SoulVeggie

Jamie's Spanking the Rosemary & Emeril's Closing In

Jamie Oliver's lecturing on diet and doing recipes for promoting his "Food Revolution" TeeVee series .  Just saw him on ABC's "Good Morning America" while flipping through channels.  There he was, touting the wonders of $8 skirt steak (doused in olive oil and fried for two), and generic salad (with greens, "crunch," "optional cheese," and the like), and of course, an oil-based dressing.  Oh, and let's make a horseradish sour cream dressing for the steak!  I switched channels.  Waste of my time.

How ironic that in his efforts to help children (and Americans) eat better, he's promoting a high-fat (and expensive) cooking style.  Instead of Americans rushing towards heart disease, obesity, Type II Diabetes, and Altzheimer's disease, he can help them walk fast towards same.  Is this progress?

Think of it:  $8 for that dead cow flesh to serve two people.  For $8 I could purchase 4 lbs of tofu (enough for some 8 to 12 servings).  For $8 I could buy 4 lbs. of brown rice or millet and 4 lbs. of beans or lentils and make 12 to 16 servings.  He's like this rich kid who believe that the answer to health is only fresh food (dead animals, eggs, processed oil, and fermented bovine secretions qualifying as food) and, as he gleefully points out, serving size.

Although it's almost amusing to see him (and his host) make innuendoes about "spanking" the huge hunk of rosemary to release the fragrant oils (which, unless you grow your own, would probably cost around another $8), the real in flagrante delicto is that his nutritional awareness to helping prevent dietary related degenerative diseases can be likened to to a garden hose putting out a house fire.  Just slows it down and doesn't solve the real problem, no matter how expensive or fresh the hose.

Here's some of the recipes being plugged at ABC ("Fast and Healthy Meals You want to Serve Your Family") from Jaime:

Grilled Skirt Steak with Horseradish Sauce
Jamie Oliver's Parmesan Chicken Breasts with Crispy Posh Ham   (from the "Food Revolution" cookbook... don't forget to add olive oil!)

My favorite cook, Emeril (previous posts 1, 2), is having a "Breakfast in Bed for Mother's Day Contest" on the same receipes webpage.  Check out this typical biologically abusive Emeril recipe for the event.

Buttermilk-Scallion Biscuits with Eggs and Griddled Ham

Some of the nutritional highlights:  2 cups self-rising flour, 6 tablespoons cold unsalted butter, cut into small cubes, 3/4 cup plus 2 tablespoons buttermilk, 1/3 cup grated sharp cheddar, 8 large eggs, 2 tablespoons whole milk, 2 tablespoons unsalted butter [thank god it's unsalted!!], 8 2-ounce slices honey baked ham, and 4 teaspoons butter.

That's a lot of fat (and saturated fat), but Mom deserves it, right?  Look's like Jaime's got some tough competition.

Video/Review: Jamie Oliver's Food Revolution: 1st Episode

Gotta admit, I was skeptical that this would be interesting, and maybe it's a sign of where I, as a nutritionally conscious no-added fat vegan comes from, that it was astounding to see what the kids in the unhealthiest city in the US were eating for breakfast and lunch (hint:  pizza), the amount of highly processed crap being served by cafeteria staff that think it's all fine, then the family that has glazed home deep-fried donuts with scrambled eggs for breakfast.  I've seen this in lunch menus posted in the local newspaper.  Frightening.

Even so, I don't think I'll ever forget looking at this women and her children (reminds me, as pointed out by the delightful Ms. V., of the spaceship passengers in "Wall E") and Jamie stacking up, on real plates, the actual food they consumed the previous seek.  I admire his true compassion and dedication, and it will be interesting to see how far he goes.  Yeah, there's the usual "reality show" careful editing to add drama, pathos, tears, heavy emotions, pissed-off looks, and so on.  A lot of that is filler, but hey, it's TeeVee.

As noting from an earlier post about his recipes and TED award, I'm doubtful that a man who publishes a recipe for fish wrapped with smoked bacon and lemon mayo can help a town eat healthier.  Maybe it's a matter of scale.  If someone wants to go vegetarian, would I encourage it?  Hell yes.  Sure, I'd prefer that they make the leap to vegan, but it certainly is a step in the right direction.  But I do believe in the passion of Dr. Esselstyn noting that he doesn't just want to reduce the number of people dying from heart disease, but destroy heart disease itself (paraphrased)? Positively.

Okay, I'm watching the show and writing this post... Jamie just poured a bunch of olive oil (measured by counting) into a non-stick pan to fry garlic for the pasta dish for his first meal with the Fat Family.  Is this a good idea?  Is it good transitional?  I don't know.  Probably oil in the salad dressing.  But gawd, these people are so obese.  He could help them live longer, but they'd live even longer without the oil (in all probability), but is that too drastic a step?  Probably.

Cool meeting he has with the gal in charge of food services for 20+ schools... quite fascinating when she's pulling out the "authorized" USDA meal recipe cards.  The stakes are raised:  he's got one week to (a) follow the "nutritional req'ts" of the USDA, (b) prove that the kids accept it, stay on budget, or (c) they revert back to pizza for breakfast.  Now that's drama!  Of course, they wouldn't televise the show if he didn't do it... right?

The first big meal at school:  roasted chicken, salad, yogurt, fruit, crudite.  "Real chicken, real olive oil..."  Yup, pouring olive oil from a gallon can for the marinade.  WTF?  The official guidelines call for "two breads a day" and Jamie's trying to serve rice?  Amazing.  Parents should look into what's being fed to their kids and mobilize to change matters.  That's clear.  Of course, "pizza" is a worship word and it won over his meal.

CONCLUSION:  it's worth watching so far (roughly 43 minutes in length), if nothing else, to see the honest astonishment Oliver experiences as he tries to do his best to change things and the reactions of the townspeople.  I truly admire his spirit and efforts, even though I struggle with his recipes (and the tears wear thin a bit at times).  But, overall, it reminds me of the battle between the welfarists and absolutists in the Animal Rights debate:  which is better?  Making it more humane as you kill animals for food, or stop killing them altogether.  Help these people gradually eat better, or just get it right at the start?  I don't have the answer, but am thoroughly intrigued by the question.  And, I might add, I truly respect Mr. Oliver for at least trying to make a difference.  Our society needs more of that kind of selfless effort.  If nothing else, he deserves credit for trying to make a change... everything else I've written is just sidebar.

ADDENDUM 03/24/10:  this is, ironically enough, from Jamie's website:

pizza with green and red grapes, rosemary, pinenuts and ricotta   "starter:  This might sound odd but it's totally delicious for breakfast or dessert. Especially with a ball of vanilla ice-cream – great!"

Primal Strips: Review & Giveaway Contest

I've dissed bloggers who give away unhealthy vegan products, and I've turned down many free samples of same, so this post is unusual in that I actually accepted some free samples of some products I've tried in the past (at least one of them).  The company rep kindly agreed to send me an extra complete set of the producst so that I could give them away in a "free" contest.  So, here goes:

THE REVIEW:

There are six types of "Primal Strips."  Their nutritional profile is quite good, ranging in fat grams from 1 to 4 grams of fat per one serving strip.  Mostly non-GMO soy or wheat gluten (depending upon the product).  Thin, firm, well-packaged, I've enjoyed using the Hickory Smoked when traveling or consulting as they so easily fit into my computer bag.  All are a bit messy, but who's to complain about the extra sauce?  The texture of each is fantastic, and for me, it's only the texture of meat that I miss about meat (and I'm confident some of these jerky strips would fake out a non-vegetarian).  I've made my own seitan for years, and have never been able to get this kind of fibrous firm texture (and as compact).  It's most impressive.  A run-down of the line-up:

• Thai Peanut:  seitan-based, wonderful peanutty flavor (with thai basil!), 2 g. of fat.
• Mesquite Lime:  seitan-based, marvelous tang from the inspired lime flavor, 2 g. of fat.
• Texas BBQ:  soy-based, and, speaking as a guy who spent years in Dallas, Texas as a newbie vegetarian, to die for.  Would go great with a fine beer on the side.  An amazing 1 g. of fat.
• Hickory Smoked:  soy-based, a fine tribute to a formerly loved meat-based favorite.  Strong in flavor, 3 g. of fat.  No "red-neck" would be disappointed.
• Teriyaki Seitan:  seitan, naturally brewed soy sauce (there is a difference, many commercial soy sauces are unhealthy mock-ups of the real thing), rich flavor, 3 g. of fat.
• Hot & Spicy:  seitan with, get this, licorice root, seaweed and shittake mushrooms.  The highest in fat at 4 g. (which isn't all that bad), and packs in some unique nutrition.  I'm of the belief that sea vegetables and shiitakes are excellent for your immune system, and there is some evidence to support this.  Would be nice with a little sake on the side...

The Primal Strips website is excellent, makes no outrageous unsubstantiated claims, gives full nutritional information, and has well-designed resources to find out where you can purchase them.  Although they suggesting cutting the strips up for other kinds of meals (say, stir fries), I'm more inclined to enjoy the strips in hand, as nature intended jerky to be eaten (although the idea of using Teriyaki Strips in sushi maki is appealing).

BOTTOM LINE:  outstanding vegan products, very low in fat and sodium, one in particular is quite amazing nutritionally (not that the others are slouches), and I can, without trepidation, highly recommend them (of course, with all due balance! They could be addictive...).  Great company, very low price point, well-executed recipes. By using evaporated cane juice, sea salt, et. al., and giving me a one page sheet summarizing the ingredients and nutritional profile of each product, they show that they are deservedly proud of what they've accomplished.

THE CONTEST:  most of the vegan bloggers giving away free vegan products ask people to perform like monkeys:  "tell me how much you like XYZ, tell me how much you need XYZ, just post a comment and I'll select a winner at random."   Nyahh... Homey don't play that game (obscure reference to "In Living Color").  I thought long and hard about this, and here's the game plan:

Do something and let me know about it.  Do something productive for society and vegan-related issues.  Ideally, you're a student who can't afford a lot, but has some passion to help make things better.  If you're out of school and feel you deserve a shot, okay.  But what are the conditions?

Write/send a letter to some corporation, company, agency, institution, that poses questions to be answered, cited issues that concern you, or constructive advice on what you'd like to see (vegan-related, which is environment, animal issues, health, and food).  Hand out brochures in front of some restaurant or any other appropriate location (politely, please, will need photos), point out why there needs to be vegan options in your cafeteria, hold a Federal Agency accountable, make some documented suggestions to power, whatever. 

Challenge the establishment and be an activist.  Strive to make a difference.  I wanna see some creativity, audacity, cleverness, and maybe some courage.

I want you to intelligently contribute, not mindlessly perform.  To sweeten the deal, there will be two winners.  They will each get 3 Primal Strips, a copy of the Mad Cowboy DVD, and a copy of "No More Bull!" (by Howard Lyman, I helped edit it, and it's got 110 vegan recipes, some of the top veg'n chefs in the business... I should know, I picked 'em) or "Mad Cowboy" (your choice).

You send me an e-mail documenting whatcha did (you're on your honor), and I (and a fellow vegan) will independently rank all entries, top two get me sending you the aforementioned goodies at my expense.  Deadline for receipt of your e-mail showing me the letter you sent, or pix of your event, whatever, documentation, is March 24th. 11:59pm est.  Offer valid only for those residing in the United States.  My e-mail address:  msutton AT soulveggie.com.

Remember, it's not the results that matter, it's the proactive effort to invite change.  Do something... make an effort for the greater good.  Do it for Granny.

Dr. Cow's Cheese Nutritional Bull

Just read a post about Dr. Cow's Cheese from the generally nutritionally oblivious blogger at:

http://kblog.lunchboxbunch.com/2009/11/dr-cow-tree-nut-raw-vegan-cheese.html

The blogger wrote, quoting directly from the Dr. Cow's website, that the "cheese" is low fat.  Note that the product's website provides NO nutritional information on their products (just ingredients, why?).  How does she know it's "low in fat?"  She just posted some of the website text.  How useful!  What a fine bit of research in recommending this product.  She even had the audacity to claim she was posting the "complete nutritional info" regarding the cheese.

Bull$hit.  What's the fat and sodium content per serving?  Information not available.  I couldn't find it doing basic web searches.

The cheese?  It's basically ground up nuts.  And if mostly cashews, for example, than two tablespoons (1 ounce) would amount to 12 grams of fat.  I'm guessing twice as much for a normal serving of that "low fat cheese."  That's about a third of a day's worth of fat according to the American Heart Association (on a 2,000 calorie diet, 60 grams of fat per day), and a day's worth according to the guys who reversed heart disease through diet (Dean Ornish and Caldwell Esselstyn).

This kind of mindless parroting of a product's website PR without a little bit of research into the actual nutritional profile of a product being reviewed irritates the hell outta me.  Kathy should be ashamed by making such "low fat claims" and that she's either too lazy or doesn't care enough to do better.  IMHO, one shouldn't take ANY food product review seriously unless the reviewer has shown some respect for his/her readers and done the basic nutritional profile research and provided same.

Just because it tastes "gud" and the product's website says it's "healthy" isn't enough.  I'd like to think that most people are smarter than this.  And Dr. Cow is negligent in not providing nutritional information about their products.  Kat is negligent in buying into it.  It's NOT low-fat.  Can't be, judging from the ingredients list.

It's not the taste that matters, it's what's IN what you eat that does.  Read the labels.  Ignore the silly blogger.

A Library in One Book: "1,000 Vegan Recipes"

What drives a person to write 20 veg'n cookbooks?  What compels and inspires a chef to work countless hours in the kitchen developing, rejecting, re-trying and finding new or innovative ways to bring foodstuffs together?  Behind in my own efforts, I know how easy it is to underestimate the time, resources, trials, and tribulations involved. Tough job, and although one might do a few books just for the money, it takes real inspiration, dedication, and a spiritual will to help the animals and promote veg'nism by being willing to go through that process over 20 times.

Robin sent me a copy of her latest effort, "1,000 Vegan Recipes" a few weeks ago, and since then I've been marveling at, among other things, the sheer magnitude (and physical weight!) of what's she's just accomplished (disclaimer:  I did the website work/design for her "Global Vegan Kitchen" website).  We interacted soon after and I asked her about how the hell she pulled it off.  So many testers (over 30), so many recipes, so many ingredients.  Most notable about her response was this amazing bit of information:

"Three years."

...it took her over three years get this book in public hands!  Three years of labor giving birth to an amazing collection of recipes, resources, advice, and menus.  An encyclopedic recipe set of creativity, practicality, and efficiency, all in a single 612 page book.   And here are the numbers:  80 appetizers and snacks, 253 salads, sandwiches, and soups, 170 main dishes, 46 breads and muffins, 138 cookies, cakes, and other desserts... and that's not all.  Pages of menus groups by such topics as "Family-Style Dinner," "Casual Company Dinner" and the "Seasons."  Several pages for types of ingredients explanations, online resources, and a comprehensive "vegan pantry" checklist!

And the recipes --- they shine as well-tested and glow with simplicity of effort as well as ingredients.  Enthralling.  A breadth and depth to a vegan cookbook like none ever done before (and not likely again).  Check out the following:  "Pomegranate-Infused Lentil and Chickpea Stew," "Tempeh and Sweet Potato Shepard's Pie," "Rotini and Almond-Mint Pesto with Orange Zest," "Pistacio-Pear Couscous Salad," "Chai Spice Cookies," "Vegan Pound Cake(!)," "Strawberry Parfaits with Cashew Creme," and "Pumpkin Waffles with Cranberry Syrup."  Of course, those are just the tip of a "Titanic-sized" iceberg.

Back when I reviewed her "Quick-Fix Vegetarian," I likened that effort to a series of minuets.  In contrast, her latest book is a gourmet library of music to be played in the kitchen, enjoyed, and treasured countless times for years to come.  I highly recommend "1,000 Vegan Recipes."  It's several books in one, and those with special dietary preferences (no added fat, etc.) will find most recipes easily adaptable.  Be sure to check out Robin's Vegan Planet blog, and website, where you can sample recipes from most of her books.  And here's the link to the "1,000 Vegan Recipes" sampler.  Surf over and sample the music!  It's beautiful.

Free lunches, Antioxidants, & "Wonder Juice du Jour"

POM Wonderful, LLC recently offered to mail me a free box of POM juice-related products for review on my blog.  I wasn't planning to blog the story, but after reading a POM review this morning by another blogger, I thought I'd write about my very different way to approach the same situation.

First, I did a little research online.  8 oz of POM juice costs around $4.99 in some high-end venues, has the equivalent of 34 grams of sugar (1 teaspoon of sugar is 15 grams), 430 grams of potassium (a banana has 560 gms.), and not much else... not even Vitamin C.

The juice is praised by its makers for having "antioxidants," but I knew that there were many other sources of antioxidants found in the fruit and vegetable kingdom, and a little more research showed that pomegranates didn't even make the "USDA's Top 20" list (here and more interesting info,  here and here).

Then, onwards to find out what Dr. McDougall has to say about juices:  here's an article of note.  Essentially, he's pointing out that you'd do better with fresh fruits and not the intense sugar effects of juices, that a lot of other natural benefits won't be in the juice, and that no large mega-doses of antioxidants really deal with or correct the true sources/problems/ravages of the Standard American Diet anyway.

Finally, (me again), the juice is flash pasteurized (heated to a temperatures between 160 and 165 degrees F for 15 to 30 seconds).  That juice is now just filtered cooked fruit.  But think about it:  what might have been lost or "devitalized" in that process nutritionally? 

So, my final thoughts were: 

(1) would I want that much sugar hitting my system that fast? no...(try "Stash's" excellent Pomegranate Raspberry Green Tea, instead... $3 will get you 18 tea bags for 144 oz. of tea)

(2) for the same cost I could purchase much more in terms of healthy antioxidants by spending the same amount on whole fresh fruit, vegetables, legumes (#1, 3, and 4 on the list!), etc.

(3) I can get more potassium from a single banana (at $.59/lb.)

(4) in the case of say, Acai juice (another "wonder juice du jour," and surprisingly high in fat, btw) there might be "free trade issues," don't know about pomegranates, and

(5) for the same price I could juice two pints of blueberries or strawberries, if I really want juice, and know that it's raw, still teeming with enzymes, fiber (should I chose so), and those myriad of gifted ingredients that promote and protect life.

But, $4.99 for cooked fruit juice in an 8 oz. bottle?  Nahhh.... even though it might taste "gud," I can't recommend it economically or nutritionally and be honest (cute bottle though).  So, I politely turned down POM Wonderful's offer.  Not all that "wonderful."

...and maybe there really is no such thing as a free lunch(!)

Review: "Quick-Fix Vegetarian" Cookbook

Owning over 300 veg'n cookbooks, I tend to view a new vegan cookbook differently and perhaps more critically than most people.  Even so, I was excited by the opportunity to review Robin Robertson's latest work, "Quick-Fix Vegetarian: Healthy Home-cooked Meals in 30 Minutes or Less."  She's one of the most prolific veg cookbook authors around (rivaled by maybe Bryanna Clark Grogan or Nava Atlas, esteemed company indeed!), and I will never forget being asked to evaluate her astounding opus, "Vegan Planet" by a local veg/AR group.

Now, years later, it's apparent from Robin's new effort that the cascade of hits continues.  From the ambient "Sacred Kitchen,"  the laid-back percussion of "Fresh from the Vegetarian Slow Cooker," the symphonic "Vegan Planet," to the brassiness of "Vegetarian Meat and Potatoes," we now have a book of string minuets... fast vegan recipes all creatively composed and arranged to prove the tired, old refrain "it takes too much time to cook vegetarian" just isn't true.

"Potato Dosadillas" (using mashed potatoes), "Garden Vegetable Strata," "Couscous Shepard's Pie," "Linguine with Edamame Pesto," "Black Bean Sauce with Sherry," "Mixed Baby Greens with Pears, Pecans, and Polenta Strips," "Rustic Plum Tart," and the amusingly alliterative, "Phast Phresh Pho," (a hearty Vietnamese soup), are just a few of the many clever, practical, and fun recipes scored.

This cookbook is excellent:  well-organized, diverse, with a superb index and abundance of useful tips and advice.  In this age of "instant text messaging," FedEx, and hectic lives, the wonderful "can do" melody throughout these recipes is both inspiring and encouraging: you CAN have a healthy and tasty vegan meal in minutes.  The proof is in, well, the "Chocolate-Banana Pudding (p. 198)."

"Quick-Fix Vegetarian" is recommended for both the veg'n newbie all the way to the well-seasoned pro... it has a very special place in my collection, and I'll be riffing on the tunes for a long time.

Here's a link to some sample recipes

Review: Howard Lyman's "No More Bull!"

"... I believe that, like heart disease, it [dementia] is a distinctly abnormal condition brought about by an abnormal diet," he writes. "In the coming decades, science will probably be able to ascribe a cause to Alzheimer's with the same certainty that it can now ascribe to heart disease.  And I firmly believe that it will be the exact same cause: meat..."  In a message to vegetarians and vegans, Lyman warns them not to become complacent.  Many vegetarians eat a poor diet loaded with refined sugar, white flour, salt, and oil. He tells vegetarians who are still eating dairy products that they are consuming "liquid meat." 

...For those who want to eat a healthy diet, he offers "Seven Simple Rules" [below] that reinforce what health authorities have been saying for years...  To assist people in following a vegetarian path, Lyman devotes more than half of the book to over 100 [vegan] recipes from notable chefs, cookbook authors, nutritionists, restaurants, and prominent vegetarians... "

[For the full review of "No More Bull!" from "Vegetarians in Paradise" see below]

Tofu Town Tahini Tofu Tenders

The "Mediterranean Tahini Sauce" version is 1 of 4 in this White Wave product line.  Retailing between $3 to $4, I recently purchased two packages (on sale) at a Giant supermarket in Westminster, MD, to facilitate making dinner for some non-vegan friends.  Here's my review:

New Vegan Buttery Spread: A Review

At a Safeway in Westminster, MD, recently, I was looking for a "vegan buttery spread," and found a new vegan product:  "Smart Balance Regular with Flax Oil."  Odd, I thought, having read the ingredients in "Smart Balance" in my friend's 'frig the day before.  It contained "whey."  I bought it (no whey!) and here's what I think: