Friday, December 01, 2006
Taking Advise
Over the weekend I was listening to the Splendid Table hosted by Lynne Rossetto Kasper. A listener called in with a question about coconut oil. The caller’s personal trainer touted the benefits of coconut oil, but since she had always heard that it was bad she wanted Kasper’s advice (I think she was also looking for recommendations on how to cook with it, but they never got that far.) Kasper stated that she wasn’t a intuitionalist she referred the caller to Dr. Andrew Weil’s website for advise. I booted up my computer to see for myself what advice Dr. Weil might have about my beloved cooking oil (www.drweil.com/drw/u/id/QAA316479). Although there is evidence that points to coconut oil having nutritional benefits, Dr. Weil does not recommend it because it is a saturated fat and the research is not conclusive enough for him to advise adding it to you diet. Nutritional information is such a quagmire of contradictions. For me I trust my gut, quite literally. My gut feels good when I eat coconut oil. I’ve learned to eat not only according to what tastes good, but also by what feels good. Viva la coconut!
Today’s Lunch
Mulligatawny Soup
Bones from a cooked turkey
1/2 tsp sage
2 tsp curry powder
1/8 tsp cayenne powder
1/4 tsp black pepper
1/2 tsp salt
1/2 cup sliced celery
1 large onion
1-2 carrots
2 tart green apples (such as granny smith)
4 tbsp butter or coconut oil
4 tbsp flour
1/2 cup rice
Cover turkey with water and simmer for an hour in a large stockpot. Drain stock and remove any meat left on the bones. Add meat to the stock and throw away the bones. Add celery, carrots, and uncooked rice to stock and simmer for 15 minutes.
Melt butter in a skillet and add 1 onion chopped, herbs, salt, and pepper and sauté until the onions are translucent. Add flour and cook over low heat for 3 minutes stirring contantly. Add flour mixture (called a roux) to the stock. Chop the apples into small pieces and add to the stock. Slowly bring to a boil stirring constantly. After the soup comes to a boil remove from heat and allow to cool for a few minutes and serve.
Today’s Lunch
Mulligatawny Soup
Bones from a cooked turkey
1/2 tsp sage
2 tsp curry powder
1/8 tsp cayenne powder
1/4 tsp black pepper
1/2 tsp salt
1/2 cup sliced celery
1 large onion
1-2 carrots
2 tart green apples (such as granny smith)
4 tbsp butter or coconut oil
4 tbsp flour
1/2 cup rice
Cover turkey with water and simmer for an hour in a large stockpot. Drain stock and remove any meat left on the bones. Add meat to the stock and throw away the bones. Add celery, carrots, and uncooked rice to stock and simmer for 15 minutes.
Melt butter in a skillet and add 1 onion chopped, herbs, salt, and pepper and sauté until the onions are translucent. Add flour and cook over low heat for 3 minutes stirring contantly. Add flour mixture (called a roux) to the stock. Chop the apples into small pieces and add to the stock. Slowly bring to a boil stirring constantly. After the soup comes to a boil remove from heat and allow to cool for a few minutes and serve.
