I Came a Long Way

Remember I used to have strange aversion to oatmeal? Well, maybe my taste buds have matured... or my mind became more flexible... In any which way, I am very happy to admit that I now enjoy a sweet version of cooked oatmeal.

Lately, I am incorporating more soy milk into the diet because of some health benefits. OK, I draw a line, though, for adding soy milk into the coffee. (NEVER!) But it's easy to replace, either partially or entirely, the cream or milk with soy milk when you're cooking. I made soy milk white sauce, chicken dish instead of yogurt marinade, and red curry soup with soy milk with satisfying results. Then I decided to give the hot oatmeal a try, hoping I outgrew the fear I had.

I prefer the soy milk unsweetened so I can control the degree of sweetness, which in this case, comes from a ripe banana. Mash the banana, combine with soy milk, and if there's an apple or pear lying around, by all means add to the mix. Add oatmeal and cook it until it's piping hot. Well, the rest is all free style: sprinkle cinnamon, ginger powder, sea salt, drizzle the honey, maple syrup, top with dried cranberries, sunflower seeds, or pepitas... For the extra oomph, I sometimes add peanut butter into the mixture before the cooking process.

Since the weather turned cold, there are much discussions among the food sites on the best take-out oatmeal breakfast around town. Although some looks really tempting, there is really no need. I mix everything, except for the topping, in the morning and carry it to the work uncooked. By the time it reaches the microwave, oatmeal has nicely absorbed the liquid and ready to go.

Ku Cake

大根足(=daikon ashi) !!!

"Daikon radish legs": Since childhood I always had them, and I always will. So let's make the best of them. Though I won't have any skinny thighs, at least I'd like to keep the shapely big legs.

I once read a book called "Mindless Eating: Why We Eat More Than We Think" by Brian Wansink, PhD (Bantam Books 2006). The book is a culmination of what I already knew (or suspected) but provided "why" from psychological standpoint. It suggests many small changes you can do to influence your overall diet. (What I mean by 'diet' is 'the way you eat', of course!) I really like the idea: it's sensible to implement 'little' things that can make a big difference rather than to try a drastic one that will not last. And those 'little' diet changes may lead to a change in your life style or philosophy.

So, let's make those little changes. After a month-and-a-half long of holiday feasted in sugar (desserts), salt (snacks), and fat (practically everything I ate!), I will watch what I eat, when I eat and how much I eat. Simple, right?

1. Eat when hungry.
To me this will be the biggest change. We are all creatures of habit. Once you set the routine, it's hard to stray away. And that includes your food and meal time. Some mornings I wake up starving. Another morning, not so much. So I just listen to what my belly says: if it's hungry I will eat. Not because I have to eat this and that now. Luckily I work at an office that permits the flexible lunch time. So it's easier for me to moderate the "demand (= hunger)" and "supply (= meal)" during the day.

2. Know what goes inside the body.
Look at the food/meal you are going to eat/drink. Really, look at it and see what they are made of. And know what you are going to put in your body. It's easy to 'imagine' the food going down if you can see and know what they are. But it may require a lot of imagination on your part if you don't know your food. I normally buy produces at the farmer's market so I know where they come from. But if they come from supermarket, you will never know where they come from, how they were handled, and worse, what's in it. Buying the raw ingredients, will probably lower the 'unknown' ratio. But the higher the processing, the more unknown, and many cases undesirable, stuff are inside that food. So, the rule is really simple: Try to reduce the unknown. Think if you can tolerate the thought of consuming that unknown stuff. Because they are going inside your body.

3. Eat fruit at the end of meal.
When I saw this motto on the list of "Rules to Eat By" (by Michael Pollan, published on the NY Times Magazine last October), I immediately remembered my mother used to giving us fruit at the end of dinner. (She still does). It could be apple, pear, strawberry, whatever it is in season. She'd peel them, cut up and put on the table. Now I am reviving that tradition myself, it seems to make a lot of sense. Fruits provide many vitamins to help digestion. Also they suppress the immediate craving for dessert. So nowadays, every time I eat, I end my meal with a bite to an apple or clementine. I will munch on chocolate only when I REALLY NEED them.

4. Don't eat too late. Don't eat too fast.
Apparently it's not the actual time that's crucial. It's how much time between your last eating and your going to sleep. So I try not to eat after 9pm - giving it at least 2 hours before I become dormant. This seem to help regulating the digesting cycle...well, just take my word because I won't go into detail! I am also slowing down the speed of my eating. This relates to #1 and #2 above: I eat slower so I would know when I no longer feel hungry. Also I want to enjoy the food as I am eating; really savor it with eyes, nose and the mouth.

5. Cook what you eat.
I guess this summarize all of the above. It's not a change I want to implement, rather, it is a renewed pledge.

Here's to the shapely big legs!

Ku Cake

Saving for the Snowy Days

Over the years I became a big fan of frozen food. I'm talking about freezing fruits and vegetables when they're in height of season, and enjoying them when the farmer's market is barren.

What's typically in my freezer? Blueberries (whole and cooked), rhubarb (cooked), green peas, corn, haricots verts, broccoli rabe (blanched), red pepper (roasted), asparagus (roasted), tomato (roasted), zucchini slices (roasted), garlic (roasted), basil (pesto). Sometimes broccoli and cauliflower florettes join the list whenever there's extra space. Another staple of the freezer are containers of homemade chicken broth. They are so handy and versatile, not to mention laughingly easy to make; I haven't bought a broth from the store in many years.

Even though the day is short and weather is cold, I always have something to remind me that there will be spring, the season of colors will return soon.

Ku Cake

Oatmeal & Seaweeds

I admit it may sound weird. But this is the way I eat my oatmeal.

I think it's well-established that the oatmeal is good for you; it helps to lower the cholesterol, provides fiber and much-needed carbohydrate to keep you through the morning. The best part is it's warm! So for a long time the oatmeal was on my "I want to have this for breakfast" food list. There was one obstacle, however. I couldn't stand the taste of it.

Mind you, the oatmeal itself is quite bland. That's why it's commonly cooked with variety of flavorings such as brown sugar, apple-cinnamon, maple syrup, etc. Well, I enjoy cold cereal that's slightly sweetened with bananas or other fruits. And I love muffins - what an excuse for having a 'cupcake' for breakfast - that's sweet and warm. But there lingered something about the warm temperature and sweetness combined with that particular texture of cooked oatmeal. I can't put my finger on it: something deeply hidden inside me, on emotional level, finds it almost repulsive. I tried to overcome that feeling, but just couldn't. Therefore the oatmeal remained untouchable.

Until one day: Eureka! It hit me. The cooked oatmeal is a porridge made with oats. I love porridge made with rice (called 'ojiya'). So... why can't I cook the oatmeal, not with sugar, honey or syrup, but instead with savory alternative such as soy sauce?

Because of the short cooking time, my choice is Quaker Oats Quick 1-minute oatmeal. I remember my grandma used to say: "Eat your seaweeds and your hair will remain full, strong and dark". So I sprinkle some dried wakame, hijiki, or konbu when cooking. I add vegetables such as green peas or corn, something small and cooks fast. Adding grated ginger also boosts the flavor. And when I feel the need of protein, I crack an egg on top (make sure to break the yolk before placing in the microwave). Cooking time varies depending on the additives, but it usually goes like this: 2 minutes on High, stir, 1 minute High, stir again, and 40 seconds to get to the desired texture. I am a happy oatmeal eater ever since.

Sometimes you have to Think Outside the Box.

Ku Cake

Diet? What Diet?

As the new year turns, it seems everyone is (supposed to be) thinking about "Diet". The TV spots are rampant now: "Just take this pill and the fat will melt away" or "all you have to do is to eat what's delivered to your doorstep", etc. etc... I am not denying any effectiveness of them. I personally resorted to the Slim-Fast in the past when I needed to reduce the weight quickly. The point, though, is to use any method you find suitable and then, when successful, modify your habit to maintain.

I'm talking about the long-run here. Do you really want to continue taking the magic pill? Or only eat what comes to you for the rest of your life? Not me. I want to know what I am putting in my body. I buy an 'ingredient', and avoid the precooked food as much as I can. I also want to eat what tastes good to my palate. Since I arrived here in the US, I often find the flavoring of the food too- everything: Too sweet, too salty, too bland. But if I cook, I can definitely take care of that department and every meal becomes a satisfaction. Even when it did not taste as I imagined; in fact I love those surprises.

My diet is to eat in moderation. Sure I indulge time to time; I'm not an ascetic after all. But when I feel the need to balance/cleanse my system, I cook up a batch of vegetable soup. This tomato-flavored soup keeps in the fridge for days, and makes an excellent base for variety of quick meal. A friend of mine sent me the recipe, entitled "Fat-Burning Soup", a long ago. Those days we were experimenting with occasional "fried green tomatoes" recipe - boy, were we fearless.

The ingredients: 6 large green onions, 1 bunch scallions, 2 green peppers, 1 28-oz can tomatoes (whole or crushed), 1 bunch celery, 1/2 head of cabbage, 1 can V-8 juice, 1 package Lipton or Knorr Onion Soup Mix. Chop all vegetables, combine all the ingredients in a large stockpot. Add enough water to cover. Cook until the vegetables are tender.

This is perfect to eat at night, when you came home hungry but don't want to fill up your belly with regular meal. I guess some people eat cereal. I eat this soup. The onions boost the immune system. The tomatoes supply lycopene. The cabbage is supposedly good for restoring the digestion system. I would feel better and lighter in a few days: I swear by it.

There are so much more to talk stemming from this subject. So stay tuned.

Ku Cake