This morning I was doing my usual thing, having a snack, checking my vitals online, and I bit into the most disgust-o raisin my tastebuds have ever encountered.
Randomly, my room is equipped with two variations of raisin: the store-bought trail mix variety, and a huge tub of organic raisins I picked up from the Irvine farmer’s market last week.
Inspired by the rancid taste in my mouth, I made a video comparing the two. Check it out below: Also, I’ll apologize in advance, I realize the frozen picture looks like something you might find in your hamster cage, but I swear they’re raisins, my camera just cant handle their intensity
So which would you prefer to eat? Raisins grown in California, a climate that is notoriously known for the best damn grapes this side of Italy? Or the generrrric zommbiee rawwwwwrrrrr
Sitting in class I began to think about our continously deteriorating economy… Are we on the brink of breadlines? Probably not… but what is the priority of preserving environmentally sound food systems in the hellish economy we now face?
In my opinion, developing a palate for the push away from GMO foods would actually probably save us money in the longrun, devoting more funding towards the exploration/development of food systems that benefit our wallets and stomachs.
What do you think? Is there/should there be space for focus on food in the world economy at this point? or are industrialized food sources here to stay and grow to even more astronomically large and monopolized levels?
Also, with Obama as the supposed Messiah of the world, do you really think he will do much to save the current state of our national health and food mentality, or are we (for lack of a better phrase) Gastronomically screwed?
There is so much potential for new jobs to be created in these fields, it is just a matter of motivation and strength of knowledge within the global market. (both by consumers and producers)
Just wanted to write a quick post about my level of pumped-ness (what?) for a post that will be coming later this weekend/early next week. A friend of mine has her own veg garden in her yard and she said that she would be more than willing to give us a couple tips for the home-grower wanting to begin the journey to fruit and veg enlightenment, a true grassroots gourmet.
In the meantime, read this really intense/funny/scary post about Monsanto, Industrial Farming, and the New Obama ErAAAA
Every time I find myself at a salad bar, there is always that tub of red, gelatinous circles that are supposed to represent beets. To me they look much more like sliced cranberry sauce. In fact, I think it would be safe to say that the majority of Americans associate beets with this image: (cue generic slasher film soundtrack)
And it’s really hard to know what to do with beets, as far as recipes are concerned. In fact the only recipe I can think of off hand is my grandmother’s Borscht…which, well we won’t get into it… but it’s not a very good advertisement for this vegetable.
Fortunately, though beets get a pretty bad rep, if eaten fresh and prepared correctly, this sweet and color-rich vegetable can make for an incredibly healthy and delicious ingredient.
The freshest beets can be found between June and October. As a root vegetable, the meat of the beet grows underground while its leafy stems protrude from the soil. Before cooking, beets are hard and crunchy, however with preparation they transform into buttery bites of sweet delight.
Beets are notoriously recognized for their uncompromising ability to stain just about any article of clothing, but the good news is that beets do not only come in the commonly found dark red variety, but also can be found in white, yellow, and even rainbow! See here:
They are also incredibly beneficial for maintaining a healthy diet, high in complex sugars, rich in anti-oxidents, and low in calories! whooaa-ho! oh, AND they contain powerful nutrients that have been proven to help protect against birth defects, heart disease, and colon cancer.
Ok, sorry maybe I am a little too enthusiastic about these beets, but I’m telling you the first time I saw those bullseye ones I thought I was having some kind of drug-induced flashback. Crazy what kind of edible-art nature can produce huh?
And just because I am nice, I’ll add in a delish recipe that I found that will appeal to even the pickiest eater. CAKE!…..beet cake. It may not be the most low-cal recipe but it’s a nice way to transition beets into your diet. Yes?
If you like carrot cake, then you’ll love this unusual dessert. The batter is bright red but bakes to a golden brown. You may want to wear an apron while grating the beets because they tend to splatter.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.
So over the holidays I was lucky enough to go to Cal-a-Vie spa in Vista, California.
Aside from living a week in the lap of luxury, the part about this spa that truly intrigued me was the food.
OK, so SPA food is always the go-to phrase for low-cal and healthy diets, usually consisting of a monotonous menu filled with bland poached chicken and steamed generic vegetables….but not at Cal-a-Vie.
Executive Chef Jason Graham of Cal-a-Vie was nice enough to give me an insider’s view of his kitchen, and even told me a couple of quick tips on how to make food healthy without compromising taste. Let’s put it this way, cheesecake shows up on his “spa” menu more than once! The chef also makes it a priority to use seasonal fruits and vegetables that he purchases at farms in the local area. It was the freshest most flavor rich produce I have had since my excursion in Italy.
Check out the video below for a walk through the Kitchen.
P.S. sorry for the huge delay on making entries. My brain escaped me over the past few weeks.