Wholefood CuisineWELL NOURISHED BODY
WHOLEFOOD CUISINE NEWSLETTER
Sign up to receive a weekly peek inside our kitchen.
Eating Outside the Industrial Box
This is my favorite recipe for the classic Waldorf Salad. This salad was created in 1896 at the famous Waldorf-Astoria Hotel in New York by the maitre d’. The original version contained only apples, celery and mayonnaise, but, of course, chefs and home cooks have been creating their own individual versions ever since.
I created this version many years ago. I used to eat it for lunch or dinner, as the whole meal. In fact, I would make a big bowl and eat it for several days. Instead of mayonnaise, I use yogurt, as its micro-organisms aid in digestion instead of just adding fat. Tastes good too.
I originally found this in a pancake recipe as the topping, but these apples are so delicious prepared this way you can just eat them alone or put them with or on anything.
Larry and I love to eat this on cold winter mornings.
To make the morning preparation go faster, you can make a big pot of as many apples as you want in advance and just warm up the apples and rice in the morning.
This is like hot cereal but the brown rice is completely whole grain.
I cannot tell you how much more delicious homemade applesauce is than applesauce from a can or jar. It is like night and day.
No sweetener is needed, but if you want, you can add any sweetener you like to taste. In particular, try apple syrup, which gives more sweetness and additional apple flavor. A sprinkle of cinnamon is also delicious!
This is very sweet syrup, which can be used as a liquid sweetener in recipes or on pancakes or other foods on which you would use honey or maple syrup.
Here is a salad I put together last week. Every ingredient is from the farmer’s market
I first met these beans three years ago when I first came to Sonoma County and they are one of my very favorite beans of all time. Big and very creamy, they are delicious and versatile. I’ll be showing you some tricks with these in future posts.
A local farm was selling just-harvested dried marrowfat beans at my local farmer’s market. I had never eaten an heirloom bean before, so I bought a bag of each of the six varieties they grow.
Morrowfats were my favorite.
One day, a few weeks ago, Larry and I needed to escape the horrible air quality that was the result of local wildfires. So we drove over to the Pacific Ocean and drove up very scenic Highway 1 to the famous Timbercove Resort for lunch.
We ordered the cheese board which is full of local cheeses, breads, and various condiments that change according to the available ingredients and the chef’s creativity.
On our board that day were an amazing little sweet pickle relish made from grapes. Sweet pickled grapes!
Since 19 July, I have been in bed with a broken kneecap, my left leg in a brace like the one pictured above. I tripped and fell, actually in a restaurant, of all places.
I have only just been out of bed for about ten days now. My bone is healed so now it’s time for physical therapy to strengthen my leg muscles so I can walk again. I can stand and walk a bit, though my legs are wobbly, like a newborn calf. But I can, finally, stand long enough to prepare simple foods. I can chop potatoes, and shell beans, and make a salad. Nothing complicated, but I can again begin to prepare my own food.
Over the past two months, Larry has been preparing all the food for us, and I’ve learned a few things…
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.
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.