Thursday, January 19, 2012

Thoughts on Modern Eating

I'm walking the aisle of a major bookstore, searching for answers on my new modern cuisine. With what must be hundreds of thousands of books, my eye seems to beeline.! " Be What You Are", the book title says. Be What You Are,! I say to myself. I did not know I was in the self help section, but why not? I need help. I need answers.

I skim the book and speed through the tests. What am I? Right now what I am is developing a modern way to eat, to enjoy cooking and understand how the right food for each of us makes a huge difference biologically without calling out food and medicine or reactive food. Sure, this may not be for mainstream guy on the street at this time. But who knows, maybe it is, maybe it will be. It combines my interest in science, my background as a chef, my love for fitness, the body and a lifestyle of low impact, plant based food with a modern approach.

I see the kitchen design magazines on shelves. Close by are groupings of food as entertainment, food as health and wellness. food as living, food as social, food as cultural, food as travel, food for growing and food for showing. Weight watchers, weight losers, weight gainers, Food, Food, Food. Food is everywhere and oddly enough, right around the corner are more magazines that are reactions on food: food for diabetes, gluten free food, cancer and heart disease food, homeopathic food and EAT Right Food, I guess to responding to so many eating wrong food. The list of those magazines wraps itself nicely into magazines on pharmaceuticals and cosmetics using isolated food nutrients in suppliment and cosmetic ways. It is all about food and food extensions. Food as Entertaining runs that full monty extending reversal reality from wrongful eating to Food as Medicine. But still, I cannot find my food magazine nitche yet. What am I? What is my cuisine?

I am looking for a way to recipe ideas that start with ingredients paired to the body, true biology based eating matching me and food. I want to have fun and food and science every day. I want cell matching, digitally presented reasoning behind what I eat and enjoy with fresh forward thinking thoughts. I want a personal teaching cuisine. So, What am I? Suddenly I am a developer of a new modern food style: plant based, low impact, body smart, Vegetable Alchemy, cell smart. I want you to be interested. Start building your link to recipes of a purposeful modern cuisine, fresh flavorful, fun blended with a nod to your biology whenever we eat. This mole below is great for your insides! What does that mean? More on that when I figure out how to tell you in a way that is upbeat without the medicinal flavor of Food as Medicine. Give me feedback or just be patient. We will get there. We cannot do this overnight. Use with pastas, vegetables. seared tofu, seitan, pork and chicken. This is Who I am, my human biology driven teaching cuisine.

The Purpose of Pumpkin Seed Green Mole
1 cup pumpkin seeds, hulled, lightly toasted
1 teaspoon ground cumin
1 teaspoon oregano leaf, crushed
1/4 teaspoon dried thyme
6 red chiles, seeded
1 cup chopped onions
2 cloves garlic
2 romaine lettuce leaves
1/2 cup cilantro, fresh, stems and leaves
2 cups vegetable stock or chicken
sea salt

Place first four ingredients into a spice grinder. Crush and place into a food processor. Add all ingredients, blend. Store refrigerated. Use hot as a sauce or cold as a spread.