really a result of eliminating corn from my diet or is it a result of the lifestyle this entails e.g. little processed or fried foods? Truthfully, I suspect it has a lot to do with later. I suspect the increase in salads, low carb. intake, and increase in veggies explains the weight loss, lack of heartburn, and relaxed stomach. Although in The Double Danger of High Fructose Corn Syrup by Bill Sanda he does explain that, “A study of 25 patients with functional bowel disease showed that pronounced gastrointestinal distress may be provoked by malabsorption of small amounts of fructose.” (http://www.westonaprice.org/modernfood/highfructose.html) Thus, if I am to follow the survey’s logic, it would not be unreasonable to assume that cutting out fructose could also contribute to my happier, less quirky stomach.
In a review of The Human Diet by Stephan Guyenet, Phd, he shares several facts including that, “Humans in industrial societies are the only mammals to commonly develop hypertension, and are the only free-living primates to become overweight.” And that “The adoption of grains as a primary source of calories correlated with a major decrease in stature, decrease in oral health, decrease in bone density, and other problems. This is true for wheat, rice, corn and other grains.(http://wholehealthsource.blogspot.com/2008/07/book-review-human-diet-its-origins-and.html) Again, if I am to follow the logic repeated by Dr. Guyenet based on The Human Diet, I could assume that some of the weight loss is a direct result of eliminating corn from my diet. However, speaking as someone who is small in stature (under 5ft), had someone told me I could have grown taller on a corn free diet I would have given it up ages ago. I guess it is too late for me to grow a few more corn free inches! On a more serious note, the weightless claims are also echoed in Bill Sanda’s article, “In 1980 the average person ate 39 pounds of fructose and 84 pounds of sucrose. In 1994 the average person ate 66 pounds of sucrose and 83 pounds of fructose, providing 19 percent of total caloric energy. Today approximately 25 percent of our average caloric intake comes from sugars, with the larger fraction as fructose.” (http://www.westonaprice.org/modernfood/highfructose.html) Sanda’s claim that 25% of caloric intake is from sugar stressing our fructose consumption leads me back to that funny T-shirt from the 80’s. I do not remember if there was a “You are what you eat-corn” version. If so did the back of the t-shirt list:
baking powder
caramel
confectioner's sugar
corn flour
cornstarch
corn gluten
corn syrup
corn meal
corn oil
popcorn
dextrin, maltodextrin
dextrose (glucose), fructose
excipients
golden syrup
glucona delta lactone
invert sugar or invert syrup
malt, malt syrup, malt extract
mono- and di-glycerides
monosodium glutamate or MSG
sorbitol
starch, food starch, modified food starch
treacle
vanilla extract
vegetable oil
vegetable broth
vegetable protein
vegetable shortening
hydrolyzed vegetable protein
vegetable mono- and di-glycerides
xanthan gum
Beyond the potential health benefits I am learning that by making ethical, sustainable, and healthier choices that I am prouder of what I eat. If I am what I eat, than I would rather feel better as a result of the food I consume both physically and emotionally.
So I guess the short answer is, yes, I feel healthier as a result of this experience.
Day 15 of 27: December 13, 2009
Lunch: Leftover soup topped with sheep milk yogurt and veggies apple and chicken sausage
Dinner: At local restaurant The Kitchen wild salmon, sautéed spinach, and rice
Dinner: At local restaurant The Kitchen wild salmon, sautéed spinach, and rice
Day 14 of 27: December 12, 2009
Brunch: Homemade latkes with sheep milk yogurt and veggies apple and sage sausage
Dinner: Leftover soup
Dinner: Leftover soup
Day 13 of 27: December 11, 2009
Lunch: Leftover soup with fried Greek sheep cheese
Dinner: Homemade latkes and grass-fed beef steak
Dinner: Homemade latkes and grass-fed beef steak
Day 12 of 27: December 10, 2009
Lunch and Dinner: Roasted tomato, leeks, and onion soup.
Roasted Tomatoes and Vegetable Soup
*Roasting veggies brings out a slightly smoky flavor
10-12 Tomatoes quartered
½ purple onion chopped
Sea salt and pepper to taste
Dried herbs (Provence)
6 cloves garlic
2 leeks chopped
2 cups water
2 cups soymilk
1 cup red wine
Olive oil
Spinach or Arugula
Preheat oven to 400F. Place tomatoes, leeks, onions, and garlic (still in skin) in two glass-baking dishes then sprinkle veggies with dried herbs, salt, and pepper and drizzle with oil. Place the two baking dishes uncovered in the oven. Roast veggies until tomatoes are soft and lightly browned about 45 to 50 minutes.
Place veggies in a pot and puree until smooth. Place the puree mixture over medium heat. Add remaining ingredients and simmer uncovered for 10 to 20 minutes.
*Please note I had a cold this day resulting in very little appétit.
Roasted Tomatoes and Vegetable Soup
*Roasting veggies brings out a slightly smoky flavor
10-12 Tomatoes quartered
½ purple onion chopped
Sea salt and pepper to taste
Dried herbs (Provence)
6 cloves garlic
2 leeks chopped
2 cups water
2 cups soymilk
1 cup red wine
Olive oil
Spinach or Arugula
Preheat oven to 400F. Place tomatoes, leeks, onions, and garlic (still in skin) in two glass-baking dishes then sprinkle veggies with dried herbs, salt, and pepper and drizzle with oil. Place the two baking dishes uncovered in the oven. Roast veggies until tomatoes are soft and lightly browned about 45 to 50 minutes.
Place veggies in a pot and puree until smooth. Place the puree mixture over medium heat. Add remaining ingredients and simmer uncovered for 10 to 20 minutes.
*Please note I had a cold this day resulting in very little appétit.
Thursday, December 10, 2009
*Day 11 of 27: December 9, 2009
Brunch: steamed whole artichoke dipped in hummus, boiled egg, and stuffed grape leaves
Dinner: Green beans dipped in hummus and a boiled egg
*Please note I had a cold this day resulting in very little appétit.
Day 10 of 27: December 8, 2009
Lunch: Mixed green salad with vinaigrette and grilled asparagus
Dinner: Green beans and tomatoes tossed in homemade lemon vinaigrette, fried egg, tabouleh, and stuffed grape leaves
Day 9 of 27: December 7, 2009
Brunch: Fried egg, purple potato hash browns, sheep cheese, and tea with mint
Dinner: Grass-fed beef burger salad from Bloom Café
Dinner: Grass-fed beef burger salad from Bloom Café
Monday, December 7, 2009
Day 8 of 27: December 6, 2009
Breakfast: Cup of Chocovivo hot chocolate
Lunch: Tomato sauce ingredients included tomatoes, eggplant, Kalamata olives, purple onion, veggie sausage, garlic, and herbs served over quinoa topped with goat cheese
Dinner: same as lunch
Lunch: Tomato sauce ingredients included tomatoes, eggplant, Kalamata olives, purple onion, veggie sausage, garlic, and herbs served over quinoa topped with goat cheese
Dinner: same as lunch
Day 7 of 27: December 5, 2009
Brunch: Boiled egg, sheep cheese, purple potato hash browns, glazed purple and yellow carrots
Dinner: Tomato sauce ingredients included tomatoes, eggplant, Kalamata olives, purple onion, veggie sausage, garlic, and herbs served over quinoa topped with goat cheese
Dinner: Tomato sauce ingredients included tomatoes, eggplant, Kalamata olives, purple onion, veggie sausage, garlic, and herbs served over quinoa topped with goat cheese
Day 6 of 27: December 4, 2009
Lunch: Grass feed beef salad with oil and balsamic vinegar from Bloom Café
Dinner: Glass of white wine and grilled artichoke from Home Restaurant
Friday, December 4, 2009
Day 5 of 27: December 3, 2009
Lunch: Quinoa boiled with dash of olive oil, two cloves garlic, and two pinches Provencal seasoning topped with sautéed eggplant, Arugula, garlic, Kalamate Olives, and corn- free veggie sausage topped with thinly shaved sheep Gouda.
I ate dinner with a friend at Bacaro LA. a lovely wine bar near the USC campus. http://www.bacarola.com/ The chief and wait staff were amazing and modified many of their tappas style entrees to fit my corn free diet.
Dinner: A grass feed beef patty topped with grilled onions on a bed of arugula, slices of apples, house cured olives, and yellow heirloom tomatoes drizzled with balsamic & olive oil, basil, and a glass of wine
Day 4 of 27: December 2, 2009
Breakfast: Fried egg, Heirloom Baby Tomatoes, and scoop of fresh goat cheese
Lunch: Salad dressed with Tarragon Vinaigrette from Royal/T Culver City, CA
Dinner: Quinoa boiled with dash of Olive Oil, two cloves Garlic, and two pinches Provencal seasoning topped with sautéed eggplant, Arugula, garlic, Kalamate Olives, and corn- free veggie sausage topped with thinly shaved sheep Gouda.
I stopped by the Curious Palate Market and Kitchen (www.thecuriouspalate.com) today after a business meeting on the Westside. I wanted to stock up on my Carmela sorbets. I was pleased to discover a fabulous new sheep Gouda which was used in the aforementioned dinner entrée. I was also intrigued to learn, when discussing casually with one of the owners my food challenge and pending blog, that all their drinks are free of corn syrup. He explained that they are devoted to only carrying drinks that are naturally sweeten pointing to the lower shelf where there were rows of Coke a Cola in glass bottles “these are imported from Mexico because there they use cane sugar not corn syrup.” I purchased two drinks for fun but upon later inspection found a couple ingredients that might be made from trace amounts of corn byproducts. I have contact both companies for further information and will keep you posted on my discoveries.
What truly blew me away at the Curious Palate was Chocovivo, (www.iLIVEchocolate.com) a local Chocolatier whose process of creating near raw chocolate, creates what can only be described as elegant subtlety in various shades of ebony. If this chocolate could speak, she would be the woman sipping her carefully crafted cocktail at one of Gatsby famous fêtes. At first glance, she might appear vintage by today’s standards of modernity yet further inspection would reveal someone worldly, sophisticated, complicated, and decadent with her back exposed and a long strand of pearls gingerly hugging the revealed skin. Prior to this discovery and sampling the Chocovivo Coffee Vanilla Bean Bar, I was struggling with how to live 27 days without chocolate. As a self-proclaimed addict, this seemed beyond cruel! So today’s discovery of Chocovivo’s luscious treats gives me renewed faith that I can and will succeed with my goal. I fear the Curious Palate will see much more of my business over the coming weeks.
Lunch: Salad dressed with Tarragon Vinaigrette from Royal/T Culver City, CA
Dinner: Quinoa boiled with dash of Olive Oil, two cloves Garlic, and two pinches Provencal seasoning topped with sautéed eggplant, Arugula, garlic, Kalamate Olives, and corn- free veggie sausage topped with thinly shaved sheep Gouda.
I stopped by the Curious Palate Market and Kitchen (www.thecuriouspalate.com) today after a business meeting on the Westside. I wanted to stock up on my Carmela sorbets. I was pleased to discover a fabulous new sheep Gouda which was used in the aforementioned dinner entrée. I was also intrigued to learn, when discussing casually with one of the owners my food challenge and pending blog, that all their drinks are free of corn syrup. He explained that they are devoted to only carrying drinks that are naturally sweeten pointing to the lower shelf where there were rows of Coke a Cola in glass bottles “these are imported from Mexico because there they use cane sugar not corn syrup.” I purchased two drinks for fun but upon later inspection found a couple ingredients that might be made from trace amounts of corn byproducts. I have contact both companies for further information and will keep you posted on my discoveries.
What truly blew me away at the Curious Palate was Chocovivo, (www.iLIVEchocolate.com) a local Chocolatier whose process of creating near raw chocolate, creates what can only be described as elegant subtlety in various shades of ebony. If this chocolate could speak, she would be the woman sipping her carefully crafted cocktail at one of Gatsby famous fêtes. At first glance, she might appear vintage by today’s standards of modernity yet further inspection would reveal someone worldly, sophisticated, complicated, and decadent with her back exposed and a long strand of pearls gingerly hugging the revealed skin. Prior to this discovery and sampling the Chocovivo Coffee Vanilla Bean Bar, I was struggling with how to live 27 days without chocolate. As a self-proclaimed addict, this seemed beyond cruel! So today’s discovery of Chocovivo’s luscious treats gives me renewed faith that I can and will succeed with my goal. I fear the Curious Palate will see much more of my business over the coming weeks.
Day 3 of 27: December 1, 2009
Breakfast: Fried egg, Heirloom Baby Tomatoes, scoop of fresh goat cheeses, Green Tea with fresh mint
Lunch: Periwinkle Soup garnished with pomegranate seeds and side salad tossed with Balsamic Vinaigrette and oil
Dinner: Fresh Arugula salad with Cornish Game Hen dressed with Lemon Vinaigrette. The salad included avocado, carrots, heirloom tomatoes, radishes, and leftover green beans.
Day 2 of 27: November 30, 2009
Lunch: Periwinkle soup with pomegrante seeds
Dinner: Fresh arugula salad with leftover game hen with Lemon Vinaigrette and side of freshly prepared green beans. The salad included avocado, carrots, heirloom tomatoes, and radishes.
Dinner: Fresh arugula salad with leftover game hen with Lemon Vinaigrette and side of freshly prepared green beans. The salad included avocado, carrots, heirloom tomatoes, and radishes.
Day 1 of 27: November 29, 2009
After deciding to commit to this idea, I emptied my fridge and headed to the Sunday Hollywood Farmer’s Market. This is a great farmers’ market for anyone living in Los Angeles. It is one of the largest and has some really amazing local farmers and culinary artisans.
My first stop was the booth of an incredible gentleman who sells quail, duck, and chicken eggs. I was pleased to learn that he has chickens that are not only cage free but are also grass fed. As he explained they are “very happy chickens” which made for one very happy newly corn-free purchaser. My other major discovery was grass- fed Cornish hens. I purchased two.
I picked up additional staples stopping by one of my favorite artisans on my way out. They happen to be one of my favorite discoveries of my nearly six years in this town. I consider them artisans because of their exotic favor combinations. They make Carmela Ice Cream (www.carmelaicecream.com).They are the most amazing ice cream and sorbet makers I have tasted outside the streets of Italy. As someone who is lactose intolerant, it is their sorbets I respect the most. They are able to create flavors that are exquisite to consume. Each sorbet melts in your mouth with an intense creamy sensation making me forget (momentarily) that each delectable bite lacks dairy. I was reminded this Sunday morning that they only use local ingredients meaning they use just cream or ice/water, various fruits, spices, and pure cane sugar. Meaning their products are both local and corn free. With sorbet flavors like Lemon Basil, Spiced Apple, Cranberry Orange Thyme, and Spiced Strawberry, how can you resist? I grabbed a pint of the Lemon Basil and Spiced Strawberry and headed home.
Lunch: Stuffed Squash Flowers filled with lemon and lavender infused goat cheese. Lightly battered w/ flour and a grass feed egg then fried in olive oil. Two fried quail eggs topped a small arugula side salad dressed with homemade tangerine vinaigrette
Dinner: Periwinkle Soup, Cornish Game Hen stuffed with lemons, thyme, and tangerines, dessert Lemon Basil sorbet topped with fresh blueberries and black berries
Ingredients :
Boil chopped potatoes, cauliflower, and celery root. Once the veggies are soft, drain water, and puree ingredients. Then add chopped herbs, wine, and water. Add salt and pepper to taste. Bring mixture to a boil for 10-15 minutes, reduce heat and cook for another 10 minutes. Plate and garnish with pomegranate seeds.
My first stop was the booth of an incredible gentleman who sells quail, duck, and chicken eggs. I was pleased to learn that he has chickens that are not only cage free but are also grass fed. As he explained they are “very happy chickens” which made for one very happy newly corn-free purchaser. My other major discovery was grass- fed Cornish hens. I purchased two.
I picked up additional staples stopping by one of my favorite artisans on my way out. They happen to be one of my favorite discoveries of my nearly six years in this town. I consider them artisans because of their exotic favor combinations. They make Carmela Ice Cream (www.carmelaicecream.com).They are the most amazing ice cream and sorbet makers I have tasted outside the streets of Italy. As someone who is lactose intolerant, it is their sorbets I respect the most. They are able to create flavors that are exquisite to consume. Each sorbet melts in your mouth with an intense creamy sensation making me forget (momentarily) that each delectable bite lacks dairy. I was reminded this Sunday morning that they only use local ingredients meaning they use just cream or ice/water, various fruits, spices, and pure cane sugar. Meaning their products are both local and corn free. With sorbet flavors like Lemon Basil, Spiced Apple, Cranberry Orange Thyme, and Spiced Strawberry, how can you resist? I grabbed a pint of the Lemon Basil and Spiced Strawberry and headed home.
Lunch: Stuffed Squash Flowers filled with lemon and lavender infused goat cheese. Lightly battered w/ flour and a grass feed egg then fried in olive oil. Two fried quail eggs topped a small arugula side salad dressed with homemade tangerine vinaigrette
Dinner: Periwinkle Soup, Cornish Game Hen stuffed with lemons, thyme, and tangerines, dessert Lemon Basil sorbet topped with fresh blueberries and black berries
Periwinkle Soup
*Created by Anne Hromadka © 11.29.09
Ingredients :
- 1 head of purple cauliflower
- ½ pound purple small potatoes
- 1 celery root
- sea salt
- pepper
- 1-cup sweet red wine
- chopped fresh herbs to taste (thyme, basil, savory, oregano)
- 3 cups water (or enough to thin soup to desired consistency)
- pomegranate seeds for garnish
Boil chopped potatoes, cauliflower, and celery root. Once the veggies are soft, drain water, and puree ingredients. Then add chopped herbs, wine, and water. Add salt and pepper to taste. Bring mixture to a boil for 10-15 minutes, reduce heat and cook for another 10 minutes. Plate and garnish with pomegranate seeds.
How and Why This All Got Started
I watched the film, Food Inc., recently and was horrified to discover that 90% of my diet contains corn or one of its byproducts. I was upset that my country has allowed one type of agricultural product to secretly dominate American cuisine and to have such a profound influence on my personal diet.
After seeing the film, I began doing my own independent research to verify this claim. The more I read, the more I was outraged. According to the website article A Zillion ? Uses for Corn, did you know that “of 10,000 items in a typical grocery store, how many would you guess contain corn in one form or another? Answer: At least 2,500 items use corn in some form during the production or processing.” (http://www.ontariocorn.org/classroom/products.html)
Based on my reaction to Food Inc. and my own research, I decided I needed to do something drastic. Thus, I am going to attempt to go on a corn free diet from November 29, 2009 until December 25, 2009. This experiment will, therefore, be 27 days long. I felt this is the perfect challenge to flirt with a life independent from the main ingredient in American industrial food.
The Diet: No processed foods that include corn e.g. very few places to eat out, no more fancy Aviation cocktails with Crème de Violette, and only grass fed or wild animals and fish. I also live ‘kosher style’ meaning this experiment will not include pork or selfish. Plus I am lactose intolerant, so many food challenges will involve me figuring out how to navigate this diet honoring a low lactose intake.
Disclaimer: I will not avoid medications, vitamins, or toothpaste that might be made with corn byproducts. I am focusing on my main food consumption only. I am also not a doctor nor am I allergic to corn thus no postings on this site should be seen or understood as medical advice to anyone allergic to corn.
Why Blog? I decided soon after beginning this challenge and discussing it with close friends that others might find this experiment interesting.
What will be included in this blog? I will post general discoveries during my 27-day quest to live corn free. This will include reposting educational materials, pictures of meals eaten, a daily food log, recipes created as a result of this challenge, and, at times, my frustrations with this project.
Step 1: Familiarize myself with different corn byproducts so I can efficiently read labels when shopping.
http://www.ontariocorn.org/classroom/products.html
http://www.vishniac.com/ephraim/corn-bother.html
http://www.vishniac.com/ephraim/corn-bother.html
Step 2: Empty fridge of food with corn or byproducts.
Step 3: Begin the challenge!
After seeing the film, I began doing my own independent research to verify this claim. The more I read, the more I was outraged. According to the website article A Zillion ? Uses for Corn, did you know that “of 10,000 items in a typical grocery store, how many would you guess contain corn in one form or another? Answer: At least 2,500 items use corn in some form during the production or processing.” (http://www.ontariocorn.org/classroom/products.html)
Based on my reaction to Food Inc. and my own research, I decided I needed to do something drastic. Thus, I am going to attempt to go on a corn free diet from November 29, 2009 until December 25, 2009. This experiment will, therefore, be 27 days long. I felt this is the perfect challenge to flirt with a life independent from the main ingredient in American industrial food.
The Diet: No processed foods that include corn e.g. very few places to eat out, no more fancy Aviation cocktails with Crème de Violette, and only grass fed or wild animals and fish. I also live ‘kosher style’ meaning this experiment will not include pork or selfish. Plus I am lactose intolerant, so many food challenges will involve me figuring out how to navigate this diet honoring a low lactose intake.
Disclaimer: I will not avoid medications, vitamins, or toothpaste that might be made with corn byproducts. I am focusing on my main food consumption only. I am also not a doctor nor am I allergic to corn thus no postings on this site should be seen or understood as medical advice to anyone allergic to corn.
Why Blog? I decided soon after beginning this challenge and discussing it with close friends that others might find this experiment interesting.
What will be included in this blog? I will post general discoveries during my 27-day quest to live corn free. This will include reposting educational materials, pictures of meals eaten, a daily food log, recipes created as a result of this challenge, and, at times, my frustrations with this project.
Step 1: Familiarize myself with different corn byproducts so I can efficiently read labels when shopping.
http://www.ontariocorn.org/classroom/products.html
http://www.vishniac.com/ephraim/corn-bother.html
http://www.vishniac.com/ephraim/corn-bother.html
Step 2: Empty fridge of food with corn or byproducts.
Step 3: Begin the challenge!
Subscribe to:
Posts (Atom)
