"I am the Eggman"

A few of my good friends are egg haters. I get it. If you think about the etiology of an egg...it's weird. As a self-proclaimed "pescatarian" who dabbles in Jewish penicillin and homemade turkey meatballs, I rely on eggs as one of my "go to" sources of protein. During the week, my breakfasts typically consist of a Siggi's thrown into my bag, then eaten in haste with the neon blue glow of my computer screen as ambiance. Now as a working girl, the weekends are my opportunity to enjoy a leisurely and warm breakfast, typically accompanied by Williamsburg mayo on some form of sprouted grain. In honor of Passover and in an effort to utilize my matzo in a more highbrow way than slathered with Earth Balance, I found inspiration from a recipe in the New York Times. 

I stayed pretty true to the recipe linked above, except that I used half egg whites and half whole eggs, replaced white matzo with oat bran, used Earth Balance instead of butter, added no salt whatsoever since my wild nova was on the saltier side, and laced fat-free greek yogurt with extra dill. Although I love my morning yogurt speckled with chia, this breakfast was a lovely change of pace and temperature.

So I Broke My Elbow....

So I broke my elbow…. put your microscopic violin away. Whenever I get sick or injured, which luckily does not happen often, I always look for nutritive solutions which can assist in my recovery. To make light of an annoying aliment, I utilized the opportunity to take an expansive view of my diet and see if I am lacking in certain nutrients that could aid in recovery. With broken bones and damaged ligaments, I immediately thought about calcium, phosphorus, Vitamin D and protein as well as anti-inflammatory agents to further assist with healing.

Calcium, Phosphorus, and Vitamin D are essential for making bones strong and healthy. Common sources of calcium and phosphorous include milk, yogurt and cheese, additionally, calcium can also be found in salmon and sardines (especially if the bones are consumed), almonds, and dark leafy greens (kale, turnip greens, spinach and collards). Calcium is also fortified in orange juice, many cereals, tofu, and plant-based milks.

Phosphorus is a major component in bone mineralization and can be found in whole grains, certain vegetables (broccoli, mushrooms, pumpkin, and corn to name a few), legumes, and chocolate. 

Calcium, phosphorus, and Vitamin D work together to allow for the most advantageous absorption. Vitamin D can be obtained from the sun’s rays, supplements, and food. Food sources of Vitamin D are limited but can be found in egg yolks, fatty fish, oysters, fortified milk and bread. According to the Academy of Nutrition and Dietetics, men and woman should consume 1000 mg of Calcium a day and 600-800 IU of Vitamin D daily; these amounts increase after age 50. 

Vitamin C is an important anti-inflammatory agent that boosts the immune system as well and encourages bone growth, muscle and cartilage development. Vitamin C is found in most fruits and vegetables.

To try and eat the most “healing” foods which provide my body with the essentials necessary to foster a speedy recovery, I dabbled in some roasted organic chicken, plenty of Siggi’s yogurt, eggs, upped my intake of orange carrot juice, and made sure that I had an array of whole grains and satisfying dark, leafy greens.

If you are dealing with an aliment or just want some recipe ideas to increase your vitamin C, D, phosphorus and calcium intake, here is what I made recently (with some major help from my buddy). I hope you get inspired!

Roasted butternut squash topped with toasted pumpkin seeds, pomegranate seeds, and shaved parm

Butternut squash is not only one of my favorite squashes it is loaded with beta-carotene, fiber, vitamin C and calcium! This was a delicious Fall-appropriate dish that was bursting with color and flavor. Cubed butternut squash was tossed with canola oil and roasted for 30-40 minutes. Once tender and slightly caramelized, I topped the squash with shaved parm, toasted pepitas, pomegranate seeds, and finished with aged balsamic.

Wheat berries with organic rosemary roasted shiitakes, and dino kale (lacinato kale)

Wheat berries are phosphorus rich, the mushrooms contain potassium and the kale is dense in calcium, vitamins A, K and C. This was a really earthy dish. I cooked the wheat berries in low-sodium vegetable stock for added flavor and braised the kale in stock as well. The mushrooms were roasted with rosemary and olive oil for 30 minutes and then mixed together with the kale and wheat berries.

The cool lime dip was a nice contrast for the spiced carrots which are beta-carotene rich and a nice alternative to a starchy side.

Moroccan spiced organic purple carrot fries with lime coriander dip

1-bunch carrots
1-tablespoon canola oil (eyeball depending on the amount of carrots you have)
2-tsp Moroccan spice blend (chili powder, turmeric, garlic powder, salt, cumin, black pepper, chili flakes, oregano, onion powder, and coriander)

Lime Coriander Dip

¼ cup fat free plain Greek yogurt, vegenasie, or mindful mayo

Juice of ½ a lime

1 tsp coriander

Preheat oven to 375° F

Cut carrot into sticks

In a bowl coat carrots with canola oil and spice blend

Transfer to a roasting pan and spread out evenly

Roast for 20-30 minutes until tender and slightly crisp

Mix all the dip ingredients together

Happy Healing




Sources

Tonno e Pomodori aka Tuna and Tomatoes

I am well overdue for a post, but I am finally mentally ready to re-devote myself to The Crunchy Radish. For the past 6 months I have been immersed in the clinical rotations of my dietetic internship. Now that I have finally completed that phase, I am moving forward and will soon take the RD exam and, fingers crossed, find a job. In the meantime, I hope to continue to be able to offer some nutritive tips and recipe ideas. Post internship, I am even more versed on nutrition and overall wellness, and ideally can serve as a unique and intelligible source of nutrition information and cooking basics. So, thank you to those who continue to follow my updates despite my recent lapse.

To kick off my return, I am writing about an elemental summer pasta dish. We all know that a perfectly juicy, sweet, and succulent tomato can emulate the essence of summer and, when simply sprinkled with a little sea salt and paired with the simplest of ingredients, can cause an eruption of happiness in your oral cavity.  Since joining a CSA, those tomatoes of my fantasies have yet to reach my kitchen due to the drought which has impacted our farm. Luckily, I was able to find some beauties at our local farmers market which provided a superb foundation for this summer pasta.

For the fresh tomato sauce with tuna; some garlic and an onion were sautéed in olive oil, skinned, chopped, fresh tomatoes were added. (To remove tomato skin, X the base of the tomatoes and plop them into boiling water for 30 seconds. Blanch them in an ice bath, and the skin should peel right off.) From this point, you can cook your tomatoes as much or as little as you please. I added the almost-cooked whole-wheat rigatoni into the sauce, chunks of tonno (originally in olive oil, drained) and chopped black olives. Once everything is incorporated, top with torn basil, chili flakes, and serve.

Whether I am simply making a sandwich or something more complex, the tuna I always opt for is Italian tonno in olive oil. I always drain the oil to limit the fat and liquid content. The depth of flavor and quality of the tonno is always far superior than your run of the mill chunk white in water, but this type of tuna does contain added fat due to the oil. Although tuna serves as a great source of protein, omega-3, and vitamin D, it is important to not consume too much due to levels of mercury. According to the Academy of Nutrition and Dietetics and the FDA, it is safe to consume a total of 12oz of canned light tuna per week, but albacore, big eye, and chunk white tuna should be limited to only 6oz total per week due to their higher levels of mercury. (A typical can of tuna is 5oz)

Kale Caesar alongside my Rigatoni 

Should you be concerned about mercury? Mercury is mainly a concern for pregnant women since it can build up in the blood and affect the development of an unborn child. In addition, excessive mercury intake for an adult may lead to neurological impairment. It is advisable to avoid consuming tilefish, shark, swordfish, and king mackerel- all of which possess the highest levels of this organic element. But don't let this detract you from eating fish. For a healthy individual, mercury is not too much of a concern and the benefits of consuming fish typically outweigh the risks.

Spread the Joy

Spice Rubbed Wild Salmon Over Buckwheat Soba with Avocado Sauce

The recipe for this pasta dish was given to me by one of my loyal readers (the number of which I can probably count on one hand). It is simple, smooth, and scrumptious, and tastes decadent despite its healthful ingredients. Whipped avocado becomes a creamy and dreamy sauce and was the perfect foundation for my spiced rubbed salmon.

Spiced Rubbed Salmon Over Buckwheat Soba with Avocado Sauce

Recipe emulated from Joy Belamarich

Serves 2

1 Avocado

2 cloves of garlic

1 tbsp olive oil

Juice from ½ a lemon

¼ cup of pasta water

pinch of salt

½ package of buckwheat soba

¼ cup parm

½ tbsp lemon zest

Black pepper

Chili flakes

Cook soba noodles or any long whole-wheat pasta as package indicates. As the pasta cooks, blend avocado, garlic, olive oil, lemon juice, and salt in a blender. Transfer to a serving bowl and mix in pasta water and gently add the cooked soba, insuring adequate sauce distribution. Finish with freshly ground black pepper, lemon zest, parm, and chili flakes. (The soba was a tad sticky, but adding olive oil to the cooking water should help)

1 lb wild salmon filet

½ tbsp paprika

1 tsp cumin

½ tbsp cayenne pepper

1 tbsp onion powder

½ tbsp black pepper
pinch of salt

Canola Spray

Mix spices, salt, and pepper together on a plate.

Clean and thoroughly dry the salmon and coat the top with a layer of the spice blend.

Heat a cast iron pan with canola spray and sear salmon for 5-8 minutes a side depending on thickness of filet and temperature preference (I like my salmon on the medium rare side). Serve on the avocado pasta or on the side.

For my vegetable accompaniment, I roasted some cauliflower with whole cloves of garlic and 1 tbsp of olive oil for 20 minutes. Prior to placing my cauliflower in the serving bowl, I made a mixture from the juice of ½ a lemon, chili flakes, black pepper, and a little parm and tossed in the hot florets.

This protein rich meal was loaded with the bountiful benefits of mono and polyunsaturated fatty acids. The benefits of monounsaturated fat and omega 3 and omega 6 from polyunsaturated fat help reduce total and LDL cholesterol (the bad kind), in particular when substituted for saturated fat in the diet (1). Studies have also demonstrated that MUFA intake decreases the risk for coronary heart disease, increases HDL cholesterol (the good kind), and improves gylcemic control in diabetics (2). Avocado, which is a monounsaturated fat, also contains vitamins E, C, B6, folate, potassium, and soluble fiber, nutrients that aid in vision and are cancer protective.

Salmon is well touted for its omega 3 rich qualities, which are essential for the diet and are needed for brain function and proper growth and development. Salmon is also one of the few foods that contain vitamin D, which promotes calcium absorption, helps maintain adequate calcium and phosphorus levels, as well as reduces inflammation.

In essence this meal was loaded with healthful attributes, it tasted delicious, and was super simple. Thanks for spreading the “Joy”!

I look for inspiration everywhere...so feel free to send me a recipe!

1) Lada A, Rudel L. Dietary monounsaturated versus polyunsaturated fatty acids: which is really better for protection from coronary heart disease? Current opinion in lipidology. 2003;14(1):41-6.

2) Lunn J, Theobald HE. The Health Effects of Dietary Unsaturated Fatty Acids. Nutr Bull 2006;31(3):178-224.

Not Your Muddah's Casserole

On my most recent venture to the Union Square Farmer’s Market, I found myself constantly fighting to focus on procuring useful ingredients. I get so distracted by the beauty and bounty of fresh produce, that I loose track of what I need to aquire for my next meal. That day was definitely one of those occasions. I arrived home with a plethora of gorgeous fresh and somewhat unique produce and I wanted to delineate a little from my normal grilled corn or zucchini and tomato salad. To step out of my comfort zone, I flipped through my handy Moosewood cookbook and found an intriguing recipe for carrot and mushroom "loaf", which was perfect since I had snagged a bunch of carrots and a bag of cremini mushrooms. I also gathered some sweet potato greens, pimento padrao peppers, and what is a trip to the summer green market without corn, tomatoes and fuzy peaches.

Moosewood calls this dish a loaf, but it is more along the lines of a casserole. The recipe called for superior breadcrumbs and for that I made my own with sprouted grain bread that I toasted and then pulsed in the food processor.

Recipe (with my augmentations): Serves 6 (freezes well and also reheats great! Who doesn’t like leftovers?)

2 cups minced onion

1 tbs. Earth Balance Spread

1 lb mushrooms, chopped

1 1/2 tsp. Salt

1 tsp basil

1 tsp thyme

1 tsp dill

4 cloves garlic, minced

1 1/2 carrots, grated (6 cups)

2 cups superb bread crumbs (made from sprouted grain bread)

1 cup grated cheddar (low fat cheese)

2 eggs, beaten

Black pepper

Black sesame seeds and chopped chives for garnish (up for interpretation)

Preheat oven to 350°

1)    Lightly spray a 9 x 13 inch baking pan with canola oil cooking spray

2)    Sauté onions in melted Earth Balance in a heated pan for about 5 minutes. Add mushrooms, salt, herbs, and garlic and sauté for 10 more minutes.

3)    In a bowl, combine carrots, breadcrumbs, cheese, eggs, and pepper. Add the sautéed mixture and combine well. Spread into the prepared pan and top with sesame seeds (or your desired choice of topping). Cover with foil.

4)    Bake for 30 minutes covered and 15 minutes uncovered.

5)    Finish with chopped chives.

This dish was very filling and tasty…it even looked a lot better than I thought it would. This could easily be a main dish or a side and keeps well. The casserole was a complete meal. It had protein from the cheese, sprouted bread, and eggs, complex carbohydrates from the bread and vegetables from the carrots and mushrooms.

Mushroom are versatile meaty little morsels and are one of the lone plant sources of Vitamin D. They also contain selenium and potassium.

I had never heard of or tried sweet potato greens and was quite intrigued when I came across them. I removed most of the stem and simply sautéed them with garlic and olive oil in order to properly taste the dark greens. They turned out to be pretty "meaty" for greens and were a heavier denser more fragrant version of kale. For the peppers, I simply seared them in a very hot pan with garlic and olive oil until they blackened slightly. Finally, since I couldn't leave the market without corn and tomatoes, I made a simple composed salad with blanched corn, heirloom tomatoes, burpless cucumber, red onion, purple peppers, radishes, basil and a spicy garlic lime dressing (garlic, lime juice, olive oil, Melinda’s hot sauce, cilantro, salt and pepper).  

Au Revior summer…you will be missed! I am hesitantly looking forward to an intense semester and the start of my Dietetic Internship at NYU…. wish me luck!

As a side note…LOOK! I found a guinea pig in Henry’s crate. 

Easy Peasy Pesto

Buckwheat pasta with spinach basil pesto, oven roasted tomatoes, broccoli and peas

Gazpacho

After consulting with the family chef about proper tomato usage for this summery soup, San Marzano puree was used over fresh tomatoes or tomato juice. Unless the tomatoes are extremely ripe, high quality canned is recommended. At first, I felt like I was cheating, since this soup was intended to encapsulate summer, but once chilled, the gazpacho was the pure essence of tomatoey, cucumbery, and garlicky peppery goodness.

Besides swapping the tomato juice for canned, I relied on my trusty Moosewood Cookbook for guidance for the Gazpacho. A cucumber, red bell pepper, small yellow onion, garlic, parsley, scallions, lemon and lime juice, basil, cumin, and cayenne pepper were gently pureed with the tomatoes, white vinegar, olive oil, salt and pepper and chilled.

For a spin on another summery favorite, I pulverized a box of organic spinach, basil, parsley, four garlic cloves, two tablespoons toasted walnuts and a little drizzling of olive oil to create a pesto. I found that spinach has a high level of water content, so you really only need a little olive oil to meld the sauce together. I mixed in parmesan cheese, salt and pepper to finish. To bolster up the buckwheat pasta, I added roasted cherry tomatoes and organic broccoli and peas (both frozen). The cherry tomatoes were oven roasted with oregano, basil, canola oil, garlic and onion powder, salt and pepper. This created a nice slightly charred and sweet tomato that burst with flavor.

The buckwheat pasta not only had a lovely hue, but also added a nutty quality and provided added fiber. The pasta was also loaded with vegetables from the spinach; which is packed with folate, beta-carotene, vitamin K, fiber, magnesium and calcium, the broccoli; which also has beta-carotene, fiber and calcium, along with iron and vitamins A, C and D, and peas, which are a good source of protein. Walnuts provided omega-3 and antioxidants.

This was a lovely summery meal that left plenty of leftovers…. too bad my fridge is broken.

mmmmm lactobacillus

I heart yogurt, whether it is in the liqudy extra tart and fermented kefir form, to ultra thick and creamy Greek, or the more conventional sour plain fat-free Stonyfield Farm organic form - all forms bring me pleasure. Yogurt is also quite multidimensional and can be used for more than filling you up at breakfast. The various kinds of yogurt can be used in a multitude of ways; from sauces, dips or shakes, the possibilities are limitless. Not only is fat-free yogurt a great source of lean protein, calcium, vitamin A and some sources even have vitamin D, yogurt contains the beneficial bacteria lactobacillus. This bacterium helps establish a healthy environment in the gut and aids in digesting lactose (milk sugar).  Lactobacillus along with Bifidobacterium are the common species of probiotics. Now I know that the benefits of probiotics are certainly no earth-shattering revelation, but it can’t hurt to be reminded of the beneficial balance that probiotics create between harmful and harmless bacteria. The harmless bacteria compete for space and nutrients with the harmful bacteria and prevent its growth. Additionally, probiotics boost immune responses that protect the body. Furthermore, most lactose intolerant individuals can tolerate yogurt because the bacteria produces lactase (the enzyme that digests lactose).

YAY Bacteria! 

OH NO! Not Salmon Again!

Orange soy glazed salmon with ginger pepper salsa and black japonica rice with kale

Salmon can be boring, dry and flavorless and a lot of people feel inclined to eat it because of the widely advertised health benefits. Yes, salmon has a slew of healthy properties, but it does not have to be over cooked and bland. The gingery salsa, sweet and sour glaze, and crunchy kale with black rice created a nice flavorful and hearty balance that will leave you graving for your omega, protein, and anti-inflammatory fix.

This dish was inspired by a recipe that appears in the Canyon Ranch cookbook Nourish. For the salsa, I used a good amount of ginger, basil, red, green and yellow bell peppers, scallions, a little low sodium soy sauce, a splash of sesame oil, the juice of a lemon and lime, some fresh cracked pepper and some dashes of hot sauce. I made the salsa about an hour in advance to allow the flavors to meld together. The sauce, which was brushed on the salmon before pan searing, was composed of orange juice, low sodium soy sauce, agave nectar and minced garlic. The nutty japonica rice was cooked per the instructions and mixed with steamed kale. I mixed the rice with a little of the marinade and cracked pepper. I prefer my salmon on the rare side, so I only cooked the fish for about 3 minutes a side. The salmon was very moist and juicy, slightly crisp on the outside and bursting with flavor from the salsa and the marinade. This dish was very quick to make, especially with the advanced salsa prep. It was light, sweet, spicy and tart and was perfect for a hot summer night.

Ginger is an extremely beneficial root. It has anti-inflammatory properties as well as aids in GI discomfort, helps with nausea and is immune boosting. Salmon has a multitude of touted benefits. Not only is it an ideal source of omega 3 fatty acid, which decreases risk for cardiovascular problems, salmon possesses vitamin D, which lowers the risk for certain cancers, is integral for bone and teeth health, and aids with cognitive and certain organ function. Selenium is also present in salmon and aids in joint health, is cardio protective and helps convert the thyroid hormone to its active form.

Here fishy fishy……

Name That Omega-3

This snack or appetizer was inspired by a dish served at Prune restaurant in the east village. The chef Gabrielle Hamilton explained that the dish she serves of canned sardines, Triscuits and cornichon were based on the meals that she ate and could afford as a young newly transplanted New Yorker. Yet although simplistic, the combination of spicy mustard, minerally meaty fish and salty cornies are delicious and satisfying and a great way to get your omegas. The sustainable canned Portuguese Sardines weren't at all fishy and packed protein, calcium, iron, B12, vitamin D, phosphorous and of course omega-3. Omega-3 is a type of polyunsaturated fat and is essential to the diet because it cannot be made in the body. Omega-3 fat protects against multiple forms of cancer, is anti-inflammatory, assists in increasing good cholesterol and lowers bad, decreases the risk of blood clots and heart attacks and because of the incredibly high calcium content in sardines, helps prevent bone loss and improves bone strength.

If simply taking the sardines out of the tin and smothering them with mustard isn’t your forte, consider adding them to a salad, stuffing them in your sandwich, smashing them on your crostini, mixing them with your pasta or chopping them up in your sauce or marinade, the options are endless and to your benefit!

Earth Babies

On a recent trip to the farmers market, I picked up a few items that made delicious and satisfying sides. Mushrooms are hearty, meaty and earthy and can serve as a fulfilling addition to a meal.  For this side dish I sautéed oyster, hen of the woods, crimini and king oyster mushrooms with garlic and canola spread. A simple sauté brings life to these woody morsels. Fungi are one of the few food sources that naturally contain vitamin D, aside from fatty fish, liver, eggs and fish liver oil. Vitamin D is essential for the maintenance of calcium and phosphorus in the body, which aids in bone and teeth health. Vitamin D is also required for cell growth and boosts the immune system. Inadequate consumption and absorption of vitamin D can lead to the softening of bones, bone loss and the development of osteopenia and osteoporosis.

As an additional side, I made legumes! Heirloom pinto beans with roasted garlic, roasted poblano pepper and finished it with scallions. If your prone to a gassy aftermath, replace the soaking water with fresh water when cooking. Beans are a great source of dietary fiber and are an economical protein. 

Kale, Kefir and ...... Couscous

This tabouli was inspired by a dish that I had out last week with a dear friend. Whether it was the great company, the candlelight or the Cote de Rhone, the delicate balance of smooth butternut squash, slightly crunchy kale and bulgur wheat was lovely and I knew I had to emulate it at home. In my version I did a blend of whole wheat couscous and bulgur wheat cooked in low sodium vegetable broth, added chickpeas and finished it with with grated parmesan.

 Kale is one of my all time favorite greens. It holds up incredibly well, is hearty, filling and can be prepared in a diverse amount of ways. Kale is also incredibly nutritious and is a wonderful source of vitamins K, A and C, dietary fiber and calcium. Kale is also anti-inflammatory and an an antioxidant, which means it helps fight off chronic disease and cancer. So get your Kale on!

To accompany my tabouli I made roasted beets with arugula, toasted sunflower seeds and finished it with some horseradish "cream". To make a creamy dressing, I used kefir, a fermented yogurt that is full of probiotics. Fat free kefir is a nice substitution for full or partial fat dairy products, since it has a creamy consistency, but the tartness of yogurt. Probiotics are beneficial bacteria that improve gastrointestinal health and may aid in calcium absorption. Kefir is also a good source of protein, vitamins D and K and calcium. 

To Yolk or Not to Yolk...

As an individual who is passionate about nutrition and health, it has become second nature to primarily make egg whites and order them when I eat out. Why has the yolk gotten such a bad rap? Egg yolks are primarily associated with the amount of cholesterol they contain, which is around 217mg. Those who have high cholesterol or are at risk for heart disease should avoid these golden orbs.  Others might choose to avoid these meaty morsels in order to limit the amount of fat and calories they consume.

One egg white alone contains only 17 calories, compared to a whole egg which contains 77 calories. Egg whites contain trace amounts of fat compared to the 4g to 5g of fat from a yolk. The yolk of an egg does have a great deal of benefits that you can not obtain from simply eating the whites. The yolk of an egg contains a significant amount more phosphorous, which is beneficial for bone and teeth health as well as muscle function. The yolk also contains an increased amount of calcium, which is also important for the formation and maintenance of bones and teeth as well as the function of muscles, enzymes and hormones. The fat soluble vitamins A, D, E, and K are contained in the yolk as well as essential fatty acids. Therefore by slipping the yolk in the trash, you are tossing out some important vitamins, minerals and fatty acids.

There is an evident amount of pros and cons for the consumption of the yolk and ultimately that choice should be made based on diet and health status.




*all egg yolks were properly disposed of at the end of the photo shoot.