We heard about ChopChop a few years ago when it was in its infancy.  “The Fun Cooking Magazine For Families”– that’s their slogan. With their mission to educate kids to cook and be nutritionally literate, empower them to actively participate as health partners with their families, and help establish and support better eating habits for a lifetime of good nutrition, how can you not love ChopChop?!

Sally Sampson, who co-authored 21 cookbooks and wrote for several magazines, wanted to find a way to have more impact on kids’ health, so in 2010 she took her years of industry know-how and created ChopChop.  Today, this quarterly nonprofit magazine is growing by leaps and bounds. It can be found in doctor’s offices, homes and schools across the US and has even earned the endorsement of the American Academy of Pediatrics.

We thought it would be great to connect with Sally to learn a bit more about the magazine and website.  So, without further ado, let’s let Sally fill you in on the rest of this positive story.

OLDWAYS:  ChopChop calls itself “The Fun Cooking Magazine for FAMILIES.” Can you tell us why you started ChopChop and what you’re trying to do with this great magazine and website?
SALLY:  I am a cookbook writer who wanted to use my skills to do something more meaningful than just write recipes (not that there is anything wrong with that).  I was sure that I could help address obesity by getting doctors to “prescribe” cooking during well child visits and thereby, get kids to cook with the adults in their lives. I began working toward this goal and so far I would say it is going pretty well!

OLDWAYS:  Your hands-on philosophy for getting kids cooking and eating healthy is so in line with what we do here at Oldways! What messages seem to resonate most with your readers?
SALLY:  I think parents have been looking for ways to engage their kids in their own health and we provide a very fun and accessible path. We really only have positive messages, no finger wagging.

OLDWAYS:  You don’t do calorie counts or post nutrition content – which we find refreshing. Can you explain why?
SALLY:  We are focused on getting kids to cook real food and don’t want them focused on nutrition facts. While it’s important for people to understand them, we don’t want to make it about that. If they are really interested, we encourage them to do the math themselves!

OLDWAYS:  Since you founded the magazine almost two years ago, what are the biggest positive changes you have seen in children’s nutrition education?
SALLY:  There is just so much more of it. People understand now that you have to get kids involved.

OLDWAYS:  How can people who share your desire to connects kids with good food help to support ChopChop?
SALLY:  Teachers can use ChopChop in their classrooms to teach math, science and English. Doctors can prescribe it to their patients. Companies can sponsor ChopChop so that we can continue to distribute it for free to low income families.

OLDWAYS:  Anything else you might like to share with our blog readers?
SALLY:  Eat real food with your family!!

We will eat to that! Thanks Sally!

I’m sorry Paula Deen has type 2 diabetes.  Also, I am hopeful that increased awareness about this all too-common form of diabetes will emerge following her diagnosis.

In her announcement video, Paula talks about making small changes – like giving up her beloved sweet tea and taking more walks.  She’s even lightening up some of her fat- and calorie-laden fare.  We hope that additional lifestyle changes will be part of her journey.  She is also now a spokesperson for Novo Nordisk and its drug Victoza®.

At Oldways we believe it is critical that the message doesn’t become that drugs are the holy grail of diabetes management.

As the Mayo Clinic website states right up front, “treatment for type 2 diabetes requires a lifelong commitment to:

* Blood sugar monitoring

* Healthy eating

* Regular exercise

* Possibly, diabetes medication or insulin therapy”

Possibly is the operative word.  I fear the word possibly will be missed with Paula Deen’s endorsement.   What I fear will be missed is the very positive good news that MOST type 2 diabetes can be managed or eliminated through diet and exercise without drugs, y’all.

What’s best for you?  Is it diet alone, or diet and drugs?  Listen to your doctor, listen to your nutritionist – don’t rely solely on a celebrity endorsement!

–Sara

A few weeks ago, two of us Oldways staffers found ourselves in the kitchen at the same time, assembling a salad for lunch. We decided to combine our powers and share what we’d brought in that day: arugula, bok choy, cabbage, dill, lettuce, spinach, an avocado, a cucumber, a few olives, some roasted peppers.

We devoured our greens fix and found ourselves talking about what we could bring in the next day.  Another co-salad happened. And another. And now we find ourselves looking forward to this mid-day meal in a whole new way. We’re both committed to getting as many greens and veggies into our diet as we can, and partnering in the production of our meal is easy and fun.

Having someone to talk with about the possibilities of a salad inspires us to experiment.  We’re trying different dressings, toppings, and of course there is no end to the fresh herbs and vegetables, raw or roasted, that can add character.  (The roasted Japanese sweet potato yesterday was indescribably delicious.)  Beans and whole grains are making their way in, too.

No two salads are ever the same and best of all, we sail through our busy afternoons feeling nourished and satisfied.

Ready to join us? Put a large dinner plate on the counter and start creating. Here’s a quick guide to how we build our creations:

Salad Alchemy

1. Start with a base of greens.  While the many different kinds of lettuce are lovely, push yourself to also include bok choy, arugula, spinach, kale, cabbage, Swiss chard and, if you’re hard core, collards. Sprouts, too.  Slice the heartier greens into a thin chiffonade – narrow ribbons – until you’re ready for bigger pieces and bolder tastes.

2. Add the weightier foods. Layer on sliced or chopped cucumbers, beets, radishes, peppers, carrots, celery, or avocado. Cut in different sizes and shapes on different days to discover ways to dramatically change the look and character of your salad.  You can even add any roasted vegetables, too.

3. Slip in a few leftovers. Add a spoonful of cooked whole grains or leftovers from last night’s dinner.

4. Garnish and decorate. No reason not to make this beautiful. Your eyes, your stomach, and your brain will appreciate a few flourishes and of course, everything contributes to the flavor and nutritional oomph.  Add fresh chopped dill, mint, basil, parsley, tarragon or any other fresh herbs, olives, nuts, seeds, sliced cherry tomatoes. (We sometimes put the cherry tomatoes around the edges of the plate, like numerals on a clock.)

5. Drizzle on a little dressing. Emphasis on little. Use about ¼ of what you think you need.

6. Finish with pepper if you wish. (We’re about to try grinding on other spices.) You probably won’t need any salt.

And, of course, enjoy!

–Georgia & Sarah (aka, The Salad Sisters)

Most years I am not one to make lots of resolutions, but for some reason this year I have two.  Superficial as they may seem, here goes:

I have resolved to start using all those wonderful ‘special’ soaps that I have received as gifts!  How many times do those lovely and luxurious bars of expensive soap sit in your bathroom waiting for that day when you think it is the right moment to indulge?  Well I am waiting no more, I am digging into the special stash of soaps and enjoying a new daily indulgence. (I believe I may have enough bars to last all of 2012!)

BUT, with this being more of a food focused blog, the other resolution I made and would like to share is that I vow to take on the task of trying a new recipe each week.  And with the wonderful cookbooks I received this holiday, the hardest part of this task is choosing which recipe to tackle each week.  This week, after flipping through page after lovely page of Plenty and checking in on some of my favorite blogs, I decided on this Brussels sprouts, mushroom and tofu recipe that turned out to be a real winner!  Totally satisfying, sweet & spicy, several of my favorite ingredients AND completely doable for a weeknight dinner.

*Notes:  My local grocery store did not have shiitake mushrooms so I used portobello. And I did serve this over a bed of baby spinach for some added veggie power! And we have modified the recipe below to include less oil than the version in the cookbook.

Sweet and Spicy Brussels Sprouts with Tofu and Mushrooms

Ingredients:
2 tablespoons sweet chile sauce
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon maple syrup
3 tablespoons toasted sesame oil
5 ounces firm tofu, cut into 1/2-inch cubes
1 pound Brussels sprouts
6 tablespoons canola oil
salt
1 cup sliced scallions
1/2 fresh red chile, stemmed, seeded, and diced
1 1/2 cups shiitake mushrooms, stemmed and quartered (as mentioned I used portobello)
1 cup cilantro leaves, chopped
1 tablespoon toasted sesame seeds

Directions:
In a bowl, combine the sweet chile sauce, soy sauce, rice vinegar, maple syrup, and sesame oil. Add the tofu cubes and stir until combined. Set aside. Trim the ends off the Brussels sprouts, and then cut each piece into three thick slices.

In a large nonstick pan, warm two tablespoons of the canola oil over medium-high heat. Add half of the sprouts, or as many as will fit in one layer. Season with a little salt, and let cook until very well browned, about two minutes. (Note: Only cook the sprouts on one side.) Remove the sprouts with a slotted spoon and set aside in a bowl. Add a little more oil, and repeat process with remaining sprouts. Set all the sprouts aside in a bowl when done.

Add 2 tablespoons of oil to the skillet and turn the heat to medium-high. Add the scallions, diced chile, and mushrooms. Cook, stirring occasionally, until mushrooms are tender, one to two minutes. When done, scrape the contents into the bowl with the sprouts.

Place the skillet back over high heat. Using a slotted spoon, remove half of the tofu pieces from the marinade and add to the skillet. Reduce heat to medium, and cook until browned all over, about two minutes a side. Transfer tofu to the bowl with the sprouts. Repeat process with remaining tofu pieces.

When all the tofu is cooked, add all of the contents from the bowl back into the skillet. Add the marinade and half of the cilantro. Turn off the heat, and stir well. Let cool down for a minute. Season to taste with salt. Sprinkle with toasted sesame seeds and garnish with the remaining cilantro.   -Enjoy

–Rachel

I’ve always been interested in what other people keep in their kitchens. A person’s staples can reflect one’s tastes, values, heritage, cooking style and enjoyment, and many times, his or her level of health and well being. As a nutrition counselor a few years ago, I would make trips to people’s houses and help them to elevate their kitchens with simple kitchen-makeovers.

On my first visit ever, I felt like one of those HGTV hosts rolling up my sleeves and parachuting into peoples’ pantries to coach them on how to whip their kitchens into healthful shape. But immediately into the experience, I realized that the kitchen-owners themselves owned the show. Without fail, every person I visited knew what they needed to do to create an atmosphere conducive to their new lifestyles of healthier cooking and eating: more whole, single-ingredient foods for easy, from-scratch meals, and fewer prepackaged, highly processed items (keeping some favorite healthy snacks and treats for those ravenous, need-it-now, healthy “fast food” moments).

The equation is simple: if you’ve got stuff around, you can always make a meal. And if you’ve got certain staples around, you can always make a healthy meal.

It would typically take less than an hour to go through the cupboards, freezer, fridge and pantry, reading labels and expiration dates, and compiling boxes labeled for donations, composts, or trash-bin-goers. Sometimes the zeal of “letting go” took folks over, and I had to step in to actually save some oldies that were indeed goodies–dates, 5-minute couscous, fruit preserves, and even whole grain breads, to name a few.

So all this considered, it would seem fitting that one of my favorite projects that I worked on for our African Heritage & Health Program was creating a Guide To Setting Up Your African Heritage Kitchen  (which accompanies our other guide to Setting Up Your Mediterranean Kitchen). These are wonderful aides to elevating your own kitchen.

After drawing from our Committee’s research notes and outlining what an ideal African Heritage Kitchen might look like, I decided to take an inventory of my own. Where have all my nutrition studies, taste buds, and food traditions taken me?

Here is a bird-eye-view of the staples I always keep on the shelves, in the bins, and near the stove for healthy cooking.

In My Pantry
Beans of every kind (low-sodium canned or dried)
Quinoa, Brown Rice, and Couscous
Light Coconut Milk (canned)
Canned Chunk Light Tuna
Garlic & Onions
Coffee & Tea (for iced or hot)
Basil, Saffron, Vanilla, Cinnamon, Sea Salt and Pepper
Low-Sodium Vegetable Broth
Agave Nectar and Honey
Extra-virgin Olive Oil
Potatoes and Sweet Potatoes
Spelt Pasta
Tomatoes (canned, paste, sauce)

On My Kitchen Table
A Fresh Fruit Bowl (always including avocados)
A Bundle of Pumpkins and Squashes: I love having this edible bouquet as our centerpiece!
Fresh Whole Grain Bread
Fresh Potted Herbs (dill, basil, and mint) on our kitchen window sills
Filtered Water Pitcher

In My Refrigerator
Hot Sauce and Salsa
Hummus and Other “Smears”
An Over-filled Veggie Bin
Corn tortillas
Olives
Pickled Beets and Sweet-Pepper-Jelly
Almond Milk
Flaxseed Oil
Natural Peanut or Almond Butter
Leftovers!

In My Freezer
Frozen Homemade Pesto or Soups
Frozen Fruit
Frozen Lima Beans
Dark Chocolate
Nuts: Walnuts, Almonds, Cashews and Brazil Nuts
Veggie Burgers

A stocked kitchen is a smart kitchen. Changing my staples, item-by-item, over the years has truly changed my life, and these healthy shelf-items always give me that little bit of inspiration to cook when I don’t know what on earth to make. 

The New Year is a great time of year to give yourself a kitchen-makeover. 
What do you want in your pantry?

Happy Cooking and Happy New Year!

–Sarah

I have learned through my years of weight maintenance that the occasional splurge is definitely part of a healthy lifestyle, not to mention an important motivator for continued adherence to a healthy routine. In my extensive experience with fad diets, I have learned that deprivation is not a lasting solution, and eliminating certain food groups should not be an option. Giving myself a few days to indulge (especially around the holidays) is pretty harmless in the scheme of things, as long as I make sure that these special few days remain just that, a few days and not a complete abandonment of all that I have worked for.

Having just reached the four month mark at Oldways, I am experiencing my first holiday season as a member of the team and have encountered a few worthy indulgences along the way.  As a Mediterranean Diet aficionado, I greatly enjoy the emphasis put on enjoying food and wine with friends and family, and I have definitely not been left disappointed by this festive time at Oldways. On Monday, December 19, we were lucky enough to have TJ Douglas from The Urban Grape, in Chestnut Hill, Massachusetts, come to Oldways for a wine tasting. The concept for the wine tasting was to sample different wines from around the world, made from the same grape.  We sampled four wines made from the Chardonnay grape (including one Sparkling wine from California) and four made from Grenache (including one sweet wine from Spain). TJ’s engaging personality and clear passion for his topic were extremely contagious, and his unique system for categorizing wine makes complete sense for someone like me who loves wine, but usually misses the details. My coworker Cindy said it best when she said, “The wine tasting was the first time that wine-talk has ever made SENSE to me. Usually I pretend to listen and just enjoy the wine.”

It was so interesting to see the different factors that affect the taste of a wine. I would have assumed that similar grapes would produce similar tastes, but there is so much more to it! As they say, it is the terroir – or taste of the place – which provides the subtle, and sometimes not so subtle differences. When you think about it there are so many factors, including region, soil type, and storage techniques, that all greatly influence the outcome. We then ventured to La Voile on Newbury Street for our holiday dinner where we were able to put our new-found wine tasting techniques to work!  Not to mention that the cozy atmosphere and authentic French cuisine were the perfect cap to a great night. Holidays at Oldways have not let me down, and I look forward to sharing many more!  Happy New Year!!

–Abby

Edible cosmetics are the hottest new thing, according to an article in the December 15 edition of The New York Times. Rather than slather goop on your face, it seems, the idea is to pay $38 for a small vial of antioxidants and minerals you can “drizzle over yogurt and into club soda.” Or for a Nimble bar “engineered to improve women’s skin elasticity and moisture.” Or even for Skin Balance waters that come in four varieties: Age Defying, Firming, Clarifying, and Replenishing.

As one proponent explained in the article, actual fruits, juices and vegetables have calories, and “who wants to sacrifice their behind for their face?” It’s disturbing to think that some people are choosing foods based only on their calorie counts, then buying special chemicals (whether in liquid, capsule, or granola-bar form) or fortified technofoods, to actually nourish themselves and enhance key physiological functions.

At Oldways, we’re big believers in the original functional foods. Isn’t food supposed to provide nutrients and sustain our calorie needs all in one? We want to reclaim the term “functional food” and apply it to traditional, real foods. Many of our favorite foods perform all the key functions food should offer: they make our skin and hair healthy and glowing without “sacrificing our behinds,” all while being delicious to eat. Want some Oldways advice for picking functional foods for beautiful skin, hair and nails?

Dry skin, dry hair, and broken fingernails are among the first signs of a Vitamin A deficiency. Before you reach for the nutricosmetics (as the products above are called) or for that bottle of capsules, head for your supermarket. Pick up some sweet potatoes or a crisp red bell pepper. A half cup of baked or roasted sweet potatoes offers almost four times your daily requirement for Vitamin A, and a half cup of chopped red peppers provides half your daily requirement. Toss those sweet potatoes in olive oil before roasting, or dribble some olive oil on the peppers in your salad, and their Vitamin A will be more available to your body.

“Virtually every nutritional deficiency can affect the growth of the nail in some manner,” according to a recent article in Clinical Dermatology which cited magnesium, calcium, iron, zinc, sodium, and copper as among some of the more important minerals for healthy nails. A one-cup serving of any whole grain provides 10-20% or more of your need for magnesium, and most whole grains are also a good source of copper. Biotin (Vitamin B7) is also thought to be crucial to hair and skin health. One great source of biotin is Swiss chard.

But your eyes, like mine, probably glaze over when the talk turns to numbers and nutrients. The best part of Oldways functional foods is that they’re delicious. Here’s our recipe for a healthy pasta meal, designed to enhance your beauty. And, since hydration gives your skin better color and translucence, enjoy your meal with a big glass of water, one of the world’s best moisturizers, from the inside out.

Pasta with Sweet Potatoes and Swiss Chard
Serves 4

INGREDIENTS:
1 large sweet potato, in small cubes
1 Tablespoon+ olive oil
1 Tablespoon balsamic vinegar
1 bunch Swiss chard, in ribbons
8 ounces whole grain pasta
1 ounce Parmesan or Pecorino cheese, grated (about ¾ cup)
salt and pepper to taste

DIRECTIONS:
1. Wash the sweet potato, peel it (optional) and cut into half-inch cubes. Heat the olive oil in your largest frying pan and add potatoes. Cook them on medium heat, stirring occasionally so they don’t burn. (Don’t go crazy stirring – let them sit in one place long enough to brown nicely!)

2. Set a large pot of water to boil, for the pasta. When the potatoes are about half-browned and starting to become tender, put the pasta in the water to cook, according to package directions (often about 8-9 minutes).

3. Meanwhile, remove large stems from chard, roll up leaves and chop them into ribbons. Dunk the cut pieces in a large bowl of water to rinse off any grit, then drain in a colander.

4. When potatoes are brown, add balsamic vinegar and stir for a minute or so, to glaze the potatoes. Season with salt and pepper. Move the potatoes to a really big bowl.

5. Put the chard in the frying pan with a little water and an extra splash of olive oil, cover and cook on medium heat until chard is as tender as you like it. (This shouldn’t take more than five minutes or so.)

6. Drain pasta in colander, with a bowl under it to catch the pasta water. Add pasta and chard to the big bowl containing the potatoes. Add about half the grated cheese, and some of the reserved pasta water to create a bit of “sauciness.” Serve, sprinkling each serving with remaining grated cheese.

I don’t know about you, but this recipe sounds more delicious than getting my beauty products from a capsule or an eye-dropper!

–Cynthia

Photo Courtesy of Nigel Barker

We always enjoy Q&As for the opportunity to interview people we truly admire – people who are doing great things with food, for the community, and for health – and learn how their work intertwines with ours. Recently we spoke with Ellie Krieger, and it was such a pleasure.  Ellie is not only a registered dietitian, she is a Food Network chef, author of the new book, Comfort Food Fix, AND she is also a Culinary Advisor to the Whole Grains Council.

As an R.D., Ellie has such a unique culinary perspective. Her nutrition background, mixed with her kitchen wisdom, produces recipes that pair amazing flavors with healthy ingredients to inspire anyone to get cooking!  With the launch of her new book, we thought it would be the perfect time for a Q&A to share with everyone her food philosophy and, of course, one of her recipes.

OLDWAYS:  Can you share with our readers a bit about yourself and the idea behind your book, “Comfort Food Fix“?
ELLIE:  I was born with a passion for food and once I became a nutritionist my mother said, “This is like a pyromaniac becoming a firefighter!”  I know that food is supposed to be comforting and I refuse to give up that satisfying part of life.  Often we have this internal struggle because many of the foods we identify as being comfort foods tend to be unhealthy.  So the idea behind Comfort Food Fix is the opportunity to put on both my chef and nutritionist hats and create the foods we love but in healthier forms.

OLDWAYS:  We love your “Usually-Sometimes-Rarely” food philosophy.  Can you talk with us about how you came up with this philosophy and how it pertains to comfort food — and to our overall, everyday diet?
ELLIE:  “Usually-Sometimes-Rarely” has been the cornerstone of all my work and how I live my life. This philosophy is not just about comfort food but also translates to the way you look at the food in your shopping cart, in the cupboard and on your table.  For me, there is no such thing as “never” foods–this type of thinking can set you up for failure—it’s like the forbidden fruit.

There is a place for everything; you just need to realize when and where it belongs. If you love something that isn’t healthy it goes in the rarely category.  When you eat it, on that special occasion, savor every last bite and enjoy.  These choices are decisions to live by and part of a lifestyle and not a diet.

OLDWAYS:  In the book you talk about the 15 Fix Factors, which offer a terrific overall guide to lightening up traditional comfort foods!  What would you say are the three tips that readers should keep at the top of their “fix list?”
ELLIE:  For me it always comes back to foods that satisfy. My “Fix Factors” are techniques and swap-outs that still give you the delicious fix but without all the downsides.  A big mistake that people make when cooking is thinking they have to go all or nothing. They end up with dishes that are less than satisfying and they give up.  That’s why I love to help, and that’s what this book is about: teaching that you can still have it all — the taste, the health, and the satisfaction.  It is not easy to narrow down my list but if I must I would go with boost veggies and beans; add whole grains; keep it real; and go halfsies.

Boost Veggies and Beans:  Adding extra beans and veggies to dishes helps cut back on higher-cal starches and meat without skimping on portions.  It also provides volumes of important nutrients, color, taste, and texture.  That’s why I stir ribbons of zucchini into my fettuccine Alfredo, and add mushrooms to my meatloaf and beans to my beef tacos.

Add Whole Grains:  Simply using whole-grain pasta, brown rice, or whole-grain bread instead of their refined white counterparts dramatically boosts the fiber, antioxidants, and minerals in a dish. Plus, since they are digested more slowly, whole grains make you feel fuller longer. For baking I use whole-wheat pastry flour, which is extra-soft and tender so it provides whole-grain goodness but keeps things light and mild tasting.

Keep it Real: Sometimes a little of the real thing goes a long way.  That’s why I would rather use two slices of real bacon in my BLT than four slices of turkey or tofu “bacon.” And I believe there is no acceptable substitute for real dairy, full-fat whipped cram. I use these and other “Rarely” ingredients in minimum amounts for maximum impact.

Go Halfsies:  Substituting all egg whites in an egg dish robs it of its sunny yellow richness, and using only whole-wheat flour in brownies and cookies can sometimes make them too heavy and “healthy” tasting.  Same goes for other substitutions.  That’s why I split the difference for most of my fixes. By using half whole eggs and half egg whites, or half whole-grain and half all-purpose flour, and so on, you get the taste and texture you yearn for while still improving the nutrition profile.

OLDWAYS:  You’re a Culinary Advisor to Oldways‘ Whole Grains Council — thank you so much! What are a few of your favorite whole grains that you think most people would really love once they taste them?
ELLIE:  I do love my whole grains! One grain close to my heart is buckwheat; it has such a wonderful nutty aroma, is protein rich and it reminds me of my great grandmother who was known to make a dish called Kasha Varnishkas or Buckwheat and Bow Ties.  I actually have my “fixed” version of this recipe in my book; I switch out the traditional chicken fat for olive oil and use whole wheat bowties instead of my grandmother’s regular noodles.

Another grain that may not be so novel but should be given great merits for its versatility would be the oat.  It is a grain that is approachable and familiar but has so much more to offer. I encourage people to think of the oat beyond breakfast.  Oats are a great source of soluble fiber; add them to meatloaf in place of breadcrumbs for a moist, nutrient-rich and delicious dinner, and include them in your crumb topping mixture for a mean apple crisp.

OLDWAYS:  There are more than 150 recipes in your book so this might be a tough question — but we could not walk away from this conversation without asking:  Is there a favorite recipe from the book you could share with our readers?
ELLIE:  Since it is the holiday season and we were just talking about it, I think my recipe for apple crisp is perfect.  I think that the aroma of apples and cinnamon baking in the oven is pure bliss. And, by switching out a few ingredients, you still have all those wonderful flavors, you’re increasing the nutrition profile and you’re cutting the calories almost in half!

Apple Crisp
(Recipe & photo courtesy of Comfort Food Fix: Feel Good Favorites Made Healthy
(Wiley Hardcover; October 17, 2011; $29.99)
INGREDIENTS:

Topping:
1/3 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour or whole wheat flour
1/4 cup sliced almonds
2 tablespoons toasted wheat germ
1/4 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon canola oil
1-2 tablespoons cold water

Filling:
3 large Rome or Empire apples (about 1 1/2 pounds)
3 medium Golden Delicious apples (about 1 pound)
3 medium Granny Smith apples (about 1 pound)
1/4 cup fresh lemon juice
3 tablespoons pure maple syrup
2 tablespoons all-purpose flour

DIRECTIONS:
Preheat the oven to 375 degrees.

To make the topping, place the oats, flours, almonds, wheat germ, brown sugar, cinnamon, nutmeg, and salt in a food processor and process until well combined.  Add the butter and oil and pulse until lumps form.  Add the water 1 tablespoon at a time until the dough just holds together when you press it between your fingers. Transfer to a bowl and using your fingers press the dough to create several pea-size lumps for texture.  Chill until ready to use.

To make the filling, leaving the peels on, core and cut the apples into 1/4 inch-thick wedges.  Toss the wedges with lemon juice and maple syrup until well coated.  Sprinkle with the flour and toss until well combined.  Spoon the apple mixture into a 3- to 3 1/2-quart shallow baking dish and sprinkle the dough evenly over the top.

Bake in the middle of the oven until it bubbles, the apples are tender and the topping is golden brown, 45-50 minutes.  Serve with Vanilla Cream Topping, if desired.
Makes 8 servings.

Vanilla Cream Topping
INGREDIENTS:
1/4 cup heavy whipping cream
1 tablespoon confectioners’ sugar
1/4 cup plain Greek-style yogurt
1/2 teaspoon vanilla extract

DIRECTIONS:
Using an electric mixer, whip the cream until it is thickened.  Add the sugar and continue to whip until it forms soft peaks.  Gently fold in the yogurt and vanilla.  The cream will keep in the refrigerator, covered, for 2 days.

You can learn more about Ellie by visiting her website or following her on Facebook and Twitter.

–Rachel

For those who don’t know, buckwheat is a whole grain with many health benefits. It is naturally gluten-free, and is high in zinc, copper, potassium, soluble fiber, and protein, just to name a few. For more information, please refer to the Whole Grains Council website where you can find lots of great whole grain info, including the fact that buckwheat is the December Grain of the Month!

Personally, I thought these cookies were quite tasty. They are just basic sugar cookies, but I tend to like plain and simple foods where you can really taste the flavor of the actual ingredients. For someone with more demanding tastebuds, a little frosting or decoration may make these cookies more festive.

My only warning: be careful about using too much flour on the cutting board. This may seem obvious, but my sous-chef (a.k.a. my boyfriend) went just a tiny bit overboard with the flour, and the first batch turned out a bit dry. Next time, I might experiment with ways to make the cookies a little more moist. But even the slightly imperfect batch still fulfills my treat cravings and got me in the holiday spirit, so really, no complaints here.

Crispy Holiday Sugar Cookies

INGREDIENTS:
¼ cup butter or trans-free margarine
1 cup sugar
2 eggs
2 tsp vanilla
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ cup buckwheat flour

DIRECTIONS:
1.  In mixer bowl, cream butter and sugar; beat in eggs and vanilla.
2.  Stir or sift all-purpose flour and baking powder, add along with buckwheat to form a fairly firm dough.
3.  Chill one hour or until dough is stiff enough to roll. On lightly floured board, roll dough 1/4–inch or thinner. Cut with cookie cutters and place on ungreased baking sheets.
4.  Bake at 375 degrees for 6 – 8 minutes or until edges begin to brown. Decorate or leave plain.

Notes:
* You may also be able to substitute whole wheat pastry flour for some or all of the all-purpose flour. Try it!
* The recipe claims to serve eight dozen, but it really comes nowhere close to that. I made half a batch and ended up with about 20 cookies.

Enjoy!

-Chrisanne

Time and time again here at Oldways we have the chance to meet with people that are truly inspirational and working to make a difference in the world. When Alissa Bilfield walked into our office a week ago, it quickly became clear she was just this type of person.  Passionate about food and culture and determined to make a difference, Alissa is the founder  & director of a nonprofit called The C0okbook Project.  This fledgling organization is educating youth across the globe about food and its connection to us all.  As soon as we spoke with Alissa we were blown away by all they have already accomplished and couldn’t wait to do a Q&A for the blog so she could share with others what The Cookbook Project is all about.

Oldways:  Can you give a little overview of The Cookbook Project for those who may not know about your organization?
Alissa:  The Cookbook Project uses food culture as a way to engage youth about sustainable consumption, nutrition, and cooking skills. We partner with youth organizations worldwide to host hands-on cooking workshops, and we conduct local leaders’ trainings on-site and online to help further spread awareness about the connection between food, health, and the environment.

Oldways:  There are a number of programs the Cookbook Project has developed and implemented across the globe, but we would love for you to tell us about your most recent workshop in Harlem, NY, right here in our “backyard”.
Alissa:  Our most recent domestic workshop in Harlem took place right before Thanksgiving at the Polo Grounds Community Center on 155th street, right across from Yankee Stadium. We partnered with Children’s Village and LitWorld to work with a group of underserved youth to improve their literacy skills. The connection between food culture, recipe development, and practical reading and writing skills was a focus of this workshop. As a way to cap off the learning experience we hosted a final food culture group meal that was shared with participants’ families where we prepared several cultural dishes that were enjoyed by all!  Some of the dishes included a Honduran mashed plantain dish called Machuco, Callaloo-style Collard Greens, Puerto Rican Spicy Black Beans and Rice, and a scrumptious sweet potato pie! The workshop not only taught the participants many valuable ‘hard’ skills, but most importantly helped to develop communication, cooperation, and leadership skills amongst the group.

Oldways:  What are some of the projects you have in the pipeline?
Alissa:  We have several exciting projects that are happening. We are heading to Haiti on December 21st to facilitate an on-site Local Leaders’ Training in conjunction with a Youth Education workshop in the eastern border town of Anse-a-Pitre. In addition we will be working on two more domestic Local Leaders’ trainings here in Boston this winter, as well as piloting a semester-long curriculum enrichment program in conjunction with a public school. And I will also be traveling to South India in February to lay the foundations for a pilot vocational cafe project!

In terms of programming, we will also be kicking off the FIRST Pilot Online Local Leaders’ Training Program on January 30th, which will train 50 leaders from all over the world to be able to implement Cookbook Project workshops.

Oldways:  Where do you see The Cookbook Project in five years? Ten years?
Alissa:  In five to ten years we hope to have built up a strong network of international Local Leaders via the Local Leaders’ Program. This will be our army of ambassadors, who will work on a regular basis to lead Cookbook Project Workshops and other educational enrichment programs at the local level.  In addition, we envision returning regularly to work with a base of organizations aligned with our mission so that we can make a lasting impact and develop far-reaching programs like the Vocational Cafe Project that we are currently working on developing.

Oldways:  How can people who care about kids and good food become involved with your organization?
Alissa:  If you care about kids and good food, you can get involved at the grassroots level by submitting an application to train as a Local Leader, or by donating and supporting our work financially!