On Life As A Picky Foodie

Recipe:  Wild Rice Salad

Dear Friends;

Sometimes you just want something simple, something that you can dress up or down, have as a side–dish or as a main course, something you basically don’t have to think about too much.

Who has time to cook every meal from scratch?

And yet, when the desire is to eat as much whole, unprocessed food as possible, the pressure is on.

The solution?  Cook once, eat a few times.

Make enough for dinner that you can have leftovers for the next days’ meals.

One food that is often overlooked but that fits this bill perfectly is wild rice.  Did you know that wild rice is not a grain?  In fact, it is an aquatic grass that is high in protein, fibre, folic acid and B-vitamins.

I have to give my husband credit here: DW has been a wild rice lover since his college days.  It is the perfect student food in that it is easy, versatile and one pot can stretch into many different meals.  Sweet, savoury, vegan, carnivorous, raw (and sprouted) or cooked, hot or cold – wild rice lends itself to both the simplest or the most exotic combinations.

I love it for breakfast: simply heat up a batch, add coconut milk, mix in a dash of cinnamon (I also love to spice it up with a pinch of cayenne) and top with seeds, nuts and dried or fresh fruit – my favourites are chopped, unsulphered apricots, sesame and hemp seeds, and a handful of almonds.

Wild rice, however, holds an additional trick up its sleeve: it is a perfect vessel for mixing and matching flavours.  Combining it with sweet dried fruit, tangy spring onions, acidic balsamic vinegar, creamy avocado and a touch of salty rock salt is nothing short of fabulous!

And for those tentative souls in the kitchen, wild rice offers a wide berth -- it is extremely forgiving.  So why not give it a whirl?

Wild Rice Salad

(note: this version is for a cold salad, but you can easily serve it warm as well.  Simply rinse the rice in hot water after it’s cooked instead of cold)

(serves 4 as a side dish)

500 gr. wild rice, rinsed

1 large head broccoli, chopped into small pieces
5 spring / green onions, finely chopped
8 dried figs, soaked and rehydrated for a few minutes, finely chopped
½ cup dried cranberries (the kind with no sugar added)
1-2 T balsamic vinegar (to taste)
coarse sea salt (to taste)
1 generous handful fresh parsley

To cook the wild rice, combine 1 cup of the rice to 2 cups of water.  Bring to a rolling boil.  Lower the flame to low, cover and allow to simmer for about 40 minutes. Checking once or twice and top up water as needed.  The rice is ready when it looks like it’s popped open, kind of like a banana in its peel.

In the mean time, lightly steam the broccoli for about 10 minutes – it should still be crunchy.

Combine the spring / green onions, figs and cranberries in a large bowl.

When the rice is ready, rinse well in cold water and add to the mixture in the bowl.

Dress with the balsamic vinegar and add the sea salt to taste.

Garnish with chopped fresh parsley.

With Love,
Gabriela

I am super excited and honoured to feature an interview with David Lebovitz in On Life As A Picky Foodie. 

David Lebovitz is a world-famous pastry chef, chocolate lover, food-blogger and Paris-dweller.  I don't know how I first came across his writing, but I've been hooked on his blog davidlebovitz.com for years.  His honest, no-nonsense style is hilarious and sharp at the same time; David doesn't beat around the bush, and that's part of what makes his writing so appealing. 

When I reached out to him a few months ago with the request for an interview about dessert and food restrictions, I was delighted when he immediately agreed. I can't tell you how much it means to me to be able to share this with you all and how grateful I am to David. 

So at the risk of cheesing this intro. up even more: merci, David, merci mille fois.

Gabriela

Interview with David Lebovitz

DavidLebovitz.com

The Picky Foodie:  There seem to be increasing numbers of people with allergies to everyday staples like gluten and dairy – any theories as to why this is? 

David Lebovitz:  There are some people who theorize that it's because we've strayed so far from what and how we're supposed to be eating, that our bodies haven't adjusted properly. Another is that it's genetic, such as in Italy, it's believed many are predisposed to be gluten intolerant. And there's also the feeling that many people are fantasizing about their food allergies, doing it to get attention, or that it's all in their heads. Living in France, where food allergies rarely seem to exist (I don't know anyone in France who is allergic to anything, except for Americans who live here), it's a curious paradox. On one hand, do these people have allergies and they're not aware of them? Or are they somehow genetically different?

I'm lactose intolerant and had a lot of problems as a teenager, until I learned what it was, and stopped chugging glasses of milk. My problems never reappeared, and I eat fermented products like cheese and yogurt freely. I also eat ice cream, but don't have the copious overload that one might see in the states, instead I have one intense scoop, no larger than a golf ball, and I'm perfectly content, and healthy.

TPF:  How has this affected your work?

DL: I do what I do, and figure that people who have food allergies and intolerances are better equipped than I am about substitutions, especially the gluten-free folks. I have a number of friends who are gluten-intolerant so I am sensitive to their needs, but I don't know all the formulations for replicating wheat flour like they do. Same with vegans, who know what works for swapping out eggs and butter, better than I do. I am sensitive to various diets and when I write books, such as my ice cream book, I have a whole chapter on sorbet and sherbets, which have little-to-no dairy, and granitas, which only have a sprinkling of sugar. But I have to assume that people buying my ice cream book aren't really allergic to many things, and it's nice to know that a variety of books exist which address food intolerances specifically.

With the website, I can be looser, as space isn't an issue. Plus readers contribute tips in the comments, which are a great help to me and others.

TPF:  In your experience, how does the French attitude towards health and diet differ from the US?

DL:  There is much less consciousness in France about what is "good" for you, versus "bad." It's hard to generalize, but people don't feel guilty eating cheese and chocolate like they do in America. Although Americans eat a lot of bad foods (including fast food) or those high-calorie energy bars, but freak out if there are carbohydrates in their orange juice. The French are getting wider: somewhere around one-quarter of the women in France are considered overweight, in spite of what best-selling books might have us believe. And people are starting to watch what they eat a lot more. Parisians especially are obsessed with thinness, and the percentage of people with eating disorders appears to equal those of the United States.

TPF:  Do you know of any chocolate or dessert businesses in Paris that cater to people with food allergies?

DL:  Unfortunately, I don't. But most (although probably all) places that make Parisian macarons, make them without any flour. Every ice cream shop has fruit-based sorbets. Health food stores, while not the most exciting places for toursits to shop, carry a larger and larger selection of things, like gluten-free financiers (almond tea cakes), breads, and French-style snacks.

What's interesting, though, is that in spite of the lack of attention food allergies get in France, there are two widely-read French food bloggers (www.cannelle-vanille.blogspot.com and www.latartinegourmande.com) who have gluten-free blogs. Both live in America and are written in English. (There are a few French gluten-free blogs, but they don't have nearly the readership.)

TPF:  Can you share any tips that might help people with food restrictions deal with the adventure of ordering from Parisian waiters?

DL:  The most important thing is to realize that going into a French restaurant is like visiting someone's home. You get what they're serving, and more importantly, the customer isn't always right in France. So you should make friends with the waiter, and make sure they like you so you'll get better service. Food allergies are considered uncommon in France and asking them to diverge from the norm just means more work for them. Since they're under no obligation to help you (unlike America, where they might get fired), you have to get them on your side. Plus like anywhere in the world, oftentimes the waiters have to deal with a less-than-eager to help kitchen staff, too.

First, apologize to them for the inconvenience. Second, explain what you can't eat, and then explain what you can. You can't go into a restaurant in France and start making demands.

TPF:  Are there any sugar, gluten and dairy-free desserts that you enjoy?

DL:  I love sorbets, especially citrus ones, which are so refreshing after dinner.

TPF:  What are some of your favourite ingredients that don’t involve gluten or dairy?

DL:  I'm very partial to dark chocolate, which doesn't contain any dairy, and is better for you than milk chocolate, because it has less sugar and fat. Fruit is another thing I'm obsessed with. I love going to the market and seeing what's in season, which is when it's not only cheaper, but when it tastes best. I bake a simple fruit crisp or make a fruit salad and eat it with the divine French yogurt and homemade granola.

TPF:  Have you worked with gluten-free flours?  If so, how do you they differ from flours that contain gluten?  Do you have any tips for people just starting to experiment with them?

DL:  I haven't, simply because I don't have to and others know how to make conversions better than me. I love buckwheat and mesquite flour, but you can't just swap those out with wheat flour as they don't behave the same. I know a lot of Italians are gluten-intolerant and I've seen recipes for biscotti that use cornstarch in place of flour, which sounds like a great swap. And King Arthur just came out with a line of gluten-free mixes, including a gluten-free flour, which will likely be a boon to folks wanting to convert standard recipes.

TPF:  What do you think about dairy alternatives – soy, coconut, etc?  Are there any specific ones you work with?  How do they differ from using regular milk, butter, etc.?

DL:  I'm a big fan of coconut milk, since you can add a lot of flavor to something when you use it, much more so than if you're using milk or cream. It's also good in things like ice cream, where the relatively high fat keeps ice creams smoother and more scoopable. As someone who is lactose intolerant, I do like soy and rice milks for eating with cereal, but I don't bake with them. Butter is hard to substitute for, although there are probably some organic or high-quality margarines for people who can't eat dairy. If using them, I'd increase the vanilla in a recipe, or add a bit if it's not called for, to make up for the flavor.

TPF:  What about sweeteners, are there any that you enjoy working with that aren’t sugar – like honey, maple syrup, etc?  In what instances do these work best?

DL:  Maple syrup is one of the best things in the world. It's flavor, however, does tend to get lost if you dilute it. So I only use it in places where it'll shine, because of the price. I like agave, although it's become just as controversial as some of the other sweeteners. (See link in next question.) I use a lot of honey because I like the flavor and the French are really into honey, and you can find a lot of wonderfully-flavored ones. Like coconut milk, adding honey is a good way to add flavor without adding more ingredients. The liquid sweeteners work better in recipes that aren't cakes or cookies, as they add quite a bit of moisture and will affect texture.

TPF:  If a person can not eat sugar, what would you recommend replacing it with in terms of sweeteners when it comes to items like ice cream (or jam)?

DL:  I, personally, don't like telling people what to eat or what not to eat, because I don't like it when people do the same to me. But it seems logical to me, that if you're seeking a healthy lifestyle, one should use the healthiest ingredients. And to me, those mean using those as close to nature as possible. (As mentioned in the previous question, sometimes these 'natural' alternatives turn out to be not quite what we think they are.)

I have a strong aversion to artificial sweeteners so advise against them, and suggest natural ones, such as agave, stevia, and rice syrup, depending on personal tolerances and allergies.

There are places when alternative natural sweeteners are effective and can be easily swapped out, like in fruit salads and sorbets, and others where they can't, like cakes and cookies.

TPF:  What would you do if you were told that you could no longer eat gluten and dairy?

DL:  I would try to learn as much as I can about substitutions and build a pantry stocked with those ingredients, so I wouldn't have to go on a wild goose chase every time I wanted to bake something. I would also network with people online, since those communities have pretty strong connections there, and get advice and tips. Plus I would follow food blogs, since they offer opportunities for interaction and discussion with others.

TPF:  Can you offer any words of wisdom for people trying to see the bright side of adopting this kind of lifestyle?

DL:  I was a vegetarian for about eight years, and it really taught me how to get away from a meat-centered diet. I eat meat now, but am very conscious of it when I do. So folks can use intolerances to explore new foods and too often people make a big deal about their food issues without thinking how it's a chance to learn about new and sometimes exciting alternatives. I also think that it's best to adopt not be aggressive and confrontational so that people will help you, and be receptive to any challenges your diet might pose.

Don't B A Fashion Victim

Dear Friends;

A couple of years ago it was Omega 3s, then it was anti-oxidants.  So far, 2010 has been all about Vitamin D. 

While supplements may have their place in our over-fed yet malnourished world, they, like every other product that makes corporations money, need to be marketed.  Which is why you might hear more about a certain vitamin or mineral at certain times: the consumer needs to be made aware of what they are missing so they can go out and spend their money on it.

Don’t get me wrong, I myself use supplements at times for clear and precise purposes.  But the way they are often touted is almost comparable to how Carrie Bradshaw feels about her Jimmy Choos: a matter of life and death.  Supplements are not and cannot be as important as our diet and lifestyle choices.

A magnesium tablet cannot replace the rest needed by a person whose lifestyle affords them little repose.  An Omega fatty acid capsule will not repair the damage done by years of unaddressed emotional upheaval.  And taking a multi-vitamin does not give us carte blanche to eat food that gives us little in the way of nutrition.

We like to think that supplements are “all natural” - and the companies that make them like to make it seem that way.  However, even the “food derived” supplements have been taken out of their context.  After all, the Vitamin C in an orange, or the Vitamin E in a handful of almonds is surrounded and boosted by a whole host of other nutrients present in the food itself. This is not the case with supplements.  Everything we eat in its whole form is a composite of many factors that work together to enhance not just nutrition but also digestibility and – most importantly – absorbability.

The body has a difficult time understanding what to do with pills and capsules.  Some people in the field of holistic nutrition even believe that taking supplements can cause cravings and weight gain as a result of the discrepancies we create by supplementing one nutrient over another.  Our bodies are made up of an infinite number of balancing acts – like the sodium/potassium and calcium/magnesium ratio to name a couple of the more well-known ones – and when we boost one without addressing the other, the whole thing gets out of whack.

One last thought: not all supplements are created equal.  Though they are easily and readily available over-the-counter, we buy supplements with limited amounts of information and little or no professional guidance or consideration for the other factors that may be affecting us.  However, if and when we do decide to incorporate them into our lives, the choice of which ones to purchase can make all the difference.  Just because it’s marketed as “healthy” or “natural” doesn’t mean it is.  So please, do your research and avoid fillers, colourings, additives, flavourings and preservatives as much as humanly possible, and ask someone who really knows – not because they read it in a magazine.

With love,
Gabriela

Dear Friends;

In the past few weeks, Fridays have gone from being my favourite day of the week to just another reminder of the impending deadline I am up against.  With two weeks to go until my baby’s estimated due date, although I am aware that only 5% are actually born on that day, my list of to-dos seems to grow longer by the minute.  Everything needs to be done before the baby’s arrival -- from the curtains that need to be hung to the pool that needs to be tested, to the food we should have ready just in case, to the emails that need to get sent out.  Couple that with the exhaustion that comes with the final weeks of actually being pregnant and you’ve got yourself one stressful period at a time when we’re supposed to be quieting down, resting and enjoying those last moments before everything changes.

Cue the urban family.

How I love the term, and how I love my urban family.

Your urban family are the people you pick to count on, your surrogate parents, aunties and siblings who may not have seen you grow up, but you definitely do your share of growing with them. 

Our urban family is where we find the support that was traditionally offered by mothers, fathers, aunts, uncles and neighbours who may now live thousands of miles away. 

Only unlike more traditional, biological family … our chosen family is constantly changing as people move away and move back, fall in and out of love, have children and change jobs and personalities. 

One of the things I remember finding most challenging when I moved to New York from Jerusalem over a decade ago (when mobiles phones were still few and far between!!!), was how different the concept of friendship was.  Whereas in Israel, contact seemed to be much more constant – with never-ending bar-b-qs, impromptu dinners, picnics, hikes and sundowners; in New York, meetings were scheduled in advance and it was completely normal to go months without seeing even one’s closest friends.  In Jerusalem, nobody had a datebook or planner -- you just knocked on people’s doors when you were in the neighbourhood – in New York, the Palm Pilot was king.  Slowly, I built up a network, a community, my Big Apple Urban Family.

And so it goes in London as well.

I recently read an excerpt from the book EAARTH: Making a Life on a Tough New Planet by Bill McKibben.  In it, Mr McKibben asserts that we are lonelier today than ever before, and that “on average an American eats half as many meals with family and friends as she did fifty years ago. On average, we have half as many close friends.”

He goes on to say that we are unhappier than we used to be because we are, at the core, social animals.  These days, it seems everyone is plugged in to something – a cellphone, an iPod – anything to block out the outside world.  But regardless of whether it’s R&B or a meeting we’re scheduling, face time has become minimal, in-person conversation a rarity.   

And what about the lost treasure of meeting strangers in random, amusing ways?

My entire childhood would have been a completely different experience without the colourful characters my mother was constantly engaging in conversation.  No matter where we were – on the street, in the supermarket, boarding a plane – she found people with interesting stories, or rather they found her. 

Mr McKibben’s book doesn’t just focus on the negative, however.  He goes on to point out and delineate how our society is finding creative ways to build a new sense of community and connection.  As the old saying goes, it takes a village – only that village now spans the globe.

I was recently lucky enough to reap the benefits of having such an amazing urban, or rather, global family.  When I reached out to a few people with the request of some help, I was overwhelmed by the kindness and generosity of the responses I received.

The result will be readable in the coming weeks as Guest Newsletters make their appearance in On Life As A Picky Foodie.  When I contacted these people – friends and colleagues, fellow food lovers and writers – to share their stories, and lend their expertise, I was really deeply touched by how willing they were to contribute a piece for the site. 

I cannot express my gratitude, how incredibly lucky I feel to be surrounded by amazingly talented and unique individuals from around the globe.  The opinions and stories they will share belong to the people writing them.  Some are more radical than others and you might agree or disagree, but I can say from the bottom of my heart that every single one of these people makes me think, challenges my beliefs and inspires me in a myriad of ways.

What do you say, fellow global city dwellers: how about taking that fancy headset out of your ears and reaching out to someone?  Who knows what surprises may await… 

And speaking of reaching out: though I will be on maternity leave starting this week, I will still be contactable by email and through the website.  And please keep the conversation going by leaving your comment in the On Life As A Picky Foodie archive.  I look forward to hearing from you all.

With love,
Gabriela