Featured post

Garcinia Cambogia, The New Super food Wave Hitting Singapore?

Green Garcinia cambogia

This new found fruit has seen a rise in consumption in Singapore. It is mostly ingested in a pill form and is said to have many different benefits, including weight loss.

What is it?

Garcinia cambogia is a tropical fruit native to South and South-east Asia that is very commonly used in Asian recipes. It is green, rather small (the size of an apple), and is pumpkin shaped. It is well known for its sour taste. In the late 1960s, an acid (hydroxycitric acid) has been discovered in the fruit’s rind, which has been found to provide many benefits, such as appetite reduction, improved cholesterol and triglyceride levels, increased weight loss, and mood enhancement.

How does hydroxycitric acid work?

Hydroxycitric acid (HCA) was discovered over four decades ago, and since then studies have shown that it provides many benefits for humans. HCA seems to inhibit citrate lyase, an enzyme that is used by the body to produce fat out of carbohydrates. HCA blocks a portion of this enzyme, making it more difficult for the body to turn starches and sugars into fat. This means that rather than be accumulated as fat, carbohydrates are diverted into energy production.

What are the benefits of garcinia cambogia?

As discussed above, one of the benefits of garcinia cambogia is less energy being stored as fat, which means that it should (and does) aid weight loss. One recent study by Dr. Harry Preuss of Georgetown University Medical Center showed that participants HCAHCA lost significantly more weight than those using placebo. In another study, also by Dr. Preuss, those not supplementing HCA lost an average of 3.5 pounds, whereas those that did supplement HCA, lost an average of 10.5 pounds.

Golden Butternut Squash and Chickpea Curry

Golden Butternut Squash and Chickpea Curry

Ladies and gentlemen, I present you with my new favorite curry recipe.

This golden, hearty bowl is so quick and easy to make. It’s ideal for weeknight suppers, for cooking in batches, and for freezing–in other words, all of the stuff I’ve been highlighting in my menu plan Monday posts.

 Golden Butternut Squash and Chickpea Curry

This curry is a slight departure for me in that it’s tomato-free, which means its sweeter and less acidic than, say, my chickpea and eggplant curry. A touch of cinnamon and a handful golden raisins highlights the natural sweetness of the recipe, and the raisins add texture, too. It’s a perfect curry recipe for fall and winter.

Golden Butternut Squash and Chickpea Curry

When I originally whipped this recipe up, Steven and I enjoyed it without any greens mixed in. Steven’s not a fan of cooked leafy greens–it’s a texture thing, he says–though he loves them raw. So I tend to add leafy greens to our meals in the form of salads or by pureeing them up into soups. Sometimes when I’m heating up curry or stew leftovers for myself, I’ll stir some cooked greens in, and that’s what I did when I enjoyed these curry leftovers yesterday. Chopped, frozen kale–which I allowed to thaw directly in the curry as I heated it on the stovetop, was a great addition and a no-fuss way to make my lunch a little more nutritious.

I’ve given you the option of preparing the recipe with or without some added greens. Either way, it’s all good.

Golden Butternut Squash and Chickpea Curry

Yield: Makes 6 servings


  • 2 teaspoons grapeseed, melted coconut, or safflower oil
  • 1 white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon salt (or to taste)
  • Black pepper to taste
  • 1 1/2 lbs peeled and cubed butternut squash or pumpkin
  • 2 1/2 cups low sodium vegetable broth
  • 3 cups chickpeas (or 2 cans chickpeas, drained and rinsed)
  • Heaping 1/3 cup golden raisins
  • 1 tablespoon lime juice
  • 1-2 cups frozen, chopped spinach or kale, defrosted and excess water drained out, or 2-3 cups fresh baby spinach (_optional_)
  • 3-4 cups cooked brown rice or quinoa, for serving (_optional_)


  1. Heat the oil in a Dutch oven or a large pot. Add the onions and a pinch of salt. Cook the onions for 7 minutes, or until they’re very tender and browning lightly. Add a few tablespoons of water as needed to prevent sticking. Add the garlic and ginger. Cook for 2 minutes, or until the garlic is very fragrant. Add the curry, turmeric, garam masala, cinnamon, salt, and black pepper. Give everything a good stir.
  2. Add the squash and 2 cups of the vegetable broth. Bring the mixture to a boil. Reduce to a simmer. Simmer for 15 minutes, or until the squash is tender. Turn off the heat. Use an immersion blender to blend the soup about halfway, so that there are still chunks of butternut squash, but some of the squash has been turned into a thick puree. Alternately, you can transfer half of the mixture to a standing blender, blend, and return it to the pot.
  3. Stir in the chickpeas, raisins, lime juice, and an additional 1/2 cup broth (or enough to create a thick but easy-to-stir stew). Bring the curry to a gentle simmer again. If you’re adding greens, stir them in now and allow them to wilt completely. Check seasonings and adjust to taste. Serve with cooked grains. Leftovers will keep for up to five days in an airtight container in the fridge and can be frozen for up to 6 weeks.


I kept the added broth in this recipe to a minimum, so that the curry would have the super hearty, thick texture you see in my photos. If you’d prefer the curry to be more like a soup, though, you could use up to a whole four cups of broth. Recipes like this are forgiving and easy to adjust, so don’t be afraid to make it your own! The use of different beans in place of chickpeas (such as navy beans or aduki beans) would be a nice way to change it up.

Golden Butternut Squash and Chickpea Curry

I’m about halfway through my first week of exams for this semester of my master’s program, and so far, so good. I’m never able to rightly predict my performance until I get results back, but I’ve been studying calmly, and I’ve been avoiding my usual trap of over-reviewing and under-sleeping.

Speaking of this, it’s about time for me to head up to campus for my long day of classes, so I’ll wish you all a great remainder of this hump day. I hope you love the curry!


Powered by WPeMatico

Menu Plan Monday: Butternut Squash and Chickpea Curry, Quinoa and Fennel Salad, Delightfully Green Tahini Dressing, and More

Menu Plan Monday

This week’s menu plan is a good exercise in rolling with the punches. I’ve got exams on Tuesday and Wednesday, which means that my mind has been on studying and prepping, as well as taking care of as much work as possible before exam days so that my mind can turn exclusively to rest and review. I was also under the weather this past weekend, which means that I didn’t prep and plan with the usual enthusiasm.

Still, I got enough done. I was especially grateful for my freezer this weekend, as I found myself unexpectedly at home on Friday and Saturday nights (I was supposed to be in D.C. for a baby shower) without any groceries. It was so great to dive into a frozen batch of my roasted tomato basil soup with rice–especially since I wasn’t in the mood to cook! The itch to cook returned tonight, and I made a sweet potato and cauliflower chowder that was delightful (and which I’ll have to share at some point).

Golden Butternut Squash and Chickpea Curry

Here’s what’s on the schedule:

Batch Cooking Staples:

•Quinoa (I prepared it for the quinoa and fennel salad, and I just made extra for weekday lunches)
•Black beans (had planned to make them from scratch; opened up two cans from my pantry instead!)
Delightfully green tahini dressing


•Butternut squash and chickpea curry (recipe coming to the blog on Wednesday!)
•Cauliflower and sweet potato chowder
•Quinoa, fennel, and pomegranate salad with cashew cheese (recipe to be shared soon)

Vegan, gluten free pumpkin skillet cornbread

And here’s the dinner schedule:

Sunday/Monday: Cauliflower and sweet potato chowder / Leftover pumpkin skillet cornbread / Big salad with delightfully green tahini dressing
Tuesday/Wednesday: Butternut squash and chickpea curry / Brown rice / Steamed broccoli and/or salad with delightfully green tahini dressing
Thursday: Quinoa, fennel, and pomegranate salad with cashew cheese / Acorn squash soup (if I have time to make it — if not, simple roasted acorn squash)
Friday: Private cooking lesson for a nutrition client — will probably eat what we make!
Saturday: Date night with Steven


Looking forward to the eats, many of which I plan to share. For now, I wish you a great start to this week. As always, happy to answer any prepping/planning questions you might have!


Powered by WPeMatico

Weekend Reading, 10.3.15


The first half of this past week flew by, a blur of class and reading and clients and work. The second half screeched to a halt with the arrival of a fall cold and a middle ear infection, which forced me to slow down and spend most of yesterday curled up on my sofa. I was supposed to travel to DC today for my cousin’s baby shower, but, with my first set of midterms coming up this week and more travel on the horizon later this month (not to mention the undesirable prospect of getting other family members sick!), I chose to stay home and rest up.

I’m not a good patient, and I don’t like slowing down, but seasonal sniffles are an important invitation to give our bodies care and attention. Since it’s gloomy and drizzly and cold in New York this weekend anyway, I’m hunkering down with lots of soup and lots of flash cards. And I’ve gotten some pleasant distraction from the following recipes and reads.


I love this colorful, meal-in-a-bowl recipe from Katie at the Kitchen Door: Middle Eastern chickpea and cauliflower stew. So much flavor, texture, and variety in one dish, not to mention a rich array of spices.


It’s back-to-school season, and whether you’re feeding yourself or your kids, it never hurts to have another homemade snack bar recipe handy. I love this recipe for coconut-almond granola bars from my friend Alexandra–it’s easy to make and the bars look scrumptious.

Screen Shot 2015-10-03 at 7.52.48 AM

Another one-plate meal that hits on so many of my favorite ingredients and flavors: millet and chickpeas with smokey zucchini and vegetables, served with sauerkraut. Recipe via Eat and Love.

Screen Shot 2015-10-03 at 7.53.20 AM

My Darling Lemon Thyme’s beautiful baby beetroot, quinoa, and kumquat salad is full of color, and it would be a lovely appetizer or side dish for fall or winter entertaining. There’s feta as written, but cashew cheese or tofu ricotta would both work well as a replacement (or you could skip them both and add chopped avocado, toasted nuts, etc.).


And finally, dessert. Abby of The Frosted Vegan has created the most authentic-looking, beautiful vegan lemon bars I ever did see, with a rich shortbread crust. I would imagine these make for wonderful edible gifts around the holidays, so I’m bookmarking the recipe!

Screen Shot 2015-10-03 at 7.35.54 AM

1. An article and video documentary, via the New York Times, about how ebola survivors are overcoming the stigma associated with the disease–and channeling their life affirming energies into the game of soccer. Very interesting, both as a human interest story and as a study of the cultural attitudes that surround infectious disease.


2. It’s worth reading the fabulous and articulate Miyoko Schinner‘s letter exchange with Ryan Bethencourt, relayed in Medium as part of the magazines “Future of Food” series. I’m linking to Miyoko’s third letter, but you can read it and track back to the other two exchanges, which surround such issues as sustainability, hunger, technology and food innovation, and the necessity of helping consumers to reconnect with the process of cooking. I think Miyoko articulates the vegan perspective calmly and persuasively, but with a lot of compassion and a broad perspective.

Screen Shot 2015-10-03 at 7.42.00 AM

3. A fascinating article, via Aeon, on the phenomenon of hearing voices and whether or not it can ever be regarded as a therapeutic tool. We tend to look at hearing voices as a symptom of mental illness that begs correction, but the author sheds light on a growing “hearing voices movement,” in which those who do hear voices claim that listening to and analyzing what’s heard can help to resolve or shed light on trauma and personal history. I have no doubt that this is totally situational–for some, hearing voices may be an intolerable burden, while for others, it may not be. But I was interested in the perspective that these voices might not always be a source of dissonance.

When my grandmother was slipping into the end of her life and experiencing dementia, she often seemed to recognize individuals who weren’t there, or to hear the voices of loved ones who were gone. It was distressing to watch, but what I realized over time was that many of these perceived characters from her past were offering her comfort and solace as she journeyed to another place. I know that this is different from apprehension of voices in the midst of youth or middle age, but the article reminded me of it.

Anyway, worth reading!


4. Abby Norman has written a terrific article on the phenomenon of pain and how it intersects problematically with medical practice. Why is pain so hard to communicate for both patients and physicians? Why are doctors so often made uncomfortable by the condition of chronic pain? Are there ways for doctors to become more sensitively attuned to their patients’ experience of pain? All important questions, and Norman describes some promising strides forward (such as the keeping of pain diaries) in this area.


5. Finally, on an upbeat note, a cool profile of four rockstar female chefs and their perspective on the industry and how it has changed in the last few decades.

And with that, I’m off to study. I hope you all enjoy a great weekend, and I look forward to sharing my updated, weekly menu plan on Monday!


Powered by WPeMatico

Vegan, Gluten Free Pumpkin Skillet Cornbread

Vegan, gluten free pumpkin skillet cornbread

Like many food bloggers, I spend most of August diligently waiting for the moment when it will be seasonally appropriate to start putting pumpkin in anything and everything. Today, the first day of October, feels more than timely. Let orange-hued baking and beta-carotene in everything commence!

Vegan, gluten free pumpkin skillet cornbread

This pumpkin skillet cornbread is a total winner. It’s the perfect in-between of sweet and savory, ridiculously easy to make, and the perfect side dish for a night when you’re not quite in the mood for rice or quinoa (or any of your other regular whole grains). While you won’t exactly taste pumpkin in the bread, you will see a lovely, golden hue when the skillet comes out of the oven, and you may catch the very slight hint of cinnamon that I added to the recipe. It’s enough to make it taste like fall, but not enough for the cornbread to taste like a traditional pumpkin or apple loaf.

Vegan, gluten free pumpkin skillet cornbread

Using pumpkin also means that the recipe stays nice and moist without the addition of too much oil. I think the texture is perfect–the right amount of crumbly, the right amount of moisture. I use finely ground cornmeal or corn flour for cornbreads, which gives them a light texture, but if you want something more rustic and dense, medium grind cornmeal should work nicely, too.

Vegan, Gluten Free Pumpkin Skillet Cornbread (gluten free, soy free)

Yield: 10 slices


    Dry ingredients:
  • 1 3/4 cup finely ground cornmeal or corn flour
  • 1 1/2 cups gluten free, all purpose flour (I use Bob’s Red Mill)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • Wet ingredients:
  • 1 teaspoon apple cider vinegar
  • 2 cups almond milk (or another non-dairy milk of choice)
  • 1/3 cup maple syrup
  • 1/4 cup grapeseed or melted coconut oil
  • 1 cup unsweetened pumpkin puree


  1. Preheat your oven to 350F. Lightly oil a 12-inch, cast iron skillet and dust it with cornmeal. If you don’t have a cast iron skillet, you can use a 10″ square baking pan instead.
  2. Whisk the dry ingredients together in a large mixing bowl.
  3. Pour the almond milk into a medium sized mixing bowl and add the vinegar. Whisk vigorously, until the milk is frothy. Add the maple syrup, oil, and pumpkin puree. Fold the wet ingredients into the dry ingredients, until everything is well mixed, but don’t over-stir (a few clumps are fine).
  4. Pour the batter into the skillet. Place the skillet in the oven and bake for 25-30 minutes, or until the cornbread has set and a toothpick inserted into the center of the skillet comes out clean (if you use a square baking pan, the cooking time may be a bit longer). Cut into 10 wedges, and serve. Leftover bread will keep in a sealed bag or container in the fridge for up to four days, and it can be frozen for up to a month.


As luck would have it, I also had some roasted apple butter on hand (I used this recipe, replaced the butter with Earth Balance, and added some blackstrap molasses in place of sugar–hence the deep dark color!). What a perfectly autumnal pairing.

Vegan, gluten free pumpkin skillet cornbread

Yum. This is a perfect snack, a delightful light breakfast, or the ideal side for soup, stew, curries, baked beans, or chili. It’s going to be a regular in my home all through the fall and winter, and I hope it might end up on your table soon, too.

If you make it, I’d love to hear what you think. In the meantime, I’ll see you this weekend for weekend reading, and then for menu plan Monday after that! Enjoy the end of your week.


Powered by WPeMatico

Easy Tahini and Soba Noodle Salad

Easy tahini and soba noodle salad

Soba noodle salads are one of those meals–like curries, grain salads, and tofu scrambles–that I’ve got on my list of super speedy dinner options for weeknights. They’re light but satisfying, and they take so little time to prepare, especially if you’ve got a nice dressing at the ready (and even if you don’t, because whisking a dressing together takes hardly any time). The range of toppings is endless, and you can make them as elaborate or as simple as you like.

Easy tahini and soba noodle salad

This soba salad is relatively simple, a mixture of cooked noodles, steamed edamame (which is optional, but nice for added protein), and raw carrots, cabbage, and red pepper slices. Nothing fancy, but the dressing is delicious, and the addition of fresh basil and cilantro make it particularly flavorful. It was ready in about 30 minutes, which is exactly what I needed dinner to be last night.

When you make it–and I sure hope you do–feel free to modify it a bit based on what you have. It’s also worth saying that, while I love the earthy taste and soft texture of 100% buckwheat noodles, a buckwheat/wheat mixture, rice noodles, udon noodles, and pad thai noodles would all work here, too.

In the past, I’ve always made soba noodle salads with a rice vinegar/sesame oil vinaigrette or an almond/peanut butter sauce (similar to the one I used in these sweet potato noodles). Tahini was a nice change of pace–delicate, yet distinctively nutty.

Easy tahini and soba noodle salad

Easy Tahini and Soba Noodle Salad (gluten free)

Yield: 4 servings


    For the salad:
  • 1 8-ounce box 100% buckwheat soba noodles (substitute a wheat/buckwheat mixture, rice noodles, pad thai noodles, or udon noodles)
  • 1 red bell pepper, sliced into very thin strips (about 1 heaping cup)
  • 2 cups grated, julienned, or spiralized carrot
  • 1 cup finely shredded red cabbage
  • 1 cup shelled, steamed edamame
  • 1/4 cup basil, chopped
  • 1/4 cup cilantro, chopped
  • Black sesame seeds, for garnish (optional)
  • For the tahini dressing:
  • 2 tablespoons low sodium tamari
  • 1 tablespoon maple syrup
  • 2 teaspoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons finely minced ginger
  • 1 large clove garlic, crushed
  • 1/4 cup tahini
  • 1/3 cup warm water


  1. Bring a pot of water to boil. Add the buckwheat noodles and cook according to package instructions. Drain the noodles and rinse them in cool water.
  2. While the noodles are boiling, whisk together all of the dressing ingredients.
  3. Combine the noodles and all of the remaining salad ingredients except for the sesame seeds. Top the salad with the dressing and mix very well. Top with sesame seeds and serve.


This is a week full of 30 minute dinners–I whipped up a delicious curry tonight that falls into the same category! I look forward to sharing that soon, as well as a pumpkin skillet cornbread (yum) that’s perfect for enjoying all through the fall.

Can you tell I’m just a *little bit* excited for the change of seasons?

Easy tahini and soba noodle salad

On that note, it’s time to start reviewing for my advanced nutrition class tomorrow. We’re moving from fiber to lipid metabolism, and even though much of it is review from biochem, I’m enjoying it. Even more enjoyable is my human development class; it’s incredible to learn about the nine months of pregnancy, both from a nutritional and epigenetic perspective!

Before I go, a quick note that the lovely Ali of Inspiralized is hosting a giveaway of Food52 Vegan on her blog right now. If you’re curious, she’s also sharing my recipe for French lentil salad with arugula and herbed cashew cheese.

Till soon,


Powered by WPeMatico

Menu Plan Monday: Roasted Carrot Hummus, Tahini Soba Noodle Salad, Butternut Squash and Chickpea Curry, and More

Menu Plan Monday

Happy Monday!

I’m checking in with another glimpse at my weekly batch cooking and menu planning. This week’s plan is simpler than last week’s, mostly because I’ll be eating at home on fewer evenings (I’m traveling to D.C. on Saturday night for my cousin’s baby shower, and on Thursday I’m eating out). The same will be true of the following week; I’ll have my first two midterms, which will mean very simple dinners and hopefully some freezer leftovers.

But I’m getting ahead of myself. Even the busiest weeks–the ones that involve social commitments, traveling, or more work than usual–run more smoothly when you do a little planning. The planning may mean committing to a night of takeout or a frozen meal to give yourself a break from cooking, but that’s a plan nonetheless!

This week, my focus is on having adequate lunch staples ready to go, using freezer leftovers on Friday, and on creating two dinner recipes to carry me from tonight into Wednesday. Here’s what’s on the lineup.


Batch Cooking Staples:

•Quinoa (I’ve made this my batch-cooking grain three weeks in a row, which means I’m overdue for variety! It’s just so darn quick and easy…)
•Black beans
•Great northern beans
Roasted carrot hummus (one of my favorites!)
Creamy orange walnut dressing (very healthy and flavorful, and it’s been a while since I made it)


•Easy tahini soba noodle salad (recipe will be on the blog Tuesday)
•Golden butternut squash and chickpea curry (if the recipe turns out well, it’ll be on the blog on Thursday)

And here’s the weekly dinner plan:

Sunday: Leftovers from last week’s polenta casserole / salad
Monday: Easy tahini soba noodle salad / steamed or roasted broccoli with creamy orange walnut dressing
Tuesday: Golden butternut squash and chickpea curry over brown rice / salad with creamy orange walnut dressing
Wednesday (dinner on campus): Curry leftovers over rice / spiralized zucchini and carrot with roasted carrot hummus
Thursday: Dinner with Melissa
Friday: Defrosted roasted tomato basil soup with rice / toast / salad with simple lemon vinaigrette
Saturday: Dinner in D.C.


Should be a tasty five days, and I’m excited to be focusing in on root vegetables and fall flavors. I can’t wait to share the tahini soba salad and the curry with you.

In the meantime, I wish you a very happy start to a new week!


Powered by WPeMatico

The Money Spent Selling Sugar to Americans Is Staggering

Flickrnumi / Flickr

There are new Pop Tarts, and they are Limited Edition. I know this because it says “Limited Edition” in bold red lettering inside a yellow banner that circumscribes the box. For an unspecified but finite amount of time only, Pop Tarts are available in a seasonal palette and flavor: pumpkin pie.

Pumpkin-pie Pop Tarts sound disgusting, it’s true. But I may not have another opportunity to buy them. If panicked urgency isn’t enough to make me buy them, there’s also the appeal of authenticity: They are“made with real nutmeg, cinnamon, and clove.” Just like grandma used to make her Limited Edition Pop Tarts.

Advertisers know that we consumers of food believe that “real” means healthy. To some degree, it used to. “Real” meant whole foods not far removed from the ground, which meant they were less likely to contain added sugar and salt, more likely to contain fiber and deliver nutrients. But “real” has been repurposed by advertising and technophobia, to the point that it’s largely meaningless, if not misleading. Though it does still accomplish the ultimate goal in marketing, to make people feel things.

Kellogg’s spent $32 million last year in advertising Pop Tarts alone. Coca-Cola spent $269 million advertising its flagship product (Coca-Cola). Pepsi spent $150 million just to advertise the brightly colored sugar-water that is Gatorade. It’s the sugar water for people who do sports. These are numbers that Marion Nestle, professor of nutrition, food studies, and public health, highlighted in a lecture at New York University on Thursday night. “Think about what that money could do for education, for social welfare,” Nestle implored. “But that money is spent getting people to buy sugar.”

Effective advertising, Nestle reminds us, is supposed to be subliminal. You aren’t supposed to feel it. In the case of these Pop Tarts, I am meant to feel urgency and trust. The marketing should stop short of saying exactly what the box means to imply: Buy me now. I am wholesome, and I will make you look great. I will make you happy. Yes, happiness exists, and it is I, the Pop Tart.

On Thursday night on the campus of NYU’s Steinhardt School, I listened as four of the eminent professors of food-centric sciences of our time ostensibly told their audience “Why We Eat What We Eat.” The event was in honor of the school’s 125th anniversary. In 1890, it became the first school of pedagogy in New York, predicated on the idea that teachers should have some kind of training. The idea remains unfulfilled in much of the field of nutrition today, where so many people claim expertise.

But Nestle has the bona fides, billed by the university as “one of the world’s most powerful foodies.” Her latest book, Soda Politics, will be published October 5. She was joined on stage by Krishnendu Ray, the chair of her department at NYU, Gordon Shepherd, a distinguished professor of neurobiology at Yale, and Steven Shapin, a distinguished professor of the history of science at Harvard.

Half of our plates should be covered in fruits and vegetables, according to federal nutrition recommendations, Nestle reminded us. She then pulled up a slide showing the money that the government actually gave out from 2008 to 2012: Less than one half of one percent of all agricultural subsidies went to production of fruits and vegetables. Four times as much went to tobacco.

Despite the fact that fruits and vegetables are the only foods that experts encourage us to eat with abandon, all fruits, vegetables, and nuts are considered “specialty crops” by the U.S. Department of Agriculture. Less than five percent of land planted with food goes to growing fruits and vegetables. More than 50 percent goes to growing soybeans and corn, to feed animals and refine into sugar.

“If you go into a supermarket, you see that most of what’s lined up there is to sell sugar,” Shepherd noted. Some of that we pay for directly, and some of it we pay for in taxes that subsidize its production. Shepherd’s neurobiological research has been integral to understanding how the brain processes what we call flavor, which gets lost in the process. It’s a sensation that he says most people wrongly believe is driven by taste, only because taste happens in our mouths, and food goes in our mouths.

Rather, flavor is largely a matter of smell. Shepherd explained the critical role of something called retronasal olfaction, meaning that exhaling air pushes air over the food in a person’s mouth and up into their nasal cavity. From there, sensory signals spread throughout the neocortex, to areas associated with emotion, motivation, language, and more. All of this underlies future cravings. But none of this would happen if you held your breath or nose while eating. You taste almost nothing. You look childish.

The sensation of flavor is created when retronasal olfaction is augmented by taste and the other senses: The mechanical senses of texture and motion from the tongue, the appearance of food, and the sounds of crunching or sipping. Our brains evolved to what they are because of the flavors that drove us to consume certain foods, and the increasing capacity of our brains to appreciate flavors led us in agricultural directions that shaped politics, economics, and ecology. Still few of us, he believes, appreciate flavor.

“Very few of us ever taste real, flavorful food,” Shepherd said, disconcerted. He speaks with the empiricism of a neurobiologist rather than the elitism of a foodie, so it’s not off-putting.Unless you go to a market in the summer and find produce that was grown locally and not flown in from Chile, you have never tasted things at their full flavor.” And he means it as a potentially consequential public-health issue. If people had easy access to that kind of flavor, how many people might choose to eat healthier foods and then, you know, become healthy.

When Shapin, whose expertise is in the sociology of knowledge itself, took his turn at the lectern, he apologized for his lack of Powerpoint. “I have no pictures for you. I couldn’t think of any pictures,” he said, in a stern tone that felt almost like a scolding. He has the moustache and countenance of Sam Elliott, if Sam Elliott lived in Boston, did all of his family’s cooking, and wrote a book called A Social History of Truth. “I couldn’t think of any bullet points,” he grumbled extemporaneously. “And that’s not for lack of imagination. ‘Why do we eat what we eat?’ To respect that question is to respect its staggering complexity. The question presupposes choice. For most of human history, the overwhelming majority of people did not have choice. At present, very many people do not have choice.”

That lack of choice is what led Nestle, who entered academia with a Ph.D. in molecular biology, to become a professor of sociology (among her other titles). It became clear to her that the most urgent barriers to a just American food experience were not matters of metabolism, but of access and inequality, of the politics of lobbying, of the language of marketing, and of the deeply funded and subsidized, strategically crafted emotional appeal of Pop Tarts.

This article was originally published at http://www.theatlantic.com/health/archive/2015/09/the-money-spent-selling-sugar-to-americans-is-staggering/407350/

Powered by WPeMatico

Weekend Reading, 9.26.15


Happy Saturday, folks! I’m getting weekend reading up a little early today in preparation of a busy two days ahead of me. This week has flown by, a combination of book excitement, some new nutrition client sign-ups, and my first set of exams for school around the corner (boy, those arrived fast).

But I haven’t been too busy to notice a few wonderful recipes from fellow bloggers.


Baking season is here, and Nicole’s lovely masala chai carrot muffins look like a perfect way to celebrate. What a great flavor pairing–and they’re gluten free, oil free, and vegan to boot.

mung bean salad with Lemon Zhoug Vinaigrette

They say a picture is worth a thousand words, and this particular image is enough to make me want to dive into Queen Sashy’s gorgeous mung bean salad with lemon zhoung vinaigrette. But the writing on Three Little Halves is always as rich as the images, and this post is no exception.


Speaking of salads, this white bean, lentil, and kale salad from Bev Cooks. OMG.


On the hunt for the perfect autumnal after-school snack? (Or after-work snack, or pre-bedtime snack, or morning snack, or…well, you get the idea.) Look no further than Kathy’s sweet-and-savory skillet apple turnover bites with apple butter cashew cheese. Yum!


For dessert, I’m drooling over these pumpkin seed buttercups from So Munch Love. Just replace the butter with Earth Balance or coconut oil to create bite-sized vegan decadence!


1. I absolutely loved this article, written by a biology professor, about the lost art of drawing and illustration. The author, Jennifer Landin, has incorporated drawing into her class with wonderful interdisciplinary results, and I love the way she articulates how and why the skill has enriched her students’ experience.


2. Andrew Weil shares his perspective on why he loves to cook. So much of it resonated with me, but especially his statement that cooking is a meditative experience for him. He elaborates, saying

“…By that I mean that cooking gives you a chance to practice the esoteric art of manifestation — bringing something from the imagination into physical reality. You picture a perfect dish in your mind, not just its appearance but also its aroma, taste, and mouth feel. The challenge is to create in your kitchen a product that replicates as exactly as possible the one in your mind. Following recipes may help you as you begin this practice, but with experience, you should be able to free yourself from them and feel more confident about tweaking them, improvising, and creating ones of your own.”

Cooking has been an important part of my life since my mid-twenties, but during my post-bacc it became a kind of lifeline. It was both meditative–a chance to escape the stress and tedium of my coursework–and also a precious means of expressing creativity, which was not flourishing at that time in my life. I’m no longer as unhappy or stymied as I was back then, but cooking remains my main creative outlet and one of my most essential means of managing stress.


3. It’s a common assumption that low-income families consume a disproportionate amount of fast food–and it’s a false assumption. This article in The Atlantic breaks down the facts.


4. It’s titled “The Age of Loneliness,” but this thoughtful article is mostly a meditation on our relationship with nature in an increasingly manmade, technology-driven era–the era that many now label as the “Anthropocene.”


5. Monique of Ambitious Kitchen wrote an honest, heartfelt post this week about what she’s learned in four years of blogging–years that have included such tumultuous life experiences as grieving for a lost parent and struggling with an eating disorder. I really liked her thoughts on authenticity, on developing a healthful, heart-centered relationship with food/eating, and on the willingness to be vulnerable and real (which is, for me, what the most meaningful moments of blogging are all about). Congrats to Monique for her blog-iversary, and I hope that her post inspires anyone who’s thinking about starting a blog–or feeling “stuck” with with an existing blog–to dive in with passion.

On that note, I’m about to dive into a few less soulful projects than blogging, but I look forward to seeing you on Monday with my weekly vegan menu plan!


Powered by WPeMatico

Roasted Tomato Basil and Rice Soup (with or Without the Rice)

Roasted Tomato & Rice Soup

I like to think of this creamy, flavorful tomato basil soup as being a perfect “transition recipe”–a meal that can be carried easily from summer to into fall. Roasting the tomatoes for the soup brings out so much of their natural sweetness and depth of flavor, and the pureed soup that results is quintessentially summery.

At this point, it’s delightful on its own, but when I made the soup last weekend, I wanted to create something that was a little heartier than traditional tomato soup. I stirred in some cooked rice, and it turned out to be a felicitous addition. The result was a bowl that has the creaminess and bright flavor of roasted tomato soup, and the thick texture and stick-to-your-ribs appeal of an autumn stew; a soup that can serve as a meal, in other words.

Roasted Tomato & Rice Soup

Some tomato and rice soup recipes call for cooking the rice directly in the soup. I like the idea of this, and I’ll definitely try it in the future, but for this batch the rice was a game time decision: I had leftover basmati rice in the fridge that was begging to be eaten up.

You can use any leftover cooked grain in this recipe: barley and farro would be incredible, as would cooked quinoa or millet for a less chewy texture.

Roasted Tomato & Rice Soup

One of the nice bonuses of stirring in the cooked grain is not only a little extra nutrition and staying power, but also that the grains will help the soup to thicken up. This is especially true when you enjoy the leftovers (and the batch makes 6 servings, so hopefully there will be at least a few leftover portions for you to savor!). It’s a perfect soup for batch cooking and freezing.

With all of this said, you can create a lighter soup by leaving the rice out altogether, and enjoy the tomato flavors on their own. Here’s the recipe.

Roasted Tomato & Rice Soup

Roasted Tomato Basil and Rice Soup

Yield: 6 servings


  • 4-5 pounds plum tomatoes, halved or quartered (depending on size–I suggest quartering the big ones)
  • 10 plump garlic cloves (about 1 head)
  • 2 1/2 tablespoons extra virgin olive oil
  • Coarse salt (large flake sea salt or kosher salt)
  • Black pepper
  • 1 large or 2 small yellow or white onions, thinly sliced
  • 1 tablespoon organic sugar (coconut sugar, maple sugar, cane sugar, evaporated cane juice, and sucanat are all good choices, as is regular organic cane sugar or brown sugar), optional
  • 3-4 cups vegetable broth
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dry thyme)
  • 1/2 cup basil leaves, plus extra for garnish
  • 1 1/2 cups cooked white or brown rice (or cooked quinoa, barley, farro, or millet), optional


  1. Preheat your oven to 400F. Place the tomatoes, cut side up, onto two large, foil- or parchment-lined baking sheets (a shallow casserole dish will also work well). Drizzle them evenly with two tablespoons of olive oil and then use your hands to coat them well. Sprinkle them generously with coarse salt and then a pinch of black pepper. Nestle the garlic cloves in between the tomatoes. Roast the tomatoes for 50 minutes, or until they’re browning and juicy. Remove them from the oven and set aside.
  2. Heat the remaining half tablespoon of oil in a large Dutch oven or pot over medium high heat. Add the onions, along with a liberal pinch of salt and a tablespoon of sugar (if using — the sugar will help them to caramelize and also to mellow the acidity of the tomatoes). Saute for 10-12 minutes, or until the onions are golden, adding a few tablespoons of water as needed to prevent sticking.
  3. Add the tomatoes, along with all of their roasting juices, to the pot, along with 3 cups of the vegetable broth and thyme. Mash the tomatoes up a bit with the back of a spoon to help release their liquid. Bring the whole mixture to a boil and reduce to a simmer. Simmer, uncovered, for 15 minutes.
  4. Transfer the soup in batches to a blender, along with the basil, and puree till very smooth, or use an immersion blender to puree it. When it’s well pureed, return the soup to the pot. Check it for seasoning and add extra salt and black pepper to taste (I added an extra 1/4 teaspoon salt to the soup). Also check the soup’s consistency, and add the remaining cup of broth if needed–I like a thicker soup, but it shouldn’t look like marinara sauce. Finally, stir in the rice if using.
  5. Divide soup into bowls and garnish with a drizzle of olive oil and a few basil leaves. Serve. Leftover soup will keep for up to five days, and it can be frozen for up to two months.


Steven dubbed this the “perfect fall soup”–he said it was hearty without feeling like a full on winter stew, which is exactly what I was going for.

He thought that toast was mandatory even in spite of the rice addition, which I understand: there’s just something about tomato soup and toast.

Roasted Tomato & Rice Soup

No matter how you serve it–with or without rice, with or without toast, as an appetizer or as a main–you’ll love the combination of sweet roasted tomato and garlic, all highlighted by the peppery basil. I hope you enjoy it.

On that note, I’m wrapping up a busy week of school and celebration of Food52 Vegan! Thank you for all of the support you’ve given the book; it means a lot to me. I look forward to seeing you all over the weekend for a new weekend reading.


Powered by WPeMatico