When you start doing food research you might say along with Alice in Wonderland," This is getting curiouser and curiouser." As more attention is focused on the science of food and nutrition the news from last year has given way to new revelations and discoveries this year. I'm sure there is no end in sight as the research speeds up and continues. It has become a branch of the medical field and practice, and it's high time it did! Pardon the old cliche, but the object seems to be that "we are what we eat"
I recall the words of an old nutritionist who said, "For every disease known to man, there is a food that will either prevent or help cure it." I cannot say with authority that this is true, but I do know that our natural world is full of amazing mysteries. It will be interesting to watch the research unfold.
For the last month I have been intrigued by the Johns Hopkins' research on broccoli sprouts. Their findings were that broccoli and particularly the sprouts from the seed contain a strong cancer preventive and fighter in the human body.
I have been making the sprouts for sometime. They are tasty on a salad or sandwich, and simple to make. You can get the seeds at Oryana complete with easy instructions for sprouting. I just use a quart canning jar with a piece of cheesecloth for a strainer, secured with the jar ring. Other cole crops, cabbage, collards, kale, brussel sprouts and cauliflower are in the same class of immunity boosters. It cannot hurt to tap the power of prevention -- especially when the foods are so delicious and plentiful!
Some research says they are more beneficial if eaten raw. So chomp away.....
There is a 93-year-old woman, Dr. Grace Boggs who writes some very timely articles. She expresses how I feel (and you too, judging from your mail) but does it so much better. Here are a few excerpts for brevity's sake. She says "We are at the stage in human history that is as monumental as changing from a hunter/gatherer society to an agricultural society, and from there to an industrial society. Where we are headed now will be different because we have exhausted planetary space and human space. We can no longer look at life through the measurement of material things. We've used the world for our own gain and pleasures. We need to change our views about acquiring things ... and change our institutions as well as ourselves."
She holds some profound truths. We have to question when 27,000 people (mostly children) die daily from hunger and related diseases and we are buying yoga lessons for our dogs. Money is the coin of life, we need to beware how we spend it!
I hope you have been enjoying some company these beautiful sunny days....we have. The summer is on the downswing all too soon. Here are some recipes to add to your old favorites for a quickie salad and dessert.
This salad recipe uses kohlrabi (a cabbage cousin), a wonderful healthy, sweet, crispy vegetable in season right now. If you want to cook it just remove the leaves, wash and chop them, peel the bulb and cube it. Use in stir fry or steam it till tender and butter it.
Kohlrabi Waldorf Salad
Dressing:
2/3 c. mayonnaise
1/3 c. sour cream
2 t. fresh lemon juice
2 T. sugar
Salad:
1 raw kohlrabi -size of an apple, peeled and cubed
4 Fugi or Gala apples, cubed
3 stalks celery, thinly sliced
1/2 c. walnuts or pecans, coarsely chopped
Sprinkle of salt, optional
Combine dressing ingredients in a medium large bowl. Add kohlrabi, apples, celery and nuts. Toss and add salt if desired. Cover and chill till serving time. Serves 6.
And here is my favorite ... so eat some for me!
Grandma's Peach Cobbler
4 c. ripe sliced peaches
1 T. cornstarch
1/2 c. sugar
1 T. fresh lemon juice
Mix this together and fill 4 custard cups.
Biscuit dough topping:
1 c. flour
1/2 t. salt
1 t. baking powder
3 T. sugar
3 T. butter, chilled and cubed
2/3 c. buttermilk
Stir dry ingredients together, cut in butter, add buttermilk. Mix well. Spoon dough over the tops of the peaches - sprinkle with sugar. Bake at 350 degrees app. 30 minutes on a cookie sheet. Serve with a scoop of ice cream. Serves 4.
Parting shot: The things that are priceless are free ... and available to all -- Unknown
Edna Shaffer is a local mother, grandmother and great-grandmother who writes about cooking from the perspective of an older adult. She can be reached via the Record-Eagle at 120 W. Front, Traverse City, Mi 49685; or by sending email to: coachngrandma@charter.net
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