Monday, May 22, 2006
Food for Thought
What constitutes “good health” is often highly personal. Sure there is scientific evidence for various aspects of what is “good” and what is “bad,” however, we all have learned recently with the fat fiasco that this science can be flawed. I know people that think--despite new research that indicates otherwise--that low-fat foods filled with hydrogenated oils are good for you, and they are health professionals! Talking about health can be as contentious as talking about politics and religion.
Yesterday I picked up a Healthy Cooking magazine just to see what they had to say on the subject. Healthy Cooking is published by Sunwest in Riverside California that also produces Island Empire (I can’t really figure out what it is about) and Taste of Italia. This issue of Healthy Cooking is an odd mix of soap opera and celebrity cookbook advertising; lifestyle articles on such broad topics as renting designer purses instead of buying them, safe tanning, and spa vacations; wellness tips on yoga postures and preventing knee injuries; and recipes. The food photography was stunning and the design simple and clean. Despite the weird editorial mix there were lots of nice ideas on how to combine whole foods in simple and inviting ways. I can’t help but wonder what the editor’s definition of health really is.
Today’s Lunch
Vegetable Medley Pasta Salad with Feta
Boil 4 cups water to cook pasta. I used small spring-shaped pasta traditionally called Fusilli Bucati. Any pasta will do. Wash, peel, and chop 3 beets and set to stem. While the beets are cooking wash and chop 3 yellow squash and wash and pick one bunch of spinach. Drain beets when tender and set squash to steam adding spinach at the very end to blanch. Drain and toss with beets. Add 2 cups pasta to boiling water and cook as instructed. Drain pasta and spray with cool water to prevent further cooking of the pasta as it cools. Toss to dry and add to vegetables. Sprinkle with 2 tbsp olive oil. Salt and pepper to taste. Crumble 4 oz of goat feta and toss. Serve warm or cold. Serves 6.
Yesterday I picked up a Healthy Cooking magazine just to see what they had to say on the subject. Healthy Cooking is published by Sunwest in Riverside California that also produces Island Empire (I can’t really figure out what it is about) and Taste of Italia. This issue of Healthy Cooking is an odd mix of soap opera and celebrity cookbook advertising; lifestyle articles on such broad topics as renting designer purses instead of buying them, safe tanning, and spa vacations; wellness tips on yoga postures and preventing knee injuries; and recipes. The food photography was stunning and the design simple and clean. Despite the weird editorial mix there were lots of nice ideas on how to combine whole foods in simple and inviting ways. I can’t help but wonder what the editor’s definition of health really is.
Today’s Lunch
Vegetable Medley Pasta Salad with Feta
Boil 4 cups water to cook pasta. I used small spring-shaped pasta traditionally called Fusilli Bucati. Any pasta will do. Wash, peel, and chop 3 beets and set to stem. While the beets are cooking wash and chop 3 yellow squash and wash and pick one bunch of spinach. Drain beets when tender and set squash to steam adding spinach at the very end to blanch. Drain and toss with beets. Add 2 cups pasta to boiling water and cook as instructed. Drain pasta and spray with cool water to prevent further cooking of the pasta as it cools. Toss to dry and add to vegetables. Sprinkle with 2 tbsp olive oil. Salt and pepper to taste. Crumble 4 oz of goat feta and toss. Serve warm or cold. Serves 6.
