Together at the Table: A New Winter Snack

by Meredith Blanks Paterson

Today I want to tell you about my rather unholy obsession with... dun dun dun... kale. I love it. I used to hate it, but that was because I didn't know how to prepare it. It can be a finicky little green, but when it's treated well, it becomes so tasty, and I can feel it healing my body. I'm actually craving it daily now.

My latest trick-- you may be far ahead of me on this-- is kale chips. Kids will love helping out with these! There is a very special moment when the kale actually changes color in this recipe.

There are lots of great recipe variations out there. Experiment with different seasonings and let me know what you come up with.

Ingredients:
1 bunch kale
1 tablespoon olive oil
1/4 teaspoon sea salt (or less--to taste)

Supplies:
cookie sheet
parchment paper (optional)
large bowl
salad spinner (optional, but very helpful)

1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Kid-friendly: Wash the kale thoroughly. Separate the leaves from the tough stems.  Kids will love ripping the leaves off. I like to save the stems for juicing or to put in long-cooking soups when they'll have time to soften substantially.
3. Kid-friendly: Dry the leaves in a salad spinner and/or with towels. They need to be really dry. Kids are the perfect salad spinning assistants.
4. Kid-friendly: Put the dry leaves in a big bowl and take a picture (mental or with a camera). Pour in the olive oil and use your hands to mix the oil and leaves. Notice how the leaves turn a beautiful bright green when they've been massaged.
5. Kid-friendly: Spread the leaves out in a single layer on the cookie sheet. You may have two batches, depending on the size of your kale bunch.
6. Kid-friendly: Sprinkle with salt.
7. Place in the oven for 8-10 minutes. I suggest checking after 8 minutes. The aim is for crispy but not brown or burnt.
8. Let them cool and enjoy them with your favorite holiday movie! (Perfect popcorn replacement!)

(vegan, gluten-free, dairy-free, corn-free, soy-free)

Together at the Table: Allergic to the Holidays

by Meredith Blanks Paterson

Holidays are fraught with emotion for everyone, and those emotions can be particularly heightened around the subject of food. Holiday celebrations revolve around food, and the preparation and eating of the food is a ritual sacred to many households. 

When you or a family member has food sensitivities, food allergies, and special dietary needs, the weight of those traditions suddenly becomes more apparent, and you fear doing anything to disturb them. I play the zero-sum game with myself each time. Which is worse, getting sick or calling attention to myself with my special food? Typing that question makes me sad, but I consider it at each social meal.

Gluten-Free Easily is hosting an
extravaganza of allergy-friendly holiday recipes
to help create new traditions.

If you have a child with food allergies, the holidays mean well-meaning relatives offering spoons to lick and handfuls of treats at all hours of the day. You worry that hyper-vigilance won't be enough, and that maybe staying home is always the best option.

Several online resources have helped me handle both the emotional side of social eating-- the fear, the shame, the anxiety-- and the practical how-tos of what to bring when I go out to eat or to a friend or family member's house. These resources have also helped me realize that there are so many things that I can eat instead of focusing only on what I have had to remove from my diet. They make me feel excited about food again.

If you need a place to start, this post from Adventures of a Gluten-Free Mom really resonated with me and made me realize that making myself sick was not worth it.



Here are some resources that I have found helpful. Most cover multiple food allergies and sensitivities. Lots of great recipes and advice in each link.

Adventures of a Gluten-Free Mom
Elana's Pantry
M.A.G
The Whole Life Nutrition Kitchen
Gluten-Free Easily

What are your tips for handling the holidays on a special diet? Share with us any resources and recipes you have found.

Together at the Table: What's on Your Plate?

by Meredith Paterson
I wanted to write today about two OHMazing™, tenacious activists who were curious about something and set out to find answers. And they were only 11 years old.

Sadie and Safiyah, © Aubin Pictures

In the documentary What's on Your Plate?, produced and directed by Catherine Gund, Sadie and Safiyah, two friends in New York City, set out to get answers about where their food comes from and how it gets to their tables. They interview people from many different aspects of our food system. They go to grocery stores, fast food restaurants, and school cafeterias as well as to farmers' markets and farms-- all in a quest to determine how our food system works and why it has gotten to the point of our food being "trucked over 1,500 miles before we bite into it. And seeds are engineered to die out after one season in order to ensure corporate control of the food chain." (Catherine Gund)

This is a can't-miss film, an incredible opportunity to talk about food with your family and to look at the system together so that everyone can make educated choices about what they put in their mouths.

"Kids need to know the full benefits of local food: more energy-efficient production,
more prosperous farmers, healthier communities, longer lasting and better tasting
fruits and veggies. Kids need to know that their food doesn’t only come from the
supermarket or the factory, but from nearby farms, trees and the ground. Adults
need to be empowered to share this information with the next generation. . . .

These days, when I tell my kids to eat their veggies, I also have to tell them that I am
willing to fight for their opportunity to do so. This film represents a part of that
work. . . .

The film culminates with a delicious local meal cooked by the girls and
friends they have made along the way. Sadie and Safiyah formulate sophisticated
and compassionate opinions about urban sustainability, and by doing so inspire
hope and active engagement in others." (www.whatsonyourplateproject.org)

Filming at the Union Square Farmers Market
with eco-chef Bryant Terry © Aubin Pictures

The film's website has lots of resources for kids, parents, and educators including blogs, recipes, curriculum guides to go with the film and more.

A reader-submitted recipe to the website for a your What's on Your Plate? movie night.

Super Cauliflower-tastic 

Ingredients:

• 1 head of Cauliflower
• Water
• 2 Cloves of Garlic (more if, less if)
• 2 tablespoons Olive Oil
• Salt & Black or White Pepper to taste
• Crushed Red Pepper Flakes to taste

1. Trim cauliflower stalks and separate florets. In large stockpot, add cold water and 1-2 garlic cloves. Place cauliflower in large steamer basket and place into stockpot. Bring to boil, about 10 minutes.
2. When cooked, remove water and toss boiled garlic in with the cauliflower. Remove the strainer. Return pot to low heat and add olive oil. Mash all with potato masher.
3. If you don’t have a potato masher, use the back of a heavy spoon or fork.
4. Taste and add salt and experiment with the use of white or black pepper seasoning. Use crushed red pepper for garnish for to spice up the dish.
5. Serve warm - tastes great cold too!
*Adding your favorite fresh herbs bring a different taste thrill - try dill or oregano. Try a lemon squeeze over a bite-ful for a tasty zing...

Together at the Table: National Food Day

by Meredith Paterson

Monday, October 24, 2011 marks the first National Food Day! 
How do you plan to celebrate?
Keep reading for links to recipes and resources below.

All across the country, friends and families will cook and eat together; farmers' markets and local food organizations will host parades, parties, gardening demonstrations, cooking classes, and more-- all in the service of raising awareness about access to healthy, affordable, sustainable food. And sustainable food is food that supports the earth, the growers, the harvesters, and the consumers.
Find food day events near you and as well as nationwide events.

The old saying is true. We ARE what we eat. The food we consume becomes the energy our bodies use to think, move, create, and love. So we need to start with clean, healthy fuel for our bodies. In Yogiños: Yoga for Youth® classes, we often discuss the effects of the food choices we make and how important the food we eat is to the health of our bodies, our families, and our earth. Let's work together to make sure that everyone has access to healthy food that sustains the planet.

"Food Day's goal is nothing less than to transform the American diet—to inspire a broad movement involving people from every corner of our land who want healthy, affordable food produced in a sustainable, humane way. In other words, we want America to eat real. We want to get Americans cooking real food for their families again. We want fewer people at drive-throughs and bigger crowds at farmers markets. We want to celebrate fresh fruits, vegetables, and healthy whole grains—and to support the local farms and farmers that produce them. We want all Americans—regardless of their age or income or geographic location—to be able to select healthy diets and avoid obesity, heart disease, and other diet-related conditions. "

The Food Day website offers curriculum and other resources for teachers to use in their classrooms as well as resources for throwing your own event and talking with your family about the importance of the Food Day goals.

Free Food Day recipes from chefs like Kate Sherwood, Mario Batali, Emeril Lagasse, Dan Barber, and Rick Bayless. Jaime Oliver 's Food Revolution is sponsoring Food Day events and posting recipes on its website.

Like Food Day on Facebook.

How will you celebrate Food Day? Comment below or let us know on Facebook.

Together at the Table: New Research on Eating Together

by Meredith Paterson

These Saturday Together at the Table blog posts are intended to start or sustain a family dialogue about food, cooking, and eating, and we'll be sharing recipes, food-related research, food events, and other fun food-related tidbits.

This week, I came across newly-published research about the benefits of eating together as a family. This research confirms that preparing and eating meals together nourishes us as people and families on so many levels. Mealtimes may be the only times carved out in our busy days where we actually get to focus on each other.

The National Center on Addiction and Substance Abuse at Columbia University found the following correlations between infrequent family dinners and alcohol, tobacco, and drug abuse among teenagers:

"Compared to teens who have frequent family dinners (five to seven per week), those who have infrequent family dinners (fewer than three per week) are almost four times likelier to use tobacco; more than twice as likely to use alcohol; two-and-a-half times likelier to use marijuana; and almost four times likelier to say they expect to try drugs in the future, according to The Importance of Family Dinners VII, a new report from The National Center on Addiction and Substance Abuse at Columbia University (CASA Columbia).

The CASA Columbia family dinners report revealed that teens who have infrequent family dinners are likelier to say they have ready access to alcohol, prescription drugs (without a prescription in order to get high) or marijuana. Compared to teens who have frequent family dinners, those who have infrequent family dinners are more likely to be able to get alcohol, prescription drugs or marijuana in an hour or less. In contrast, teens who have frequent family dinners are more likely to report having no access to such drugs.”

And the benefits of eating together go way beyond reduced substance abuse. Eating together can help improve vocabulary, it is a predictor of academic success, and it is a predictor of overall health and well-being.

The Mommy Dietitian has a wonderful list outlining the many many reasons we should take time to eat together along with some great mealtime tips and recipes.

I love this article and photo essay from the New York Times about family dinners and the art in each family's traditions and rituals. It's not about being fancy-- who has the time for fancy?-- it's just about being together.

How do you carve out time for meals together?

Together at the Table: Meatless Mondays!

by Meredith Paterson

This series of Saturday posts are all about making OHMazing™, mindful choices each time we sit down to eat. One way to raise awareness about what we eat and where it comes from is to start Meatless Mondays with your family.

The history of Meatless Mondays from the Meatless Monday website:

"Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars. Our intention is to revitalize this American tradition. We’re spearheading a broad-based, grassroots movement that spans all borders and demographic groups. By cutting out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change."

Going meatless for just one day a week has so many benefits.

1. Environmental Impact. Commercially-raised, grain-fed meat requires a lot of fossil fuels. The grains that the animals eat are grown with petroleum-based fertilizers and pesticides. "The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation." (meatlessmonday.com)
2. Health. Going meatless for one day per week will reduce your intake of saturated fat and give your digestive system an opportunity to rest. More health benefits
3. Cost savings. Going meatless for one day per week saves money. As a family, decide on a way to spend the money you save from not eating meat on Mondays. Choose a charity to donate the money to, or save the money in a jar to use on the next family trip.
4. Awareness. When you and family are making conscious decisions about what to cook and eat together, you are connecting to your food as a source of nourishment. Meatless Mondays are a great opportunity to talk about where our food comes from and what its real costs are.
5. Creativity. Instead of seeing Meatless Mondays as limitations, you can view this practice as an opportunity to be creative and try new things. For example, instead of simply substituting a tofu dog for a hot dog (they're usually highly processed and have little nutritional value), why not try a veggie dish that you've never had before? This is the perfect time for a veggie lasagna or Eggplant Parmesan. Choose the dish as a family and prepare it together.

On the Meatless Mondays website, check out the many companies and celebrities who have embraced going meatless for one day per week. They also provide great resources for educators to use in schools and for families to use at home to start the conversation.

Hundreds on food bloggers have joined with the cause and post meatless recipes on Mondays. These blogs are wonderful resources for new recipe ideas. I know I'll be searching through them for the perfect Monday dinner recipe.


Share your favorite veggie recipes below and let's try them together!

Together at the Table: Cooking for the $5 Challenge

by Meredith Paterson

A teaser from the premiere: Beth, Jordan, Cole, and
Andersen on the red carpet. More photos coming soon!

Happy Saturday! The $5 Challenge that I blogged about last week is here! We are in Dallas this weekend for the premiere of the Yogiños DVD (see Beth's post below), and I am staying with my family up here in Richardson, so I had the opportunity to hang out with my mom and shop at the Richardson Farmers' Market.

The idea of the $5 Challenge from Slow Food USA was to help people understand that they can eat in a sustainable (local, organic) way without breaking the bank. 

Right now in Texas, we're just about to enter our best produce season. Fall brings lots of variety in terms of veggies. Today we started seeing pumpkins and new squashes at the farmers' market which fit perfectly with the lovely gray rainclouds in the sky hinting at fall. (We really need the rain down here.) However, we decided we wanted to cook some of the last of the summer veggies, so zucchini was the centerpiece of today's meal.

Quinoa dish
(Apologies for the picture.
I'm no food photographer)

We made this recipe that I found on the gorgeous blog 101 Cookbooks:  Quinoa with Currants, Dill, and Zucchini. It was my first time to try this recipe. I thought it turned out really well. I subbed goat cheese for the feta because that's what was available, and I thought it was pretty tasty. I want to try it with the feta, too, though.

Zucchini, yellow squash, and onion
before hitting the grill.

We also grilled some veggies from the Farmers' Market. We were going to a dinner with family friends, so I didn't have the opportunity to complete a full meal on this challenge, but we had some money left over that could have gone towards foods to round out the meal.

Here is the cost breakdown:

Organic green onions: $0.99
Dried currants: $0.40
Sesame seeds: $0.22
Organic quinoa: $0.50
Local zucchini: $3 (used in both dishes
Local fresh dill: $0.75
Local goat cheese: $3.99
Local yellow squash: $0.72
Local white onion: $1
Grand Total: $11.57 / Per person (feeding 4): $2.87



This challenge was a lot of fun, and I encourage you to experiment with what you can do for under $5 with produce from your farmers' markets. Let us know what you prepare, and we would love to feature your recipes.

Together at the Table: The Slow Food $5 Challenge

by Meredith Paterson

We are blogging this fall about our OHMazing™ journeys, and one of my journeys through the past few years (and even months) has been with food. Today, I want to tell you about a great event that is coming up next weekend to help us all make OHMazing™ choices about what we eat.

When I first heard about the Slow Food movement a few years ago, my first thought was that it was about using a crock pot, or a movement for people who love long-simmered stews. (I'm in!) I was all wrong, of course. Slow Food is intended to be an antidote for Fast Food. It is a movement about healthy local, sustainable food.

Some people actively want to become part of the local, sustainable food movement, but they worry that eating in this way will be too expensive, more expensive than their current budgets allow. To help allay that fear, Slow Food USA™ has created an event called the $5 Challenge. It will take place on Saturday, September 17. The idea is for people to eat together to show that we can eat in a healthy, sustainable way for less than what it costs to buy a fast food meal.

I first learned about this challenge through a podcast interview with Slow Food founder Josh Viertel on Edible Radio (highly recommended podcasts).

I'm so excited to take part in the challenge! Right now, I'm trying to decide what to cook!

Click here to find a Slow Food $5 Challenge meal in your area or to start one up. They have lots of resources for recipes and other information about how to get involved here. Here are a few links I have enjoyed.

Tips on how to cook for $5 and under
Cheap Recipes for Slow Food USA’s $5 Challenge: Slow Food for the Price of Fast Food

Have a great under-$5-per-person recipe to share? Post it below. If you take part in the challenge, let us know about your experience.

Meredith Blanks Paterson is the Director of Yoga Trainings for Yogiños: Yoga for Youth® as well as the Director of Yogiños: Yoga for Youth® Austin.