fats

This recipe is so simple I almost don’t want to post it. But I get so many compliments on this guacamole and it’s a snap to make…why not share it? The key here is to use ripe avocados, and add a lot more salt and lime juice than you think you need. Really. You need more salt and acid to kick up the flavor of the avocado. You don’t need garlic, cilantro or tomatoes. These will just detract from the natural creaminess of the fruit. The salt and acid, on the other hand, will accentuate the delicious texture and flavor […]

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By Riki Shore It seems like everywhere I turn people are talking about money. The price of fuel is driving up the cost of food and suddenly eating out isn’t so feasible anymore. That grass-fed steak or wild fish filet you want to buy is going to cost more than $25 to feed a family of three or four. Even the weekly grocery items at Trader Joe’s are more than $50, and we go through them with alarming speed. At the same time, people seem to be working more than ever. We spend long hours in the office or commuting, […]

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By Rob Schick Was your house one of the ones I envied as a kid? You know, the one where your Mom bought Cap’n Crunch with Crunch Berries? Cocoa Puffs? Fruit Loops? And the house where you could have all the Tang, Hi-C, and Capri-Sun you wanted? If it was, you cannot imagine how much I wanted to live in your house, eat all your sugary cereal, and drink (or eat) Tang till I passed out. You see my Mom wouldn’t buy us sugar cereal. She relaxed this rule over time, but when I was really young all we got […]

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By Riki Shore Compound butter is butter flavored with herbs, spices, salt, lemon, miso or yes, even anchovy. Especially anchovy. Most American butter is about 80% fat, and fat is a substance that allows flavors to bloom. Strong flavors, like anchovy, do well when mixed with butter. The flavor intensifies, but the fat in the butter softens the mouth feel and makes a strongly flavored food even more appetizing. The first recipe below, thyme-lemon butter, is delicious on grilled chicken and salmon. It’s inspired by Alice Waters’ The Art of Simple Food and is open to your interpretation. You can […]

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By Riki Shore Earlier this year, his 40th, Rob received a high cholesterol reading at his physical. Always healthy, he was shocked to receive this finding. It sent him into a tailspin of lifestyle changes – how often and how intensely he exercises, what he eats and what he avoids in his diet, new herbal medicine and supplements – all to avoid the common consequence of taking a statin. Three months later his total cholesterol was down an astonishing 140 points – landing him safely in no-statin territory. He can address the details of the approach in another post, but […]

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By Rob Schick I ended my last post by saying we should be eating more wild-caught fish and avoiding modern seed oils, like canola, sunflower and safflower oils. The point of this is to keep a healthy balance of Omega-3 and Omega-6 fatty acids. When I read the Hibbeln et al. article I discussed last time on this blog, I found it interesting to look at the relative balances of fatty acids in Table 1 in their paper. Unfortunately, just looking at a table of numbers doesn’t give you a good feel for the relative differences in the value of […]

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