Posts tagged ‘cookingtothrive.com’

May 8, 2018

It’s Strawberry Season, Now What’s a Shortcake?

It’s strawberry season, now what’s a shortcake?

The farmers market in my neighborhood just opened for the season with a strawberry festival. I love strawberries! As a child, I picked tiny wild ones from my great aunt’s yard. Now I enjoy medium sized locally grown or gigantic shipped-in berries. My favorite way to eat them is right off the stem, but strawberry shortcake makes me happy as well.
strawberries
My grandmother and mother called traditional pie crust sprinkled with sugar shortcake. Thin, flaky, and crisp, it played well against partially mashed, sweetened strawberries and whipped cream. There’s a restaurant in my area that serves this style of shortcake two layers tall. It is divine!

I can’t say crust-based strawberry shortcake is widely known. My grandmother’s house, my mother’s house, and that one restaurant are the only places I’ve eaten it. I suppose in the strictest sense, sweetened crust fits one of the original requirements of shortcake in that it contains fat that has been cut into the flour. The only problem is that it’s not really a cake.

But is shortcake really cake or is it a scone or biscuit? The first recipe for shortcake appeared in an English cookbook in 1588, but I don’t know what it said. That makes it difficult to determine exactly what sort of crumb it had.

A quick scroll through several culinary guides failed to find mention of shortcake. Shortbread is often included, but not shortcake. Perhaps that’s because there are too many versions to narrow down a definition. Or perhaps it’s because perfectly ripened strawberries sweetened and topped with whipped cream are so good they don’t really need any sort of biscuit, cake, or crust. Anything that absorbs and delivers that scrumptious juice will be appreciated and well received.

When shortcake is mentioned in culinary articles, it is often differentiated from sponge cake. This is sort of amusing because I’ve probably been served strawberry shortcake made with sponge cake more often than any other kind.

So what’s a shortcake? Whatever vehicle you prefer to deliver sweetened strawberries and whipped cream. Most of us probably gravitate to the version of shortcake that is most familiar. I prefer pie crust to squishy cake. I’ll take a sweetened biscuit in a pinch. You may prefer a butter-rich cake or corn muffin.

Whatever you place it on, a combination of fresh strawberries and cream sweetened or not, whipped or not, will provide a delicious summer treat!

https://en.wikipedia.org/wiki/Shortcake
http://bakingbites.com/2009/09/what-is-a-shortcake/
http://www.cookthink.com/reference/1990/What_is_shortcake

May 1, 2018

Could Ghrelin be my Hunger Gremlin?

Could ghrelin be my hunger gremlin? For years I’ve been wondering whether my hunger sensor is broken. I can end up with all the symptoms of low blood sugar before I ever feel hungry. On the flip side, I can eat and eat and never feel full. Most likely, there’s a communication problem between my celiac damaged gut and my brain. The question is, what’s the problem and can it be fixed?
gremlin
Asking this question led me to some reading on the hormone ghrelin. I’ll keep the information here simple, but have placed some links below if you’d like to read about the function of this multifaceted hormone in greater detail.

Initially, I ran across information that indicated ghrelin is known as the hunger hormone. It activates its receptor, growth hormone secretagogue receptor (GHS-R), to regulate nutrient sensing, meal initiation, appetite, fat deposition, and growth hormone release. This sounds related to my hunger sensor concern. Perhaps ghrelin is my hunger gremlin. In order to find out, I had to keep reading.

Scientific literature now suggests its functions go well beyond those related to simple appetite stimulation. Ghrelin has been increasingly recognized as having a role in regulating many organs and systems such the process of creating glucose from non-carbohydrate sources (gluconeogenesis) by inhibiting insulin secretion. It can also regulate energy expenditure by signaling a decrease in heat in the body.

This hormone provides a measure of cardioprotection by reducing sympathetic nerve activity which increases the survival prognosis after a heart attack. That doesn’t sound like gremlin activity. That sounds helpful. It prevents muscle atrophy — also helpful. In spite of all these helpful functions, Ghrelin has a gremliny side. It may promote cancer development and metastasis.

And it seems that ghrelin prevents excessive anxiety under conditions of chronic stress. Now we could be getting somewhere. My early years were filled with enough chronic stress to wear out whatever mechanisms were regulating my stress levels. Still, I don’t have enough information to quite put the pieces together to figure out why my hunger sensor is off.

It’s possible that in the future, ghrelin-related drugs will be produced to help with my problem and many others. The wide-ranging roles of ghrelin and GHS-R make them likely targets for drug development.

A paper has already been published showing that in rats ghrelin can alleviate disturbance of glucose and lipids caused by consumption of the party drug ecstasy (MDMA). Sounds like this could lead to a drug to fight the detrimental effects of a drug. That can either be good or bad, depends on how you look at it.

With all my reading I learned a lot, but I did not find a definitive answer. I don’t know if the problem with my hunger signals is primarily in my brain, my gut, my adrenal glands or somewhere else. I still don’t know whether ghrelin is my hunger gremlin.

http://theconversation.com/chemical-messengers-how-hormones-make-us-feel-hungry-and-full-35545

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4049314/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3273630/

https://www.ncbi.nlm.nih.gov/pubmed/22535766

http://acta.tums.ac.ir/index.php/acta/article/viewFile/6420/5025

https://www.ncbi.nlm.nih.gov/pubmed/22521145

April 23, 2018

I Love Brunch!

I love brunch! It sounds like elegant decadence to my ear. Say the word and in my head I see Audrey Hepburn in Breakfast at Tiffany’s – form fitting black dress, long gloves, updo, and lengthy cigarette holder. If we’re going to brunch, we get to sleep late and there are sure to be mimosas or bloody marys. I don’t know if it’s the idea of a lazy morning, the siren call of crispy bacon, or exactly what, but brunch is always appealing!

My brunch favorites lean toward the breakfast end of the menu. Bacon, eggs, grits, fried potatoes, waffles, and fruit trump roast beef, salmon, or salad for my first meal of the day. As long as the bacon is crisp and the waffles are gluten-free, I am happy with simple preparation and presentation. If the taste is delicious, I also appreciate the unique and fancy.
waffle
One of my favorite local restaurants serves poutine as a regular brunch option. Originally from Quebec, poutine is made of French fries and cheese curds topped with brown gravy. Add an egg to the top and you’ll be fortified to withstand the harshest cold weather.

When I travel to Asheville, I often choose crêpes because many restaurants in the area automatically make them gluten-free. These thin pancake-like pastries can be carriers of savory sausage & eggs, spinach & cheese, chicken & mushrooms, or salmon & ricotta. They can also be filled with cream cheese & strawberries, chocolate & hazelnut, bananas & caramel and many other sweet concoctions.

If you like quinoa and oatmeal, breakfast bowls can be hearty plant-based brunch options. Add black beans, avocado, pico de gallo, and a squeeze of lime to quinoa (or rice) for a filling Mexican bowl. Dress up oatmeal with maple syrup or coconut crystals, shredded coconut, almonds, cashews, and fresh berries. Add some vegan chocolate for added delightfulness.

When we stay home for brunch, we have eggs Ben. They’re like eggs Benedict, but made by Ben with his special hollandaise sauce. In fact, Ben & our friend Hunter had an eggs Benedict cook-off at my house a few years ago. I don’t remember who attended to weigh in on the judging, but, predictably, Ben & Hunter each contends he won. I think we need a rematch.

I’ve hosted bridesmaid brunches, wedding shower brunches, impromptu brunches and really late Christmas breakfasts that should have been called brunches. The planned events often include cinnamon rolls. I like making cinnamon rolls. I’ve made tons of them over the years. Last year, I turned some of them into bread pudding. Cinnamon roll bread pudding meets any level of excess required for your decadent brunch.

Brunch just wouldn’t be complete without a superior cup of coffee. A couple of years ago I stayed at an old hotel in a nearby city. The room was questionable, the TV reception terrible, the lobby clad in shabby grandeur, but the bacon and eggs were perfect and the coffee was superior. I went back for brunch last year. The hotel was still old and shabby and I didn’t even care. That’s how strong the draw of brunch with superior coffee can be.

You don’t have to dress up to go to brunch. You certainly don’t have to wear long gloves and large diamonds. Traditional ice sculptures, carving stations, and cooked-to-order waffles are not essential. Sleeping late and full immersion in decadence, on the other hand, are mandatory…well, for me anyway.

Happy brunching!

https://www.facebook.com/Creperie.Cafe.Of.Weaverville
http://www.ashevillebouchon.com/lecluse/
http://www.cooking2thrive.com/blog/?s=crepe

April 17, 2018

Think Going Gluten-Free is Hard – Visualization Can Help

Think going gluten-free is hard – visualization can help! In spite of increased awareness and availability of gluten-free foods, many of us still find the idea of remaining totally gluten-free intimidating. We just can’t imagine actually having to walk past every croissant displayed in a bakery case in France. We find the thought of giving up our grandmother’s cherry pie with its perfectly flaky pie crust unfathomable. We don’t know what we’ll grab when we’re too hungry and dinner won’t be ready for an hour. Rethinking our habitual lunch spot feels like we’re losing our best friend.

Our mind may tell us there’s plenty of information available and the process won’t be difficult, but it feels monumentally hard. We just can’t see ourselves as bread free, pasta free, doughnut free, cake free, or fried chicken free for a week, much less a lifetime. When you think about it, if we can’t “see” it, it’s unlikely we’ll be able to accomplish it. In fact, if we can’t see it, we may not even be able to consistently take that first step toward making it happen. We’ll stick with what we can see in our mind’s eye.
visualize
When I was learning to slalom waterski, I kept falling at the same spot in the wake in the same way over and over again. I remember someone telling me the problem was that I’d learned to fall. Huh? But it was true. When I thought about crossing the wake, what I saw in my mind’s eye was me falling. I didn’t fear it, I just knew it would happen. I had learned to fall.

If we don’t change what we envision, we will subconsciously stick with what we’ve learned. We’re bad at math. We are weak. We are unreliable. We can’t cook. We’ll never amount to anything. We’re lazy. Are we? Do we have to be or have we adopted someone else’s vision of us? Can we see ourselves getting a tutor and excelling at math, lifting weights and becoming strong, only saying yes when we know we can deliver, practicing until cooking seems easy, excelling in life, or working energetically? Changing how we view ourselves can facilitate us changing everything!

Coaches know that visualization can improve athletic performance. In addition to time on the court, they may have a player envision him/herself making free throw after free throw. Scientific studies have shown that visualization does, in fact, improve athletic and academic performance. Pilots-in-training are encouraged to chair fly their airplanes, or, in other words, to visualize themselves flying. Life coaches may incorporate visualization to help a client conquer an obstacle.

When you think about it, this makes perfect sense. If you can see yourself doing something, it’s no big deal to do it. It just feels natural. On the other hand, if you can’t see yourself doing something, it’s a challenge to make the first step toward getting started.

The type of visualization I’m describing isn’t daydreaming. It’s an engaged practice directed to achieve a goal or overcome an obstacle and it can be practiced. For instance, let’s say my greatest difficulty going gluten-free is how I will explain to my elderly aunt that I can’t eat her beef stroganoff. I will create images of myself in which I am brave, strong, and kind when communicating this to her. I imagine myself engaging in some activity that comforts me before and after the communication. Obviously, I can’t control her response, so my visualization focuses on me practicing self-care while addressing my obstacle.

This can go further. I can mentally rehearse several possible responses to my aunt’s imagined reactions. In other words, I can visualize many options I can employ to keep myself feeling centered, supported, and strong. I can also give myself permission to remove myself from the communication if my aunt becomes hysterical, abusive, or unkind. Imagining the many options I have and seeing myself feeling okay no matter how she responds builds my emotional muscles in advance.

With better developed emotional muscles and a mental picture of my many options, I can go into an uncomfortable conversation feeling strong and prepared. Whatever the response, I am prepared to see myself as a person who deserves to be healthy. Remaining gluten-free is critical to my health, so I will remain gluten-free and I will be kind to those who don’t understand because they cannot make me feel bad about treating myself well.

Perhaps your greatest obstacle is financial. It is true that much of the gluten-free convenience food available is more expensive. Gluten-free flours are also more expensive than wheat flour. You can visualize yourself feeling satisfied and happy eating meat, vegetables, cheese, yogurt, fruit, rice, quinoa, beans, lentils, cornbread, corn tortillas, and homemade trail mix. As you imagine roasted chicken, chicken enchiladas, grilled chicken breasts, beef stew, beef roast, grilled steak, pork chops & rice, pork tenderloin, grilled tilapia, fresh green beans with new potatoes, black beans & rice, grapes, peaches, pears, bananas, baked sweet potatoes, sautéed squash & onions, steamed carrots or broccoli, you’ll soon recognize the options are plentiful even on a budget.

Visualizing will also make it easier to develop a pantry plan for your family, meal plans for busy weeks, travel plans so that you always have good gluten-free options, and plans for attending parties or events. As you see yourself successfully navigating these areas, a gluten-free lifestyle will seem less daunting.

Being able to see what can be rather than what will no longer be mitigates the feeling of loss we all experience when we give up something familiar. Visualizing yourself as the pain free, energetic self you used to be can help motivate you to stick with a gluten-free path in order to heal. Seeing yourself enjoying life without a foggy brain, constant itching, tummy pain and discomfort, weakness and fatigue, or achy muscles is great motivation for giving the lifestyle a try.

Can you be successful in maintaining a gluten-free lifestyle to be healthy? Yes, you can! I can see it now!

And when you struggle, we’re always here to help: support@cooking2thrive.com.

https://pdfs.semanticscholar.org/8b20/b4ff5ccdb04dee8f8928f8b7fc6ea5c9772f.pdf

http://journals.sagepub.com/doi/abs/10.2190/X9BA-KJ68-07AN-QMJ8

http://www.marcandangel.com/2015/01/18/4-unconventional-steps-extremely-successful-people-take-in-life/#more-800