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Eating Outside the Industrial Box
Since starting Wholefood Cuisine, I’ve really been feeling like I need more than one induction burner and a toaster oven that cannot be used at the same time.
Larry and I agreed it was time to get a stove that would eventually end up in our tiny house, but that I could use now.
What we needed was what is called an “apartment stove” which is 24” or less. At the same time, it needed to be big enough for my half-sheet baking pan, which I used to use a lot when I had an actual oven.
We went and looked at new stoves that were the right size, but I didn’t like any of them.
Then all of a sudden I remembered seeing a small Wolf stove many years ago.
I’ve been watching a masterclass with Italian chef Massimo Bottura on Masterclass.com. He is amazing.
One of his basic principles is “zero waste cooking,” making use of parts of ingredients that many people would throw away.
But he uses these scraps in ways that exhalt them.
Where others might make “vegetable stock,” he makes The Broth of Everything which extracts the “mood” from scraps and vegetables.
And and it really does. This technique for making vegetable broth transforms the mundane into what he calls “vegetable elixir.”
Occasionally I find articles so good and to the point, I just want to share them with you as they are.
This article interviews a hotel chef in South Africa who is dedicated to understanding and using ALL parts of plant and animal ingredients.
I love this the above photo that shows all the edible parts of cauliflower that can be used.
In their kitchen they keep all trimmings on the working surface instead of throwing them away so they can see them and make use of them in creative ways.
When I used to drink soda (a long time ago!) I used to always put a squeeze of lime in my ginger ale.
But once I started looking for ways to eliminate refined sugar, I was very happy to discover I could get that ginger-lime combination without using sweetener.
Fresh fruit juice can make a cool summer drink on its own, or be used to sweeten lemonade or iced tea.
One of the most refreshing drinks I’ve ever had was on a hot summer day at a New York restaurant, sitting at a sidewalk table. The waiter brought fresh lemonade sweetened only with plum juice. Heaven!
Another memorable sweet fruit drink was a tall glass of strawberry juice mixed with ice water with a sprig of fresh basil. Amazing!
If you are going to use juice as a sweetener…
As a longtime fan of drinking iced tea, I have always been aware of the fact that white sugar does not dissolve well in cold drinks.
Some years ago, I ordered iced tea in a fancy little French bistro in San Francisco, and instead of bringing out packets of sugar, the glass of tea came with a small carafe of clear sweet liquid. That was my introduction to what is known as simple syrup–a classic technique for adding sweetener into a medium in which it will not easily dissolve.
Making simple syrup is easy…
Last week there were perfectly ripe pineapples at our local produce stand so we bought two.
Pineapple is not a food local to California (though it was local to us when we lived in Florida—we even grew them in our backyard by planting the tops we cut off from the pineapples we ate).
So we made this impromptu rice salad…
I just wanted to show you these gorgeous artichoke flowers I saw at the farmer’s market last week. This photo does not do the color justice. The purple is absolutely luminous.
They are not edible, but this is what happens to an artichoke if it is not picked an eaten.
I’m showing this to you because part of the wholeness of food is the entire life of the plant that makes the edible parts…
From 2005 to 2009, I (as Debra Lynn Dadd) spent four years exploring the world of natural sweeteners in a blog called Sweet Savvy. I basically purchased every so-called “natural” sweetener I could find and then tried to cook with them, learning about their characteristics, how they could be used, and how they could be substituted in recipes. I tried to make every sweet recipe I could think of with a natural sweetener instead of refined sweeteners.
I had scheduled to write a post for this blog—Wholefood Cuisine—about sweeteners when I serendipitously found an email correspondence from 2009 in which I wrote to another food blogger about what I was thinking at the time.
Here’s what I said…
I first got the idea of eating honey and chickpeas together a couple of years ago when Larry and I visited a friend in Pasadena, California who raises bees.
As an appetizer to the dinner he was preparing for us, he served hummus with honey from his own bees poured over the top.
It was astounding.
Now that I am minimizing fat in my diet, I am wanting to make hummus without so much olive oil and tahini.
So I tried honey and it was perfect.
This blog is about eating “whole food” that is really whole and about creating a style of wholefood cuisine that comes from the inherent flavors and qualities of the foods themselves, rather than trying to make familiar industrial-style foods from whole ingredients.
To eat in this manner is not only enjoyable, it also benefits health and the environment.
Because of the Covid-19 pandemic, our industrial food supply is crumbling fast. And we still need to eat. I’ll show you how.