Friday, December 31, 2010
Thursday, December 30, 2010
Saturday, December 25, 2010
Friday, December 10, 2010
In adding a new page, WHAT IS? to my website, Vegetable Alchemy I kept thinking of how I best explain the wealth of health in self care with the the right, fresh fun food. Taking a minute to grab a copy of Jean Carper’s Food Pharmacy, you will be amazed at the scads of fab reading. A couple of her key statements from years of research are:
1) Foods are full of pharmacological agents
2) Foods do act as drugs in the body
3) Which foods you eat do make a health difference at the cellular level.
4) You can direct your own health taking advantage of the new scientific information about the therapeutic powers of food.
5) By making small changes in your diet---by deliberately eating more of foods known to have positive health effects, you may prevent and alleviate both acute and chronic maladies.
Now HOW GOOD IS THAT! I don't understand why we don't just start at life day one and change the way we eat from the start! Let’s put it to task with this fabulous daikon soup of Chinese origin I urged from my friend, The Web Goddess! Care free, easy cooking.
1 ½ lb white daikon, peeled, and cut into 1-1 ½ inch cubes
2 qts. vegetable or chicken stock, could be low sodium stock in the box
½ cup dry rice cooking wine (a very lightly flavored wine)
2 (4 oz) pork shoulder or blade, on the bone, (could be optional)
1 teas sea salt
¼ cup cilantro, chopped coarsely, leaves only, save stems for other uses
Place stock in three quart sauce pan. Add pork and bring to simmer. Skim.
Add wine, daikon salt. Cook slowly until meat is tender, about 50 minutes, slowly.
Turn off the heat. Remove meat and cool slightly, covered. Cut meat from bone into 1 inch cubes and return to daikon broth. Bring back to light simmer. Reseason if necessary adding a little finish of fresh black pepper. Ladel into bowls topping with fresh cilantro.
Voila VegetableAlchemy! Hello Winter! Hello good body! Good bye opportunity for sniffles!
Wednesday, November 3, 2010
What does a veghead spring roll have to do with the nano kitchen? Everything. But more importantly WHAT is the nano kitchen? Imagine those chopsticks saying: 'michael foley's nano kitchen at your service!' The nano kitchen, it is you, it is me. We are this wonderful place inside of us where food makes its most compelling impact. Inside out, or from the outside in, we see it everyday in the mirror. We are what we eat, and I have always said, 'FUN things happen at the molecular level.'
Thursday, October 28, 2010
Spice, Spice, my Kingdom full of Spice
Let me live happy, let me live wise
Make mine a long journey
That this fit body does guise.
Spice, Spice, my Kingdom for that Spice
An ode to the maker for code does he have
To me comes the potient
A mix for the salve!
Monday, October 25, 2010
Depend more on food and less on drugs to preserve health. Here is a food pharmacopeia of goodness in my stirfry salad with a touch of oyster sauce and soy. The cut, stirfry and flavor is what a good cook is all about. Simple, clean, healthy and fun.
Tuesday, October 19, 2010
Burger, Burger on the Wall,
Who’s the finest of them all?
Could be beef, might be pork
Maybe chicken says
that bite with fork!
Is it turkey, Is it ham ?
What would make all
fine for man?
We know bacon, we know spam
But all excluded, this ain’t no can.
Open minded, spiced and fresh
Cook is quick, so fine a trick!
Black Bean’s the one!
Black Bean’s the pick!
With skill and toil, and blend of kind,
This protein rocks, a welcome find.
A Variation on this Theme*, highly digestible vegetable protein! Yahoo!
2 (14 oz) cans black beans, drained
3 Tbsp mayonnaise
¼ cup dried bread crumbs
¼ cup dried panko crumbs
2 tsp cumen
1 tsp oregano
¾ tsp cayenne pepper
¼ cup chopped fresh cilantro
Using a knife or coupe, chop coarsely half of the black beans. Remove and reserve. Add the balance back to the bowl and work lightly to a smooth paste. Stir in other ingredients.
Stir in reserved black beans, reseason and cook on grill pan, grill or in your favorite sauté pan. Garnish to preference and serve on you favorite hamburger bun.
* component idea forwarded from Gourmet
Wednesday, October 6, 2010
Make that workspace kitchen of yours a dance floor. Here, Wednesday in Chicago, and the 'Music is Taken me Underground' . Natalie Horler and Cascada has got me goin' and my kitchen's rockin'! Web waves have scored Jason du Rulo cuz 'Whatcha Say' translates today to this:
Wednesday, September 22, 2010
Love the term, The New Norm. Not often do I get a chance to use it. When it starts a 'new norm' needs followers. So I know in order to grow this norm, I should remind you of what Vegetable Alchemy is all about. How did I come up with the idea.? What are the design notes? Try to remember this.
Eggplant Chili Chow
Never under estimate the power of a terrific bowl of chili! With a farmer's load of eggplant, I discovered ecstasy in both chili and a partner jump in cuisine to
Don't spend time worrying about bitterness in the eggplant. Since it is diced and seared buy mid size and spend time with more careful cooking. Try the dish one time with the skin on, the next time with skin off. Experiments brought me to using green pepper with skin off and the sweeter red pepper with the skin on the eggplant. I also tried a variety of beans but settled into the white northerns when others were too tannic or too demonstrative against the eggplant, skin on or off. Where you want to spend time is on the chiles! I suggest a great chile powder in both usages for convenience but nothing better than using 2 each whole ancho and chipotle wiped clean and going on a spice adventure.
As you heard them say if you've ever have been campin, "Don't come a knockin' if the trailer's rockin'!" Well, If you don't like what you cooked, don't knock on my wall.....do it again, and adjust to your likin' . Viva la Vegetable Alchemy, my fun, fit food with flavor!
My second favorite recipe for Eggplant Chili*
2 teas ancho chile powder
2 teas chipotle chile powder2 teas cumin seeds, toasted
1 tsp dried oregano, crushed
pinch of cinnamon powder
3 tbl olive oil1 lb, medium size eggplant, 1/4 inch dice, skin on
2 medium onions, chopped evenly
1 medium red pepper, chopped evenly
2 cloves garlic, chopped finely
1 14 oz can whole tomatoes in juice
white northern beans, 4 c. home cooked or canned, or 2 (15oz) cans, drain with retaining 1/2 cup of canning sauce
2 c. water or 1 3/4 c. vegetable stock with 1/4 c. water
garnish highlights: chopped cilantro, sour cream or queso fresca, chopped scallion and maybe a little rice if you want to savory it more, fontina is tangy but shredded white cheddar fits too
kitchenware: 1 (2 qt) heavy bottom pot
*chef's note: As a vegetable, Eggplant has the reputation for brain food. If you want to add other proteins, feel free. adjust seasoning. add a half a pound of protein or so with the onions when cooking. then add the veggies as directed after the protein is almost cooked.
How To Do> Heat the pot to medium temperature. Add the olive oil and eggplant. Stir and stir again until the eggplant starts to slightly brown. Add the onions. Stir. Add the peppers and garlic. Stir. Add the seasonings including your own take on salt and or pepper. Cook until peppers are wilted. Add beans and water and/or stock. Bring all to simmer with top partially on the pot. Cook slowly stirring occasionally to prevent sticking. Taste. Adjust all seasoning including chiles to your taste.
Bring to table with smiles, a few bowls and spoons, the garnishes and bevs of your choice. Bravo! You are now entering the world of Vegetable Alchemy!
Monday, June 14, 2010
Monday, March 1, 2010
Monday, February 15, 2010
Sunday, January 31, 2010
‘Skating Rocks!’ First time on hockey skates. So fun!. Twenty days later with a new opportunity to work out with a skate hybrid called Softec and humbling is the only word for catching the figure skate blade toepick on the ice. All cocky confidence comes down when your face suddenly finds itself ONE with the ice!. However, the figure skate blade for balance with the sturdiness of the hockey boot is not to be chastised. A new humility pushes its way into the learning curve. I ain't no Tinker Bell on the ice but I have respect for working on your core balance and strength. I could never skate as a chubby kid and washed my face on the rink many, many times! Practice makes perfect, and practice and practice and practice. Just like cooking, make it work. There is a new order of the day: fitness and food. Try out the post skating workout soup, flavorful fun that says, ‘food and fitness are one!!’.
Winter Vegetable Soup with Thai Pesto*
Winter Vegetable Soup
1 cup each peel sweet potato, carrot and acorn or butternut squash
1 red onion, cut into slivers
2 cups vegetable stock
1 cup water
1 tbl Thai Red Chile Paste
2 cups coconut water
½ cup unsalted peanuts
2 garlic cloves,
2 teas finely grated ginger
2 large green chiles, seeded and chopped
1 small bunch of fresh cilantro
1 large handful of mint leaves
1 small handful of basil leaves
2 tbl light soy sauce
2 tbl fresh squeezed lime juice
1 tbl light brown sugar
For the soup, cut all the vegetables in 1 inch dice. Add to a 2 quart pot and cover with stock and water. Simmer until cooked through. Add the Thai chile paste, the coconut water and blend. If necessary, add additional salt and pepper to your taste. Keep warm.
For the pesto, combine all ingredients in a bowl. Chop by hand or in a food processor.
Ladel soup into large cups or bowls. Top with tablespoons of the Thai Pesto.
*adapted from market vegetarian, Ross Dobson, Ryland, Peters and Small, 2009
Wednesday, January 27, 2010
Working with a team of insightful, extraordinary cell biology folk it is obvious that life cannot succeed and extend on dead calories. Our now 7 trillion dollar food business we label the 'food chain' owned inside and out by maybe 6 or 7 companies, has to improve with active healthful honest nutrition. While you are waiting to see if that is really going to happen, I suggest you take it upon yourself as I am, to learn and pattern your own way of life around what the body needs and become versed in the ways of 'self care.' In my studio kitchen I set myself up to develop a new style of recipe from the soil and sea to the plate ! In each case that recipe is enriched with discoveries of techniques to hold on to enzymes and use more digestible proteins for nutritional density, not just counting calories. The end result is less complicated simple food and more energy for me in every way. I balance my food with an hour of fitness at least four times a week. It is hard to explain my passion to move to a new style of recipe over the traditional I have cooked, but it is easy to see the results are a much happier and livelier me.
Life is about the living! From cells to smiles, from skin to stomach. If we want to live, and live bright and long, we have to change. We have to effect a change. The present food system offers generally empty calories in coffin boxes of refrigerated and shelf stable cases. Nutrients are gone. Obesity has come. Life as we want it is not possible . But we have new biology. We have information and physics. Best of all I am able to bring forward a new paradigm, a new NORM, a new cuisine, a CELL CUISINE tm. I want to give it to the world like Steve Jobs gave Apple, Bill Gates gave Microsoft, Warren Buffet give Berkshire Hathaway. There are those that create trends in life, then then those who rally paradigms and finally those that can create a 'New Norm'. CELL CUISINE tm is the new norm. Each week I will write and offer a dish steeped in the research. Stay tuned!
The road to American Cuisine was fun, but it is over. A new road opened. Never look back! The gift of a body cuisine that is plant centric but not plant only is pure enlightenment, a cell cuisine tm destined to offer longevity. Time to design a new Koolaid for life! The plan is already on my drawing board! Back at you later in the week. CELL CUISINE tm rocks! happy wednesday!
Sunday, January 17, 2010
Monday, January 11, 2010
Last night after hours of working on Cell Cuisine Software and ideas that will help in flow charting, I was all up for something fun and full of my love to cook. In the midst of the cold and snow I raided the refrigerator for leftovers. The principles of simple good cooking make jewels out the the tiniest ingredients. Spending not a dime, and sipping a little Oregon Pinot Noir all along the way I was on to steaming chicken wings with spices all meant for a larger idea. It is the kind of dish you want to enjoy, so if you are in a hurry, save it for a time that gets you some music and chop, slice and dice moments.
As I cut up vegetables, my mind shot to a recent issue from the science section of The New York Times. It focused on Calorie Reduction (CR) for longevity as a way to turn on certain genes, called sirt genes that produce a protein called, sirtuins. The article went on to say that sirtuins can detect energy reserves in a cell and there is a method to activate through this idea of Calorie Restriction. For me at that moment, my stomach was far more important but subconsciously sirtuin success is on my mind. I shifted to the art of cook but with careful execution of a lean low calorie finished dish. I am head to research that sirtuin idea to a fuller extent this weekend. On the other side of fun, I am also out to use this cold and snow to skate and learn to ski! Love those Winter sports!
Enjoy my rendition of a Chinese Borscht! Even the beautiful Chinese lady who had a chance to experience the alchemy was amazed at the depth of flavor and mystery of raising a savory sort out of what looked like mindless mass of parts and pieces. Never underestimate the powder of leftovers and the CHARM of a good cook’s talent! While the recipe is rough a trip to a web site or cookbook for a guildeline on Borscht might help. I leave out the sour cream and garnishes. There is more than enough flavor, at least for me. Viva la Cell Cuisine!
2 oz. sausage of any kind, cut into 1 inch pieces
4-5 raw, rinsed and dried chicken wings
3-4 oz pork carnitas
4-5 red radish, slice thinly
1-2 heads baby bokchoy, cut lengthwise into quarters, or chunks of cabbage
4-5 scallions, whites and greens in two piles, cut into 3” pieces
4-5 mushrooms of your choice, ¼ if large, ½ if medium
3-4 beets, roasted and peeled separate or peeled and steamed in the stock
1 nugget of fresh ginger, peeled and julienne
½ bag, washed and stemmed spinach
¼ cup of parsley stems
1 teas chinese sichuan pepperrorns
½ tbl black pepper corns
1 qt water
2 tbl whey powder
2 tbl soy sauce of your choice
freshly ground salt and pepper
Fir a steam rack into a pan. Add the chicken wings. Pour over half the water. Top with the scallion greens, parsley stems, chinese peppercorns, and half the ginger. Salt and pepper to taste. Cover and steam slowly, turning about in ten minutes. Cooked through. Remove and cool. Reserve the stock. Do not strain.
Pull the chicken meat from the bones. Place the bones back in the original pot and add the other half of the water. Simmer gently reducing the liquid by ¼. Strain.
To finish the dish, put the liquid back on a medium heat. Add the beats, quartered. Simmer until almost cooked. Add the mushrooms and balance of the ginger and simmer. Next drop in the bokchoy and simmer until cooked. Remove the cooked bokchoy and plate to each of two deep soup plates or bowls. Add the sausage, the pork carnitas, the scallion whites and soy sauce.
While gently cooking drop in the spinach carefully. When it is cooked fully, remove half to each of the bowls with the bokchoy. Remove the carnitas, the pork sausage and arrange each of the ingredients neatly in the bowls. Simmer the broth. Remove two tablespoons of the broth to a bowl and make a paste with the whey. Turn off the heat and mix into the broth. Adjust the broth with fresh salt and pepper and pour over the neatly arranged bowl ingredients. Top with the slivered radish. ENJOY!
Monday, January 4, 2010