Archive | Books RSS feed for this section

Blood, Bones and Butter

7 Sep

Our first book post.

I thought this would be a great place to share reviews on food related literature, as well as favorite cookbooks and those that are discovered along the way.

Book number one is Blood, Bones and Butter by chef/owner Gabrielle Hamilton of Prune in NYC. I’m really happy this book was recommended to me right before school starts up because I now feel like my reading muscle is back and fully toned. If you can really geek out over food, have worked in the industry for a large part/all of your life, and enjoy a good story with a twisted sense of humor sprinkled with a good dose of profanity, then I highly recommend this book. It’s about 300 pages and it took me about 3 weeks. That right there speaks for itself.

I hope you find this as a good resource and please don’t hesitate to share the favorites that live on your shelves and in your pantries at home.

More to come soon!

Asparagus

22 Aug

A large part of my background is in nutrition. I went to Bauman College in Berkeley, where I completed both the Nutrition Educator and Natural Chef program. I have also worked in restaurants my whole life, literally since the womb. What I have taken from both of these worlds is a love for high quality, well prepared food, with a keen interest on how it works in our body and how it affects our health and well being. I welcome you to our first food fact, something I totally geek out on with two of my favorite books, Whole Foods (not the store) Companion, A Guide for Adventurous Cooks, Curious Shoppers & Lovers of Natural Foods, written by Dianne Onstad and The Encyclopedia of Healing Foods by Michael Murray. So, without further ado, Asparagus…

A member of the lily family, Asparagus was used medicinally long before it was eaten as a vegetable.The actual medicinal property is a substance called asparagine, nature’s most effective kidney diuretic, which breaks up the oxalic acid and uric acid crystals in the kidneys and muscles and eliminates them through the urine.

It contains substantial amounts of aspartic acid, an amino acid that neutralizes the excess amounts of ammonia that lingers in our bodies.

It is considered a blood builder due to its chlorophyll content, and contains many of the elements that build the liver, kidneys, skin, ligaments and bones.

It is also an excellent source of potassium, vitamin K, folic acid(to all my pregnant ladies out there), vitamins C and A, riboflavin, thiamin and vitamin B6. It is also rich in protein compared to other vegetables.

Asparagus loses many nutrients, as well as flavor within the first few days after purchasing. Buy fresh and eat quick, and until you do, store in the fridge with the ends wrapped in a damp paper towel…

Hope you enjoyed our first food fact, and stay posted for the next one to come!