http://www.nashuatelegraph.com/apps/pbcs.dll/article?AID=/20080402/FOOD/359810642/-1/feast
By ANDREA BUSHEE,
Telegraph Correspondent
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Courtesy photo Incorporate whole foods into your regular diet, such as this
Cranberry Bean and Spelt Salad. |
Published:
Wednesday, April 2, 2008
Event aims to turn
people on to whole foods
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Liz Barbour knows learning about a whole foods and
trying to incorporate them into your diet can seem a bit intimidating.
But it doesn’t have to be.
“Change should never be overwhelming,” she said. “You should always feel you
are in control.”
Barbour wants to help people learn more about whole foods and make them feel
comfortable with them during an upcoming event she has organized called Spring
into Whole Health. The event will be held Friday at The Radisson Hotel, and it
will include a cooking demonstration and informative sessions on healthy foods.
People who have already made a transition to eating whole foods looking for new
ideas and recipes will also want to attend, she added.
Barbour, of Hollis, is a chef and owner of The Creative Feast, a business she
started that brings cooking demonstrations and lessons into the homes and work
places of her clients, among other services.
She started to incorporate whole foods into her family’s diet more after
researching the benefits of eating them. Gradually incorporating more
vegetables into meals she cooks has been one way to ease her own family into a
healthier way of eating.
Making small changes, such as cooking steel-cut oats rather than instant
oatmeal or buying natural peanut butter or yogurt with less sugar, are other
simple ways to start making the change, she added. But even those small steps
can feel a little uncomfortable at first.
Opening a jar of natural peanut butter and finding oil floating on top can be a
bit unappealing. But once people know what to do with these types of products,
they are very satisfying, she said.
In her demonstration, she will be using foods such as spelt, an ancient grain,
to create meals that will keep those eating full for a lot longer than, say,
white rice.
There are also other benefits to using whole grains such as spelt or wheat
berries, she added. They keep their nutty flavor even after they are cooked.
“There is a texture to them,” she said. “They add some interest to the palate.”
She will demonstrate how to cook several different recipes at the event, and
those who register are guaranteed to receive food samples and a recipe.
There will also be time to speak with each person presenting at the event, and
products will be available for purchase.
Allison Anneser, of Hollis, will talk about manageable ways to start using
whole foods in a diet. She has written a book on the topic called “Refined to
Real Food,” and she is also a health counselor.
“The one thing I want to help people with is to just really understand healthy
eating,” she said.
During her presentation, she will take a look at the traditions and history of
whole foods in the hunting and gathering days and through agriculture.
“We have become accustomed to eating sugary, salty, packaged foods, in our
society,” she said, “but once a person starts to move away from those types of
foods their body feels better. They will also start craving healthier types of
foods.”
Danielle Beaudette, owner of The Cozy Tea Shop in Brookline, will also talk
about the benefits of using tea in cooking. In places such as China, people
have been using tea in cooking for hundreds of years, she explained. Most of
the soups they make include a tea broth.
“The plant itself is an agricultural product,” she said about tea.
Tea contains many antioxidants and can be used in different ways, including as
an herb. The tea seed can also be pressed into oil for cooking or to be used as
a dressing.
Melissa Harvey, owner of Will n’ Roses, sells her whole food products at the
Amherst Farmers Market and at other locations throughout the state. She will be
at the event to help show people the variety of whole foods available to them.
All grains are not created equal, she said. She sells grain bars, easily
digestible soaked and slow-dried nuts and seeds, and a line of organic whole
grains. She is going to focus on whole grains and the different types there are
at the event.
CRANBERRY BEAN AND SPELT SALAD
1 cup dried cranberry beans (small red kidney beans work well, too)
1 cup dried spelt
1 tablespoon lemon-ginger green tea leaves (or 2 bay leaves)
2 tablespoons canola or organic green tea oil
1 cup yellow onion, chopped small
4 large cloves garlic, minced
1 small sweet red pepper, cut into ¼-inch dice
Herb Vinaigrette (see below)
Salt and pepper
10 thin asparagus spears, steamed for 3 minutes and cut into 1-inch pieces
Place 6 cups of water in a 4-quart sauce pan with the cranberry beans, spelt
and tea leaves. Bring the water to a boil, and cook at a simmer for 60-70
minutes. When cooked, the spelt will still have a bit of a crunch and some of
the kernels will have burst, the beans will still be firm but will have tripled
in size and the skin will be smooth.
While the beans and spelt are cooking, heat a saute pan over medium heat with
the oil and the onions. Cook the onions until soft, for about 5 minutes. Add
the garlic, and cook for an additional 3 minutes. Remove the mixture from the
pan, and let cool to room temperature.
When the beans and spelt are done, remove the bay leaves (if using tea, leave
the leaves). Strain the beans and spelt, and run under cold water to stop them
from cooking. Place them into a large salad bowl.
When the onion mixture has cooled, add it to the bean mixture with the chopped
red peppers. Add the dressing, and season with salt and pepper to taste. If
serving within the hour, add the asparagus.
Allowing the salad to sit dressed for 1 hour or up to 24 hours enhances the
flavors. If leaving it dressed for more than an hour, add asparagus just before
serving to keep its bright green color.
Serves 6.
HERB VINAIGRETTE
½ cup balsamic vinegar
¼ cup olive oil or organic green tea oil
4 tablespoons flat-leafed parsley, chopped
2 tablespoons fresh tarragon, chopped
2 teaspoons honey
Combine all the ingredients in a mixing bowl, and whisk to combine. Pour over
the bean and spelt mixture.
Serves 6.
(Recipes by Liz Barbour)
Tea and tea oil source: www.thecozyteacart.com
Spelt source: www.willnroses.com
Andrea Bushee can
be reached at andreyamb@yahoo.com.