Tag: Why We Cook

Cooking or Exercising? Ideally Both!

IMG_5056The conundrum on how we best spend our time continues. A recent meta data analysis determined that exercise is less important than diet if our goal is to lose weight. And as we at Come and Cook with Us aren’t really focused on eating to slim the waist, we want to point out that while regular exercise is really really good for our muscles, joints, heart, lungs, and mental wellbeing, we aren’t told often enough that making time for a home-cooked meal is just as important, if not more. We know it’s hard to fit it all in, but a little can go a long way so this summer we invite you all to try a few new habits. Come and cook with us!

Maybe there isn’t anyone getting rich by telling us this simple truth. Or maybe we are told, but with little impact given the competing multi-million dollar marketing budgets focused on getting us into the gym, dressed in our best athletic outfits and enticing us to follow each and every move with digital wearables like fitbit. Our public service announcement is pretty simple: Let’s try to find a healthy lifestyle that incorporates both exercise and nutritious food. Here are a few suggestions on how to implement it:

  • Keep it simple.
  • Start with one meal, like breakfast, if you feel overwhelmed.
  • Make it a family effort giving kids a role in choosing, shopping for and preparing the meal.
  • Always add a salad.
  • Switch out the ice cream for water melon, peaches, apricots, cherries and more fresh fruits that are in season right now.
  • Reach for the water and skip the soda.
  • Remember what your ideal plate looks like: 1/2 plate fresh produce, 1/4 whole grain and 1/4 protein.
  • Visit the farmers market and talk to the farmers.
  • Make it social by asking your friends for their go-to-recipes. You’ll have a wide repertoire of new ideas when fall comes around.

Regular exercise is indeed an excellent way to boost your mood and get in great shape. And so is cooking. This summer, spend a little less time letting other people tell you what will make you happy, healthy and wise, and instead listen to what your own body is telling you. Here’s to a good summer! Below are links to some of our favorite summer dishes that are easy to make and delicious to eat. Come and cook with us!

Greek Salad
Bircher Muesli and Refrigerated Oatmeal
Oven Baguette
Mediterranean Poached Chicken Salad
Lone Pine Grilled Cheese Sandwich
Fennel, Avocado and Orange Salad
Salad Dressings

Wellness: From the Inside Out

IMG_0335When it comes to the blog, we most often focus on the How to cook. Sometimes, we also want to talk about the Why. Last week, I attended a wellness workshop held at The Hivery in Sausalito and conceived by Mill Valley’s very own Juice Girl, Melora Johnson. The panel included Dr. Josefa Rangel, an Integrative doctor with a practice in Marin, Jason Way, a Naturopathic Doctor in Mill Valley, and Clean Eat Nutrition, run by Eris Cushner and Sandrine Ghosh, two nutritionists. The interactive panel discussion offered ideas, recipes and information on promoting wellness from the inside out. Here are my key take-aways. Come and cook with us! Continue reading “Wellness: From the Inside Out”

Going Ga-Ga over Pickled Ginger

_DSC0494There are certain foods that one discovers later in life. For me, ginger is one of them. Growing up with a heavily Austrian/Italian cuisine, I found out about ginger’s zingy flavor, medicinal properties and anti-inflammatory capabilities when I was exposed to it through Asian foods. Back in Italy, we didn’t really use it. In fact, we didn’t even have ginger-snaps, as our equivalent holiday cookies – Lebkuchen – doesn’t feature that spice at all. The multitude of favorable healthy benefits of this spice is only matched by it’s many uses. Ginger’s tangy flavor, spiciness, freshness and mellow sweetness complements many a dish, both sweet and savory: think stir-fries and ice creams. My son loves ginger and would eat it every day: cooked, steamed, and, if he could have it his way, candied. This week, come and pickle some fresh ginger with us! Continue reading “Going Ga-Ga over Pickled Ginger”

The Queen of Bitter: Dandelions

IMG_0561Few people personify the concept of living with the seasons more than my mother. In touch with the world around them, my parents harvest the fruits and vegetables that their many plants and trees provide throughout the year. Whether early radishes, winter salads, watercress or dandelions, we always knew when spring had sprung from what was served at the table. Back by popular demand, please give a round of applause to dandelions, the queen of bitter. Come and cook with us! Continue reading “The Queen of Bitter: Dandelions”

Happy 100th

IMG_0530My Omi turned 100 last week and I was there, along with the rest of the family, to celebrate this very special event. We gathered as a family, close and extended, and friends to mark the day. Inundated with great food, well wishes and lots good times, my grandmother was visibly enjoying the festivities, but also tirelessly working the crowd to make sure everyone knew how appreciative she was of their participation. To celebrate the event, I want to review some of the birthday girl’s favorite dishes. Come and cook with us! Continue reading “Happy 100th”