Change is coming...

I am in the process of creating a new website over on Wordpress ( shhh, don't want to upset Blogger) and my blog will be at the center of it. The blog has moved but the rest of the site is not done yet.

The new address is http://www.forlifepersonalchef.com.

See You There!!

home sweet home

I have been on vacation in Pennsylvania and New England. It was a great trip and I am oh so glad to be home. It was good for this Californian to get a dose of beautiful changing leaves, chilly weather, a bit of snow.

I made some good realizations. I almost take it for granted the good food I eat. Almost everything is organic, hardly anything comes from a box or can, and a lot of it is raised and produced right here in California. I spent many days at the residence where my mother lives and they are at the opposite end of that spectrum! "Good" food according to the USDA guidelines but that certainly doesn't meet my idea of good food... nothing organic, mostly overcooked, under seasoned. They do have to make many people happy which is pretty impossible!  I also became painfully aware of the importance of my way of eating for my health. My digestive system is not too happy with the 10 days of being off the wagon. Time away from the kitchen, too, is always a good reminder of how much I love to cook. I missed it.

Today I went grocery shopping and got things to make my tummy healthy and happy again... beets, avocados, organic chicken, really good tortillas, kale, arugula, kombucha, persimmons. Let the cooking begin! I will report back soon with the results.

Soup's On!

I have been thinking alot lately about comfort food. What does that mean ? For much of my life, food has not given me comfort. I have had ( and still have moments of) a very UNcomfortable relationship with food. It has seemed more like my enemy.Comfort is an emotion and food at its worst, has been a vehicle for numbing anything I might have been feeling. I found some interesting research here.  It has taken me many years of therapy, many wonderful meals with loving friends, and my work as a personal chef to get to the point where I can actually enjoy eating, that I can love something I am eating, that I can feel some comfort from it. Soup is one of those things. Since I am basically non dairy, I enjoy "creamy" soups made from coconut milk. The subtitle of this post could be the evolution of a recipe. In my wanderings around the internet, I found this blog and recipe, which was inspired by someone else's recipe and blog. Of course, I made adaptations and now it is something completely different but related. Sort of like me and some of my family! 
Coconut Milk Winter Squash soup

4 c water

1 T vegetable bouillion

1 can coconut milk

1 chopped onion

1 T finely chopped fresh ginger

1 T finely chopped lemongrass ( I recently found a jarred variety!)

2 cloves garlic, minced

s and p to taste

1 c or so of  cubed winter squash ( I used Green Kuri)

large handful of chopped kale

handful of chopped celery

2 c chopped cooked chicken

I had some already roasted chicken, so this came together quickly. Put everything together in a large saucepan and cook until vegetables are tender. ( about 10 minutes)

Hearty, Healthy, Comforting.

Garden Interlude

Here in Central California, the changing of the seasons can seem subtle. Here are some photos of my garden today. For a variety of reasons, my garden has not received the tender loving care this year that it deserves. Interesting lessons for life, that. Some things have struggled mightily and succumbed. Others have thrived. Others cry out for me to do better! Soon, the rains will come and that will ease the burdens of these plants that do just want to bring beauty and happiness to the world. Little garden, I apologize and thank you for your blessings.

I love this cotoneaster in my back yard nestled against the redwood tree. Fall and Winter, it provides orange berries and Spring and Summer, lovely little white flower clusters. And look, the first fall leaf!
This is my Mexican Marigold. When I bought the little 4 in pot, I had no idea it would grow to about 4'x4' and smells so good. It cheers up my front yard right in front of my living room window most of the year.
See? We do have fall! The butterfly plant is going to seed, ready to spread its beauty throughout the yard and much to the neighbor's dismay, into theirs!
I inherited this lovely white dahlia from the previous owner. I have been unable to grow any other dahlias!! There must be a mole somewhere who has eaten the others. Shhhh. Why s/he hasn't found this one, I have no idea.

Gardens really are a microcosm of life. There is always work to be done. There is always beauty to be found. Taking time every day to look at both of those things is good.

Falling into the next season

Happy Autumnal Equinox! It is fall time. Here in California, we share the same shortening of the days as everyone, but we are still eating tomatoes and watermelon, though they won't last much longer. I have personal chef friends and colleagues all across the country with whom I share recipes along with many other business related ideas. Gone are the postings of tomato and salad recipes. Our in boxes are full of soups, stews, and winter squash ideas. 
Eating seasonally has become as trendy as being a locavore these days. This is a good thing! Eating locally and seasonally is not a new idea. It goes all the way back to caveman/woman days. You ate what you could harvest and hunt. You relished the fresh greens out of the ground in the spring,filled your bellies with berries in the summer, dug roots in the fall,and saved what you could keep over the winter.  

Fall is the season for harvesting, reaping what we have sown and nurtured through out the summer. Think of this on the physical, emotional, and spiritual level. Fall is a time of balance of the light and the dark, time to work on our own balance, again inner and outer. What in your life is out of balance ?

We naturally gravitate away from the cold refreshing foods of summer - salads, juicy fruits, cold and tart.  Now is the time for roasting root vegetables, making pots of soup that fill the house with their aroma, sipping hot tea instead of iced, baking. 

Go to the farmers' market if you can, or look in your favorite grocery store for what is fresh and in season. Have you ever had a roasted parsnip ? celery root? a yellow or chiogga beet ? When was the last time you ate turnips, if you ever have ?? Roasting root vegetables is a delicious and easy way to enjoy the fall bounty.

Roasted Root Vegetables

Use what ever vegetables you like or want to try. These work well... carrots, potatoes, beets, parsnips, celery root, turnips, rutabaga, onions. The celery root you will want to peel, but I don't bother with the rest. Just make sure they are clean and cut out the bad spots. I like bite size chunks. Just make sure you cut everything approximately the same size. Preheat your oven to 400º. Fill a large sheet pan/baking sheet with your veggies. Coat with olive oil ( several Tablespoons), salt and pepper. Depending on your tastes you could add garlic ( whole cloves or granulated), Herbes de Provence, red pepper flakes, rosemary. Roast in the oven for 20 to 30 minutes. Check after the first 15, stir and turn over the veggies for even cooking. You want some crispy caramelization.  Enjoy. I like the leftovers with eggs for breakfast.

Quinoa Pudding

I have been focussing much energy this week on cleaning up my diet, banning added sugar for the moment. I am also seriously reducing my starchy carbohydrate intake as well as overall amount of food. For me to be successful with this, I need to maximize nutrition and taste. I want my meals to give me the power and energy I need while satisfying my taste buds.
We need carbohydrates for energy. Quinoa is a good grain to keep IN the diet.It has no gluten, is high in protein, low on the glycemic index, and is quite versatile. I had some yesterday in a savory main dish with shrimp and vegetables. Today it is dessert, and I still have some already cooked for another creation, perhaps a cold salad. As well as being gluten free, I don't use much dairy. Coconut milk is an extremely satisfying alternative.
Quinoa Pudding

serves 4

1 c. cooked quinoa ( some say rinse before cooking to reduce any bitterness, I also suggest soaking overnight before cooking for easier digestion)

1c. coconut milk ( go ahead and use the full fat, and please get organic)

1 tsp. Chinese 5 spice powder

1 tsp. lemon zest

1 T. lemon juice

2 pears, cored and cubed

pinch of salt

1/4c. chopped walnuts

Combine all ingredients in a sauce pan and simmer for 5 to 10 minutes. Enjoy warm or cold.

So, we have got protein from the quinoa, good fats from the coconut milk and walnuts, sweetness from the pears, and unusual flavor from the 5 spice powder. This is tonight's dessert as well as breakfast one morning this week.

This is a recipe that has room for much improvisation. I didn't use any sugar. If you want, add some honey or agave nectar. I used pears because they are coming into season. Try apples. Stone fruits are still in season here in California so plums or peaches would be good. If I had had some fruit liquor that would have matched the flavors, I would have added 1 T. If only I had not finished off that ginger liquor! That would have been tasty. I have a lemon tree in my yard and this week lemons are plentiful. Orange zest would also work really well. And, of course, use any nuts you like.

Eating food like this reminds me that high power nutrition can be delicious. No reason to stray from the course I have set! Enjoy. 

Figs!

I love figs! I used to eat canned figs and cream at my grandparents' house growing up. I don't remember liking them then. As an adult, I discovered dried figs ( Fig Newtons don't really count as eating figs) and then, one wonderful day, I ate my first fresh fig. Oh joy!  While not cheap, they are available now and worth every penny. I cooked a dinner party a few weeks ago and made a wonderful appetizer called Figs in a Blanket, a fresh fig, stuffed with goat cheese, wrapped in prosciutto , baked to a heavenly crunchy gooeyness, and drizzled with a honey and balsamic vinegar reduction. mmm. In an earlier post, I mentioned fig gelato, and that same friend has made fig pickles. Recently on one of the many internet sites I peruse for recipes, I found this one shared by a personal chef colleague for Chicken and Fig salad.
It is originally from the California Fig Advisory Board. Now, that would be a fun gig!

Greek Style Chicken Fig Salad

serves 6-8

1/4 c orange juice

1 T plain yoghurt ( I used Bellwether Farms Sheep's milk)

1 T lemon juice

1 clove garlic, minced, or crushed with a press ( I used more)

1/2 T Dijon mustard

salt and pepper to taste

1/4 c good olive oil

1 1/2 c ( about one lb) cooked, diced chicken breast

1 1/2 c cooked chickpeas ( at the last minute I realized I had forgotten to buy any, I think they would add alot to the recipe)

1/2 cucumber, peeled and sliced 1/4 in. thick ( I used the English variety and didn't peel)

1/2 small red onion, finely chopped or sliced

3/4c. fresh figs ( about 10) diced ( or quartered)

3 c. mixed salad greens

6T chopped fresh mint

In a large bowl, whisk together the orange juice, yoghurt, lemon juice, garlic, mustard, salt and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion, and figs; stir and toss to coat well. Store in refrigerator until ready to serve.

To serve, divide the greens among individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

I also added some herbs to the dressing mix - finely chopped mint, thyme, and oregano, to bring in more flavors of Greece. I added some celery to the salad and garnished with pine nuts. You could add feta cheese. Try a bit of honey in the dressing. Pomegranate seeds would make a lovely addition and garnish.

If, ( gasp!) you don't like figs, you probably aren't reading this anymore, but if that is the case, you could substitute grapes, or do that when figs are out of season which will be soon.

While this didn't really remind me of the Greek food I have eaten, smelling the thyme and the oregano did. I have spent many happy days on the beautiful island of Crete, sitting amidst the herbs . I wonder what dishes this will inspire me to cook now. Opa!!

A walk in the Park

Today is a bright sunny day and a friend and I went for a walk in the beautiful Forest of Nisene Marks in Santa Cruz Co. California. A busy place today, we saw families on bicycles, people of all ages running and hiking, enjoying the sunshine and the shade the redwood trees provide.
I am sure most of you have heard that California's budget is in a state of dire emergency. Next week, the legislature will decide what parks it needs to close to save money. Nisene Marks is one of the parks under consideration, because it has no campgrounds. Closing the park doesn't mean that people won't have access to it. There will be no rangers to collect fees, no one to maintain the roads and trails ( and the bathrooms!), no one to patrol and provide some safety. Some parks will be entirely closed and others will have trail closures.
I think this is one of the ridiculous decisions being made. Our parks provide so much for us as seen today by how many people were there using this one. It is a beautiful sanctuary, a reminder of our past, a place of quiet, a place for family fun. Dare I say it ? These trees are sacred and holy. Some of them are ancient, all of them have something wise to say and something precious to give us.
There is some expression about something being as easy as a walk in the park. Something to think about and not take for granted.
Today, I listened to the trees, I listened to my friend, I listened to the children laughing and I was happy. 

Summer Vegetable Tart

I am always looking for easy, light, gluten free recipes utilizing the best of the season. This vegetable tart or pie fits the bill perfectly. Adapted from a recipe from Cooking Light magazine, it is the best of summer with fresh ripe tomatoes, basil, and swiss chard, all from my visit to the farmers' market over the weekend. The chard was getting a bit limp, so it needed to be cooked today. 
Summer Vegetable Tart

serves 4 -6

crust:

2 cups cooked brown rice

2 T commercial pesto ( i didn't have any, so chopped up 2 T of basil, added 2 T olive oil, 2 cloves of minced garlic, 2 T grated pecorino romano cheese*) ( you could use parmesan if you like)

   * I am lactose intolerant and seem to be able to tolerate goat's milk cheeses

1 T grated pecorino romano cheese

1 large egg

cooking spray

filling:

3 large eggs

  *if you can tolerate dairy, add 1/2 cup milk ( low fat or cream, up to you!)

salt and pepper to taste ( pecorino is VERY salty so I didn't use any salt)

2 cups of cooked seasonal vegetables ( i used 1/2 onion and swiss chard sauteed in 1 T butter and 1 T olive oil)

3 small plum tomatoes ( or one larger beefsteak variety)

1 T. chopped fresh basil

1. Preheat oven to 350º. (* I am so excited! I just learned how to make that degree symbol! simultaneously press the option key and the number zero, cool eh?)

2. To prepare crust, combine rice, pesto, cheese and 1 egg. Firmly press mixture into the bottom and sides of a 9 in. pie plate, coated with cooking spray. Wet your hands and this will be easier. Bake at 350º for 15 mins and remove from oven.

3. Increase oven temp. to 400º

4. To prepare filling, whisk eggs. Add seasonings and milk if using.

5. Spoon cooked vegetable mixture evenly on bottom of prepared crust. Top with egg mixture, then tomato slices. ( here is where you could get really creative. The original recipe called for grated cheese and prosciutto. Go ahead! or olives or ??? I added a bit more cheese underneath the tomatoes)

6. Bake at 400º for 10 minutes. Reduce oven temp to 325º and bake an additional 35 minutes until set. ( Because I didn't use milk, mine was only in for an additional 15 minutes, so check!) Cool 10 minutes before serving. Sprinkle with the chopped basil. ( I forgot!)

I realized as I was taking pictures that my vegetables match my placemats today. My friends will tell you that I am all about matching, but this truly was unintended. Funny! 
This would be great for any meal of the day, or an afterschool snack. I have been (more or less) gluten free for about 15 years. I do not have Celiac's disease but do have hypothyroid and arthritis issues and find that I feel much better when I do not eat wheat or other gluten containing grains. One of my fellow personal chefs ( thanks, Laura!) mentioned The Gluten Free Registry yesterday. I have listed For Life! Personal Chef Service there and definitely plan to use this information when I make a trip to New England this fall. It is getting easier and easier to follow a gluten free diet. 15 years ago, it was all about lack, NOT being able to eat interesting food out and about. This is not so true anymore. More about gluten intolerance coming up in other posts.

We are in the height of tomato season here in Central Coastal California. Enjoy them while they are here.

I love my farmers' market!

Almost every Saturday morning that I am in town, I head to the farmers' market at Cabrillo College in Aptos, Ca. It is open year round and host to dozens of local vendors of organic produce and locally produced items, from ceramics to baked goods, as well as fish and sustainably raised meat and eggs. There is usually someone somewhere with a petition to sign. The local cat rescue people are there most weekends with crates of adorable kitties needing homes. There is a band, with great little vegetable shakers for the kids to play along.
I am not sure whether it is because of the economy or the prevalence of media touting the importance of local food but the market has been very busy and crowded this summer. Whatever the reason, I think this is wonderful. 

This weekend , the market had so much to offer! I usually have to restrain myself. I want it all. So, what did I end up with ?? Everywhere was the wonderful aroma of basil, so I bought a beautiful bunch of that, with some parsley and rosemary. This went into Saturday night's dinner, shared with friends, of a brown rice/ Caprese inspired salad, along with several heirloom tomatoes. I found some rainbow carrots ( red and yellow besides the usual orange) which will be roasted with a new spice, Za'atar, introduced to me by some of my personal chef colleagues. I bought some peaches, pluots, and grapes which have been made into a fruit salad. I also scored some figs which went into amazing fig gelato, beautifully blogged here by my personal chef friend, Tami. I also got some eggs to be eaten for breakfasts and perhaps a vegetable tart or quiche this week. 
I usually buy myself a bunch of flowers but there were so many and so many different kinds, I was overwhelmed and unable to choose. Perhaps next week. And perhaps next week, there will be corn! That was the one purchase I was hoping for.

I am blessed to live where so much organic and local food is available year round. I am so used to eating this way that I forget there are still many people who don't. My carrots were picked on Friday, I bought them on Saturday, and actually talked to the people who picked them, and will cook and eat them on Sunday! This is freshness at its best. Those carrots were at the peak of their ripeness, they were at the peak of their nutrition, and full of the love that the farmer had for them  and his farm. And now all that goodness, health, and joy is part of me.

Nourishment

Nutrition is about what feeds the body. Nourishment includes that and what feeds the soul, the spirit. One affects the other. How can we nourish our soul if our body is starving for what is good for it ? How can we nourish our body if our soul is starving for what is good for it ?? 

I see my job as a personal chef primarily to provide the nourishment for the body, yet it is impossible to ignore the other. For me, providing a busy family or an ill person with nutrition is an act of nourishing MY soul. When I feed you, it feeds me in a beautiful way. When I cook for you, alchemy happens. When I cook with love and happiness, that energy finds its way into the food and when you eat it, into you. Food cooked with love tastes better. Food cooked in a clean, beautiful kitchen tastes better. Food raised with love tastes better. Food cooked in chaos creates chaos in your body.  I always try to cook with consciousness, as a prayer as it were.

Some books that I love that address these issues are If the Buddha Came to Dinner by Hale Sophia Schatz    and Fit Soul, Fit Body by Brant Secunda and Mark Allen.

Here I go!

OK, here I go into the blogosphere! Does the world really need another blog about food, about cooking? Are my thoughts that profound ? Probably not but this feels like something I need to do for myself and perhaps it will have an effect on someone else. I love what I do and look forward to sharing that.

I work as a personal chef in Santa Cruz County, California, definitely one of the most beautiful places to live. I know a fair amount about nutrition. I support eating organically and locally grown and produced foods. I will be sharing musings about all of these things.

I will start things off with a simple recipe that has been deeply satisfying to me lately. I have been eating it almost daily for weeks, in fact, with slight variations.

Fresh Carrot/Beet salad

1 large raw beet, any color, cleaned, grated

1 large raw carrot, grated

1/4 yellow or red onion, grated

3 in. piece daikon radish, grated

This recipe is definitely one for which a food processor comes in handy. Toss the grated vegetables with salt and pepper to taste, 1 T good olive oil and a squeeze of lemon juice. I like to add a tsp. of celery seed as well. This is good by itself, on top of romaine lettuce leaves, inside a tortilla.

So, why eat this salad ? First, all of these ingredients are in season, now, here in California, and across most of the U.S. Secondly, adding raw foods into our diet is a really good idea, especially in the summer. Fresh raw vegetables retain a larger percentage of their nutrients. Thirdly, beets are a nutritional powerhouse, full of minerals such as calcium and iron, Vitamins C and many of the Bs, and long used as a blood tonic and detoxifier. Plus, they taste good. They and the carrot are naturally sweet. Carrots also have B vitamins, and calcium. Daikon radish adds a bitter note, good for the digestion and is valued in folk medicine as a decongestant.

Cooking, like life is about creativity so make this recipe your own. Add something to it. Nourish yourself with healthy food and with the love that comes from the earth.