Did you know that fresh herbs and spices don’t JUST 10x flavor (as if that weren’t enough), but that they have magical healing powers, too? Many contain compounds capable of modifying gene expression to potentially keep cancer and other diseases at bay, plus providing immune support, controlling inflammation, and warding off bacteria and viruses—i.e., they have superpowers! So we’re not talking just enhancing taste, but improving wellness and possibly increasing longevity when you reach for that spice jar or throw some chopped herbs in whatever you’ve got cooking.
I’m delighted to share one of my favorite posts from the archives on this topic. If you haven’t seen it before, take a few moments to absorb this truly remarkable knowledge developed over the past decade of nutrition research. Plus get 2 superb recipes, including one of my most popular potato recipes ever. Serious yum!
Having a well-stocked pantry is always a good idea. And in uncertain times, it becomes all the more important. No matter what happens in the world, you’ll be healthier, your stress will be lower, and your immune system will be optimized if you have plenty of good, healthy food to eat! Here are some pantry foods (and freezer foods) you might want to consider stocking up on. As always, going organic can help you steer clear of exposure to glyphosate and other pesticides.
This is the list my family put together, based on the pantry and freezer items we stocked up on. I’m posting it here because I hope it might help you and yours, too!
I’ve always followed the food trends—what’s in, what’s out? They can be as trendy and entertaining as fashion. As the new year, new food articles come out, sometimes I laugh and sometimes I grit my teeth. We’re inundated with how to be healthy and hip.
Apparently in 2020:
Eating blue food is in. (Blueberries have always been “in” for me.)
Awareness that how we eat affects global warming is up. (A necessity, not a trend.)
Impossible Burgers lead the food industry parade of new food. Everybody’s excited about a burger made of plants with meat-like qualities. (But—are they really made of plants?)
Here’s the trend I’m seeing: it’s simplifying.
Wouldn’t it be great to take the stress out of going into the kitchen? Make cooking NOT this complicated thing in our lives, especially when there are so many demands on our time?
We’re all being bombarded by a LOT of information, about the planet, the politics, your kids, your dogs… life happens fast, but we have to keep ourselves nourished. We need to find a simple way.
I look back at my first cookbook and think gosh, could I have made this recipe more complicated? With a laundry list of spices, including ⅛ teaspoon of cardamom? Like I couldn’t live without that? I say this as the author of 5 cookbooks and someone who’s helped chefs in restaurant kitchens, home cooks, community cooks… the whole spectrum.
This is my year to crack the code and come up with a formula.
I’m putting it out there, the challenge I’ve set myself that I think will help many of us. What if it could just be simpler?
It’s that time of year again when we think about how to show our love to family and friends and community, especially those in need. What shall we give? I’ve been thinking that gifts don’t necessarily come wrapped in a little box. Though they certainly can!
The gift of time
Some of the most meaningful gifts are gifts of time, which is ENORMOUSLY valuable.
We can volunteer, helping in any way that calls to us—visiting elder folks, cooking for people with cancer, reading to children, pitching in to clean up a river, serving meals at a soup kitchen. Good for your community, good for the soul.
We can spend time with someone we love. Hang out and play cards, listen to music together, or read aloud to them if they’re not well. Or make a kitchen date! Make 3 pots of soup and split the proceeds. There’s nothing like laughter to season the soup to perfection. Or duck out to a movie together! Excellent for keeping holiday stress levels in check.
We can make something for someone we love. Imagine how much your dear friend would love 2 quarts of soup or a soup assortment! A box of Triple Triple Brittle (see below) all dolled up in a box with ribbon. A certificate for dinner at your house (a favorite of mine in a pinch). Be at my house at_______to be fed! A work of art, a lovingly knit cowl, or a hand-sewn sachet filled with lavender and rose petals fall into this category, too.
And then there are chocolates.
What does “enough” mean to you? In what ways do we press ourselves when we’ve already done enough? When we own enough? When we have (more than) enough to do? When we are already...enough?
The recent publication of Shauna M. Ahern’s extraordinary new memoir, Enough: Notes From a Woman Who Has Finally Found It caused me to take a deep dive into the concept of enough, which can involve quite a lot more than you might imagine!
I read the book on the plane on my way to visit my dear mom on the occasion of her 86th birthday (Happy birthday, Ma!).
I couldn’t wait to get my hands on a copy since I have been following Shauna’s writing from her Gluten-Free Girl days up to the present, in which she has established herself as an original and remarkable essayist. Along the way she had a TIA (transient ischemic attack, a stroke that lasts only a few minutes) and it made her reflect on her life and how she was living it.
Can anyone relate to that? We’ve all had something that has led us to re-evaluate or draw a boundary. We’ve said, something’s got to give. Or maybe we’ve outgrown certain things.
Drawing a boundary can allow us to open up and find something more nourishing.
Sunny one day, rainy and cold the next. Peaceful, then wildly windy! Warm, then here comes a snowstorm! Spring is so beguiling… and so fickle!
Let’s not forget, we’re in another transition time. Spring is a little bit of a seesaw. So our immune systems can be tricked! We can get colds or leftover remnants of the flu.
It’s been super rainy here in the Bay Area, in fact, super rainy in many parts of the country. And while you may be yearning for those bright, fresh spring greens it isn’t quite time to jump into a big salad yet. But it is a time when you want to perk up and feel a little brighter.
How do you welcome in the green of spring and still successfully juggle all the vagaries of what’s going on outside?
Soup is the answer!
On a recent Sunday, I was in my pantry trying to find baking powder. If you know me, you know I’m not a baker. Soup, yes! Baked goods, not so much. So I have a little bin at the top of my cupboard where I keep less-used things that I have to get on a step stool to reach. I stretched up, got down my little box, pulled out the baking powder… and noticed the expiration date. Embarrassing!
I started going through everything in my cupboard and putting things on the kitchen table. Oh my gosh! I had forgotten about all this stuff. Here’s what I realized: My cooking patterns have changed.
Maybe kids go off to college… maybe you stop entertaining so much, or you start entertaining a lot more! When I’m recipe developing, I explore a dazzling number of ingredients that I certainly don’t need when I’m not. Things change in our lives and in how we cook. We’re always shifting.
When you think of February, do you picture the color red, matters of the heart and that Hallmark holiday right in the middle of the month? I remember those old-fashioned paper valentines! Sitting at the table, filling them out, and taking them to school, one for every classmate. And the cupcakes parents would bring in, iced with colors not found in nature. And those hard little pastel, heart-shaped candies stamped with messages (BE MINE). As I got older, it was all about, am I going to get a valentine from a CERTAIN PERSON? And then, am I going to have a date?
Fast forward: when I was 44, I met the love of my life. And he wooed me by cooking me dinner on Valentine’s Day!
The irony is, Gregg Kellogg does not cook. He can make toast. He can pick up Thai food. He can go to the market with a very specific list, with pictures. He can make a pumpkin pie, too, but that’s it. He really doesn’t cook.
You may not be surprised to learn that when I’m thinking about food to have on hand for the holidays, I’m thinking soup!
This is the time when you’re entertaining both formally and (more often than not) informally. Your kids are home from college, and their friends drop by. Your favorite Aunt just arrived hungry from Cincinnati. The family is suddenly hungry, and a quick, comforting impromptu meal is in order. Soup!
Even when you’re having neighbors over for a holiday meal, instead of always thinking you’ve got to make a big deal, soup and salad with brownies for dessert can be a friendly, even fabulous menu! If you’re doing a buffet or potluck, blended soups in 5-ounce shot glasses can make a very pretty, tasty and unexpectedly warm treat for your table.
It’s such a busy time of year—who needs to make things more complicated?
Here are some of my easy, pretty star-quality favorites for the holidays, from my popular Clean Soups. Make a big pot, serve warm and freeze some to have on hand for those impromptu gatherings.
What’s the reason to buy a cookbook? For me, it’s either because it’s a good story or because the author has something excellent to teach me. My favorite cookbooks become companions in my kitchen, wise chef/authors I commune with to enhance my kitchen creativity. I love books that share a unique point of view, that tell a compelling story, that are beautifully designed and have gorgeous photography.
Here’s my 2018 list of the best of the best! These would be great gifts... or fit rather nicely on your wish list. :)
If you have been thinking that the new Yotam Ottolenghi might be a great choice, you are SO right. I’ve been cooking out of this one a LOT and loving it. Meals are deliciously simple—made in 30 minutes or less, with 10 or fewer ingredients—and of course with his yummy Middle Eastern style.
This will fit right in with your life! A total winner.
I asked my Facebook community when in their life they’d been the most courageous. I was delighted and overwhelmed by the response this question elicited. What was surprising to me was that with the exception of just a few who wrote about physical feats, most people described pushing through emotional challenges, such as walking away from bad relationships, letting go of people and places, or jumping into the unknown to follow one’s heart. For many, it seems, this is far scarier and more rewarding than any other act of bravery.
A couple people turned the question around and asked me when I’d been the most courageous. As it turns out, I’m much better at asking questions than I am at answering them, which is probably a skill I cultivated as a schoolteacher. I was stumped. When had I been the most courageous?
Thanksgiving can be full of joy, gratitude, warmth, friends, family, and of course, good food! But it can also be an emotionally wrought holiday, especially when it comes to food.
Everyone has a favorite dish they look forward to on the table. Remember Campbell’s Classic Green Bean Casserole, created by Dorcas Reilly, Campbell Test Kitchen Manager, in 1955 that went viral in a pre-internet world? Apparently, the distinctive combined flavors of cream of mushroom soup, green beans, soy sauce, and French’s pre-cooked crispy onion rings has proved unforgettable to a multitude of Americans and is still a staple on Thanksgiving tables.
Are you already surrounded by people coming down with sniffles and coughs? I'm reposting one of the most potent food as medicine—and delicious!—cures I know. If you've never really taken this superfood seriously before, do it now! It will do you a world of good.
Have you been trying to ward off colds and flu as the season changes? Watching out for trick or treating vampires? Have I got the fix for you!
From one of my all-time favorite references, Healing Foods: “Native to Central Asia, garlic is one of the oldest cultivated plants in the world... Sanskrit records document the use of garlic remedies approximately 5,000 years ago, while the Chinese have been using it for at least 3,000 years.”
When I was a young girl, I remember my mother writing a shopping list each week before we went to the market. In hindsight I realize now that she didn't just pull the ingredients randomly out of thin air; she wrote down what she needed based on her meal plan Meal planning feels passe in today's fast-paced world of eating out and taking in prepared meals. 95% of my clients do not have a meal planning practice. When they come to me they are frustrated with the weekly cooking and lost about what to eat. Of all my culinary nutrition tips, tricks and tools, meal planning is the #1 tool I use to help clients succeed in the kitchen and in achieving their health goals. Research has even shown that those who cook their own meals, as opposed to eating out, are happier*.
WHAT IS MEAL PLANNING?
Meal planning is a way to organize the week's meals so that the shopping, prepping, and cooking are less stressful and more manageable. It involves a menu of what to cook, recipes (if necessary), shopping list, and some people write down how to divide up the cooking over the week so that it is not overwhelming. Like any habitual practice, one needs a plan to accomplish the task at hand. Without a meal plan it is easy to waste food, run to the store more often than necessary, derail from a nourishing diet, and forgo cooking altogether. A little time planning each week can solve these problems.
Do you feel like you’re butting your head up against a wall and no matter how much you try, nothing seems to come together? This is what happens when you’re out of the flow.
Do you feel at other times as though your life is miraculously unfolding in ways that far surpass your wildest dreams? This is what happens when you’re in the flow.
Like a pendulum swinging to and fro, I’ve experienced both extremes. I’ve noticed this especially on my birthday.
My 36th birthday was a disaster. I’d had my heart broken by a man who I thought had potential to be “the one.” And no amount of birthday cheer could pull me out of the dark hole I’d fallen into. My mom tried absolutely everything to cheer me up, but it was for naught. As a result of my spiraling depression, there was no flow to the day. My mom had organized a day of pampering, but somehow nothing turned out as planned. We went to Sephora to have our makeup done, but the woman was out with the flu. As we were walking down the street, my shoe broke. Things that should have been simple appeared as massive hurdles.
What could be cozier or more welcome than homemade soup? If you've never tried cultivating this admirable culinary skill before, this popular post from the archives will guide you to success! Friends, family, and YOU will be thrilled.
Ladies and gentlemen, it’s soup season!
When I get that first whiff, that first little inkling of Fall, I take my big old soup pot out and I start sauteeing onions -- the beginning of broth, the foundation of soups to come, the veritable core of both health and flavor, the indescribable difference. The YUM!
I come by my love of soup making honestly. In my mind’s eye, I can still see the little girl who learned to make soup while sitting atop the kitchen counter, watching in wonder as three generations of women worked their culinary magic over my Ma’s flame-enameled Le Creuset cast iron soup pot.
There was something about soup that enchanted me from the get-go. I think I instinctively knew that soup had the power to heal not only oneself -- I always felt better after having a cup or bowl -- but others as well. At my alma mater, Northwestern University, exhausted classmates would straggle by at all hours looking for a bowl of my Nana’s chicken soup.
Referencing the old saying, Everything old is new again—all of a sudden, cooking at home is trendy! A recent article in Bloomberg Business with data about current eating habits says,
“Home cooking would be making a comeback if it ever really went away. Restaurants are getting dinged by the convenience of Netflix, the advent of pre-made meals, the spread of online grocery delivery, plus crushing student debt and a focus on healthy eating. Eighty-two percent of American meals are prepared at home [emphasis mine]-- more than were cooked 10 years ago, according to researcher NPD Group Inc. The latest peak in restaurant-going was in 2000, when the average American dined out 216 times a year.” Read the full story.
Way back in the day, you just didn’t have a choice! You grew and cooked your food or you starved, with none of the distractions or choices that people have today. Being in the kitchen, cooking and feeding a family was a necessity. Things started shifting after World War II when convenience features and choices like frozen TV dinners manifested. Now we’re eating IN by choice, because it’s more economical and because we’re more concerned about our health and well-being.
In the past decade we’ve placed SO much emphasis on whole foods, clean foods, paleo vs. vegan, gluten-free, anti-inflammatory, antioxidant... I think we’re there already, don’t you? We know what healthy eating is. ENOUGH ALREADY! I want to move beyond the research, the data, the shoulds, the restrictions (and the ensuing guilt), and plant my flag right here: are you really being nourished by what you eat?
What is nourishment?
I’ll always remember the first retreat I cooked for at the Commonweal Cancer Help Program in Bolinas, California in 2000. With transient taste changes and discomfort resulting from treatment, people with cancer may eat so little they become malnourished. My challenge was to provide appealing, healing, tasty food. (In fact, this became a centerpiece of my culinary work.) It wasn’t just about nutrition; it was about comfort and nourishing these beautiful people on a very deep level. I rose to the occasion, and watching their faces as they took tentative bites and responded with closed eyes and blissful expressions was unforgettable! That’s nourishment. Deep comfort and delight. I’ve been signing my books “nourishing thoughts” ever since.
This blog is the first of a three-part series on meal planning. For anyone looking to create more organization and improved quality of their weekly meals, it's important to have a solid place to start from. Have a colorful plant-based list of foods that all of the meals each week will be based around. The list below will give you enough color, variety, and flexibility to choose from seasonally. These staple ingredients are part of a Mediterranean diet, the most well researched diet, showing benefits for many of the chronic diseases the Western world faces today, including heart disease, diabetes, obesity, cancer, and mental illness. Keep reading to see examples of how to apply the science into a weekly meal plan.
Do you have annual food rituals that you love? Making tomato sauce when the season's at its peak, freezing ripe blueberries or making stock when soup season begins in fall? The fizz of anticipation, the planning ahead, the sheer contentment when the treasure is stored away for future delight. If you haven't tried it or tried it with a friend yet, do! Working side-by-side with a dear friend in the kitchen is one of the most nourishing experiences in the world. Enjoy!
Every year around the 2nd week of August, Gravenstein apples make their entrance at our farmer’s market in Marin County, California. Gravenstein is an apple cultivar that originated in the 17th century or earlier. The fruit has a superbly tart flavor cherished for cooking, and it has such a short harvest! Blink and you miss it — which makes it all the more precious. My culinary co-conspirator Julie Burford is our spy. When she sees the apples come in, she orders 40 pounds from the farmer. We are preparing to preserve!