On Life As A Picky Foodie

So I have a thing about textures.

I love watching my baby girl explore them with as much relish as I do. With "gentle hands," she timidly runs her fingers along rose petals, the patterns of our green sofa, my skin.  And so too with food.

In the beginning, I found it almost painful to feed her plain pieces of roasted sweet potato.  How plain, how goopy, how dull.  I want to scrape my tongue at the very thought.  But Vida Lev is still learning about the vast expanse of flavors, textures and food experiences there are to be had and she loves her sweet potato as is.  In fact, she is teaching me to simplify, enjoy, or at least taste things on their own before I add spices, herbs and other foods.

Textures and flavors - to me, both factors determine the quality of a dish.  When something really stands out, it is because a balance has been obtained between them.  Personally, I prefer stark contrasts – hot and cold, crunchy and chewy, sweet and savory, wet and dry.  Like fleur de sel on a good praline.  Or fruit in a salad.  

Next time you’re hungry and can’t figure out what you’re truly wanting, try closing your eyes and asking yourself what texture you desire.  Is it soft or hard?  Doughy or bitty?  Wet or dry?

When I was about thirteen, we spent a summer on Lake Muscoca up in Canada. And while I remember the trampoline and the rickety old diving board that felt as if it was going to topple every time one of us dared to scoot to the end of it, my most vivid memories have to do with food.

The popcorn my aunt would make, it's salty crunchiness that was unlike the kind we got at the movies back home (where they only sold it covered in sugar -- horrendous!).  A few moments after the inevitable bellow of the fire alarm, she would present the warm bowl of crisp, white kernels.  We would sit around grabbing handfuls as we looked up at the stars.  Being a city girl, it was the first time I had seen such the night sky so clearly.  And while I loved lying back on the recliner and calling out every time I glimpsed a shooting star, what I was most focused on was the popcorn in my mouth.  I loved dousing it in fake butter and popping each kernel into my mouth where I could maneuver it into the perfect position, with my teeth sunk in the cavity just below the sharper, popped edges and my tongue running along the rounder bit.

I remember the bacon, the likes of which I had never tasted before. It was fresh, crispier than potato chips and crackled vigorously in my mouth.

For years, I associated Canada with bacon, popcorn and beer coolers, which we stole sips of when the adults weren’t looking.

By far my favorite discovery, however, was the locally made Rocky Road ice cream.  The cottage my family had rented sat alone on a tiny island that was only accessible by boat.  Whenever groceries were needed someone would have to go to the mainland.

Even then, way before I had any interest in cooking or health, I loved supermarkets.  Especially that summer. Because tagging along with whomever's turn it was to shop meant a scoop of Rocky Road.

Growing up in Belgium meant that there was never a shortage of the highest quality sweet treats.  But this ice cream beat even the most prestigious chocolatiers.

Looking back now, I realize that what seduced me wasn't the sweetness or even wonderfully artificial flavors. It was the balance of textures: crunchy nuts, gooey marshmallows, sticky caramel, creamy ice cream.  Each one was present in just the right amount, and as a result, the flavors melded as if they weren’t meant to be enjoyed separately.

This past year, I really focused on nuts and seeds. Not because I love them (though I do), but rather because I craved their oily crunch.  Almost everything I made involved Nuts.

Then, when I decided to follow the Naturopath's suggestion and remove them from my diet, I panicked. That very night, I made a warm salad... Sans nuts. And it wasn't half bad.

Within about three days, I felt better than I had in months. I didn't feel as deprived as I had feared. In fact, I didn't feel deprived at all. The only thing I missed was the texture, the added kick in my mouth that balanced out chewy, stringy, dry or wet. But that too faded as I focused on creating and discovering new nut-free dishes instead. 

Textures have as much of an emotional component as flavours: like when I'm sad and crave doughy foods. I might want savoury - like bread - or sweet - like brownies. But really, it's the texture that I crave and find comfort in.

Way back when, before I could put words to these preferences, I sat on that dock many a time as the sun started to set, twirling my Tongue in my mouth like a dreamcatcher, angling for a taste of every sumtuous part of the magical combination.  Every bite had potential, and while I didn't know it yet, I had already embarked on my journey -- in search of that elusive perfect bite.

Coconut Squares & Jam (a raw recipe)
(adapted from the very awesome bonzaiaphrodite.com)

Been on a bit of a dessert kick lately – like for the past 30-something years!  When a couple of good friends had a baby this week, I figured it was the perfect opportunity to try these puppies out.  Of course, I couldn’t not tinker with it and add my personal touches.  As you can see from the name, however, in this house, food aside, we’ve got Dr. Seuss on the brain.   

This recipe is simple, quick and child-friendly.  Coconut oil is a thyroid booster, the dried fruit is sweet with a little tang.  Feel free to use any dried fruit, but make sure to adjust the amount of sweetener accordingly.

For the crust:
2 cups coconut flour
1 cup coconut water
1/3 x2 cup coconut oil
½   cup maple syrup
1 t vanilla powder
1/2 t cinnamon
pinch salt

Melt the coconut oil in a bain de Marie.  Sift the flour to remove any lumps.  Add the cinnamon, salt and vanilla.  Once the oil is melted, mix in along with the coconut water and maple syrup.  Use your hands to really create a beautiful robust dough. 

Line a cookie pan (8 ½ x 12 inch or 21.5 x 30 cm) with parchment paper.  Flatten the dough evenly.  Refrigerate.

For the jam topping:
2 cups dried, unsulphured apricots
1 cup dried sour cherries (unsweetened)
1/8 cup raisins
3+ cups water
juice of 1 orange
zest of 1 medium lemon

Combine the dried fruit in a bowl.  Cover with just enough water.  Allow to soak for as long as you have – fifteen minutes to make the crust, or overnight if you have the time. 

Once soft, put the fruit in the food processor, keeping the soak water to add as necessary.  Start with ½ cup of the water as well as the freshly squeezed orange juice and process until you’ve got the beginning of a jam-like texture.  Then add the fresh lemon zest and process until relatively but not completely smooth.

To make the squares:
Spread the jam evenly over the crust.  Refrigerate for a couple of hours at least.  Then cut into squares. 

Keep in an airtight container in the fridge.

Dear Friends;

So what’s a “good” fat?  What’s a “bad” fat?  This kind of labelling is not only simplistic, it is wrong. 

Saturated fat, for example, found in most animal products, has been linked to high cholesterol and heart failure.  However, it is also used to form sex and adrenal hormones, Vitamin D and bile, and a certain amount can be needed for good health.  A major cause of too much cholesterol in the body – a problem largely blamed on saturated fat – is due to overconsumption.  Many people eat foods high in saturated fat multiple times every single day.  Does that sound like something that would have a reasonable, healthy outcome?

On the other end of the spectrum are the essential fatty acids – EFAs.  Sometimes I think this is the closest advertising will ever come to claiming we have found a magic pill.  We hear a lot about Omega 3s, but in fact, there’s a whole host of essential fatty acids.   EPA can help lower cholesterol.  DHA is essential to brain development and growth; it boosts the immune system, aids in combating arthritis, depression, prostate problems and migraines.  EFAs also support thyroid function and promote healthy skin, hair and nails. And many people will be surprised to find out that all green – chlorophyll-rich – foods contain ALA, another essential fatty acid that could help combat high blood pressure, heart disease, asthma and breast cancer.  You see, there’s a reason I keep going on about greens, greens and more greens!

Fish has commonly been known as the best source of omega 3s.  However, due to the high mercury content of wild-caught fish as well as overfishing, this is not a viable long-term option.  In addition, I was shocked to discover that because of the feed given to farmed fish, it is no longer a good source of Omega 3 – quite the opposite!  However, EFAs can be found in flax and hemp oil, chia seeds (a more recent addition to the Superfood family), pumpkin seeds and walnuts.

Essential Fatty Acids are Polysaturated fats.  Unlike their saturated counterparts, they remain liquid even in the refrigerator and can easily go rancid when exposed to light and air.  Make sure to buy them cold-pressed in dark glass bottles from a trusted brand.

Ideally, what we are looking to achieve is a balance between all of these fats.  Consuming too much of one will not – as the marketing of omega 3s would like to have us believe – create optimum health.

In the end, the most important piece of this puzzle is quantity.  Fats become unhealthy when we consume them in excess – even the so-called “good” fats.  The liver plays a major part in fat metabolism, and so can become sluggish from overwork.

Changing up the kinds and amounts of fats we ingest are the perfect example of how making little alterations can create a huge ripple effect on our wellbeing.  How about starting with just one meal?  Using a great olive oil and fresh lemon juice on your salad every Sunday evening instead of pre-packaged dressing can make an enormous difference in how you’ll start off your week.

I cannot say how much fat is the right amount as it varies from person to person -- though going fat-free is far from the one-way ticket to health that we are promised in all those 0% ads.  However, if you do want to reduce the amount of fat in your diet, be sure to do so slowly to avoid cravings.  And, as always, make sure that what you do decide to put into your body is the best quality that you can afford.   Because when it comes to fats, quality is as important as quantity. 

With love,

Gabriela

P.S.  What is the difference between a Superfood and a super food?  Find out in this week’s Friday Night Dinner Blog. 

P.P.S. Thanks again to all of you who sent along new subscribers.  Please do keep 'em coming!  The free Picky Foodie one-on-one counseling session offer will be valid until the end of April.  Here's a reminder of how it works: get five friends, co-workers, family members or strangers to sign up to the On Life As A Picky Foodie newsletter, and you will receive a free forty-five minute consultation with yours truly.  Simply ask anyone signing up to email me and let me know your name. 

Dear Friends;

What is it about fat that has us so riled up?

Atkins-heads and low-carbers claim there’s nothing wrong with it, while others swear that it’s not about a diet but rather low-fat tastes better (yeah right!).

Here’s the skinny. 

Fat is, along with protein and carbohydrates, one of the three macronutrients that we need for a balanced diet.  It is available in both plants as well as animals though different sources yield different fats that our bodies absorb in different ways. 
So what’s all the ruckus about then?

Fat has veered between good guy and bad guy in the past couple of decades and while it is true that it yields more calories than its compadres – protein and carbohydrates provide four calories per gram, fat provides nine – it also has unique beneficial properties.

Fats are what give us a feeling of satiety, which is why many people who go on low-fat diets end up with humungous cravings.  Fats digest more slowly than other foods, keeping us full for longer.  And fats help with the assimilation of certain vitamins – A, D, E and K.

Many health problems related to fat intake are about the quality of fats ingested.  However, when consumed in appropriate quantities, fats give us a sense of grounding, a sense of security.  Fats help slow us down and help us stay warm.  In this crazy, fast-paced world, who wouldn’t crave those things? 

We hear a lot of fats being called a lot of different things: polyunsaturated, monounsaturated, saturated, EPA, DHA, GLA, omegas, etc.  In truth, all oils contain all of the above, but they are classified by the kind that is most predominant.

For example, did you know that olive oil, the darling of Mediterranean cuisine is 82% Monounsaturated fat, 8% polyunsaturated fat (what walnuts are famous for), and 10% saturated fat?

Oils can and are used medicinally – like flax, which many people take for a host of reasons.  It’s important to be aware of which oils can be used for what. 

When purchasing, check labels for unrefined, and use each oil according to what will best enhance its properties.  For example, cooking with flax oil will destroy the omegas it is famous for and actually render it detrimental to your health.  However, using it in a salad dressing is a great way to boost your greens’ nutritional properties.  Olive oil, on the other hand can, and has been used in a host of ways for centuries. 

For maximum benefits, store oils in dark glass containers away from direct sunlight.  The most fragile oils need to be refrigerated and always give them a good sniff before use: if it smells rancid and bitter, chances are you’d be better off investing in a new bottle.

Want to know more about what mono, poly, etc means?  Next week’s On Life As A Picky Foodie will chew the fat just a little more. But in the mean time, I’d love to hear from you what kinds of questions you ask yourself when you’re trying to figure out which oil does what and to whom. 

With love,

Gabriela

P.S. Do you take advantage of a day off to treat yourself extra well, or do you indulge in the things that you normally refrain from?  With the prospect of a few days of rest, we decided to dive deep into a bowl of Asian-inspired noodle soup.  Check out this week’s Friday Night Dinner Blog for the recipe. 

P.P.S. Thanks again to all of you who sent along new subscribers.  Please do keep 'em coming!  The free Picky Foodie one-on-one counseling session offer is still valid until the end of April.  Here's a reminder of how it works: get five friends, co-workers, family members or strangers to sign up to the On Life As A Picky Foodie newsletter, and you will receive a free forty-five minute consultation with yours truly.  Simply ask anyone signing up to email me and let me know your name.

(source: Paul Pitchford, Healing with Whole Foods)