Good morning, everyone! I hope that you’ve all been enjoying a restful and sunny weekend.
It has been a very domestic week here. Without class to rush off to, I’ve had the pleasure of interrupted time for work, and I’m savoring the opportunity to feel creative and immersed. It’s easy to disregard how important continuous stretches of time are for the creative process (whatever that may be–for me, it’s writing and recipe creation), but the past few days have reminded me that the quality of my work is a lot better when I’m not multitasking.
This week has also presented me with an opportunity to dive back into cooking. In spite of how much I was looking forward to this, it wasn’t immediately appealing. Cooking is a funny thing: it has been a central part of my life for over a decade now, and yet each time I stray too far away from it I find myself fighting off some resistance as I journey back.
Over the course of this past month I was well aware that not cooking was making me feel somewhat creatively stifled and disconnected from food. And yet there’s something undeniably freeing about not having to chop onions, smash garlic, wait for things to boil. When the time came to get cooking again last Sunday, I found myself coming up with all sorts of crafty reasons as to why I should defrost something or call in takeout instead.
But I picked up my chef’s knife anyway, and I got chopping, and as I put together that meal (the first complete, homemade dinner I’d had in at least a week), I was reminded of how soothing and pleasurable the cooking process can be when you fight through the initial resistance. It’s sort of like what people say about exercise: the tough part is always getting out the door.
I was also reminded of the fact that cooking is not simply about taking pleasure in a finished product (though enjoying a homemade meal is always a pleasure): it’s also about the ritual and experience. Usually Steven and I chat while I make dinner; even if he’s working or studying and I’m chopping furiously, we’ll periodically peek up to comment on something or share a thought. It’s a ritual, a part of our life together that we both miss when it’s not around, even if we’re not really aware that we miss it.
For me, there’s something sacred about the rhythms of putting together a meal. I spend most of my time in words and (because of school) formulas, facts, and figures. And I tend to live inside my head anyway. The physical nature of cooking–the fact that it’s a manual experience, even if plenty of thought and creative energy goes into it–is an important counterpart to the rest of what I do. And the fact that it forces me into my senses–touch, smell, observation, and taste–matters. I’m sure I’ll always experience some tug of war (as I’m sure all home cooks do) with cooking and the time/energy it demands, especially when I’m busy. But picking up the habit again always feels a little like coming home.
Alright. Enough meditation: speaking of cooking, here are the recipes (and reads) that caught my attention this week.
It has been a good long time since I craved a smoothie, but I’m sure that summer weather will change that, and the first blend I’ll be making is Sneh’s rich and delicious nutty cacao smoothie. Perfect for berry season!
I’ve tried cilantro pesto, avocado pesto, hemp seed pesto, arugula pesto, walnut pesto, and a lot of other pesto varieties, but asparagus pesto is a new concept to me. I love Chickpea Magazine‘s vegan asparagus pesto recipe, which is heavy on the nooch (just the way I like it).
Also in the category of fresh and beautiful springtime food, Ana’s spring gratitude salad is bursting with seasonal produce, and I love the addition of wild rice for some extra texture and heft.
I am a bowl addict, and I’m always on the lookout for new ideas and combinations. Sophie’s quinoa buddha bowl with miso gravy looks so satisfying and nutritious. The gravy alone is worth bookmarking, and I’m excited to try it as a change of pace from all of my usual tahini and nut based dressings.
Finally, it’s hard to believe that cupcakes this pretty, this easy to make, and this decadent could be both vegan and gluten free! A fabulous recipe for vegan cupcakes with chocolate frosting from Kelly of The Pretty Bee.
1. There’s been a lot of discussion in the media this past week or two about weight regain and why it happens–prompted, in part, by the New York Times article about Biggest Loser contestants and the struggles they face after the extreme measures and pressures of that show are over.
Here’s a smart, succinct, and on point article from dietitian Carrie Dennett about why weight regain is so common. I think she singles out the most important reasons, including the fact that many popular weight loss methods are far too extreme to result in lasting change (and indeed, their extremity heightens the chance that weight will be regained). She also addresses the fact that many people have unrealistic expectations of the weight loss process or (more significantly) the likelihood of maintaining certain weights over time.
I often find myself gently telling a client that if a certain weight has never been possible without a great deal of effort (dieting, unsustainable levels of exercise, etc.), then it probably never will be. It’s a tough thing to say, and I know it’s a tough thing to hear. But it’s often true, and I believe that realistic expectations and weight loss goals are an important part of finding balance with food. There’s a lot more to say about this, but in the meantime, these articles put the issue into relief.
2. Like many people, I tend to see procrastination as being at odds with productivity. I spend most of my work day trying to accomplish as much as possible, packing in tasks and avoiding breaks (with the exception of the necessary ones, like eating).
But this Quartz article is making my rethink the sometimes frenetic quality of my approach to work. It presents good evidence that procrastination–or really, meaningful pauses in the work day–can enhance creativity, insight, and innovative thinking. It’s a good reminder that there is real value in slowing down (something I’m trying to do more often lately).
3. There seem to be more and more studies lately that point to the benefits of a plant-based diet, but I thought this one was compelling enough to share. It’s a review study that once again underscores the link between red meat consumption and mortality, as well as the correlation between plant-based diet and decreased mortality from ischemic heart disease. Worth reading and sharing if you enjoy this research!
4. A touching, candid essay from an anonymous author about her lifelong struggle with having her weight commented upon and used as a foundation for false assumptions. She begins with a childhood story:
The author’s negative experience with health care providers, sadly, does not end there. She goes on to detail how routine doctor’s office visits (for an ear infection, for example) have been turned into weight loss lectures, and she even recounts how nutrient deficiencies were at one point missed by health care providers, presumably because it was assumed she could not possibly be undernourishing herself (which she was, in an attempt to punish the body she’d been encouraged to see as shameful).
She shares thoughts on how body shape is used as a (false) proxy for health and healthful behavior, when in fact the issue of weight and how it relates to food and exercise is far more complex than this. Assumptions based on weight, and especially the culture of weight shaming, exerts real and harmful consequences, many of which can never be shaken. As a society, we can find more holistic and meaningful ways to talk about healthy living.
The author sums it up beautifully, I think:
5. Finally, I loved this Eater profile and conversation with legendary cookbook (and literary book) editor Judith Jones, who is largely credited with helping to bring the work of Julia Child, Madhur Jaffrey, Edna Lewis, and Lidia Bastianich to American readers, in addition to several notable poets and novelists.
The interview, such as it is, allows Jones’ own words and perspective to shine through. As a former book editor–a part of my life that I still cherish and often miss–I loved what she had to say about both the writing life and the editorial process. And her musings on cooking and its value are pretty great, too. Some tidbits:
That’s only a sampling. The whole piece is charming, and I definitely recommend reading it in full.
And on that note, I’m off to do my weekend grocery haul and get down to some home cooking of my own. I’ll be sharing a post on calcium fundamentals on Tuesday–a topic I’m asked about all the time, and I’ve finally put some culinary tips and food suggestions on paper. And on Thursday, I have an easy and very wholesome, calcium-rich recipe to share. Till then, enjoy your Sunday!
So happy that the “12 finds” idea appeals to you guys — I’ll certainly be making it a regular feature from now on. Thanks for your comments! And here we are, just in time for some weekend reading. To start with, Laura–who writes the marvelous blog The First Mess–has created a vegan fennel and mushroom pate for Food52. What?! Sign me up immediately. Meanwhile, Emma, who writes the adorably titled My Darling Lemon Thyme, has a roasted cauliflower, chickpea, and quinoa salad with…
I’m just back from a short trip to D.C., where I was visiting family. I had just enough time to walk through my old neighborhood haunts, catch up with a couple friends, and simply enjoy being back in the District. I expected the memories of my D.C. years to feel weighty. My time in Washington was eventful: it started with a breakup, was enriched by a lot of unexpected friendship and camaraderie, closed the door on my ambitions of being a doctor, and…
I’ve been thinking a lot this week about intuition. Merriam Webster defines it as “quick and ready insight,” “immediate apprehension or cognition,” and “the power or faculty of attaining to direct knowledge or cognition without evident rational thought and inference.” The gist, I think, is that it’s a kind of understanding that presents itself before rationalization kicks in. Intuition has been on my mind in the context of my nutrition coaching work. In the last few weeks, many clients have expressed to me…
Things I love: winter. Waking up to thick flurries of snow. Chatting with my bestie. Texting with JL. Making soup. Midday multitasking between horror movies and work. Licorice tea. In basically every way, it has been a picture perfect Sunday. Here’s my selection of food and words for you this week. These chocolate chestnut mousse tarts with shortbread crust look absolutely insane. They’re so beautiful, I’d be almost sorry to eat one, but Ricki, if you feel like bringing a batch over, I’ll…