Similar to most conversations about the nutritional benefits of certain ingredients, dairy is surrounded by misinformation, and people drink the the dairy mythology by the gallons. After interviewing Krista of The Farmer’s Wifee about dairy farms, I wanted to follow up with an interview about the nutrition of dairy with Sarah Downs, a registered dietitian with Best Food Facts. After reading both Krista and Sarah’s interviews, leave a comment to share your thoughts about dairy or the Star Anise Pumpkin Ice Cream that follows the interview.
During my mid-twenties, I stopped drinking and eating dairy products. My circle of friends declared it evil. We thought it had too much hormones and antibiotics. Furthermore, so-called health experts said dairy products were bad for people of color, because milk wasn’t consumed in Africa. It wasn’t until a trip to Europe changed my views about dairy products. After all, who can resist European cheese, yogurt and butter? The day my dietary restrictions were thrown away, was the moment I was guiltily eating fresh baked bread from a danish bakery. It was a moment when a soothing thought crossed my mind, “Please eat everything. When is the next time I will visit Europe, again?” My guilt disappeared, as I feasted on European dairy products to discover I didn’t have a milk allergy. The irony? During the summer of my European feast, I lost weight. And, I fell in love with dairy-based ice cream. Read more
For those of us who live in the Northeast and other wintry areas, the year started out delicious… and frigid as we were hit with a snowstorm. The subways ran local (slow), schools closed, and most area businesses shut down. In our house, we had enough food from New Year’s Day (we enjoyed eating this Black-Eyed Pea and Kale Salad with Chickpea Vinaigrette) to have a relaxing, do nothing-type of day, in which no one had to cook. Read more
It was truly an eventful week leading to the busiest busy day of them all. Perhaps, I overextend myself, but who can decline an invitation to Green & Black’s Organic Chocolate and Wine tasting? However, on the day of the event, another important project was due at 6:00 p.m. sharp. The day was double-booked, but the project was completed and delivered at 5:45 p.m. The tasting started at 6:00 p.m. For a brief moment, I considered not showing up, but after a busy week, I knew this was a treat that should not be missed. Read more
Cooking eggs in thick tomato-based sauces is a canvas to a creative mind’s imagination of flavors. Add diced vegetables, such as mushrooms and blanched potatoes, with the onions. Wilt baby greens over the saucy eggs. For a Spanish-inspired version, use enchilada sauce and garnish it with sliced scallions, chopped pimento-stuffed green olives, fresh cilantro, and queso blanco—or manchego–cheese. Garnish a basic garden tomato sauce with black kalamata olives, Parmigiano-Reggiano cheese and basil leaves. If you’re not a vegetarian, finish this dish with chopped pork, duck or turkey bacon for a salty and crispy flavor.