Bites of life

Look Who's Cookieng

2010-08-18T17:44:00.020+02:00

First off, no excuses. Here I am, after a long absence. Welcome back, followers.

Now, to the reason we're all here.

For many years, I've dreaded my (more and more infrequent) trips to Madrid. Not because I've assumed the typical Catalan disregard for and snubbing of the capital of Spain, oh no; sadly, I will never be a Catalan patriot. Maybe it has to do with the uncomfortable sleeping conditions at my mother in law's: a sofa bed even I, at 5-foot 2-inches tall, am too long for (whoever invented the sofa bed surely went to hell for all those sore backs anway), in a room that is really a hallway between her bedroom and the living-dining area.

Israel, my husband, is from Madrid. But then, you surely wonder, I should have some regard for the place, right? But Israel not only comes from Madrid, he comes from a big family. And I mean very big: my mother in law has 9 brothers and sisters, each with ther own set of children and grandchildren, which makes up for huge reunions with lots of small talk, smiling until your jaw hurts, and being asked the same questions over and over. This for a person who comes from a tiny, over-psychoanalyzed family in which typical over-the-dinner-table conversations (even when we haven't seen each other in over a year, my usual visiting Buenos Aires rate) can verse on anything from our sex lives, to childhood traumas, to the meaning of life, to how our parents messed us up. Which also means that, given the sensibility of said topics, my family members can often spend long periods of time not speaking to each other.

Anway, last week Israel and I enjoyed our second consecutive summer week without the kids. We spent three days in Madrid on our way back from 4 days in southern Spain (cross your fingers, post to follow). This time, we were alone at my mother in law's (she was with the kids at her weekend house). For a couple on a romantic trip, the attic flat is ideal: it has the most coveted asset in the city: a large terrace overlooking a quaint square, an oasis smack in the middle of the city. The perfect place for lazing around once the sun goes down and Madrid's unique sky lights up with stars. We also got to sleep in her bedroom, a loft-like room with a futon and tatami, just like we have at home.

This time, we played it like tourists (which we are; Israel has been living out of his home town for over a decade now) and Madrid managed to surprise me: the weather was exceptionally acceptable for August, and we came across lots of new (to us, at least) cool spots and things to do.

I always say that the thing I miss most in Spain are cafés like the ones in other cities I've lived in and traveled to (Buenos Aires, San Francisco, New York, Berlin are full of them); you can eat your heart's galore here in Spain, but there are hardly any cafés where you can get a light lunch or a snack at any time of the day (feeding hours are by the book in Barcelona) and spend hours just reading or working. Wireless internet access is almost impossible to come by in bars and the no-smoking law is still pretty much of a joke.

Madrid seems to be incorporating the café thing sooner than Barcelona, though. Harina, a bakery and café right by the Puerta de Alcalá, instantly became our favorite breakfast spot. They bake real bread, an unfortunate scarcity in this refined-flour day and age. They also open at 8:30 am every day, amazingly early for Spanish hours. I do suspect the owners are Argentine, though, due to the suspiciously foreign to Spain sandwiches de miga, medialunas (Argentine version of croissants), vigilantes, and cañoncitos de dulce de leche.

My beloved Le Pain Quotidien (yes, I know, a chain, but still good!) already has three branches in Madrid and no sign of showing up here in Barcelona yet. So we made a point of visiting each of the three at least once; we even spent an entire Saturday morning reading lazily on the terrace of the new Pain Quotidien in Madrid's Plaza Mayor (and were shocked that their prices are even higher than the other two branches, which are already pretty expensive; tourists will be tourists, we dished out every cent and it was worth it).

Then we visited the nearby Mercado de San Miguel, a gorgeous, recently renovated market that now holds more places to eat than actually shop for food (there are a couple of overpriced stalls, like the produce stall we bought dessert from: two nectarines for two euros!). There used to be a stall that sold fancy cooking utensils and another with a well-thought out selection of books on food, but this time I saw that they had been replaced by more stalls to pig out on. The place is so beautifully presented, it makes you want to try something from each and every stall. Even though we had just eaten a full brunch, we couldn't resist and had some pinchos at one of the seafood stalls. I considered the oysters but left them for a future visit.

Another discovery we just happened to stumble upon was Espiritu Santo street, a picturesque narrow street in the city center. Trendy cafés, bakeries and shops have recently popped up along the entire street.

We had a light dinner of gazpacho, a warm vegetable salad, and eggplant parmiggiana at a cute corner café called El Rincón.

I also noticed that the cupcake craze has reached Madrid as well, this corner bakery is very American in its decor as well as the colorful frosted little cakes I'm not particularly crazy about myself (but the place was so cute and I had to go in and take a picture):

But my favorite place on the street was a tiny hole-in-the wall grocer's selling only very select merchandise. They opened only a month ago, and the owner was only happy to tell us stories behind the provenance of several products we asked about. We picked up several items to lug back home with us, such as a pound of beans very similar to black eyed peas (called carillas, and from León in Castille), mint green tea from Navarre, La Vera smoked paprika, and my favorite of all: a jar of violet jelly (French, of course). The man tempted us by showing us the jar in the light, and the beautiful purple specks just did me in, I had to have it to spread on my morning toast. We left the shop fulfilled and anxious to tell my mother in law about it so she can become a regular customer. About half a minute later, as we sat down for an apéritif, Israel accidentally dropped the bag and the 6-euro jar of flower preserves smashed to bits. In a frenzy, I rushed back into the shop, hoping the man would take pity on me for my clumsy husband and replace the jar free of cost, just because we were nice people. But no, these are times of crisis, freebees were never heard of in Spain anyway. I bought a second jar on the spot.

Today I had a couple of hours alone at home in the afternoon and I decided to put the violet jelly to good use, so I baked these cookies, based on a recipe I learned at the summer intensive course I took at the Natural Gourmet Institute in New York last month (stay tuned for future post!).

These cookies have a wholesome flavor I love; they're made with almond meal and oat flakes (plus a bit of whole what pastry flour) and sweetened with maple syrup. You can fill them with any jam or jelly you're in the mood for (I've also filled them with orange-ginger marmalade, and once with carob and hazelnut spread, which the kids loved), though I must say that the violet jelly suits them almost too well, as the rich batter contrasts with the delicate flavor of violets. The original recipe called for grinding the oat flakes in a processor; I like them whole though so I skipped this part. The recipe also called for almond and vanilla extracts; as we have been away from home, I only had orange blossom extract on hand and thought, why not. It was a good thought. Be very careful not to burn them; the recipe called for 18-20 minutes in the oven, but I had to remove them promptly after 15 minutes, just in time. They keep well in an airtight container (they're so delicious, they probably won't last too long!).

Violet Jelly Cookies (from a recipe by the Natural Gourmet Institute)

Ingredients:

1 cup whole wheat pastry flour
1 cup almond meal
1 cup rolled oats
1/2 cup maple syrup
1/2 cup melted coconut oil
1/4 teaspoon sea salt
1 teaspoon orange blossom extract

Jam or jelly, your favorite kind

Directions:

Preheat oven to 175ºC and line a baking sheet with parchment paper.

In a medium bowl, combine flour, almond meal and oats. Whisk well. In a separate bowl, whisk together oil, maple syrup, salt and orange blossom extract until emulsified. Pour the wet ingredients into the dry and stir until combined. With a scoop (or your hands) make little balls with the dough. Pat down a bit and place on prepared baking sheet. in the center of each cookie, press down with your thumb (or pinkie) to make a small indentation. Fill with jam or jelly.

Place in the oven and bake for 15-18 minutes, or until bottoms of cookies are slightly brown. Place on wire rack to cool. Yield: aprox. 20 cookies

Artichoke Preserves

2009-12-05T18:50:00.003+01:00

The other day my friend David, former owner of La Magrana restaurant in the town of Fonteta in the beautiful Empordà region, made these for us. He placed a few of them in a creamy pumpkin soup, and the extra ones in a small bowl on the side. We couldn't stop until the last drop of oil (and there was plenty, rest assured!) had been sopped up with the also homemade bread. David gave me the recipe and here goes my first try:

At the restaurant they used to serve these babies warm in a green salad. You do use up a lot of oil, and it's important to make sure it's good quality extra virgin olive oil for the results to be high quality as well, but you can use the extra oil (if there is any left over after sopping and sopping with bread) for salads.

Ingredients
4 fresh artichokes
extra virgin olive oil
black pepper
soy sauce
rosemary and thyme

Directions
Discard the tough outer leaves of the artichoke. Slice off cap and discard. Slice what is left of the artichokes very thinly. Place in a pan or casserole. Press with bottom of wooden spoon and cover with good quality extra virgin olive oil. Add black pepper, dash of soy sauce, rosemary and thyme. Place on lowest heat possible, and let cook ever so gently for about an hour. Test with a fork for tenderness. Place in a jar once they've cooled a bit.

There will be a lot of left over oil that you can use for salads.

Spinach Mushroom Tofu Tart

2009-10-14T18:53:00.009+02:00

I recently began buying my produce from someone new. For several years I received a 10-kilo weekly box from Recapte, a company based in Lérida. I was happy with it, but the truth is that their selection of produce, albeit seasonal, was a bit limited. And after so many years, one can eat only so many kilos of chard or cauliflower in a given month.
In recent years more and more local farmers or small companies have started offering a similar service of sending organic seasonal produce to your doorstep, so I tried a few of them until I found the one I have now, which I love. Xavi Soler runs Masía Soler, a family-based farm or "masía" (Catalan word for a relatively small estate of land). They not only offer seasonal produce but also other products such as olives and olive oil, eggs, organic chicken and pork, homemade preserves like jams or tomatoes, and even their own wine and Serrano ham. They deliver to the city 4 days a week and you can choose exactly how many kilos of each product you want.
Today Xavi brought, among other things, some beautiful fresh spinach, two gigantic leeks, and a big bag of mushrooms. The perfect combination for a savory tart, I thought. Unfortunately, I had no quiche pastry at home, nor the time or ingredients to make my own. But I remembered one of my favorite Montse Bradford recipes (which is on a previous post), a pastryless "quiche" that binds the ingredients together with tofu blended (with miso for flavor) till it's creamy. I did have plenty of tofu at home so I decided to play it by ear, based off of Montse's idea. The result was, lo and behold, a soft, moist, pastryless quiche.
I served it with a millet-amaranth "risotto".

Spinach Mushroom Tofu Tart Recipe
Ingredients: 500 gr. fresh spinach 1 large leek, white and green parts 500gr. mushrooms 1 package plain tofu 2 tablespoons white miso 2 tablespoons olive oil
First prepare all your ingredients: Wash the spinach carefully and dry in a vegetable spinner. Remove any coarse stems. Chop the leek. Trim the tails off the mushrooms, wash and dry with a tea towel. Heat some olive oil in a large wok. Insert the leek with a pinch of salt and sauté for 5 minutes. Then add the mushrooms and keep stirring until they have released all of their water. Add the spinach and stir until the leaves are wilted. Take off heat.
Blend the tofu together with the miso, olive oil, and a few tablespoons boiling water, until you achieve a creamy consistency. Mix in with the vegetables, making sure it all blends well.
Put the creamy mix in a prepared oven pan. Bake at 180º for 40 minutes or until the tofu starts to get golden brown.
This can be eaten warm or at room temperature, and it's even better the following day, when the flavors have settled.

A Weekend in London

2009-10-05T18:07:00.013+02:00

I spent last weekend in London, as a birthday celebration/romantic getaway with my husband Israel.
We stayed at a small hotel in Notting Hill and pretty much didn't leave the neighborhood for the entire weekend. Saturday morning was spent strolling down Portobello Road with its the market (the food stalls my favorite part, although I did admire the English porcelain teacups at the antiques market. The British know their tea, and I always say a nice cup is vital to the tea-drinking experience). We attended a midafternoon film session at the classic Electric Cinema. How can theaters not be like this anymore? It's hard for me to imagine any happier combination than a movie, a comfy leather sofa complete with footrest, and a café inside the movie theater selling hot drinks, alcohol and snacks (real ones like the guacamole with toast we had, not just your regular butter-drenched popcorn). It was truly a pleasure and a sight for sore eyes (and sore feet, after all the morning's walking).
But what surprised and delighted me most was what a gourmet city London has become. British food has a lousy reputation worldwide with their omnipresent fish & chips, but I've always found it easy to eat in London due to the great amount of vegetarian possibilities (at least, compared to Argentina or even Spain). On previous visits, though, I had never seen as many gourmet boutiques, cafés and restaurants.
Here go a few hotspots from the weekend:
On the long trek from Gatwick airport to the hotel, we made a quick stop for pizza at Arancina. The orange Fiat 600 in the window was what drew us in (plus the fact that we were starving after the trip). An arancina (which translates as "small orange") is a typical Sicilian ball of breaded rice, filled with meat or vegetables, and fried. The veggie pizza hit the spot: warm, crunchy, filling.

Friday's dinner was at Leon, a restaurant chain that is an entire new concept (their cookbook is precious too): healthy fast food for the masses. I had one of their trademark superfood salads (smoked mackerel, peas, beans, greens) and Israel had a gobi, a sweet potato and cauliflower curry with rice and spice. If everyone in a rush ate like this, we'd be living in a better world.
One of the best discoveries (for me at least, as it's been around a while) was the bookstore Books for Cooks, and entire shop of what has of late become my passion: the literature of food (I'm currently devouring Bill Buford's exciting Heat). Not only do they sell the books, they also try out the recipes hands-on. As I spent at least an hour leafing through the reads, Israel sat down at the back and dunked into a moist and citrusy Greek coffee cake. The testing kitchen in the back serves three or four small round tables, and offers tea and coffee, cakes, or soup and wine for lunch. They also organize cooking workshops. Too bad I was only in the city 48 hours, and didn't have time to sign up for one of them.
Just off of Potobello Road on Blenheim Crescent, Books for Cooks is on the same block as two other treasures: The Travel Bookshop (which became famous in the film Notting Hill) and The Spice Shop, where I picked up a cute yellow tin full of spice mix for making Harissa.
I was blown away by a deli/shop/café/restaurant on the posh Westbourne Grove called Daylesford Organic. We sat down for a light lunch (I had a parsnip and curry soup with homemade multigrain bread, and Israel had pappardelle Bolognese) at a counter overlooking the busy Saturday crowd filling up the shop. I'm not sure which emotion was stronger: my awe and excitement, or the suffering for not having such a dream of a place anywhere near us at home. Daylseford sells everything organic, fresh, seasonal, and local, from cheeses and meats to produce to bread and pastries to preserved foods. The place is impeccably decorated all in white, and they also have an adjoining shop that sells objects for the kitchen and home. I could've gone on a wild shopping spree there.

We also ooed and awed at 202 right next door, though we unfortunately couldn't get to try it and only admired from afar (there are only so many places you can go in 48 hours).
But the cherry on top of the weekend (and, in fact, one of the main reasons why I chose London for the birthday celebration) was, without a doubt, Saturday night's dinner at Ottolenghi in Islington, one of the best meals I can remember in a very long time.
I had been hearing the buzz about these two Jerusalem-born chefs for a while, their cookbook was a hit last year ,and I regularly read their blog as well as Yotam Ottolenghi's New Vegetarian column for the Guardian online. So you could say there was some bias in favor of my liking it beforehand.
Ottolenghi is restaurant, café, deli, and bakery. As an appetizer we were brought a platter of four different types of bread (two of them were actually more like savory sponge cakes) with a tiny bowl of olive oil (green, intense, my favorite kind) for dipping.
Ottolenghi serves tapas-sized dishes that are perfect for sharing. On the menu (which changes daily) they recommended ordering three dishes per person for a full meal, but we weren't extremely hungry (I eat like a bird, and we basically had been eating all day long, slowly but surely) so we ordered three for the two of us. Israel let me do the choosing, which was not easy, but I think I did a good job.
We started with char-grilled zucchini (or courgettes, as the British call them) with pecorino, chervil, tarragon, red basil, toasted pistachios and truffle oil. The courgettes were cut quite thick, and grilled to perfection with a crunchy texture, accentuated by the pistachios. I find that they really know how to handle their herbs (which is at present what I would like to learn more about) in order to make the most out of flavor and create combinations that play off of each other as pleasure to the taste buds.
Then came pan-fried jumbo shrimp with purple sprouting broccoli and lime aioli. Four shrimps conformed the serving, and since you can never get enough shrimp (at least I can't) Israel let me have 75% of it. I instinctively shut my eyes to close of the senses and increase my sense of taste, they were that good. I had wanted to taste purple sprouting broccoli for a while (it's not easy to come by at home). Its crunchy greenness contrasted with the intensity of the lime aioli and browned garlic. The only thing wrong with this dish was that there wasn't enough of it.

The tempura battered baby fennel, leek, carrots and courgette flower with saffron aioli was mainly for Israel. I am not a big fan of tempura, as I always find it tastes more of fried batter than anything else. But the selection of baby vegetables won me over, especially the fennel, as it has its own distinctive taste which was able to shine through even the fried batter.
When our server brought over the dessert menu, I immediately declined; there was no way I was washing away the explosion of flavor still going on in my mouth with any sugary concoction. But Israel couldn't resist and ordered a cheesecake with caramel and macadamia nuts which I admit to having tried (who asked for two spoons?) and found rich, buttery, and sinful. Personally, I am more interested in the Ottolenghi as chefs than as pastry makers.

Who would've known you have to travel all the way from Barcelona to London to get such an amazing take on Mediterranean food?
I recongnized Yotam Ottolenghi himself (from his photo in the cookbook) having dinner at a nearby table and my sweet Israel went over and asked him to sign the menu for his shy wife who is a fan. I am planning on framing the menu and hanging it on the kitchen wall for inspiration.

Lentil and Veg Crumble

2009-09-20T16:38:00.003+02:00

This delicious concoction is based on a similar one that Clea posted recently on her blog. I added lentils, and changed a couple of other ingredients, to make the dish a meal in itself. The result was scrumptious: the juicy veggies and lentils contrast with the crunchy hazelnut topping, which also adds a perfect touch of sweetness. My version also adds a bit of mugi miso, to play off of the sweetness. It's very easy to make and you can try with a variety of vegetables (I might even try a chickpea version soon).

Lentil and Veg Crumble Recipe
Ingredients:
3 carrots, grated
1 zucchini, grated
1 cup cooked lentils
1 strip kombu (cooked together with the lentils)
1 teaspoon mugi miso
1/4-1/2 cup lightly roasted hazelnuts, coarsely milled with a mortar and pestle
2 tablespoons breadcrumbs
1 tablespoon almond powder
1 tablespoon olive oil
1 pinch salt
a few tablespoons rice (or other) milk

Sauté the grated veggies in a wok with the olive oil and a pinch salt, until tender. Add dried basil. Remove from heat and add the cooked lentils and kombu (cut into pieces).
Pour everything into a baking pan and press a bit with a wooden spoon.
In a bowl, mix the roasted and milled hazelnuts, breadcrumbs, almond meal and rice milk until it all comes together.
Sprinkle this mixture on top of the vegetables.
Bake at 180º for about 40 minutes or until the top is golden brown. Can be served warm or cold the next day, when all the flavors have set.

Another Colorful Summer Salad

2009-08-28T12:26:00.011+02:00

Here's one more salad, just before the summer turns to fall (the farmer I buy produce from just sent an email saying that last weeks cherry tomatoes were the last of the season, boo hoo):

Colorful Summer Salad Recipe
Ingredients:
fresh green beans
cherry tomatoes
arame seaweed
roasted hazelnuts
cooked haricot beans
chopped parsely
a few small radishes, sliced paper thin with a mandoline
ume plum vinegar
dressing: juice and rind of 1 lemon, olive oil, apple juice concentrate, 1 pinch sea salt

Soak the arame in water for 10 minutes. Drain.
Blanch the radishes in boiling water for a few seconds. Drain and pour a few drops ume plum vinegar to keep the color.
Top and tail the green beans. Boil for just 3 minutes. Drain and pour cold water over them to stop cooking. Drain again.
Chop the cherry tomatoes in half and sprinkle some drops of ume plum vinegar on them.
Mix together all of the ingredients in a bowl.
Prepare the dressing by mixing all of the ingredients, to taste, in a separate small bowl. Serve on the side.

Couscous and Chickpea Summer Salad

2009-08-19T14:16:00.004+02:00

Made a delicious salad today. So delicious, in fact, I wolfed it down before I even remembered to take a picture to post here. So you'll just have to take my word for it: this salad is a happy, nourishing treat on a hot summer day. I ate a huge bowl and savored every bite.
This salad is a spin off of a recent post from Heidi Swanson's blog 101 Cookbooks, Cherry Tomato Couscous. I wanted to go for a bit less grain and more veggies. I also added some ingredients (seaweed, pine nuts, radish, green onion, alfalfa sprouts) to make it a nourishing meal in itself. As my teacher Montse Bradford insists, I macerated the tomatoes and cucumbers to make them a bit less yin and more yang. You don't need to do this, but the added saltiness (even though the vegetables get rinsed) tastes great, especially on a sweaty day like this one in Barcelona.

Couscous and Chickpea Summer Salad Recipe
Ingredients:
1 cup cooked couscous (whole wheat, preferably)
1 cup cooked chickpeas
1 small cucumber, sliced paper-thin with a mandoline
1 small green onion, sliced paper-thin with a mandoline
a couple of radishes, thinly sliced
a handful cherry tomatoes
a handful alfalfa sprouts

dressing:
juice and zest of 1/2 lemon
2 tablespoons extra-virgin olive oil
a pinch fleur de sel
garnish:
2 tablespoons chopped fresh parsley
toasted nori seawead, cut into bits
1 tablespoon toasted pine nuts

First prepare the couscous. (Have the chickpeas already cooked from the day before.) Let couscous cool while you prepare the other ingredients. Slice cucumber and place in a colander with a teaspoon of salt. Let drain for 20 minutes or so. Rinse and pat dry. Slice tomatoes and sprinkle a few drops of ume plum vinegar. Let set for 20 minutes or so. Rinse. Slice radish and onion. Put couscous into a large bowl. Add sliced vegetables and chickpeas. Dress with lemon juice and zest, olive oil, and vinegar. Mix carefully. Add pine nuts, chopped parsley and seaweed. Serves 2 as main course or 4 as side.

Aromatic Tomato Eggplant Tart

2009-07-04T11:48:00.005+02:00

This savory summer tart combines different recipes I have been repeating at home lately: one is Clotilde's Easy Olive Oil Tart Crust from Chocolate & Zucchini, and the other is a perfumed tomato spread from a cookbook I bought used recently and got hooked from start to finish as if it were a novel: The Unplugged Kitchen by Viana Laplace (out of print but easy to find used online). It is made with lots of cilantro and garlic: your kitchen (and maybe even whole house) will smell amazing as it bakes and for a while after.

Aromatic Tomato Eggplant Tart Recipe
Ingredients:
For the crust:
250 g whole wheat flour
1 teaspoon fine grain sea salt
1 teaspoon dried herbs (I used thyme in this one)
1/4 cup olive oil
1/2 cup cold water

For the filling:
6 tomatoes (organic, please), peeled, chopped and drained in a colander
4 cloves garlic, minced
1 generous handful coriander (cilantro), chopped
4 tablespoons olive oil
2 small (or 1 large) eggplants, sliced into thin slices
1 handful dried mushrooms, rehydrated in boiling water
1 tablespoon pine nuts, lightly toasted

Directions:
Combine flour, salt, and herbs in a bowl. Add oil and mix with a fork. Add water, knead a bit in the bowl until you have a ball of dough and put it onto a floured surface to roll out to a crust large enough to fit into a pre-oiled round tart pan. Let rest in the fridge for an hour.

Heat the olive oil in a deep sautée pan or wok. Add the garlic and chopped cilantro. Mix for a few minutes. Then add the tomatoes and salt, and cook on medium heat for about 10 minutes, until there is barely any liquid left. Add the slices of eggplant. Sautée for another 10 minutes or so, until the eggplant seems tender. Add rehydrated mushrooms. Carefully pour mixture onto the crust and distribute evenly. Sprinkle pine nuts on top. Bake for 20-25 minutes. Serve warm or at room temperature (tastes great the next day).

Let Them Eat Pizza

2009-06-09T19:11:00.000+02:00

People tend to associate pizza with a greasy, oily, fatty meal. But pizza and healthy don't need to be opposite terms.

I make pizza once a week -it comes together in a few minutes, you can get as creative as you want with the toppings, and the whole family feels pampered. I buy the crust, there are some really good whole wheat organic pizza crusts on the market, which you can freeze and save for that night you don't especially feel like spending too much time in the kitchen.
On this particular pizza night I made two versions, a vegan one with diced smoked tofu, sautéed spinach with pine nuts, and a more traditional one with mozzarella, olives, and organic tomato sauce, but also loaded with spinach.
For the vegan pizza, instead of tomato sauce I used Montse Bradford's onion paté (she actually calls it a "marmelade"), one of my favorite recipes of hers, which I make every now and then, whenever I can find someone in the house willing to peel and slice 2 kg of onions! Other than that, it's really easy to make and goes well with everything -spread on toast for breakfast, or as a side with pasta, rice or other grains, or even in salads.

Summer Super Salad

2009-06-09T19:03:00.003+02:00

This is a super nutritious and colorful salad, good as a meal in itself for these warm summer days.

It has so many ingredients in it, that what I did was arrange it on a wooden platter according to taste: my husband doesn't like beets (too bad for him), and the children don't like the onion or mint, so I put them on separate sides of the platter so everyone would be happy.

Summer Super Salad Recipe
Ingredients:
1/2 head broccoli, cut into bite-sized florets
1/2 red onion, chopped thinly
1 tablespoon toasted sesame seeds
a few bunches alfalfa sprouts
1 medium beet, diced
4 vine-ripened tomatoes, cut in half
1/2 cup brown rice
a few mint leaves

Dressing:
1 tablespoon tahini
1 teaspoon tamari
1 tablespoon rice syrup
1 teaspoon mustard
a few tablespoons hot water

Rince the rice and place in a small pan with 1 cup water and a pinch salt, and boil for 45 minutes. Drain and rinse with cold water.

Place tomatoes on baking tray and bake on low heat for about one hour. Let cool and chop.

Cut the broccoli into bite-sized florets and boil for 3-4 minutes (make sure it stays crunchy, don't overcook!).

Combine all the ingredients nicely on a serving tray or plate, leaving the sesame seeds, mint and sprouts for the top.

Serve the dressing on the side.

Hummus Quinoa Finger Salad

2009-06-02T20:25:00.000+02:00

As the weather gets warmer, I crave salad for lunch and dinner. After having spent the entire winter without barely touching lettuce, now I want it in every meal. The problem is, for me an overdose on lettuce means possibly leaving out important nutrients. Sometimes it's an effort to cut down on the greens and include other stuff as more than just toppings.
Here's a fresh, crunchy salad I made for lunch that is -literally- packed with protein from both the chick peas and quinoa. You can wrap the lettuce leaves into rolls and eat it with your hands (make sure you have a plate underneath, so you can munch any escaping grains later).
Make sure to use a fresh, crispy lettuce with large leaves.

Hummus Quinoa Finger Salad Recipe
Ingredients:
For the Hummus:
1 cup boiled chick peas
1 strip kombu (presoaked and boiled with the chick peas)
juice of 1 lemon
1 generous tablespoon tahini
1 tablespoon extra virgin olive oil
1 teaspoon ume plum paste
1/2 teaspoon ground cumin
a few tablespoons water, for extra creaminess (optional)
1/2 shallot, chopped (optional)

1 cup cooked quinoa
fresh lettuce leaves
1/2 red onion, thinly sliced
toasted sesame seeds

Prepare the hummus by blending all the ingredients. Gradually add the water until you reach the desired creaminess.
Wash lettuce leaves carefully so they won't break. Place dried leaves on a wooden platter. Spoon the quinoa onto the leaves, and then spoon the hummus onto the quinoa. Top with some slices of red onion.
Sprinkle with some toasted sesame seeds and a few drops of olive oil.
Serve with enzymatic crackers.

He Cooks Raw Food Part II

2009-05-31T10:13:00.000+02:00

The other day I attended a workshop/dinner with the Javier Medvedovsky, the raw food chef I met at the Fira per la Terra, just before he left to spend the whole summer working in Ibiza.
I had been wanting to learn more about raw food ever since I met him. Although it is still practically unheard of in Spain, the raw food movement is growing (or should I say sprouting?) all over the Western world.
One of the big problems of adapting the raw food movement to the Spanish speaking world is its title. "Comida cruda" or "crudivorismo" is not very appealing, it sounds like an allusion to a failed, undercooked meat. Javier proposes "comida con vida" (literally "live food"), which I rather like, it plays nicely with sound and meaning (the Spanish verb "convidar" also means "to offer" or "invite").

After a brief introduction, Javier spent a few hours "cooking", that is, preparing dinner for us and showing us some of the main the techniques of raw food: sprouting, dehydrating and marinating.
But I was most impressed by how amazing everything tasted.
Upon arrival, he made us a carrot, orange, and apple smoothie to sip on during his intro.
Then we learned about, and tasted, Rejuvelac, a fermented juice, an enzymatic natural probiotic made from sprouting grains, with a strong smell but a citrusy taste.
He then used the Rejuvelac to make almond cheese for the pizza we would try later.
This was followed by a glass of sunflower seed milk, delicious!

The, before the main course, came dessert, a cake in three steps, made with a base of dates processed with almonds, a creamy filling of banana, sunflower seed pulp (left over from the milk -nothing goes to waste here), orange juice, and raspberries, and topped off with more raspberries, cherries, and blueberries. It was truly delicious and I will definitely try this one at home, the kids will love it.
Finally, the main course, a pizza, the dough of which was made mostly from the carrot pulp (left over from the juice), sprouted buckwheat, flaxseed, and oil. The pizza was topped with the almond cheese, lots of veggies, and black Greek olives. He served it with a colorful, flavor-rich salad. No metal was used, neither in the preparation of the food (only ceramic knives -I need some of these!), nor when we ate -only wood: plates, forks, chopsticks. Metal, according to Javier, oxidizes the raw food and should be avoided.

I can't stress enough how delicious it all was (for some reason I guess I doubted it beforehand). The tastiness of it all makes me a big fan of raw food (and of Javier).
But there are a couple of things that don't do the trick for me, and I don't think you'll see me turning into a crudivorista in this life. First, I find that too many ingredients are ground or milled. This is what allows them to play with textures and consistencies. Raw food insists on the food being alive at all times. But energetically, I'm not convinced that grinding it all up leaves it intact, I'm sure there are things that are lost in the process.
Second, if I were on a raw food diet, I'm sure I would miss fire. Summers are probably quite OK with this diet, but winters would be a true test. I love being next to the heat of the stove and oven, and eating hot food when it's cold outside (and sometimes when it's warm, too!).
Also, in order to follow a raw foods diet, you have to know a lot about nutrition, or receive the guidance of someone who does. It's too easy to abuse salads and fruits, and this can lead to serious nutritional deficiencies. I will from now on make it a point to visit raw food restaurants whenever I travel to places that have them, but will remain active next to the heat in the kitchen!

Swiss Chard Olive Quiche

2009-05-30T15:34:00.000+02:00

Quiche and savory tarts are my all-time favorite food. They're so versatile, you can pour almost anything into a good crust and chances are it won't fail. I love the contrast between a crispy crust and a moist, chewy filling. However, my quiches need to be homemade. No matter where I go, whenever there's quiche on the menu, I'm always tempted to try it, but have been again and again disappointed when the quiche I am brought is too thick and overdosed in eggs and cream (I never use cream in my tarts, and when necessary only one egg). I like tarts that are thin, and I want to taste the veggies!
Quiches are delicious warm just out of the oven, but perhaps even better cold the next day, once all the flavors have settled. Since the picnic season has started (my year is divided into picnic and non-picnic seasons), I have been making lots of them; they are a picnic-perfect meal.
A household favorite is spinach quiche, but for seasonal reasons, this time I had to go with swiss chard. Because I find spinach more flavorful than chard, I lined the crust with some black olive paste, to give it an extra punch.
Many people boil the greens before putting them into the tart, don't do this! It's unnecessary and adds too much water to them. Just a skillet is fine, even for the chard, just make sure you chop the stems finely.
Usually I'm too lazy to make a homemade crust, but this time I tried a recipe from a recent post by Clotilde at chocolate & zucchini. It was really easy to make, and truly delicious. I especially liked the idea of putting dried herbs into the crust mix. I used some rosemary and thyme I still had left over from a recent trip to my friends Ari and Diego's garden in Montserrat. When the tart was in the oven it gave of a delicious aroma of the herbs. I think I may never buy ready-made crusts again.
On a recent trip to New York I bought this great gadget for tarts called "first slice" at Williams Sonoma. Whenever I remember to put it in under the crust before baking, I am very thankful for that first slice that doesn't break.

Swiss Chard Olive Tart Recipe
Ingredients:
1 tart crust (homemade or prepared)
1 tablespoon extra virgin olive oil
1 bunch fresh Swiss Chard, chopped
a pinch fine grain sea salt
2 green onions, finely chopped
2 teaspoons black olive paste
1 tablespoon pine nuts, toasted
1 egg
almond powder (or grated Parmesan, for non-vegans)

Directions:
Preheat oven.
Line a round tart pan with the crust and prick it with a fork so it won't rise in the oven. Bake on its own for about 10 minutes, just before it starts to turn golden. Remove from oven.
Heat the olive oil in a large skillet. Add the chopped onions and sea salt, and sauté a few minutes, until the onions become translucent. Add the chopped Swiss Chard and sauté for another 10 minutes or so. Remove from heat. Beat in the egg.
Paint the base of the crust with the black olive paste. Spoon the vegetables into the crust. Top with some powdered almond (or grated parmesan, if desired). If you have leftover crust, decorate the top with strips or whatever shape you wish.
Bake for about 25 minutes. Let it cool down before serving.

Whole Wheat Lemon Sponge Cake

2009-05-29T07:28:00.000+02:00

My loved ones just left for three days in Madrid with Israel's family, leaving me home alone (yeahhh!), finally some real time to myself -and, hopefully- my cooking and blogging (can't make promises... life in the hectic lane...).
Right before they left I decided to pamper them with something sweet to snack on during the train ride, so I whipped together this cake with whatever was in the pantry.
I used a non-dairy yogurt to give it sponginess (regular yogurt works just as well), in this case it was an almond one, whose sweetness combines really well with the tangy lemon juice and zest.

Recipe follows:

Whole Wheat Lemon Sponge Cake
As in the recipe for 1,2,3 Sponge Cake, you can use the yogurt container for measuring the other ingredients. The olive oil I used was specially strong, at home we love the taste of it in everything but if you prefer a milder oil feel free to use sunflower.

Ingredients:
2 large eggs
1 non-dairy almond (or other flavor, or dairy) yogurt
1 yogurt-cup sugar
2 yogurt-cups whole wheat flour
3/4 yogurt cups extra virgin olive oil
1 teaspoon baking powder
zest and juice of 1 lemon
1 teaspoon vanilla extract
1 pinch salt

Preheat oven. Beat the eggs. Add the yogurt. Gradually add the sugar, then the flour, and finally the oil, stirring continuously but gently. Stir in rest of the ingredients. Pour into a greased pan. (This amount yields 1 loaf pan; if you want a larger cake, use 3 eggs, 2 cups sugar, 3 cups flour, 1 cup oil, 2 teaspoons baking powder.) Bake for about 20-25 minutes, until an inserted toothpick comes out dry. Sprinkle with powdered sugar.

Calçotada

2009-04-28T21:13:00.004+02:00

Calçots are a member of the onion family, and have the same nutritional qualities as onions. They look a lot like big leeks, and they grow in southern Cataluña between the end of winter and the beginning of spring.
A calçotada is a very Catalan event, I guess it could be the equivalent of an American barbecue or Argentine asado. The calçots are grilled until the outer layer is burnt, then they are wrapped in newspaper so they can finish cooking in their own heat.
Then they are dipped generously in romesco sauce (a sauce you could probably find a million variations for, made mostly of olive oil, tomatoes, garlic, red pepper, almonds and hazelnuts) and gobbled up. It's a truly hands-on experience, so much so that people actually put bibs on to eat them. (A friend of mine -also a foreigner here- once worked as a waitress in a restaurant, and when someone at a large table asked for a bib for the calçots, she brought one over and instantly started fastening it onto a small child at the table, and was shocked to find out it was for the adult!).
When I first hear about the calçotada I thought, how great, their barbecues are all vegetarian -fat chance! After the calçots comes the meat -and lots of it! (But I'll leave that part out here for obvious reasons).
This photo was Olivia and Bruno's first calçotada; they both loved them (minus the sauce, which was too strong for their tender tastebuds).

Soba mushroom sauté

2009-04-28T19:11:00.007+02:00

Israel, my husband, is allergic to legumes. This can be a drag (he's also allergic to poultry, but that's not a problem at home), because my policy is to try to cook the same meal for the four of us. I tend to dislike the concept of "children's food"; the menu for children in most restaurants here tends to consist of a combination of steak, pasta bolognesa, french fries, and chicken. I think children should learn from a wee age to eat the same thing as their parents -this is, to eat well. I don't usually prepare legumes often, but I love lentils and garbanzos (I could eat hummus on a daily basis), and I want the kids to learn to love them too (they're delicious and so healthy).
So last night I made a slow cooked stew rich in legumes for the children and me, and put together this dish in a whisk for Israel.

Ingredients
Soba noodles
bunch fresh mushrooms, chopped into quarters
marinated tempeh, chopped into squares
toasted sunflower seeds
fresh parsley
toasted sesame oil
shoyu

Cook soba noodles as indicated on packet. Set aside. Heat a frying pan. Sauté chopped mushrooms in some olive oil with a pinch sea salt. When the liquid has evaporated, add tempeh and stir until golden. Drizzle with sesame oil and shoyu. Sprinkle with seeds and fresh parsley.

Soba noodles are my favorite type of pasta; when they're not overcooked they have a perfect texture.
It took a long time for me to accept the flavor and texture of tempeh. I tried it in all sorts of recipes, and finally I discovered this tempeh that comes marinated in tamari (which is also practical because you don't need to boil it) and browned in some olive oil until the outsides are crispy, it's delicious.

Food for thought: Food for the emotions

2009-04-26T06:36:00.012+02:00

This weekend was Seminar number 6 of my natural energetic cooking course. I took some great photos of the delicious dishes we prepared, but my iPhone got stolen on the way back home (an ordeal I won't go into here), and the photos went with it, so all I have are the sensory memories (and the recipes!). Some of the highlights were a seitan and vegetable lasagna with cauliflower white sauce, seaweed croquettes, olive paté, and apple "donuts" with carob sauce and strawberries.

This weekend's main topic was food and the emotions, a very interesting subject because there really are so many people who use food as a surrogate for something else, people who tend to eat in order to feed not just the body, but also the emotions (or maybe we all do this at times). Sometimes we eat to relax, or we eat to get our adrenaline running (physical, energetic needs), or sometimes we just eat because we want to feel a connection to something that we're missing (a "sweetness", our mother...).
So the idea is to reflect on what we eat and see whether we are actually trying to nurture our physical body or the emotions, and if it's the latter, then we have to try to find a better way to find nourishment.
A question Montse had us ask ourselves was how often do we feed our emotional body? We try to give our physical body nourishment three times a day, every day, so shouldn't we do the same with the emotional body, who also needs it?
Nourishment for the emotions are the moments of being present with oneself, in whatever it is we are doing, moments of connection, awareness, being with oneself in our actions, or in our silence.
For me my daily ashtanga practice is definitely food for the emotions, since I started practicing on a daily basis I feel much more nourished in this sense.
For someone else, food for the emotions might be a daily ritual like lighting a candle before a meal. You don't even have to get too esoteric to feed the emotions, it can be just a silent walk back from work or just a moment of inner presence while you are doing the dishes! Anyway, I'm sorry if I'm sounding too new-agey here (definitely far from my intentions), but I found this idea of feeding the emotional body very interesting and necessary and particularly neglected in this day and age. (So here I was, having a moment of inner connection walking back from the course, thinking about how happy I was to be doing things I enjoy and believe in so much, and this freak on a bike rides by and yanks my iphone right out of my hand, hitting me on the cheek in the intent. Talk about a wake-up call...oops, I said I wasn't going to go into that here).

This is another exercise we did in class related to food and the emotions, very illustrative, you can try it:

First draw a circle on a piece of paper (big enough to be able to write some things inside):

Now write how you feel when you cook a meal, on any random day.

This is what I had:

OK, now next to your circle draw a fork and knife.

This is your plate, this is what you are about to eat, how do you like what's on it?

Pretty graphic, isn't it? Our emotions are transmitted into the food we prepare, so it's best to try to cook in a relatively calm, aware state (at least as often as possible, if not at every meal).

He cooks raw food

2009-04-18T19:13:00.008+02:00

This weekend was the Fira per la Terra, Fair for the Earth, a fair that takes place every year in the park right by our apartment, which celebrates the planet with all types of activities that try to create an ecological mentality, from -mostly- healthy and sustainable food to natural and alternative therapies of all sorts.
I met a guy -from Argentina like me- who calls himself "spiritual chef", he cooks raw food (but that's an oxymoron, isn't it?). I tasted some of his creations and was utterly surprised at how amazing they tasted. My favorite was the "Sandwich de amor" (Sandwich of love), a sandwich consisting of a crispy cracker-type bread (made of raw, dehydrated seeds), lettuce, tomato, cucumber, alfalfa sprouts, grated carrot, dehydrated onion, tahini sauce and a "magic falafel" (made from sprouted chickpeas). It was absolutely scrumptious, full of flavor and with a perfect combination of the crispy crackers and raw veggies, and juicy, tender falafel and tomato. I had one on Saturday and came back for more the next day.
I know hardly a thing about the raw food movement, it's not at all big here in Spain yet. As a matter of fact, the mostly macrobiotic-like diet Montse Bradford has been teaching me is pretty much against raw food except in the summer months and in small quantities at that. For people like me who are on the thin side and always cold, she doesn't recommend raw food at all. But after having tasted these delicious concoctions I'm convinced that at least a bit more research is called for.
The "spiritual chef" teaches workshops and cooks for small groups at his place, I'll surely be signing up for one soon.
Here's a photo of the "enzymatic crackers" made of all kinds of seeds:

Thistles with Almond Sauce

2009-04-18T10:01:00.005+02:00

Yet another experiment with seasonal food!

The trickiest part of preparing thistles is cleaning them of all the prickles (careful -ouch!). The thistle is the national flower of Scotland. There's a story that a bare foot Viking attacker stepped on a thistle at night and cried out, so alerting the defenders of a Scottish castle.
I had only ever had thistles, cardos in Spanish, once in my life before coming to Spain, in the delicious Italian dish -from the region of Piamonte- called Bagna Cauda (served in a sauce made mostly with anchovies and nuts; Argentina has its own variation made with cream). I didn't even know what they were then. Here in Spain people tend to buy them in jars and cook them in a white sauce with the ubiquituous Spanish ham.
Here's a simple recipe:

Thistles with Almond Sauce
Ingredients:
1 bunch thistles
3 tbsp olive oil
pinch salt
1 tbsp flour
1 tbsp powdered almonds
1-2 cloves garlic, chopped (optional)

Carefully clean the thistles, removing all the prickles and threads. Chop, wash and put them in a casserole. Cover with water and bring to a boil. After 15 minutes, drain, cover with water again and boil for another 45 minutes (the water is changed to remove some of its bitterness. you can add a squirt of lemon juice while boiling to keep the water from darkening). Drain, but save about 1 cup of the resulting broth. In a pan, heat the olive oil. (If desired, add the chopped garlic.) Add the flour gradually, stirring continuously, and then the powdered almonds. Gradually add the broth and let simmer for a few minutes. Pour this sauce over the cooked thistles, simmer another few minutes. Sprinkle with parsley. Serve hot.

Beans are in season

2009-04-16T18:45:00.011+02:00

Today I opened the 10-kilo box of organic fruits and veggies that comes home every Thursday from Recapte and found a load of these beans. I thought it would be a fun collaborative task with the kids on a cloudy afternoon, and I was right, they loved it:

Okay so now I had this:

and no idea what to do with it. So I played it by ear with what I had at hand. Here's what I did:

Beans à la spring
Boil the beans about 10 min. Drain and set aside. Chop 1 onion finely. Heat some olive oil in a frying pan or wok. Sautée together with 4-5 spring garlics (aka green garlic, young garlic, baby garlic, and garlic shoots, much much milder than plain garlic, a bit like scallions, which can also be used here), and a pinch salt. After about 10 minutes add the beans and a dash of tamari and a few drops sesame oil. I also added some couscous to make the dish more complete and sprinkled some dry thyme on top.

This is the result, which we ate up happily after the team work:

Tofu-Hiziki Quiche

2009-04-13T13:57:00.003+02:00

After a rainy Easter week, today is finally a beautiful Spring day. I thought we might go on a picnic, so just in case this morning I prepared a Tofu-hiziki quiche. Montse Bradford has several similar recipes, all tofu-based quiches with different variations, this one is my favorite. It takes a bit longer to make than others, because the hiziki has to soak and boil for a while, but the final result is well worth the wait. Hiziki (or hijiki) is one of the seaweeds with the most intense flavor (don't worry, the fishy smell it gives off when you're cooking it won't come out in the taste; it actually tastes quite sweet after seasoning). It is known to be rich in dietary fiber and essential minerals such as calcium(1400 mg/100g),iron(55.0 mg/100g) and magnesium(620 mg/100g).

Ingredients:
1 block fresh tofu
2 tablespoons hiziki
2 leeks, sliced finely
1 cup green olives, pitted and chopped
1 carrot (or 1/2 red bell pepper), diced
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon soy sauce
2 tablespoons olive oil
2 tablespoons apple concentrate
3 tablespoons white miso paste
pinch salt

Rinse the hiziki, put in a pot with water and soak for half an hour. Strain. Add more cold water and boil 1-2 minutes. Strain again. Cover 1/4 of the seaweed's volume with water. Cover and boil 20 minutes. Add soy sauce and apple concentrate, let boil uncovered until the liquid has evaporated.
Sautée the leeks in a wok with olive oil and a pinch of salt 10 minutes. Add the carrot (or pepper) and dried herbs. Sautée 5 more minutes.
With a hand blender, blend the raw tofu with a bit of hot water, olive oil and miso paste. Combine this creamy tofu with the vegetables, seaweed and olives. Mix well. Pour into a quiche pan (or square pan) and bake for 30-40 minutes. Garnish with some fresh basil or parsley. Serve cold or room temperature.

We ended up eating at home and I served the quiche with a huge green salad with a dressing made up of mustard, olive oil, toasted sesame oil, honey, and tamari.
The quiche is even more flavorful the next day, so I will take it with me to work tomorrow!

Happy Pesaj!

2009-04-10T17:10:00.003+02:00

(The photo is from last year's seder. This year has, unfortunately, been seder-less, my friend Ira moved back to the States. Ira, come back! I will have to learn how to prepare some Jewish recipes.)

1, 2, 3 Sponge Cake

2009-04-10T15:05:00.009+02:00

I bake this cake at least once a week. Even though it has sugar in it, everything I use is whole and organic so it's a much healthier alternative to just about anything similar on the market, plus it's homemade! (I still cringe when I remember the twinkies and doughnuts from my youth. Mom and dad, how could you?)
The castle-shaped mold came back from a recent trip to New York: it weighs a ton (as a matter of fact we had to pay for the excess weight in our suitcase that time), but was well worth it, the kids absolutely love it.
The cake's title explained: not only is it as easy as 1, 2, 3, the empty yoghurt cup is used as a measuring cup for the rest of the ingredients in ones, twos and threes:

1,2,3 Cake
Ingredients:
3 eggs
1 125ml natural yoghurt (the secret ingredient that makes the cake so moist)
2 yoghurt cups sugar
1 yoghurt cup extra-virgin olive oil
3 yoghurt cups whole wheat flour
2 teaspoons baking powder
1 teaspoon vanilla extract

Beat the eggs. Add the yoghurt. Gradually stir in the rest of the ingredients, in the order they appear on the list. You can also optionally add 1 thinly sliced apple or pear, gives a great fruity touch and adds moisture. Bake in preheated oven for about 25 minutes or until toothpick comes out dry.

When I first found out that people in Spain used olive oil for baking cakes, I was shocked (a cake with no butter?). You can also use sunflower oil, but trust me, this one works out perfect.
The one in the picture is sprinked with powdered sugar, to make the snow on the castle.
See, it's so easy that lately Bruno and Olivia help out whenever we make it, I'll measure out the ingredients and they'll pour them into the mixing bowl and do their version of stirring and beating. Only problem is, half the batter ends up either on the table or their hands and faces before it even reaches the oven.

Yoghurt and Dairy; Yoghurtish Apple-Banana Compote

2009-04-09T07:17:00.012+02:00

Yoghurt is possibly my children's all-time favorite food. They demand it every single day for dessert at either lunch or dinner (I only let them eat one a day). When I first arrived in Spain I found it pretty weird that people ate yoghurt for dessert; I always saw it as a breakfast or snack-time thing.
My daughter has been lactose intolerant for about a year; we discovered the intolerance after a bout with a gastro-intestinal virus, and as I was then gradually weaning her off the breast, she had lactose-free baby formula for a while, and then switched to adult lactose-free milk (which is now pretty easy to find in almost any supermarket, due to the great amount of adults -Israel, my husband among them- who are suddenly discovering their own intolerance). The pediatrician insists that her type of lactose intolerance is temporary, but every time we have tried to reintroduce regular milk, she can't take it.
Yoghurt, however, as the dairy product with the least amount of lactose, is another story. (Ice cream she seems to handle pretty well too:)).
In the cause against dairy I picked up from my natural energetic cooking course, I have been trying to find alternatives to yogurt that they might like. Here's a recipe my teacher concocted especially for people who have a hard time letting go of yoghurt:

Apple-banana compote
Ingredients:
apples
bananas
rice or oat (or other non-dairy) milk
1/2 vanilla bean, cut open and scraped with a knife
milled almonds

Boil the apples and bananas for 30 minutes with the vanilla bean and only a tad of water. Remove from heat, strain and add non-dairy milk and milled almonds to taste. Blend with a hand blender and pour into individual bowls or cups.

I even took the trouble to save and recycle individual glass yogurt containers (packaging is very important with kids). The first time was a failure. Bruno ate it because he'll eat anything, but clearly didn't enjoy it as much as his regular daily yoghurt. Olivia didn't bother to give it the time of day, she just sniffed it and pushed it away. But as kids are creatures of habit and usually don't like things on the first try, I insisted and today I prepared it again. This time was a success, yeah!
Personally, I thought it was a perfect dessert. I've never liked yoghurt (except briefly while traveling in Greece, but Greek yoghurt is another category in itself). My parents never forced me to eat dairy products or drink milk, even though the "Drink Milk" slogan was on full blast when I was growing up in the States (my father, pediatrician and neonatologist, didn't think it was that important. Cheese was a big thing at home, though.). And I find that even today most young people drink gallons of it and are convinced it's good for their health.
Anti-dairy believers argue that milk, and dairy products in general, are not suited for human consumption. Mammals need milk during their growth stage, but not aftwards. But the milk of a different species containts elements that are specific to the development of their own offspring, and not to another species' (for instance, cow's milk has three times more calcium, protein, and sodium than human milk, and five times more phosphorus, but only half the carbohydrates). Why drink milk and eat dairy products, then?

Milk's big marketing slogan is based on dairy as a source of calcium, an important mineral for growth and health of bones and teeth and to prevent osteoporosis.
But other non-dairy products are also great sources of calcium (even better than milk), only they haven't benefitted from such a successful marketing scheme.

Here are some good healthy sources of calcium and facts on its availabilty. The National Academy of Science recommends 1000 milligrams of calcium per day in adults age 19-50, but the results of recent studies question such a high intake as really making a difference in long-term health of bones and teeth. (Source: Harvard School of Public Health):

Food	Amount	Calcium (milligrams)

Collards, boiled	1 cup	357

Spinach, boiled	1 cup	291

Black-eyed peas, boiled	1 cup	211
Canned salmon	3 oz	181
Calcium-set tofu	3 oz (¼ block)	163

Trail mix	1 cup	159
Baked beans	1 cup	154

Iceberg lettuce	1 head	97
Green peas, boiled	1 cup	94

Oranges	1 cup	72
Almonds	1 oz (24 nuts)	70

I like to sprinkle sesame seeds (ground in the suribachi) on almost any meal; not only is sesame a good source of calcium, it also tastes great!

Who says kids don't like veggies?

2009-04-08T18:25:00.004+02:00

There's this horrible misconception that good-for-you has to equal boring, bland, flavorless. Adults pass this idea on to children unassumingly, through their own example. A few weeks ago I brought an avocado dip (yummy, recipe later) with celery and carrot sticks to a potluck with families from my son Bruno's class. As I lay it on the table, a woman shrieked "WHAT'S THAT? VEGETABLES?" What does this woman feed her children, I wondered. What does this woman eat, I wondered. I often hear parents complain that their children refuse to eat vegetables. Then you find out what the parents eat. Children are no fools, they pick up on everything, so practice what you preach.

Isn't it great when you find a recipe that calls for stuff you've had in the fridge for a while, awaiting a new idea? Beets are one of my daughter Olivia's favorite veggies, she can eat them endlessly (as her proud mommy watches). Children love beets for their sweet flavor. They are a great source of iron, my midwife suggested eating beets after I gave birth. They are great in juices, too. The other day I had a beet, carrot, apple, and celery juice. Delicious and replenishing. Anyway, I had a load of beets and a huge red cabbage at hand, and found this recipe (in a Montse Bradford book, of course) that fit like a glove:

Sautéed Beets and Red Cabbage
Ingredients:
2 large beets, boiled and cut into cubes
1/2 red cabbage, chopped finely
1 teaspoon ume plum vinegar
1 tablespoon apple concentrate (or rice syrup, or honey)
A dash of toasted sesame oil
olive oil, salt, toasted pumpkin (or sunflower) seeds

Heat some olive oil in a wok and sauté the red cabbage with a pinch of salt for about 10 minutes. Add the beets and season with the umeboshi vinegar (to preserve color) and apple concentrate or other sweetener. Serve sprinkled with toasted seeds.

It turned out really sweet, the kids loved its taste and color! Don't panic if you notice a reddish color in your child's urine, it's the beets!

Before I sign off, here goes the avocado dip recipe, too good to leave out:

Avocado Dip

Ingredients:
2 ripe avocados
juice of 1 lemon
1 tablespoon olive oil
1 teaspoon white miso paste
1 teaspoon ume plum paste
water

Peel and pit the avocados. Drizzle with lemon juice so they won't turn black. Use a blender to purée the ingredients. Gradually add water until it gets creamy. Serve with celery, zuchinni and carrot sticks.

About Me

2009-04-08T14:55:00.001+02:00

My interest healthy eating was sparked a long time ago. I quit eating red meat and poultry when I was 17 (I still eat fish and seafood). A highschool classmate was the owner of one of the biggest meat and supermarkets in Argentina, and one fine day her dad invited the whole class to visit the slaughterhouse. I still vividly recall this spectacle: they cows were manually hit on the nape of the neck with a mallet, then slit open from top to bottom and then hung to loose all their blood. I remember walking right next to the row of hanging cows, almost in shock. Right after that, they served us a huge asado or barbecue. The ironic thing is, there were about 100 of us there and I was the only one who was that impressed. The others probably still buy meat from Mr. Coto. Some even asked for the pleasure of killing a cow themselves.
Anyway, with time this interest matured into more of an obsession, especially when I got pregnant with my first child five years ago (I now have Bruno, 4, and Olivia, 2). I wanted to do everything I could to make sure that my child would have the best possible nutrition. I spent my pregnancy and Bruno's first months reading like crazy, and was then so pleased with myself for cooking these healthy alternative baby foods for him, while all the other mothers followed the standard norms, which to me seemed completely wrong. This self-righteousness would later catch up with me.
When Bruno was 20 months old he was diagnosed with nephrotic syndrome, a kidney disorder with unknown causes. A blood test in the hospital revealed an iron deficiency (not related to the disease), even though I had been careful to feed him loads of lentils and other iron-rich vegetable foods. The doctor ordered red meat three times a week. We were so worried about his health for other reasons, I no longer felt I had the authority or expertise to decide not to feed him meat.
The first time I went to buy meat was traumatic. My husband promised he would cook it, but as the kitchen at home seems to be my exclusive domain, there was no other way, and it soon became just run-of-the-mill. Olivia has eaten meat since she was a baby (she now has red meat once a week, and chicken twice a week. I do take care to give them only organic meat, in small amounts.) I take it with equanimity. They are also very happy to eat seitan, tofu, nuts, seeds, grains, fruits and vegetables!
Last year at some point I became utterly bored with the routine obligation of cooking for 4 every single day, and decided I needed something to rekindle my love for the kitchen, and some new ideas to avoid repeating the same recipes over and over. So I signed up for a year-long course in natural energetic cooking with Montse Bradford -a woman with a ton of expertise and experience in the field here in Spain. I'm sure her name will come up frequently in my posts.
I am now about two-thirds through the course and my passion for real food has returned and kept growing! I have been cooking delicious recipes at home, and have learned a lot about a new way of eating. However, I still feel the need to gain enough self-confidence to be able to depart from some of the more strict maxims of Bradford's system (which I could call mostly macrobiotic, with a Mediterranean twist), and find my own path to nutritious, healthy and delicious eating, without becoming a total outcast (recently I was invited to lunch at a friend's house, who prepared ricotta ravioli, and I found myself anxiously debating what to do, eat the dairy and refined starch or not?!). This blog is an attempt to share my reflections, experiences, and experiments and gradually find that path.