Maybe it’s the wand-like shape of a celery stalk which suggests it is imbued with magical, “negative calorie” powers. Let’s just get this out of the way up front: it’s a myth that you burn more calories digesting celery than are actually in the celery itself. And nutritionally, it’s not really a big standout – there’s a reasonable amount of water and vitamin K in each stalk, but mostly it’s just a fiber delivery system.
But that doesn’t mean we can’t enjoy this relative of carrots and parsley for its other merits, like the crunchy texture and clean, distinctive flavor. Those firm green ribs stand up great to all sorts of dips and schmears, making celery a perennial favorite on the veggie-and-dip tray at parties. But there are several other ways to enjoy it, especially in crunchy salads with fruit or other veggies.
The recipe that got this all started for me was a vegan creamy celery soup in the recent issue of Vegetarian Times. But that recipe isn’t yet posted on their site, and I’m not a big fan of copyright infringement, so I can’t share it with you here. I did manage to find a very similar recipe from Pamela Goes Primal, however, linked in the recipe list at the end of this post.
Sometimes, your friends have a new, awesome Friend that you haven’t met yet. This Friend is talked up as the funniest/daringest/best-looking/most-traveled person around, and your friends insist you just have to meet them. So one thing leads to another and a dinner party or kickball game or whatever the kids do these days is arranged, and you finally meet The Friend. But after small talk falls flat, or maybe The Friend rudely snatched the last Pretty Things brew from the fridge, or maybe they just aren’t as good-looking as promised, you’re left wondering what do they see in this Friend? Well, it turns out that I met one of those friends in this fourth installment of Hello, Stranger.
Who failed to meet expectations in this latest round of experimentation with foods I’ve never eaten or prepared myself?
Hemp milk. That’s right – despite all the praise heaped on help milk by other nutrition nerds I know, this just didn’t cut it for me.
Now, I like non-cow milks, don’t get me wrong. And I’m all for foods can boast about their omega fatty acid profiles. So I gave hemp milk several chances to win me over: I bought unsweetened, plain (sweetened), and vanilla, and tried each with my regular cereal, in oatmeal, in chia seed pudding, and straight from the glass. But in every incarnation, this stuff tasted like pressed facial powder (see: Cover Girl or similar), and I just couldn’t get past it. I might be tempted to give it one more go in a smoothie, like this chocolate banana one from The Naked Dish, but it would take a lot of convincing (and a big sale/coupon).
But thankfully, a few tastier foods were also invited to this meet & greet. Follow after the jump to strike up some small talk.
Fun fact: for a year during middle school, I was a cheerleader. Pleated skirt, herkie jumps, the whole nine yards. Back then, I was cheering for our basketball team (go, Bulldogs!); but since then, I’ve focused my boosterism on an entirely different area.
If you can’t make out that scribble in my anatomy & physiology class notes, it says, “Yay colon!” I’ve researched it for work, read about it in school, and even toured it (twice!) when the Colossal Colon exhibit visited Boston many years ago.
Inside the Colossal Colon (photo by David Lapidus)
Sadly, not everyone shares my love for the large intestine. Why else would roughly half of North Americans fall short of their daily recommended fiber intake? (For reference, women should target 25 grams daily if under 50 years old, 21 grams if 50+; men should get 38 grams if under 50 years old, 30 if 50+) So why do we care? Head past the jump…
If that title made you worry that I’m going to bore you to death with more off-topic running/marathon nonsense, relax. This week’s speed isn’t happening at the track but in the kitchen, with a trial of seven recipes from Cooking Light’s Superfast collection.
I tried this before and found it was a fun way to explore new dishes and learn some quick-prep tips. So when Cooking Light (via Facebook and Twitter) put out the call for Superfast fans to potentially be featured in the magazine, I grabbed my pretend stopwatch (iPhone app) and got cooking.
In the spirit of Superfast, no rambling musing over each dish this week – just seven quick reports on time spent, changes made, and tastiness achieved.
Last but not least, I posted photos on flickr of the lentil-barley burgers I included in this week’s bean-powered recipe list. If you’re a Where’s Waldo fan, you might enjoy trying to find me in the making-of photos (hint: reflection).
If I had any decent skills with a sewing machine, I would consider making teeny little capes for legumes to wear. Before anyone has me committed, I’ll explain: these guys are food superheroes.
It wasn’t until I took an introductory nutrition class that I fully appreciated them. In nearly every section of that class, legumes popped up as great sources of vital nutrients. Fiber and complex carbohydrates? Oh, heck yes. Economical, non-animal protein? One of the best sources. Iron? Yep. B vitamins? They’re in there. Potassium? Sure. Seriously, I could have written in “legumes” for every answer on my exams, and gotten 8 of 10 correct without even trying (not that I actually did that, she says to the people currently considering her grad school applications).