Back to basics

The thing about cooking is that you have to make time for it, and making time for one thing generally requires taking that time away from other things. So ask yourself, is cooking worth my time? Is spending an hour or more preparing a meal worth the satisfaction of eating wholesomely? In my experience it's not easy getting into the swing of cooking regularly when you've gotten used to eating take-out or easily prepared foods like pasta. After all, cooking is hard work! You've got to shop for the all the right ingredients, there's usually several components to combine for just one meal, and then of course there's all those dirty dishes, and that's all for just one meal! Well I hear ya, but the honest truth is that once you get into the swing of it and taste the sweet rewards of your attentiveness and perseverance you'll appreciate how nourishing this process really is. Not only will your taste buds become more sensitive to subtle flavors, but your body will once again feel balanced and appreciate the absence of all those miscellaneous synthetic ingredients.

Have you been experimenting with some of the recipes I've provided so far? Have you increased the average percentage of your meals being home cooked? Have you eliminated some of the inflammatory and high glycemic foods that we've discussed? Have you made more time for relaxing personal activities? With just a few weeks left in our partnership to boost your overall health I'd like to bring the conversation back to the most basic necessity of good health: cooking.

You must ask yourself how important it is for you to take care of yourself, to put aside some of the other things that take up your time in order to slow down and go back to basics. You are an observant person, one who can pick up on the subtle nonverbal messages of others, one who is in touch with her intuition and can just feel when something isn't right with the world. Well, your body has this wisdom too, and now you must tune in and listen to the messages coming from within yourself. Your mysterious thyroid issue, coupled with the other miscellaneous symptoms we've discussed that may or may not be related to it are a signal that something isn't right (by the way, for the yeast infections: stop the antibiotics and eat raw garlic!). I encourage you to continue reconnecting with yourself, nourishing and spoiling yourself, listening to the subtle communications of your body: cravings, symptoms, dreams, desires, aversions, questions. Follow those threads and see where they take you, but always ask yourself, is what I'm doing right now the best thing for my well-being?

I'm on a similar journey, I can tell you I wasn't always a foodie, I used to be a lazy cook and would have preferred to spend an hour surfing the net than chopping vegetables. But now that I've passed the uncomfortable transition period, I relish the art of self-nourishment and actively feel myself evolving as a woman and a person, and I'll tell you this, it all begins with cooking.

I urge you to find at least 3 recipes per week to try out. Ask Jay to be your sous chef and make a meal together. If a recipe didn't quite come out right the first time try it again the following week by making any adjustments you feel necessary (I used to be outraged when a recipe didn't come out right even though I followed it precisely, I mean that is the authority isn't it? Now I realize it's more of a guide but I am free to add more or less of this or that depending on my desired flavor, and that's what makes it fun!)

Maybe quinoa and squash soup isn't your thing but is there something else you used to love eating as a kid? Find the recipe and make it! Lately I've been craving traditional Russian foods and making kasha, blini, and craving liver paté! I started eating gluten again because as the weather cooled down I was craving comfort foods that for me include dark rye and pumpernickel breads, this is what my body needed and who am I to stand in my way? 


You know I could give you links a-plenty but I don't want to assign any more of my pre-selected recipes to you, motivation and inspiration are what I'm going for with this rant so go forth and explore the internet, think of something you wish someone else would make for you and make it for yourself! 'Be your own MOTHER' is something I heard recently in a health class and it  has really stuck with me. Take care of yourself as if you were someone you love who needs some tender care. Get comfortable with your kitchen and make set it up how you want it - all stereotypes aside there's something very feminine about cooking in the kitchen, as the source of nourishment for the family and the woman as the central figure of giving... good for the ovaries too, just sayin, your hormones know when you're doing mommy-type things :) Plus, it's a pretty darn good workout too, all that chopping, bending, hopping, mixing, washing, can really make a girl break a sweat!


Next time I see you I'm going to ask what recipes you've tried out and you'd better have a whole handful of them AND be ready to shop for more ingredients by the time we meet up at Whole Foods, now get in that kitchen and whip up something delicious with a side of vitamin L :)

Fall Cookin!

Since we're meeting at Whole foods next week I think it's only fitting to get your mouth watering and eager to get in the kitchen and make something wholesome and delicious. I selected these recipes for you because they are seasonal, easy to make, and delicious. Select any two (or find others that you like!) and we'll shop for the ingredients together. Then you'll get in that kitchen and knock Jay's socks off with Dana's home cookin', don't forget the secret ingredient! (....it's LOVE!)

Maple-Glazed Acorn Squash
Garlic Broiled Chicken (but melt the butter in a small pot on the stove instead of the microwave!) Serve with brown rice or quinoa.
Orzo lentil pilaf with feta
Baked sweet potato fries
Pancetta-wrapped garlic

Additional recipes:

Hummus

Prep Time: 5-10 minutes 

Cooking Time: 0 minutes 

Yield: 3 cups

Ingredients: 

2 cups canned chickpeas

1-3 cloves garlic 

3 tablespoons tahini 

1/2 teaspoon sea salt 

2 tablespoons olive oil (optional) 

2 tablespoons lemon juice 

1/2 cup or more spring water, use chickpea water

Directions: 

1. Place all ingredients in a blender or food mill and purée until creamy. It is easier to do it in several smaller batches. 

2. Add more garlic, tahini or lemon juice to taste. 

3. Serve with pita bread, crackers or crudités.

Variations: Use as a spread for healthy sandwiches and add sprouts, lettuce, tomato or any other fresh vegetables. Add fresh parsley to the blender for a lighter flavor.

Vegetarian Bean Chili

Prep Time: 10 minutes 

Cooking Time: 20-30 minutes 

Yield: 4 servings

Ingredients: 

1 tablespoon olive oil 

1 onion, chopped 

2-3 cloves garlic, minced 

1 carrot, halved lengthwise and sliced 

1 red, green or yellow pepper, chopped 

1 teaspoon each chili powder, ground cumin, dried oregano 

3 cups cooked red, black or kidney beans 

1 cup spring water or vegetables stock 

2 tablespoons umeboshi vinegar or organic tomato paste 

1 teaspoon sea salt

Directions: 

1. Heat the oil in a large heavy pan. Add onion and garlic and sauté until the onion starts to brown. 

2. Add the rest of the vegetables, chili powder, cumin and oregano. Sauté for 5 minutes. 

3. Slowly add the rest of the ingredients. Cover and simmer for 10-15 minutes. 

4. Adjust the seasonings and serve.

Variations: Add other vegetables like celery, zucchini or summer squash. Skip the chili powder, use ginger instead to create a different taste. Add fresh or frozen corn and you have a grain-bean combination in one pot. Add cooked brown rice for a tasty rice and bean dish.

Lime Mahi Mahi

Prep Time: 5 minutes 

Cooking Time: 15 minutes Yield: 4 servings

Ingredients: 

4 portions, 6-8 ounces each, mahi mahi fillets 

2 limes, juiced 

2 inches fresh ginger root, grated, about 1 1/2 tablespoons 

3 tablespoons dark tamari soy sauce 

1 tablespoon olive oil 

1 lemon salt and pepper

Directions: 

1. Season mahi mahi fillets with salt and pepper. 

2. Combine the lime juice, dark soy sauce, ginger and a little oil in a shallow dish. 

3. Turn the mahi mahi in the citrus soy marinade and let it sit for 10 minutes. 

4. Preheat skillet on medium-high heat. 

5. Cook with marinade for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque. 

6. Garnish with a slice of lemon and serve.

Winter Squash Stew

Prep Time: 5 minutes 

Cooking Time: 15 minutes 

Yield: 4 servings

Ingredients: 

1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin, delicata) 

1 onion 

2 cloves garlic 

veggie or chicken stock 

2 teaspoons curry powder 

1 1/2 teaspoons cumin

Directions: 

1. Sauté finely minced onion and minced garlic in a splash of olive oil. 

2. Place squash in a pot and fill with stock until just covered, then add spices, garlic and onion. 

3. Boil until tender. 

4. Mash or blend in blender until smooth and return to the pot to heat through.

Variations: You can add chopped, fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish.

**Keep in mind that your thyroid likes good fats to provide the building materials for hormones but you should always combine carbohydrates with a protein or a fat. Since carbohydrates get converted to glucose quickly by your body, you need the protein or fat to slow down it's absorption and therefore maintain even blood sugar. This doesn't mean carbs are bad! (well if it's a white carb it's not great, but all the brown ones are good, just combine with meat, beans, oils, yogurt, eggs, and any other protein or healthy fat of your choice)**

Looking forward to our shopping trip!