Week 8--Celeriac (AKA Celery Root)

If you are anything like me, you are probably thinking:  "What is that and get it as far away from me as possible."  This brain looking thing is called Celeriac, a cultivar of celery that is sometimes, but erroneously called Celery Root.  It is low in carbohydrates (sugars) but rich in dietary fiber, manganese, magnesium, potassium, thiamin, vitamin B6, phosphorous, and vitamin C.

The recipe I selected is "Celery Root Anna with Bacon and Olives" and can be found here:  http://www.epicurious.com/articlesguides/seasonalcooking/winter/cooknow_celeryroot/recipes/food/views/Celery-Root-Anna-with-Bacon-and-Olives-14456

My raw material

Here is what you will need:

Ingredients:


4 bacon slices (I chose nitrate free bacon)
1TB butter
~2lbs of celeriac
1/2 cup of freshly grated Parmesan cheese
1TB fresh thyme
1/4 cup of kalamata olives
salt
pepper

Directions:


1. Preheat oven to 400 degrees
2. Cook bacon until crisp and crumble

3. Melt butter and lightly brush over bottom and sides of a well-seasoned cast-iron skillet or dutch oven
4. With a sharp knife peel celery root and slice crosswise into 1/16 inch slices
5. Arrange slices evenly on pan and lightly brush with melted butter.
6. Sprinkle 1/3 of bacon, 1/3 kalamata olives, 1/3 cheese, 1/3 thyme, and season with salt and pepper.
7. Proceed to do another 2 layers and repeat steps 5 and  6

8. Cover skillet with foil and bake for 20 minutes. Remove foil and bake an additional 30 minutes or until celery root is tender and top edges are golden brown.

9. Enjoy!

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Debunking some pregnancy exercise myths

My mother would have a heart attack if I revealed to her exactly how much I exercised during this pregnancy.  Even though she is a very active mature woman, and always was even during her eight pregnancies, she, like many people from her generation believe that pregnancy is a time to lay low and do as little as possible.  These folks also believe in bed-rest post-delivery for 40 days (La Cuarentena).  While I don't judge them for their beliefs.  I found in my own experience that exercise was the best thing I could have done for myself and this child.

How exercise helped me:

Exercise helped keep my energy levels up, my anxiety down, and gave me a boost of confidence in my otherwise stressful pregnancy.  After being diagnosed with gestational diabetes exercising helped me achieve my blood glucose goals without having to succumb to insulin shots.  Having exercised during pregnancy has helped my recovery as well.

How exercise helped my baby:

Babies benefit from the extra oxygen circulating  during exercise which improves their cardiac functioning. It is a well known fact that babies of mothers who exercise tend to be calmer and overall enjoy better fitness themselves in years to come.  For Andrea, my exercise regime meant a drastic reduction in her chances of developing diabetes later in life.  Since my diabetes was controlled she was born of normal size which allowed for a normal vaginal delivery as opposed to a C-section.

I am 10 days post-partum and I've been out and about since I came back from the hospital.  Not surprisingly I have already lost my baby fat and feel physically amazing.  Granted I was on a strict gestational diabetes diet which kept me from gaining too much weight but I attribute my stamina and my core and muscle definition to my workout regime which included 3 days of running (5 to 6 miles), 1 day of hiking for at least 90 minutes, 2 weekly sessions of weight lifting and a weekly session of yoga/pilates.   I didn't shy away from abdominal work either. I didn't do any sit-ups past 30 weeks but I still worked my abdominal muscles all the way up to the last week of pregnancy. At 37 weeks pregnant I was still able to hold a plank for 3 full minutes!  My belly is still somewhat soft, which is to be expected after being blown up like a balloon for 9 months, but my core feels very strong which is a nice bonus for hauling around my 2 kiddos.  The doctor has given me the green light to start exercising again.  I will not rush into anything until my body feels ready for it but I am  itching to go out for a run.

Every pregnancy is different and you should definitely talk with your doctor about establishing the best exercise regime for you and your needs.  Nevertheless I would encourage you not to fear exercise but learn to embrace it.  Your body and your babe will thank you.

Week 7--Brussels Sprouts

Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous and they are considered nutritional power houses.  They contain vitamin A, C, folic acid and fiber.   (Source:  http://en.wikipedia.org/wiki/Brussels_sprout)

Steaming Brussels sprouts helps their fiber related components bind together with bile acids in your digestive system, a process which has been found to have cholesterol-lowering benefits.  Moreover, Brussels sprouts may have unique health benefits in the area of DNA protection.  Furthermore, Brussels sprouts total glucosinolate content has been shown to be greater than the amount found in mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli.  Glucosinolates are important phytonutrients for our health because they are chemical point for a variety of cancer-protective substances.  (Source:  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10)

Wow!  Is this enough to make you like these "mini cabbages."  Well, if cooked right, they can be quite tasty as well.  For this week's recipe I will be preparing

  Roasted Brussels Sprouts with Garlic and Parmesan Cheese  

Here is what you will need.

Ingredients


1/4 cup of bread crumbs
3lbs Brussels sprouts, trimmed and halved
2TB fresh lemon juice
1TB Olive Oil
Salt
6 garlic cloves thinly sliced
Cooking spray
1/4 cup Parmesan Cheese

Directions


1. Preheat oven to 375 degrees
2. Sprinkle crumbs on baking sheet and bake for about 5 minutes or until golden brown

3. Combine sprouts and next four ingredients in a baking dish coated with cooking spray tossing to coat.

4. Bake for 30 minutes or until sprouts are tender and lightly browned on edges, stirring every 10 minutes

5. Sprinkle bread crumbs and Parmesan cheese over sprouts and serve immediately.

6. I must confess that I ate half of this batch right out of the oven.  They are truly delicious!

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Week 6--Beets

Beets weren't exactly my favorite vegetable growing up.  In fact, I despised them so much I would vomit when my mom would force fed them to me.  I still can't handle juiced or boiled beets, probably because they remind me of those bad childhood memories.  I have come to appreciate beets much more now that I've learned how to roast them and even to enjoy them raw.  I love the combination of roasted beets with goat cheese and walnuts, a match made in heaven.  Add to this the bitterness of arugula and you've got yourself an orchestra of flavors that will send your palate flying.

Beets are a source of phytonutrients called betalains which provide antioxidant, anti-inflammatory, and detoxification support.  In a recent study beets were shown to be an especially important contributor of two carotenoids in the overall diet:  Lutein and zeaxanthin which are known health support molecules particularly with respect to eye health and common age-related eye problems involving the macula annd the retina. (Source:  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49)

Today's recipe is a Roasted Beet Salad with Arugula and Balsamic Vinaigrette. This recipe was inspired by one found in one of my favorite cookbooks:

I made some modifications to suit my dietary needs and taste buds but otherwise stuck pretty close to it.  Here is what you will need:

Ingredients


4 large beets, peeled, and quartered (Note:  Do not discard greens!  Clean and chop for use in other recipes.  I threw mine inside a chili I was working on and the sweetness of the beet greens helped tone down some of the spiciness of the chili )
6 to 7 cups of arugula, trimmed
1/4 red onion, sliced
1/2 cup of crumbled goat cheese
1TB Olive Oil (for roasting beets)
salt
pepper

Vinaigrette

1/2 cup of balsamic vinegar
1tsp dijon mustard
2 cloves of garlic, minced
salt and pepper to taste
Juice of half orange

Directions


1. Preheat oven to 400 degrees.
2. In a roasting pan combine beets, olive oil, salt and pepper and roast for approximately 30 minutes or until tender. (Note, I roasted my beets alongside some cauliflower to make use of the space in my roaster.  I will use the cauliflower in a different recipe).

3. While beets roast, prepare vinaigrette by combining all ingredients in a small bowl and whisking until smooth.
4. When beets are done roasting, transfer them to bowl with dressing and let them "soak" it up.
5. Arrange arugula, onions, and goat cheese on a flat platter
6. Top with beets and all the dressing.
7. Enjoy!

Week 5--Cara Cara Oranges

The Cara Cara orange is a low acid navel orange that has a trifecta of attributes. It has the initial appearance of a true orange. Its peel is smooth, yet pebbled and when zested releases bright floral aromatics. It is easy to peel and when its flesh is revealed, it reflects the color of ruby grapefruit. It tastes sweeter than any given orange with flavors far more comparable to tangerines with robust and complex citrus aromatics. Its flesh is also seedless, an advantage among any fruit. When ripe, the Cara Cara orange's flesh is tender, succulent and extremely juicy. 

Cara Cara oranges are and ideal balance of sweetness and acidity, making them suitable for fresh eating, juices, jams, sauces, baking and used in pan sauces. Use in savory or sweet preparations, pair with avocados, lettuces, nuts, bacon, other citruses, tropical fruits, fresh herbs, strong and aged cheeses, grains, seafood and poultry. Use Cara Cara juice in curds, cocktails, vinaigrette and syrups. Cara cara oranges will keep up to two weeks, refrigerated. Cara Cara juice can be frozen in an air tight container for up to six months. (Source: http://www.specialtyproduce.com/index.php?item=7884)

This was definitely a no-cook Sunday, save for some barbecued chicken we had, so I wanted to come up with a recipe that was delicious, fast, and easy.  I love cara cara oranges.  I find them much more versatile for recipes and easier on my stomach too, as regular oranges can be quite acidic.  This is my own creation.  I hope you enjoy it as much as we did.  All fresh ingredients are organic and they were picked up fresh from the local farmers market this weekend.

Ingredients


Fresh spinach (about 6 to 8 cups)
Fresh arugula (about 6 to 8 cups)
1/2 red onion sliced (*Soak in juice of 2 limes for about 10 minutes or more to "cook" and lessen sharpness)
2 cara cara navel oranges, peeled, cored, and sliced
2 cups strawberries, sliced
1/4 cup slivered almonds

Dressing


1TB dijon mustard
2TB Extra virgin olive oil
1TB honey or agave nectar
1/2 cup red wine vinegar
pinch of cayenne pepper
salt and pepper to taste

Directions


1. Arrange all salad ingredients in large platter.  I prefer to use a flat platter rather than a bowl as it makes it easier to spread out the dressing without wilting the spinach
2. In a small bowl, whisk together dressing and pour over salad
3. Mix gently as to not wilt greens