Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Wednesday, July 17, 2013

When you need to cool down- Watermelon Gazpacho


Old Faithful Geyser, Yellowstone National Park


Grand Teton National Park

This summer has felt hotter than before.  Perhaps it's that I'm now living in NYC and am experiencing the incredible heat and humidity the city seems to absorb.  There is something that unites new yorkers in the dramatic weather changes- it is as if we are suffering together and it makes us stronger.  Needless to say- many people escape the city as much as they can.  But being a newcomer and working at odd times, I've stuck around. 

I've had so many transitions in the past few months, that internally I've also felt like everything is boiling over and I needed to cool down.  Transitions are really times that make you stop and analyze life.  It seems so easy to coast along until things are brought to a head and we are forced to face the good and the bad of reality.  Ultimately I think they bring us to better places, but while going through them it can be tough.

So when it was time to contribute to  host my first shabbat dinner in the city I felt like I needed to find something cooling.  Gazpacho has never been my thing, but I think because it felt like I was drinking tomato sauce- so I tried this watermelon version and everyone loved it! It is super easy to whip up and a sure win in the summertime.  Enjoy!


Watermelon Gazpacho  (Adapted from the eating well recipe )

Ingredients:
1/2 watermelon diced (about 6lbs w/ rind)
Watermelon Gazpacho
1 medium cucumber diced
1/2 red bell pepper diced
1/4 cup (one handful) of fresh basil chopped finely
3 tablespoons of white wine
2 tablespoons of extra-virgin olive oil
3/4 teaspoon of salt
1 tablespoon of fresh rosemary
1 teaspoon of fresh terragon
2 tablespoons of minced shallots (or fresh summer onions)






Directions:

1- Mix all ingredients into a large bowl
2- Separate out 1/3 ingredients
3- For the other 2/3 of ingredients use a hand blender to blend together
4- Mix back together the ingredients and store in refrigerator
5- Serve once chilled 



Tuesday, April 30, 2013

When wanderlust gets the best of you- Coconut Red Lentil Green Curry

Shenandoah, April 2013

It's the end of medical school, and I have three months of vacation before starting residency.  My time is being spent mostly looking for a place to live in NYC, recooperating from yet another knee surgery, and spending some quality time with friends and family.  This next month I'm in DC, enjoying living with Jacob before we have a few months apart.  I struggled with the decision to stay here, take some weekend trips, and two 10 day trips abroad, instead of spending two months backpacking.  My wanderlust continues to linger, sometimes preventing me from fully enjoying the free time I have.  A week ago I took a weekend trip with some girlfriends to a cabin in Shenandoah.  The trip- as characteristic of my friends- was therapeutic in more ways than one- and shook some of my restlessness away.  I came away feeling that my wanderlust can be satiated without going so far.  So as this month goes on I'm going to delve into some cooking that will give me a taste of new cultures and experiences.







Coconut Red Lentil Green Curry

Ingredients:
3 Tablespoons of Grapeseed Oil
2 Tablespoons chopped fresh ginger
4 cloves of garlic, finely chopped
8 scallions sliced, w/ white and green parts separated
3 tablespoons of green curry paste
4 Medium sized carrots chopped
1 large russet potato, peeled and cut into 1 inch pieces
1 cup of red lentils (sorted and rinsed)
1 can Coconut Milk
2 cups of vegetable broth
Smathering of All Purpose seasoning
Pinch of Salt

Directions:
1. Heat the oil in a large saucepan over medium-high heat.  Add in ginger, garlic and scallion whites, cstirring until softened for 2-3 minutes.
2. Add in curry paste.
3. Add in carrots, potato, lentils, broth, coconut milk, salt, all purpose seasoning
4. Bring to a boil, reduce heat and simmer.  Stir occasionally until veggies and lentils are tender (about 20 minutes)
Coconut Red Lentil Green Curry
5. Sprinkle curry with scallion greens and serve with brown rice.

Monday, March 11, 2013

A soup for Today- Vegan Curry Red Lentil Soup

A Soup for Today.

Aspen, Colorado January 2013
Today I found out I matched in pediatric residency.  On Friday I find out where exactly I will be.  The anticipation makes me feel like life is on hold.  Jacob and I aren't sleeping much these days as we await what our next 3 years will look like.  This morning as I awaited the news that I officially matched, I felt frozen- I could not do anything or make any decisions.  What better for de-frosting myself than cooking up a new soup?  This recipe is from Cookie and Kate (http://cookieandkate.com) a great cooking blog. It certainly did the trick- though it is a bit more labor intensive than some of my other soups as the dicing can become arduous.



Vegan Curried Red Lentil Soup 

Ingredients:



  • 1 tablespoon olive oil
  • 1 piece (about 2 inches) fresh ginger, peeled and finely chopped
  • 6 garlic cloves, finely chopped (about 2 tablespoons)
  • 1 large shallot, finely chopped (1/4 cup)
  • 2 large carrots, peeled and finely diced (about 1 cup)
  • 1 1/4 teaspoon salt
  • 2 teaspoons curry powder ( i used green curry paste)
  • 3/4 cup unsweetened coconut milk (reduced fat or regular) *be sure to shake and mix canned milk well*
  • 5 cups water
  • 1 cup dried red lentils, picked over and rinsed
  • 1/3 cup coarsely chopped tart dried cherries (preferably organic unsweetened)
  • 3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish

Instructions:
1) First prep all ingredients as above (chop, dice, peel etc)
2) put oil into pot and heat on medium
3) Add carrots, garlic, ginger, shallot and half of salt and let cook while stirring for 5-10 minutes until shallots transluscent
4) Add curry powder or paste and stir for another minute
5) Add 1/2 cup coconut milk + water, bring to a boil, cover and reduce heat to simmer
6) Cook 8-10 min until carrots/lentils are soft
7) set aside 2 cups of soup.  Strain these two cups leaving only solid ingredients in a separate bowl and recombining liquid with the remaining soup.
8) With a hand immersion blender blend the remaining soup in a glass bowl.
9) recombine the soup with that set aside
10) Add most of the cherries, leaving some for garnish, and all of the cilantro stems
11) When ready to serve separate into 4 bowls, garnishing with remaining coconut milk, cilantro leaves and cherries.



This past week I gave the dvar torah at my minyan- this is what I said:


We are midway between purim and pesach.  Between a time of celebration, high energy, and partying to one of cleansing, renewal and lower energy.  Being a purim baby and an admirer of springtime, these few weeks have always been filled with lots to do.  Prepare for my birthday, prepare for pesach, prepare to come out of winter hibernation.  However this time in between the celebration and renewal, there is not really much to be done. 

This week parshat vayak’hel-pekudei can be summed up in three main parts.

1-   Moses assembles the people of Israel and reiterates to them the commandment to observe Shabbat
2-   He conveys gods instructions in making the mishkan; The tabernacle, or portable sanctuary in which the Jews carried the Ark of the Covenant through the desert.
3-   The people of Israel donate the required material (gold, furnishings, garments etc) in abundance so much so that moses has to tell them to stop giving.

Stop giving? How often do we hear that?  I took this to be more of a metaphor to stop doing and reflect on what has already been done.  As young professional urbanities living in one of the most strung out cities in the world- I’m sure we can all use this reminder.  In the age of yoga and meditation the act of being and reflection, instead of doing all of the time, has now begun to catch on.  Numerous studies have proven that mindfulness and meditation lead to better health outcomes, they decrease anxiety, our perception of pain, and our blood pressure readings.  Perhaps Moses was giving us further instructions on life---- just chill out.  Take this time to clear our minds before we clear our closets in two weeks. 

In discussing the positive effects of not doing more I am reminded of a recent article I read about parenting adult children.  The premise of the article was a mother contemplating how best to be a parent now that her children were grown and no longer needed her in the same capacity they once did.  She mentioned several arguments she had with her now adult children when she would give them suggestions for what they should do to solve the problems they presented her.  One day, her son stopped the argument and said mom I know you are trying to help me but the best way you can help me is to just be there for me, and stop trying to do for me.

As a medical student, I spent part of my curriculum learning communication skills.  While the old fashioned paternalistic view of medicine has changed to be more patient centered, so have our communication styles.  It is now faux pa to tell patients what to do, rather it has proven more effective and beneficial to have the patient tell us more while we engage in reflective listening.  Using a technique called motivational interviewing, many in the psychology world may be familiar with, we work together with the patient to motivate them to change.  By doing less, and being more present, providers can now gain more information while building a more cooperative relationship.

It seems fitting to me that this parsha started with the commandment of Shabbat and ended with telling us to stop giving more.  While Shabbat provides an avenue to stop doing and just be, we are reminded of the importance of doing this on a daily basis.  So I challenge you in the days in between purim and pesach- how can you incorporate this mantra of doing less, being more present, and reflecting more?

Saturday, March 10, 2012

Wisdom of the Sages- Rosemary Sage Sweet Potatoes Beets + Garlic

For those of you who follow the news, you might be aware of the current battle in congress over contraceptive access.  I recently wrote the following Op-Ed that was featured in Mother Jones about 2 weeks ago, so I thought I'd share it with you- and of course a recipe to accompany :)

 A few weeks ago, I had a conversation with the Democratic staff of the House Oversight and Government Reform Committee.  They were looking for a medical student to testify at an upcoming hearing on contraception—would I be that student? 

Ultimately, the Committee chose to invite a student at Georgetown Law Center as their witness—but neither of was given a chance to address the Committee.  Chairman Darrell Issa refused to seat Sandra Fluke because, in his view, the hearing was “not about reproductive rights but instead about the administration’s actions.”  The hearing was quite clearly a reaction to the Obama Administration’s decision to require church-affiliated organizations to provide insurance coverage for contraception.  Ms. Fluke would have been the only woman on the panel.

I suspect that, even if I had been invited, I would not have had the opportunity to address Congress.  But if I had, here is what I would have said:

Mr. Chairman, Ranking Member Cummings, and Ladies and Gentlemen of the Committee—

It is a privilege to sit here before you and be able to address you, the men and women who make up the membership of this committee.  As I look beside me, however, it must be recognized that I am the sole female on this panel—a collection of witnesses you have asked discuss access to medication that is only prescribed to women. 

If this hearing had been called to discuss the issue of access to erectile dysfunction medication and the panel here consisted solely of women, I would have also argued that your decision was, at best, irrational.

My gender notwithstanding, I hope to present two rational, evidence-based arguments in support of our responsibility to assure that women have access to contraception.  There are other arguments we could discuss, but these two highlight the absurdity of obstructing the use of certain classes of safe, effective medications.

First, contraception provides this country with measurable health and economic benefits that have nothing to do with sexual activity.  Although they are called “oral contraceptive pills” (OCPs), synthetic estrogen and progesterone are now among the most widely prescribed medications in America.  Is that because more women are sexually active?  No.  It is because these medications have helped millions of women with a diverse array of medical concerns.  They are now prescribed for acne, endometriosis, polycystic ovarian syndrome, and as a means of protecting women who are particularly at risk for certain diseases such as ovarian cancer.  The health risks involved when access to these drugs is blocked is very real.  For example, without OCPs a woman with polycystic ovarian syndrome is exposed to unopposed estrogen, placing her at higher risk for endometrial cancer. 

Along these same lines, from a public health standpoint, OCP prescriptions allow more women to attend school and work without having to use previously used sick days for debilitating premenstrual cramps.  By denying women diagnosed with dysmenorrhea (painful cramps) or menorrhagia (excessively heavy blood flow) the option of birth control pills, we deny them the current gold standard for treatment.  All evidence suggests that health care providers should use these tools to treat female patients.  In a nation that has invested such a large portion of funding—about two percent of our annual budget—towards medical research, it is unfortunate that some would ignore this research-based conclusion. 

Second, although we may disagree as to the benefits of family planning, we should all recognize that, in this country, it is a doctor’s obligation to present a patient with a wide range of reasonable medical choices. 

I recently completed a rotation in the nursery of a nearby hospital whose policy is not to offer contraceptives to women.  As I was discharging new mothers—most of whom were immigrants, or poor, or both, with little idea of where to go and what to do after they and their newborns left our care—I was not able to present them with a fair range of options. 

Many studies have shown that it is beneficial for women to use some sort of birth control for the first year after delivery.  Becoming pregnant any sooner puts the mother, her current child, and the future infant at risk for adverse health outcomes.  I struggled to bite my tongue as these mothers left without this important medical advice—information that I freely and routinely provide to other patients at other hospitals.   How could this hospital, whose goal is to provide the best healthcare to its patients, deny these women that information?

Regardless of where you stand religiously on the use of contraception, as medical students in the year 2012, we are taught that it is our responsibility as healthcare professionals to provide “patient centered care.”  We have moved away from the paternalistic view of “doctor knows all,” to presenting the evidence and options to patients in order to come to healthcare decisions together as a team.  Without presenting the full spectrum of available options, we are reverting back to a paternalistic view that physicians (or politicians) “know” what is best.   That view, in my opinion, is wrong.

-       Yonit Lax
MD Candidate | Class of 2013
The George Washington University
School of Medicine and Health Sciences 


Photo Courtesy of Planned Parenthood: The Chosen Witnesses at the Hearing



Wisdom of the Sages- Rosemary Sage Sweet Potatoes, Beets + Garlic

This is absolutely delicious, I make it often to accompany meals or as a snack for the week.  The whole garlic roasted together melts in your mouth and the sage gives it a perfect edge.


Ingredients: ( 3- 4 servings)

Pre-cooking
3 Sweet Potatoes cubed
3 Beets cubed
6 Whole Cloves of garlic unpeeled
1 bunch of Sage
Handful of Rosemary
Olive Oil - just enough to coat

Instructions


1) Preheat Oven to 425
2) Line a baking dish with parchment paper
3) Mix together all ingredients
4) Bake for approx 45 minutes



Rosemary-Sage Sweet Potatoes Beets + Garlic
(Sorry if they seem scarce, I may have picked at these before taking the picture....oops)

Thursday, February 16, 2012

Sick in Bed- Cauliflower Kale Soup

On a hike through the Amazon in Ecuador
I'm sick and have been in bed for 4 consecutive days.  This winter it seems I've been sick every few weeks for a week or so.  It is totally against my nature to be home in bed for hours let alone days on end.  So over the past two days I breezed through the book The Sense of an Ending by Julian Barnes.  It's the next book my book club is reading, and just happened to address many topics I have on this here blog.  What I took away from it was the unfortunate waste of an unexamined life.  Now go too far with this topic and one might end up doing just the contrary of my goal to be in the moment- worrying too much about the future.  Just as most things in life are cyclical so are our thoughts.  Think too little or think too much and it might bring you to the same place.

I came across this blog entry at Lists of Note and found it quite suiting:
In 1933, renowned author F. Scott Fitzgerald ended a letter to his 11-year-old daughter, Scottie, with a list of things to worry about, not worry about, and simply think about. It read as follows.

(Source: F. Scott Fitzgerald: A Life in Letters; Image: F. Scott Fitzgerald with his daughter, Scottie, in 1924.)

Things to worry about:

Worry about courage
Worry about cleanliness
Worry about efficiency
Worry about horsemanship

Things not to worry about: 

Don’t worry about popular opinion
Don’t worry about dolls
Don’t worry about the past
Don’t worry about the future
Don’t worry about growing up
Don’t worry about anybody getting ahead of you
Don’t worry about triumph
Don’t worry about failure unless it comes through your own fault
Don’t worry about mosquitoes
Don’t worry about flies
Don’t worry about insects in general
Don’t worry about parents
Don’t worry about boys
Don’t worry about disappointments
Don’t worry about pleasures
Don’t worry about satisfactions

Things to think about: 

What am I really aiming at?
How good am I really in comparison to my contemporaries in regard to:

(a) Scholarship
(b) Do I really understand about people and am I able to get along with them?
(c) Am I trying to make my body a useful instrument or am I neglecting it?

With dearest love,

Daddy

In an effort to take care of my body, I made this simple, quick and wholesome soup.  The prep time is just 5 minutes and the whole thing takes about 30.  It is also carb friendly if you are ever cooking for someone concerned about that.

Cauliflower Kale Soup

Ingredients:
1/2 yellow onion diced
2-3 cloves minced garlic
1 1/2 tsp olive oil or grape seed oil (enough to coat the pot)
1 regular size cauliflower chopped into pieces
4 cups of vegetable stock
(I used 2 bouillon cubes with 4 cups of H2O)
4 branches of Kale, with leaves picked off and broken apart
Salt & pepper to taste (depends on the broth you use)

Recipe



1. Heat oil in pot and add onions and garlic. Cook until translucent.
2. Add cauliflower and stock to the pot and bring to a boil. Reduce heat to medium-low and cook for about 20 minutes until cauliflower is soft (not mushy). Poke with a fork and it should go through easily but not fall apart. If you're worried check at 15 minutes.
3. Add kale and cook another 5 minutes on low heat. 
4. Remove from heat then blend/puree with a hand blender/immersion blender
5. Add salt or pepper to taste (mine doesn't need any)


Tuesday, February 7, 2012

True to my Roots- Potato Leek Soup


Tonight is Tu Be Shvat, the Birthday of Trees in Judaism.  It's pretty awesome that we have a dedicated time for environmentalism and appreciating nature.  I used to think, gee why would we celebrate nature in the dead of winter when nothing is growing?  But of course, it is now that we can appreciate how deeply rooted the trees are even when they are not in bloom.  The holiday serves as a greater metaphor for reminding us to connect to our roots as a people.  I'm celebrating by cooking something with deep roots- the ever infamous potato- the one that gave Dan Quayle a bad rep.

This soup is my bread and butter- my friends ask for me to make it all of the time.  It is simple, hearty and suites everyones dietary needs! Feel free to experiment with different types of potatoes and see which you like best- i usually try new ones at the farmers market and it surprises me every time :)

Vegan Creamy Potato Leek Soup ( Adapted from The Great American Detox Diet by Alex Jamieson)
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion (Roughly one onion)
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes or (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

DIRECTIONS
1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 – 6

Monday, January 30, 2012

Out of the Pod- Pea soup

We all have comfort food. Usually it has more to do with associated memories than with the actual food.  For me it was always soup- something about the warmth from the inside out makes me feel at home.  I haven't lived in my parents house for almost 10 years now- but there are still times when I get a longing for being home where I grew up.  This pea soup is warm and comforting, yet light and filled with flavor.  So when you are getting that out of the pod feeling of wanting a taste of home with your own kick, it might just do the trick.  I took the concept from 101 cookbooks pea soup recipe and amended it to my own liking.
The walk home in Uganda

                                                                                                            Ingredients
                                                                                    1/2 white or yellow onion finely chopped
A view from my parent's home in NYC
3 tablespoons of Grapeseed Oil ( Butter would prob do the trick as well)
A bunch of sage
A bunch of mint
2 tablespoons of canned chiles (or 2 fresh ones)
3-7 cloves of minced garlic (depending on how garlicky you want it)
2 tablespoons of ginger powder (or you can use one fresh piece of ginger minced)
4 1/2 cups of vegetable broth (I use a bouillion)
3 1/3 cups of frozen peas
Vegan Creamy Pea Soup w/ a Kick





Recipe
1) Heat the grapeseed oil in a pot 
2) Add onion, sage and mint and cook for a few minutes until the onions seem cooked
3) Add garlic, chiles and ginger, and cook another minute or 2 until it all blends together
4) Add broth and bring to a boil
5) Reduce to a simmer and add peas.  Cook until peas are done and a bright green color
6) Transfer to a glass bowl. Using a hand blender whisk it all together until it is finely mixed.