Isn’t it great when what you like to do, turns out be good for you, too? That is the case with my dad’s love for fishing. We grew up fishing for wild trout and char in the pristine mountainous streams around my home in the Dolomites. It was a great father-daughter bonding experience, instilled in me a love for eating fresh fish but also thought me the importance of clean water-ways. It didn’t take long for my father to expand his fishing horizons and, when given the opportunity to go to Alaska and fish for real salmon, he jumped on it and is still going on a regular pilgrimage to the untouched rivers, lakes and estuaries of Alaska bringing home his share of fresh, healthy, and super tasty salmon. Maybe that is the fountain of youth for my parents! Come and cook some fish with us! Continue reading “One Fish, Two Fish, Red Fish, Blue Fish”
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Coco for Coconuts!
Now that fats are en vogue again, let’s take a closer look at coconut oil which has been trending in recipe books, cooking shows and blog postings. But not all coconut oil is created equal. We like unrefined, non-hydrogenated and organic – all good indications that you will get the maximum health benefit from adding coconut oil to your diet. Even better, we’ll share a coconut-based cookie recipe that has been all the rage in our house. Come and cook with us!
The way the coconut is processed has a lot to do with the benefit of the final product, so search for unrefined (or virgin) oil, which means that it is minimally processed and comes form fresh coconut. Additionally, any indication that the oil has been (partially) hydrogenated is a sign that the oil has been increasingly processed to make it less likely to spoil. Hydrogenation turns the coconut oil into a trans-fat, and we all know to avoid those. With the increasing demand on coconut oil, the use of synthetic chemicals in the production has also increased, which is why I choose the organic version.
Though technically a saturated fat – it remains solid at room temperature – coconut oil in moderation is very good for you. The right kind contains about 50-60% lauric acid, which boosts your immunity and has antiviral, antibacterical and antifungal properties. It’s these medium chain fatty acids that can also be found in breast-milk and are said to be so good for you.
So what to do with all this goodness? I’ve used coconut oil to cook with high heat – it’s said to be the most stable for high-heat cooking – although you have to like the flavor of unrefined coconut oil. My kids’ favorite way to use coconut oil is to bake cookies. They are based on coconut flour, are easy to make and, let’s face it, how often do I tell you to go and bake cookies! Go and bake! Come and cook with us!
Nourishing Connections: Great Food, Great Cause
For the last few months, I’ve had the fortune to help a friend prepare her weekly meals. With plenty of recipes in my repertoire, coming up with a weekly menu wasn’t a challenge at all. Still, I’m always on the look-out for easy-to-make dishes that I can share with all of you. Which is why I was thrilled when my friend recommended a new cookbook to use for her meals: Nourishing Connections Cookbook by Ceres. For those who know it, keep up the good work and use it as your guide to make delicious dishes. For the rest of us, rejoice in having found a great resource with simple, versatile and easy to make recipes that are full of flavor, taste and a lot of wholesomeness. Come and cook with us! Continue reading “Nourishing Connections: Great Food, Great Cause”
Cool as a Cucumber
One of my closest friends in college was a girl called Sonia. She grew up in Cagliari, a place so different from my own that I couldn’t wait to join her for two weeks at her parents’ summer house in Solanas, a tiny seaside village on the Southern coast of Sardinia. Being young and without worries, we spent the days hanging out with her friends, tanning ourselves and cooling off in the water. There was one little shop in town – and it sold fresh produce including watermelon and what turned out to be the biggest delight when you’re in need of a pick-me-up on the beach: fresh cucumbers. Who knew that they can taste so refreshing in hot weather. With the summer well underway here in Northern California, twenty years on I still remember sitting with my toes in the sand and fresh cukes in my hand enjoying the hot summer breeze coming from the Mediterranean sea. What a summer. Come and cook with us! Continue reading “Cool as a Cucumber”
Fed Up with Your Food?
It sure seems as if we can’t agree on what food is best for us. Maybe that is because those in charge of formulating the messages we hear the loudest follow an agenda that is not aligned with what’s best for our health in the long run. The main problem is that fresh produce doesn’t come with a marketing budget, or a healthy profit margin. And whether we want to admit it or not, advertising works and if it’s true that 98% of food related ads that children view (3920/year) are for products high in fat, sugar and sodium, how can an apple ever have a chance! We are constantly bombarded by the media with information on junk science, fad diets and food industry propaganda. So what is one to do? Come and cook with us! Continue reading “Fed Up with Your Food?”
Come and Cook with Us 