Cookies and Cream is our spin on a classic ice cream sandwich. These oatmeal cookies are thin and chewy. Sandwiching a scoop of ice cream between them makes for a crumbly mess. But trust me, you won’t mind. Use whatever flavor ice cream (or frozen yogurt) you choose . . . with the more virtuous versions, this healthy dessert still comes in at under 200 calories.
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Halloween’s a-coming and, let’s face it, many of us are more frightened of what’ll come home in the goodie bag (or beckon from the basket long after the last trick-or-treater has come calling) than even the scariest ghoul. The good news is; practicing mindfulness now can help ward off those wicked pounds that often appear between now and the new year. Here are three questions to ask yourself before delving into any kind of sweet:
This week, as you’re tempted to nibble, be mindful and pick your treats wisely.
Lia talks with Janelle and Spencer on ABC’s View from the Bay about whole grains in The Carb Lovers’ Guide to Nutrition, on behalf of Cooking Light magazine
Seafood can seem a conundrum. In one ear we hear “eat more fish” for the benefit they bring our bodies, in the other we hear “the oceans are being overfished.” So what’s the answer . . . how are we supposed to feed a growing global appetite for seafood when supplies in the world’s oceans are dwindling? That’s the question Monterey Bay Aquarium has been asking for years alongside other groups like the Blue Ocean Institute and the Ocean Conservancy.
And according to a ground-breaking report released by the Monterey Bay Aquarium entitled Turning the Tide: The State of Seafood, they’re closer than ever to knowing the answer. “Ocean life is still in decline and we clearly need to take urgent action to turn things around,” says aquarium Executive Director Julie Packard in the report. “The good news is that we know what it will take, and that key players are working more closely than ever to solve the problems. I’m confident that we can and will create a future with healthy oceans.”
So, just what will it take?
There are many factors that play into the health of the oceans that can be roughly boiled down to two golden rules: that fish species aren’t captured faster than they can reproduce, and that the environment remains healthy so that those fish—and the entire ecosystem–can thrive. Here is a snapshot of what Turning the Tide has to say about the state of seafood:
In the Wild
The major stakeholders in ocean affairs–environmental scientists and those who manage the fishing operations (which are called fisheries)–have in the past butted heads on which course of action to take to restore fish populations. But now there is considerable consensus on what can be done to change course. “Fishing communities and conservationists are crafting innovative solutions to ensure that there will be fish to catch—and people to catch them—for generations to come.” Solutions like regulating the type of fishing gear used and the amount caught, and a system called “catch shares” in which fishermen, cooperatives and communities are allowed a specified share of the annual catch. The result of these initiatives is an eco-friendly balance that enables fish, fishermen and fishing communities to thrive long-term.
On the Farms
The report also announced that, for the first time ever in 2009, we as a global community will consume more farmed fish than wild. Aquaculture is indeed one of the solutions for feeding global demand for seafood, but it must be regulated on an international level in order to protect both the health of marine ecosystems and the health of the consumers who eat it. Groups like the Pew Charitable Trust and the World Wildlife Fund are working to set healthy, sustainable aquaculture standards on both a national and international scale.
At the Market
There is no question that consumers’ desire to make sustainable choices is at an all-time high, due in large part to programs (like the Monterey Bay Aquarium’s Seafood Watch) empowering them to do so. The report spotlights several positive initiatives that this interest has spurred. For instance, several leading chefs upped the ante to “Save Our Seafood” by pledging not to serve any fish on the Seafood Watch red “avoid” list (think the Give Swordfish a Break campaign rolled out across much of a menu’s best-sellers). It’s a bold move, and one that will inevitably broaden our seafood palate as a nation. So expect to see more fish like sardines and Acrtic char on menus in the very near future.
Other highlights from Turning the Tide are the huge strides made in making sustainable seafood more accessible in mass market channels, from WalMart to major food service companies. It’s getting easier to identify sustainable seafood at the counter too. The Marine Stewardship Council’s blue “MSC Certified” label backs up a robust program of sustainable standards, traceability and accountability for wild-caught fish throughout the supply chain, from producer to plate. Its sister program, the Aquaculture Stewardship Council, is in development and will offer a similar certification and labeling program for sustainably farmed seafood.
What You Can Do
All this talk of sustainability and reports can sound daunting, but all in all the message of the State of Seafood was a positive one. There is a lot that can be done to restore our oceans and fish populations to health while providing the world’s human population with delicious seafood.
How’s this for empowering: every time you make a seafood purchase you’re contributing either to the decline or rejuvenation our seas. Here are three things you can do to help turn the tide in the right direction:
1) Memorize a short list – Seafood Watch released their Super Green List. We at published our Super Seven. Both of these lists are great to have down pat for when you’re at the fish counter.
2) Be aware and adventurous – There is a plethora of resources out there, including , to help you choose wisely, and sometimes those choices may take you out of your comfort zone. Delve in with an open mind and give new species a try.
3) Talk back – Let people know that you’re concerned about our oceans, whether it’s your policymakers or the guy behind the fish counter. Our combined voice equals market demand which goes a long way towards driving change.
I first fell in love with mussels years ago in France. Now, more and more, they’re one of my go-to quick weeknight foods. Mussels cook up super fast, they produce a flavorful broth with very few added calories, they’re at the top of the A-list in terms of sustainable seafood and, as if that’s not enough, they’re economical too. So when you need a fast, healthy dinner, try this recipe for curried mussels.
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On Friday, I wrote about nostalgiancholy being the predominant emotion of the season for me. And that holds true. But as the mornings grow misty and frost etches the windowpanes, I also feel the desire to find abundance in frugality, joy in what we already have. One way to do both, I’ve discovered, is to create a variety of economical stocks from scraps I’ve accumulated that then become the base for soups (and whole grain risottos and sauces and . . . ) all winter long.
Great ideas to snip and save in the freezer for food-scraps stocks are:
And while you can feel free to raid the produce drawer for anything a bit beyond its prime, the golden rule is not to use anything slimy, moldy or smelly.
Note that while stocks should be full-flavored, they are intentionally underseasoned (unlike broths) in order to make them super versatile. This gives you freedom later to reduce the stock or use it in a highly seasoned dish without it imparting too much saltiness.
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This gluten-free, vegan soup is hearty enough to make a meal with nothing more than a hunk of good bread.
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This mushroom stock is full-flavored and rich. It makes a gorgeous base for vegetable soups and an outstanding wild mushroom risotto.
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For some reason, I have a tough time each year letting go of summer and welcoming fall—much as I love both seasons. When the sun takes on a lackadaisical slant and the earth smells wet, it makes my chest swell with a sort of nostalgiancholy. So I thought I’d take a cue from one of Noemi’s alphabet books and spell out how harvest feels to me.
H — Hope. There’s something about harvest that conveys hope to me. It’s the end of a cycle, a time of reaping what was sown in faith knowing it would grow.
A — Abundance. I feel such gratitude during harvest for the abundance that it brings. Some of it is subtle, a smile that creeps up when I smell the last of the tomatoes roasting in the oven. Some of it is intimate, gathering with close friends to laugh and toast and enjoy the fruits of our labor. And some is universal, a feeling that the earth has yielded what it will for this year, and that now is the time for restoration.
R — Rest. I love how the pace here slows as winter sets in — in the vineyards, in our homes. It’s a time when we’re deepening our roots and gaining nourishment to enable the fruits of the next season to flourish.
V — Varied. When I hear people say that California doesn’t have ‘real’ seasons, I always beg to differ (and I grew up in Illinois and Connecticut, so I know what people mean by ‘real’ seasons). No, we don’t get snow (although the Mayacaymas mountains do get dusted every few years, and it is magnificent), but each year I’m riveted by the beauty of the vines in their cloak of colors, and the way the autumn mist brings an otherworldly element to the mornings. We most certainly do have seasons here in wine country.
E — Exuberant. When I think of harvest, I think of laughter. Laughter floating above the vines as we help our friends clip grape clusters row by row. Giggling about garden mishaps that wind up weaving their way into our collective stories. The deep contentment that seems to radiate from people’s faces around the dinner table.
S — Sustenance. Sustenance is about more than just fueling your body with what it needs to survive, it’s about being a part of a larger whole that feeds our soul . . . as is harvest. Sharing the bounty with those we love is just as much sustenance as the fruits of harvest itself.
T — Trust. I sometimes find it hard watching the vines go dormant, the garden laid bare-–both literally and metaphorically. I get impatient for the next season of growth to arrive. But I need to trust-–that the buds will come again, that the fruit will follow, and even that there is purpose to this season of starkness.
This harvest season is heightened for me as we count down the days for NOURISH Evolution’s launch out of beta. It has been a long spring and summer of sowing and hard work and next week, it will all be ripe. You’ll see dramatic changes to the site that will make it much easier to navigate, connect and share. And stay tuned for news on November 2 of an exciting sweepstakes to promote the launch (or shall we say harvest?). Thank you, thank you, thank for your support through this stage . . . I look forward to sharing many more seasons here with you.
There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.
4 cups eggplant, cut into 1-inch cubes
2 medium onions, thinly sliced
5 garlic cloves, thinly sliced
2 cups sweet frying peppers (like Cubanelle), sliced into thick rings
4 cups tomatoes, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
3/4 pound dried whole grain pasta (your choice of shape, I especially like fusilli or penne with this)
1 tablespoon white wine vinegar
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup basil, torn
Preheat oven to 400.
Toss eggplant, onions, garlic, peppers and tomatoes with olive oil, salt and pepper in a large mixing bowl and spread in a large, heavy roasting pan. Roast for 45 minutes to an hour, turning occasionally, until ingredients are slightly caramelized and melded together into a chunky sauce.
Cook pasta in a large pot of salted water while vegetables are roasting. Strain pasta and return to pot, reserving 1/2 cup cooking liquid.
When vegetables are done, scrape them into the bowl with the pasta and toss. Pour the reserved pasta water into the roasting pan to deglaze and add the vinegar. Pour over pasta and toss again.
Top with cheese and basil and serve.
Serves 8
