I endeavored to add some of my own comments - or at the least - document it as solidly informative, albeit gilding the lily for some one like me. But then positive affirmations are always a good thing. When a big name panel supports what you've been doing all along, the validation is usually a good thing.
So i head over to the website that the WFM runs. Ooooh snazzy. Search. Hmmm, I don't see the title of the brochure there: "The Complete Healthy Kitchen."
But I see 'healthy pantry.pdf' further more it is a 'UK' thing?
No big deal. But. it's 99% the same as this printed one. But the names are changed. And the big names like Jody Adams, Mary Nearn, Michel Nischan, Nora Pouillon and Marion Nestle, are missing.
Okay. Maybe The real version of this is out there. It says: "Reprinted by permission from Body + Soul" lets see.
Sure'nuff we can find the identical WFM brochure I have here on Martha's Body + Soul section here: "The Complete Healthy Kitchen."
That is the verbatim version of the fancy recycled soy ink card stock printed 8.5x11" 8 page wonder hand out.
Now the info is the same. What do I care? I shouldn't. But I'm an observer at heart and inconsistencies stick out.
couple passages to compare:
ARTICHOKES
Once prized as an aphrodisiac, artichokes now have
a healthy reputation — they promote the flow of bile
to the liver, which helps break down rich, fatty foods.
“Eat them fresh during the spring,” says Carole, “or
add canned or frozen artichoke hearts to pasta.”
Artichokes Once prized as an aphrodisiac, artichokes now have a healthful reputation; they promote the flow of bile to the liver, which helps break down rich, fatty foods. Eat them fresh during the spring, says Adams, or add canned or frozen artichoke hearts to pasta.
Hmmm. That looks oddly familiar. Any mention of a name in the Body + Soul article is either removed or replaces with 'Carole' and i just find that rather curious.
That said the information is sound. It isn't wrong. But here is a different example:
Carole opts
for organic olive oil because she thinks it possess a
superior taste
Pouillon opts for organic olive oils, because she thinks they possess a superior taste. "Anything that detracts from the natural way of growing takes away from flavor," she says.
Another Hmmm.
There are big enough problems out there with people not getting what they need - getting sick because of it - without stealing credit, eh?
Granted the whole "lower in fat" bit does bother me. Still. A lot. Eat well. Do enough 'work' (energy production) to balance your caloric intake. If you like to eat a lot of food? Well work it off.
Calorically speaking aside. Looking at this (the Body+soul should be first reference ATMO) there is a ton of good stuff in there. And yall should have at least a good handful of them on hand.
No matter if you can take the cold, not everyone can. Doesn't make then less of a person, no matter what names people call them even in jest. Not everyone can eat well all the time. Thats the facts.
I think that the Pollan book is well worth buying and reading. And for the really intense, the references it provides provide some solid research and follow up materials.
'Made the simplest of sauces last night for some pasta. Vegan even:
Extra virgin olive oil - enough to cover the bottom of the pan - 1/4 cup maybe)
1/2 of a sweet onion finely chopped - softened till just before browning at low-med heat
1 tablespoon of Balsamic Vinegar into the hot oil - increase heat till most of the water/vinegar has reduced
add in this order mixing completely as you go
1 28 oz can of Crushed tomatoes with basil (organic if possible)
1/4 cup red wine
3-4 cloves of garlic pressed
1 tablespoon of dried basil
1 tablespoon of dried oregano
1/4 teaspoon of sea salt
barely simmer for 15 minutes at least... 60 is better (barely simmer means no bubbling but still on the burner with heat).
Cook pasta, drain and then put pasta in sauce pan, toss. Serve with hot pepper flakes and (if desired) 1/2 pecorino romano (sheep) and 1/2 parm reggi (cow) cheese shredded on top.
A bit of salad or hot salad to go with it and you are all set.
Dressing?
Simple:
Balsamic Vinegar/fresh squeezed orange juice
add dijon mustard, salt, black pepper, dried basil
mix completely
then
add extra virgin olive oil until you get about 3:2 oil to other stuff. Shake and shake. If you get enough mustard in there it will prevent the oil from separating. Make a whole screw top jar full, keep in fridge indefinitely (yeah right - this is good stuff).
Food.
It is where it is at.
Heddwch
G
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