Committed all over again

Do you remember about a half year ago when you made all those New Year’s resolutions? How is that going? Did you give up on international quitter’s day? Or, did you stick it out with varying degrees of success? Well, if you’re still in the game, today is a day to get Committed all over again. June first (today) is New Year’s resolution recommitment day. And, what a good idea. Remember, the calendar is a wholly human construct. The fact that we make resolutions on New year’s day is random to begin with. The Gregorian calendar we all follow starts shortly after winter begins. Ancient Babylonians and druids had a more appropriate year beginning with the vernal equinox when things start to bloom and crop planting begins. So, taking time now to reassess and re-assert your commitment to resolutions today is as good a day as any.

Since we follow the Gregorian calendar, we’re at the sixth month out of 12. mathematically, this is a good time for re-commitment. You’re halfway there, keep up the good work, or re-examine the strategy, make adjustments and bolster support where applicable. Of course, whoever decided this was a holiday didn’t do their math correctly. Yes, this is the 6th month, but, we’ve only just begun. So, technically, we’re not quite halfway through. But, think of it as being a bit proactive. If you’ve made it this far, kudos. If you’re slacking a bit, why not get ahead of the curve. Resolutions are supposed to be a long road. And, checking in at various mile markers isn’t a bad thing.

Are you ready to get Committed all over again?

People have recommitment ceremonies for marriages and other life events, when they take stock of and renew vows. Why not do it on a personal level instead of interpersonal? If you kept up with your resolutions, consider today an affirmation. If you gave up, maybe today you can start over again with the same or new resolutions. Maybe the one’s you made at New Years were unrealistic. This is a good time to examine what went wrong, and, how you can make adjustments so they stick this time. Perhaps you had unrealistic, overly ambitious goals. You’re not going to lose 30 pounds by summer. But, maybe you can lose 5 or ten. And, that quitting drinking thing? Maybe you do what we did before rehab, quit heavy drugs, but keep smoking pot and drinking.

It’s the little strategies that lead to success. Well, maybe not that one. The top 2 resolutions are: exercise more and lose weight. But, who wants to schlep off to the gym in a foot of snow bundled up in layers of winter clothing? Starting an exercise and weight loss regimen is a lot easier in warmer weather. You don’t have to put on and take off layers of clothing. You can simply go for a jog or stroll right out the door, voila, exercise. And, it’s easier to lose weight when you have access to spring and summer produce. When it’s warmer, you don’t want to eat those heavy comfort foods of winter. And, if you start now, come winter, you’ll have more energy, and be in better shape to follow through. The same holds true for most of your other resolutions too. So, get committed all over again.

The days are longer

When you really think about New year’s resolutions, doing them in January is kind of counter-productive. The sun rises around 7 AM, and sets around 4 PM. Conversely, June first sees a 5 AM sunrise and 8 PM sunset. Which day do you think is going to be more productive. And, if you know anything about Seasonal affective disorder, the amount of sunlight we get directly affects mood, energy levels, sleep, digestion, and a host of other biological and psychological conditions.

Imagine how different your mood and productivity levels are with an extra 5 or 6 hours of daylight. This also leads to a more likely chance at success. In winter, you’re already depressed. Then, try to force yourself to do something against your natural inclination? How well do you think that’s going to go? If you start now, by the time winter rolls around, you’ll already be in the habit of eating better, and all the good things that go along with resolutions. In fact, we propose reversing these 2 days. June should be the time for resolutions. And, January can be when you get Committed all over again.

Start with eating better

In the cold winter months, you just want to curl up with a bottle of red wine and some hard liquor and hunker down on heavy comfort foods. Spring and summer beckon us toward lighter drinks and food. A salad in January is unappetizing. But, it’s what you want to eat in June. So, why do we try to force ourselves to deny our body what it wants in the name of doing something good for our body? Right now is the time that what some call rabbit food is enticing. And, once you develop a taste for lighter fair, it’s easier to keep eating that way throughout the year. January first is the end of “the holiday season”. From Thanksgiving through December, you’ve been used to eating heavy, somewhat indulgent, food. And, that’s whn you think it’s a good time to go cold turkey and eat a salad?

No. If you develop a taste for lighter food when it’s natural, your body begins to crave the better food. Then, the “holiday” fare is less enticing. You become less likely to over-indulge, and more easily revert back to your love of rabbit food. Between SAD and trying to force yourself to eat a salad when you want shepherd’s pie, the likelihood of successful dieting is slim. And, it causes self loathing and resentment. If you want to loather others, have at it. But, why do it to yourself? That’s why resolutions fail so easily. You try to force yourself against your own will. But, hey, if you want to keep screwing with yourself, have at it. Mental health professionals and all kinds of doctors would love to “treat” your self inflicted problems. Maybe it’s a different way to get Committed all over again.

Good food is calling you to become Committed all over again.

There are all kinds of resolutions. Unfortunately, most are self centered. But, we’re not judging that today. In fact, making sure your healthy ensures your ability to help others. Think of it like going down in an airplane, put your own air mask on first before helping others (right before you crash into the side of a mountain). Eating healthy is an important part of self preservation. Unfortunately, healthy eating has a bad rap. And, it’s pretty hard to accomplish in modern Western society since a wide swath of food from restaurants and markets these days is not optimal for healthy eating. Most prepared foods are loaded with fats and sodium. And, even some of the healthier options are misleading, like yogurt filled with sugar and preservatives.

But, if you get fresh produce, leaner meats, and try to avoid processed foods, you have a better chance of eating well. There are all kinds of diets touting great results. But, they aren’t sustainable. What you need to do is train your pallet to like better food made from scratch. Try using olive and other mono or poly unsaturated fats in place of butter and other high LDL (bad) cholesterol. While eating a plant based diet is preferable, there are nutrients missing in such diets. But, don’t just go the opposite with heavily marbled steaks and bacon. Trend toward leaner meats, and seafood. And, the most important factor is an old adage: eat the rainbow. A colorful plate of food isn’t just better looking, it ensures a better balance of nutrients.

Here are some recipes to help make you committed all over again:

It’s a crap shoot knowing what you’re getting in restaurants and with processed foods. So, the best way to make sure you eat healthier is making it yourself (or someone you trust to cook for you). You don’t have to force yourself to eat healthy all the time. An occasional indulgence is fine, like “Eat what you want day“. But, the chance of succeeding at your resolutions is far greater if you develop a taste for healthier eating. To that end, we bring you some healthier recipes to start with. We encourage you to experiment and try new things too.

When people ask what’s for dinner tomorrow, the answer shouldn’t be something like taco Tuesday or meatloaf Wednesday. Mix it up. When I go to the market, I seldom have a shopping list based on a recipe. It’s usually, start in the produce section, see what looks fresh and enticing, and work from there. Build a plate around a beautiful bunch of asparagus. Get some rainbow chard, carrots, beets, radishes, mushrooms, yams, etc. Remember that “eat the rainbow” saying. A colorful plate prevents boredom, and, makes for better eating. Each meal can be a reason to get committed all over again.

Here are some recipes to eat a bit healthier:

Meyer Lemon Edamame Hummus

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Print Recipe

Prep Time 20 minutes mins

Course Appetizer, dips

Cuisine Asian, Middle Eastern

Servings 1 Quart

Ingredients

  

• 2 Cups Shelled cooked edamame
• 4 Cloves Fresh garlic
• 2 Cups Raw fresh Spinach
• 1/4 Cup Chopped Fresh Parsley
• 1 Tbsp Chopped Fresh Cilantro
• 1/2 Cup Meyer Lemon Juice (preferably, Fresh Squeezed)
• 1 Tbsp Ground Cumin
• 1 tsp Ground Coriander
• 2 Tbsp Tahini Paste
• 1 Cup Extra Virgin Olive Oil
• Kosher Salt and Fresh Ground Pepper to taste

Instructions

 

• Pulse garlic in a food processor until finely chopped. Add Spinach and Herbs, pulse until well chopped.
• Add in the Edamame, and puree until fine.
• Add the tahini and Lemon juice. Continue running the processor until smooth, no lumps. Scrape down sides and continue processing. Add in the spices at this time.
• While the machine is running, drizzle in the oil until it is well incorporated. If it separates, add some more beans. Taste the hummus, and adjust seasoning if necessary.
• Refrigerate and serve cold with pita and vegetables. You can drizzle a little olive oil and/or lemon for service, even garnish with fresh chopped herbs and, or chili flakes.

Keyword Beans, Edamame, Fresh, Hummus, Meyer Lemon, Olive Oil

Vegan Black Cumin And Red Lentil Ragout

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Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Side Dish

Cuisine American, Indian, Mediterranean

Servings 4 People

Ingredients

  

• 2 Cups Red Lentils
• 1 Cup Diced Sweet Onion
• 1 Tbsp Chopped Fresh Garlic
• 1 tsp Chopped Fresh Ginger
• 1 Cup Fresh Grape Tomatoes, Cut in 1/2
• 2 Tbsp Black Cumin Seeds
• 1 Tbsp Brown Cumin Seeds
• 1 tsp Ground Turmeric
• 4 Cups vegetable Broth (may substitute water)
• 1/4 Cup Olive Oil
• Salt and Pepper to taste

Instructions

 

• Saute the onion, Both types of cumin seed, garlic, and ginger in olive oil over medium high heat until translucent. Then add in the lentils. Stir and cook until well coated with the olive oil.
• Heat the stock over high heat. Fill the pan of lentils with stock so that they are completely covered. You may not need all of it, as red lentils cook quickly. Reduce by 1/2 the volume, stirring as needed. Be careful not to overcook the lentils. Add in the tomatoes and Turmeric. Continue cooking . Add more stock if needed. You want the lentils to be soft, but not breaking apart. Fold in salt, pepper, and Cashews. Serve hot. For today's recipe, we want most of the liquid absorbed, so it can stand on a plate. But, you can leave it wetter if you want more of a stew that you can serve in a bowl.

Keyword Black cumin, gluten free, ragout, red lentil, vegan

Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado

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Print Recipe

Prep Time 15 minutes mins

marinating time 1 hour hr

Course Appetizer, first course

Cuisine Mexican, Southwestern

Servings 4 people

Ingredients

  

• 8 oz Fresh sea or bay scallops
• 2 each Mandarin oranges
• 1 cup fine diced sweet onion
• 1 cup diced fresh tomato
• 1/2 cup fine died sweet peppers
• 1 Tbsp fine diced jalapeno
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp chopped fresh chives or scallions
• 3 Tbsp fresh squeezed lime juice
• 2 Tbsp Avocado oil
• 1 tsp ground cumin
• 1 each Avocado
• 1 Tbsp lime juice
• 1 each raw tortilla or flour tortilla Julienned
• Oil to fry tortillas
• Salt and pepper to taste

Instructions

 

• Either make or buy raw tortilla dough. You can substitute flour tortillas as well. Julienne them super thin and fry in 350 degree oil. Drain on paper towels and season with salt and pepper. These will be your garnish
• Peel and pull apart the mandarin oranges. Place the segments in a bowl. Cut them in 1/2 if you prefer. make sure to remove the little muscles from the scallops before marinating. They can be tough. Then add in all ingredients except avocado and second lime juice. Refrigerate for at least 30 minutes. Closer to 1 hour is better. This gives time to "cook" the scallops.
• Place the flesh of the avocado in a food processor or mixing bowl and puree with lime juice, salt, and pepper.
• Serve the ceviche in small bowls or in ceramic spoons as an hors d'ouevre. Garnish with tortilla threads and avocado puree.

Keyword avocado, ceviche, crispy, mandarin, Mexican, orange, scallop, tortilla, tortilla threads

Vegan Lentil veggie Burger

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Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, Hybrid, Indian, Vegan

Servings 4 People

Ingredients

  

• 1/2 Cup Diced Sweet Onion
• 1 Cup Red Lentils
• 2 to 4 Cups vegetable Broth
• 1 tsp Chopped Fresh Ginger
• 1/2 tsp Chopped Fresh Garlic
• 1 Cup Peeled and Cubed Sweet Potato
• 1/2 Cup Diced Carrot
• 1/4 Cup Diced Fresh Tomato
• 1 Cup Fresh Spinach
• 1/2 tsp paprika
• 1/2 tsp Ground Cumin
• 1 tsp Fresh Chopped Turmeric Root
• Coconut oil for cooking
• Salt and Pepper to taste
• Bread or Rolls to serve on

Instructions

 

• Heat Coconut Oil in a high sided pan. Saute onion, ginger, garlic, and fresh turmeric over medium high heat until translucent. The turmeric will give a yellow/orange color.
• Add in the Sweet potatoes and carrots. Cook for a couple minutes until they begin to soften. Then, fold in the lentils and stir until well coated. Add spices at this time and mix well.
• Add vegetable broth or water and bring to a simmer. Cook until the lentils get soft. Add more liquid if needed. Continue cooking until all liquid is absorbed and all ingredients are soft. Add in tomatoes at this point.
• Fold in the spinach and let it wilt down. Stir to mix well. Season with salt and pepper.
• Allow to cool. Take 1/3 of the mix and puree it in a food processor. Fold it back into the mix. Form the mix into patties. Heat in an oven or pan before serving.
• Spray bread slices or buns with pan spray. Sear on a grille or pan to toast. Place the "burger" on the bread and serve with your favorite accompaniments.

Keyword Free Form, lentils, Meatless, Toast, vegan, Veggie Burger

Chilled Vegan Melon Ginger Soup

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Print Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Course Dessert, Soup

Cuisine American

Servings 4 People

Ingredients

  

• 1 Quart Honeydew, cantaloupe, or similar melon
• 1/4 Cup Fine diced fresh peeled ginger root
• 1 to 2 Cup Champagne or other sparkling wine
• 1/4 Cup Honey or agave syrup
• 2 Tbsp Chopped fresh mint, plus a few sprigs for garnish
• The juice and zest of 2 limes
• 1 Cup Fresh Blueberries
• 1/4 Cup Simple Syrup

Instructions

 

• Make a simple syrup: Mix 1/2 cup sugar and 1/2 cup water in a pot. Cook down until it becomes a syrup. You want about 1/4 cup total. Pour he hot syrup over blueberries in a blender. Blend until smooth. Strain the blueberry syrup to remove extra solids and make it smoother. Chill until ready to use.
• Place all remaining ingredients in a blender and blend until smooth. Chill and serve in a vehicle that allows the color to show. Drizzle with the blueberry syrup and garnish with mint sprigs.

Keyword Chilled, cocktail, Fruit, ginger, Melon, Mint, soup, vegan

Japanese Eggplant and Daikon Radish Salad with Miso Wasabi dressing

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Print Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Salad, Side Dish

Cuisine Japanese

Servings 4 people

Ingredients

  

• 12 oz Japanese Eggplant
• 1 oz Sesame oil
• 1/4 tsp cracked black pepper
• 1 Tbsp Lime juice
• 1 tsp honey
• 1/2 tsp garlic chopped
• 1 tsp chopped fresh cilantro
• 1 Tbsp Soy Sauce
• 1/2 cup julienne daikon radish
• 1/2 cup Julienne English cucumber
• 1/4 cup julienne red bell pepper
• 2 cups Baby mizuna or other baby greens
• For dressing:
• 1/4 cup honey
• 1/2 cup Rice wine vinegar (Seasoned)
• 1 Tbsp Lime Juice
• 1 Tbsp Soy sauce
• 1/4 tsp chopped fresh garlic
• 1/2 tsp chopped fesh ginger
• 1/2 tsp wasabi powder
• 1/2 tsp Dijon mustard
• 1 Tbsp Miso paste
• 1/2 cup soy bean oil
• 2 Tbsp Sesame oil

Instructions

 

• Marinate the eggplant. make marinade: Mix Lime juice, sesame oil, honey, soy, cilantro, garlic, and black pepper. Split the Japanese Eggplant lengthwise and coat evenly with the marinade. Let sit in fridge about an hour or longer.
• Make the dressing by mixing all ingredients except oil in a blender or in a bowl . Turn on the blender or use a stick blender and slowly drizzle in the oil until the ingredients emulsify into a dressing. Set aside in the fridge until service time.
• Heat a pan over medium high heat. Sear the eggplant until caramelized (about 2 to 3 minutes). Then flip over and cook on other side for about the same amount of time. Turn off the heat and pour in the glaze. Let in coat the eggplant. But, be careful not to scorch it. That would leave a bitter taste and burn the product. Allow to cool. Then slice into diagonal cut shapes.
• At service time, Toss the vegetables together with some of the dressing. If there is extra dressing, it will hold for a couple weeks in the fridge. Serve intermediately.

Notes

Mizuna is an Asian baby green for salads. It is very delicate. You could substitute baby spinach, arugula, or any type of cress.

You could also substitute a different radish for daikon.

And, if you don’t want it too spicy, you could cut back or omit the wasabi.

Keyword Daikon Radish, Dressing, Eggplant, Japanese, Miso, salad, vegan, Wasabi