WARNING: science-based nutrition will rock your world.

Sunday, May 16, 2010

A Fistful of Dollars

Greens are the nutritional equivalent of ching; eat 5 to 9 servings of fresh leafy greens per day to build compound interest. You're looking at about 3 servings of fresh collard greens, freshly plucked from my organic garden. These tender little leaves steam up nicely in about 4 minutes (read the "How to Cook Greens" post from March 28, 2010).
Add two cups of sweet little sugar snaps...
And 4 cups of organic mixed lettuces, and...
Voila! You're a freakin' millionaire!

Thursday, May 13, 2010

But if it's Mayo You Want...

You asked for it! Homemade Mayo

ABOUT RAW EGGS: I only eat eggs bought from a local farmer. Her chickens are healthy and happy; they run free, play in the sun, and eat a diet of bugs and organic, GMO-free scratch. Before using raw eggs in a recipe, it's wise to wash them carefully to remove any trace of salmonella from the outer shell. If you buy eggs on the cheap at the local grocery store, you may also want to buy commercial mayo. The original Duke's brand (a condiment with deep South'rn roots) has no sugar added; avoid all low-fat or fat-free mayo because, like other low-fat products, it's laden with chemicals and sugar.

2 whole happy eggs at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1 cup extra virgin olive oil
a generous pinch of sea salt

In your food processor, blend eggs, lemon juice, and salt until well blended, about 30 seconds. With the motor still running, verrrry slowly drizzle in the olive oil until the texture is thick, but not overly so...similar to store-bought mayo, but with a little more movement. Taste, and adjust seasonings.

For extra punch, add fresh garlic - as much as you want - and process with the eggs and lemon juice. You can also add a teaspoon of Dijon mustard to pump up the jam, or a few clipped herbs. Tarragon and chives are excellent additions. Mix them in by hand at the end.

Homemade mayo will keep in your refrigerator for about 2 weeks, but it probably won't last that long. This stuff is delicious with almost everything (if you add garlic or herbs, it might not sit so well on a peanut butter and banana sandwich - go plain instead).

Friday, May 7, 2010

What, No Mayo?

Canned tuna packed in oil is usually high in omega 6 fats; most of us consume way too many omega-6 fats and not enough omega-3 fats, so choose tuna packed in water. (For more information on omega-6 fats, please refer to "The Skinny on Fat" post dated March 23, 2010.)

Pole-caught: Look for canned specialty tuna, which is tuna that's pole-caught. The pole-caught method results in the least amount of unintended catch of other species such as dolphin, plus it's more ecologically sustainable. Albacore, Yellowfin and Skipjack tuna are the best choices, as they are abundant in number and reproduce quickly. Specialty canned tuna can be found online and in natural food stores.

Tuna for lunch: open the can, drain it, and pour the tuna in a medium sized bowl, saving the liquid for your cat. Separate the meat with a fork. Add chopped organic celery (yes, there is a difference in taste), onion, and fresh dill. Drizzle a little olive oil on top if you need it for satisfactory mouth-feel, and party-dress it with the juice of a lime. Hit it with a squirt of your favorite hot sauce if that's your thing. Serve with 2 cups or more of your favorite home-grown or organically grown baby lettuce laced with a tablespoon of extra virgin olive oil, fresh lime juice, and coarse sea salt and freshly ground pepper to taste.

Mayo? We don't need no stinkin' mayo!

Relax, Enjoy! Meet Mr. Green, Purveyor of Lily Pads

To sit in the shade on a fine day and look upon verdure is the most perfect refreshment. - Jane Austen

Saturday, May 1, 2010

Why Do My Strawberries Taste Like Fish?

GMO stands for Genetically Modified Organisms. Your strawberry jam-making granny would roll over in her grave at the mere thought of someone doing the sci-fi mess-around with her fruits and veggies.
Hmmm...is there a scientist somewhere blasting fish genes into strawberries? If you've ever asked yourself that question - or something equally as absurd - get the lowdown on Genetically Modified Organisms by
clicking here.