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"I do not understand the mystery of grace – only that it meets us where we are, but does not leave us where it found us."
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Where Does My Food Come From?
Wednesday, November 11th, 2009

Growing PumpkinA few weeks ago, I was a chaperon for my 5-year-old’s class field trip to a pumpkin farm, Ticonderoga Farms in Loudoun County, Virginia. After being ushered onto the hayride, we were literally dropped off at a pumpkin patch to choose our jack-o’-lanterns off the vine.  Granted, some of those pumpkins where conveniently placed next to the vine to prevent a shortage of pumpkins and upset kindergartners. But the entire experience made me think how strange it is that I had never seen a baby pumpkin on  a vine before.

I went on to buy freshly picked figs from the farm.  Do I do things like this usually?  No.  Would I like to buy straight from the farm more often? Absolutely. It felt like I was taking my first baby steps into the Slow Food Movement. I am starting to become more in touch with where my food comes from and how it is produced.

It felt so nice to see where a pumpkin — or any food for that matter — starts out and really appreciate the work that goes into the food we eat. To realize that it takes time for a vegetables to grow before you can harvest, and get food on a plate was a small moment of wonder.

Brussels Sprouts StemI was so motivated by my experience with the pumpkins, that when I saw Brussels sprouts on a stalk, I decided to buy them even though I had to no idea how to cook them.  After two days of the stalk taking up a whole shelf in the refrigerator, my husband asked me gingerly if I was planning on cooking them any time soon. I decided to search for some recipes.

It took two minutes to snap all the Brussels sprouts off the vine, 5 minutes to steam and 5 minutes to sauté 1 pound of Brussels sprouts.   I was out of thyme so I substituted with McCormick’s Greek Seasoning and enjoyed my Brussels sprouts with a slice of Greek Z-Pizza. The next day, I tossed some chilled Brussels sprouts on my salad and was pleasantly surprised by how much I liked this new vegetable – and appreciated all it took to get to my plate.

Anu’s Brussels Sprouts Recipe

1 teaspoon olive oil

½ Tablespoon of Butter

2 cups trimmed and Steamed Brussels sprouts

½ teaspoon of McCormick Greek Seasoning or Thyme

Heat oil in a large skillet over medium heat.  Add Greek Seasoning or Thyme and steamed Brussels sprouts; sauté 5 minutes.  Add ¼ cup water, salt and pepper.  Cover for a two minutes or until tender.  Eat as a side or toss into a green salad and enjoy.

What Have You Bought Directly from the Farm?

Filed under Food & Recipes, Green, Healthy Lifestyle  |  6 Comments



6 Comments on “Where Does My Food Come From?”


Preeti says:
November 11th, 2009 at 8:09 pm

I have heard that FRESH Brussels Sprouts taste much better than the usual variety, but I am still hesitant. I have such strong feelings of hate towards this food. On another note, I too would love to buy more directly from farmer’s. In a cold climate it becomes harder to find them as the farmer’s markets close and not much is in season.




Nour El-Zibdeh says:
December 3rd, 2009 at 9:53 pm

Fresh figs! Where they good? I’m craving that!
I haven’t gotten into Brussels Sprouts, but I’m sure the fresh is much better than the stuff you find in stores. The best peach I ever had was from a local farm/nursery. I’m all for fresh, and I wish it’s more convenient.




Anu Kaur says:
December 4th, 2009 at 9:15 am

Fresh definitely has it’s own incredible flavor! The figs were good and I am surprisingly enjoying fresh Brussels sprouts (never thought I would). My taste buds are leading me to fresh food!




Sharan says:
December 11th, 2009 at 12:40 am

Beautiful blog, Anu! As we eat with our eyes (at least online ;), I was drawn to each entry with each beautiful photo to the next. Food for the body and soul! Being fairly food obsessed myself, I’ve enjoyed your wellness based perspective.

Having lived in Southern California, I love finding fresh figs in the farmer’s markets. They are great raw in mesclun green salads. One of my favorite preparations is roasted figs with goat cheese, finished with a balsamic reduction. Delish!

Looking forward to your future posts!




Wally says:
February 13th, 2010 at 7:00 pm

I actually do like brussel sprouts as long as they are not over cooked. Luckily my Mom is a good cook so I learned to enjoy stuff most kids dont. Although she must not have known how to properly cook Beef Liver YUCK!!!

I live in North Carolina and was pleasantly surprised to find brussel sprouts still on the vine in a local grocery store. I really look forward to cooking these tonight with some sashimi grade tuna and some organic brown rice. Fancy right? Nope!

The tuna was $7.99lb, 1 frozen pack of organice rice from Trader Joes about $1, and the brussel sprouts were $4.99 for the whole stalk. The stalk has 60-70 sprouts on it will last me quite some time.

Now, to steam or roast??? Perhaps roast tonight and steam some tomorrow.




Anu Kaur says:
February 14th, 2010 at 8:35 pm

That sounds like a lovely dinner. Hope you enjoyed the Brussels sprouts both steamed and roasted!




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