Longevity

The foods that promote longevity, virtue, strength, health, happiness, and joy; are juicy, smooth, substantial, and agreeable to the stomach. ~Bhagavad Gita

 

Longevity

I can't think of anyone who wouldn't want to live a long, healthy life. After all self-preservation is a kind of built in mechanism for most humans. But a 2011 study from the University of Minnesota in Minneapolis (shout out to my birthplace!) found that women who take multivitamins don't live longer than those who get their nutrition from food alone. The study even suggests that women who use vitamins appear to have a slightly higher early death rate. (1) 

 

I have a terrific imagination which often wanders off on "what if tangents" and so I sometimes think about people who are over zealous in their need to eat right. You know the type. Never shall sugar or fat or anything remotely delicious pass their lips. I imagine them dying early and getting to heaven (or whatever afterlife scenario you prefer). Then I imagine a the pearly gates conversation going something like this:

 

"St. Peter, I think there's been a mistake. You see I've been a very good girl. I've eaten a completely raw (or insert any kind of health craze) diet of only twigs, nuts, and berries for the last 40 years. I've sacrificed and been a slave to clean living. So you see I'm much too young to die, if you could just send me back..."

St. Peter would then furrow his brow and say, "Well that's too bad. You were put on the earth to learn and experience all kinds of things. That was part of the point of being there and you blew it!"

Don't get me wrong. I do believe in eating healthy. But I also believe in moderation. Anything taken to the extreme can have reverse effects. What good is a healthy long life if it's not happy and well-rounded? Food is not only a way to experience pleasure but also learn about other places and cultures.

 

When we eat foods that please us our bodies release the endorphin, dopamine that makes us feel good. Likewise when we share food in a social setting our bodies also produce more of the happiness chemicals. A study in the 2011 journal Applied Psychology reviewed more than 160 studies of animal and human subjects and found that "happy people tend to live longer and experience better health than their unhappy peers." (2) So consider the fact that once in awhile it is all right to indulge. It just may help you live longer!

Foods of Interest:

The following are all foods which are in some way linked to longevity. Many of them as you will see are high in antioxidants. These little lifesavers or rather life-prolongers help block free radicals which can damage our cells.

Blueberry bush in Maine. Photo by Erika Celeste.

Blueberries are extremely rich in antioxidants. I did a story on them a couple of years ago for Voice of America. As with many of my stories, this quickly went viral with dozens of other media outlets picking it up. Here's one of the versions that ended up on Media for Freedom http://www.mediaforfreedom.com/readarticle.php?AID=15039

Carrots are said to carry masculine energy the Chinese say they are good luck due to the slightly red color.

Fennel was sacred to the Greek God Dionysus. The Greeks believed those who ate it were purified and healed.

Kale is another super food rich in antioxidants.

Lemons didn't become widely used until the Middle Ages. But when they became popular it was thought that they increased longevity.

Maple syrup is alchemically associated with long life because the syrup is said to carry the spirit and strength of the trees from which it comes.

Mushrooms are known to have anti-viral properties and strengthen the immune system. Therefore, they earned their magical attributes way back in Biblical times as a longevity food. Later, in Victorian times, they were believed to indicate the presence of magical little people like fairies and elves.

Pineapples get their name from pinecones. That's because when Europeans first saw them in the 16th century they reminded them of pinecones. Pineapples are often used as symbols of welcome and luck--which might explain how they came to be associated with longevity. After all, those who live long lives are thought to be lucky.

Rosemary has antibacterial properties that not only work great for cleaning dirty surfaces, but also help preserve other foods they're mixed with--thereby extending longevity. It was also believed in the Middle Ages that rosemary created happy feelings. Science has since proven that optimists and those who have happy dispositions live longer lives. 

Longevity spinach is actually an herb which goes by many different names including Daun Dewa, Akar Sebiak, Kelemai Merah, Mollucan Spinach, Googoolipid, Bai Bing Ca, Nan Fei Ye and Scrambling Gynura. It is easy to grow, looks a great deal like baby spinach leaves, and is said to have many healing properties from lowering blood pressure to helping treat cancer.

Sweet potatoes are a healthy fiber that help with digestion. As one of the staples of the Okinawan diet they have been classified by the University of The Air Okinawa Study Center as a longevity food.

Recipe

I've adapted this week's recipe especially for longevity. (Heck, you'll see that I adapting most recipes to increase the powers of the attribute we're focusing on.) I came up with the fennel recipe about a year ago for another special dinner my husband and I hosted for charity. However to amp up the longevity I've added rosemary and carrots to the dish.

Fennel au Gratin. Photo by Erika Celeste.

Fennel Au Gratin

2 large fennel bulbs

1 carrot (regular)

1 medium sweet onion

1 cup sour cream

2/3 cup half and half

1T granulated chicken broth

½ rosemary

4 T butter (pulgra)

2 T flour or corn starch

¼ Swiss (grated)

¼ parmesan reggiano (grated)

salt and pepper to taste

 

Directions:

Cut the stalks off the fennel. Wash the bulbs and slice in half then slice the two halves into eighths. That should give you several little cup-like pieces. Pull the layers apart. Slice the onion in the same manner. Slice the carrot in long thin strips--more ribbon like in texture. (You may want to use a vegetable peeler.)  If you cut them too thick, they won't cook down as quickly as the rest of these tender roots and will be too crunchy. Add the carrots to  a pan with the butter and sauté until tender, then add the fennel and onions.

 

In a bowl combine sour cream, half and half, granulated chicken broth, rosemary, flour, and the cheeses. Add the vegetables, salt and pepper to taste. Mix everything thoroughly.

 

Lightly spray a 2 quart square/rectangle baking dish. Pour the mixture into the dish. Add french fried onions on top. Cover.  I sometimes switch and pour the au gratin into individual baking dishes for special occasions. These bake more quickly and must be watched until they brown. Usually about 10-15 minutes.

 

Place in a preheated 375-degree oven for about a half hour, until golden and bubbly. (You may have to take the lid off for the last few minutes in order to brown.) Serves 6 as a main dish and 8-10 as a side dish.

 

 

 

1-Joelving, Frederik. "Multivitamins Don't Help US Women Live Longer." Http://www.reuters.com/article/2011/10/11/idUSL3E7LB07P20111011. Reuters Health, 10 Oct. 2011. Web.

2- Yates, Dinana. "News Bureau | University of Illinois." Study: Happiness Improves Health and Lengthens Life. N.p., 1 Mar. 2011. Web. 29 Oct. 2012. <http://news.illinois.edu/news/11/0301happy_EdDiener.html>.

Joy

Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. ~ Ruth Reichl

Greetings and welcome to Celeste's Magical Kitchen. The basic idea behind this blog is that food is power.

You may have heard about people taking gingko biloba to improve memory--that's a kind of power. What about chicken soup for a cold? And how many of you have ever left something in the back of the fridge just a little too long? Do you dare open the container? That certainly could have powerful implications if you make the wrong choice!

The mind/mouth connection is extremely strong. It often doesn't matter if foods do what labels say they do, as much as what we believe they do. Each week I'll take a look at personal attributes or powers and some of the foods connected to them. I'll share a list of foods, some science, history, or folklore about them and some great recipes using some of them.

Joy

Pure joy. Photo by Erika Celeste.

When NPR asked me to cover donut burgers—yes all beef patties stuffed inside glazed donuts, I had to laugh. I was excited to drive down to the Indiana State Fair  as a freelance reporter and talk with all the crazy fast food vendors. But I can’t say joy was my first emotion when the vendor asked me if I’d like to sample a donut burger.  Luckily for me, a customer stepped up just in time and diverted the vendor’s attention. I asked to tag along as the man tried his donut burger. To which he replied, “Sure, but this is for my daughter.” We headed over to some picnic tables where his wife was waiting with a cute, blonde ringletted, two-year-old. When that little girl saw the donut burger her eyes lit up like Fourth of July fireworks. She literally shook with excitement when the donut burger was placed in front of her and started singing. After the first bite, she ceased all use of her hands and dove in face first! She was completely in the moment (and quite probably in a sugar coma shortly thereafter). But if that wasn’t an experience of pure joy, I don’t know what is. Btw you can hear the NPR piece at the following link called Iowa Indiana State Fairs. There are actually two stories connected with mine running second.  http://www.npr.org/templates/story/story.php?storyId=129328366.

Foods of Interest

Apples have symbolic meanings in many cultures, from the calling card of Athena to the forbidden fruit in the Bible to the symbol of Avalon in Arthurian Legend. In addition to love and wisdom, they often symbolize joy. Basil is said to dispel feelings of anger by replacing them with feelings of love and joy. It also strengthens the immune system. Bergamot is popular in southern Italy as well as Morocco, northern Africa and parts of Asia. It has a light uplifting scent that is often associated with joyful emotions. In the olden days, it was often used to treat depression. Honey is one of the only foods that never spoils. Egyptians considered it the nectar of the Gods and the food of happiness. Likewise, jelly is also considered a joyful food, which carries the essence of the fruit it’s made from. When oranges first arrived in Europe they were thought to bring those who ate them happiness. And why shouldn’t they? They were rare and could only be afforded by those of means. If nothing else the amount of vitamin C raises energy levels by increasing a chemical in the body called norepinephrine. And in China shrimp are eaten to promote fortune and happiness.

Recipes

 I’ve always had this rule of thumb when it comes to mixing meats and sweets. I just don’t care for that sweet/savory combination. Ham and pineapple, apples and sausage, peach chutney on chops...I’m not a big fan. In fact, I’ve made it a rule whenever my husband cooks not to mix fruits and meat. However, this is one exception to that rule. As I started looking at all the joy foods I realized there was great potential to combine many of them into one recipe for a super happy food! This has just the right amount of sweet, salt, and heat to pass my test.

Orange basil shrimp skewers

2 large oranges

1 T chopped basil (fresh is best)

2 cloves minced garlic

1 t paprika

1 t fish sauce

1T limejuice

¼ C honey

2 T olive oil

1 lb shrimp

1 small sweet onion

several fresh basil leaves

salt and pepper to taste

skewers

Place wooden skewers in water to soak. Squeeze the juice of one large orange into a bowl. Mix it with the limejuice, honey, fish sauce, olive oil. Add the chopped basil, minced garlic, and paprika.  Put the marinade into a sealable plastic bag and add the shrimp. Let the mixture marinade between 15 and 45 minutes. Don’t let it go any longer as the acid with start to break down the shrimp.

Cut the remaining orange and the sweet onion into small slices. Wash the fresh basil leaves. Thread orange slices, shrimp, onion, and basil leaves onto the skewers. Place them on the grill and brush with the marinade. Flip them as needed and apply more marinade. It won’t take long to cook—five minutes or less. The shrimp will be finished when they are pink and have a slight bend in them. Many beginners make the mistake of overcooking shrimp by leaving them on the heat until they have completely curled into little rings. If you do this they will be over done and rubbery. Trust me. As soon as they turn from translucent to pink they are finished.

Apple jelly

I combined most of the joy foods into one dish with wonderful results only to realize there were a few more that went well together in another little treat. When I was a kid I used to visit my grandparents in Wisconsin. They were grade A dairy farmers and always had the best spread at lunch, plenty of fresh milk and homemade cheeses, meats from the local butcher, and grandma’s fresh baked bread. One of the things I liked best was her red apple jelly. It was so pretty it made anything taste good. So I had plenty of leftover apples from a recent trip to the orchard, I made myself some. Granted the red dye isn’t necessary. But I’ve had yellow apple jelly and I swear it never tastes as good or brings as much joy and fun as it’s pretty cousin.

The trick to this is to use slightly more sugar than juice.

4 C apple juice (I got mine from cooking my apples down when I made apple sauce)

4 ½ C sugar

1 package pectin 1 ¾ ounzes (use a little more for firmer jelly)

red food coloring (I like Wilton cake coloring)

Over a medium flame bring juice and pectin to a rolling boil. Turn down and slowly add sugar. Return to a rolling boil. After a few minutes (3 or 4) stirring constantly, remove from heat. Skim off any foam. Pour into 6 jelly jars.  Leave a quarter inch at the top. Seal with canning lids. Put the jars in a pot and cover with water an inch over the lids. Bring the water to boil for 10 minutes. Remove the jars from the water. Turn them over (lids down) and leave them to cool.

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Strength

Am I tough? Am I strong? Am I hard-core? Absolutely. Did I whimper with pathetic delight when I sank my teeth into my hot fried-chicken sandwich? You betcha. ~ James Patterson 

Greetings and welcome to Celeste's Magical Kitchen. The basic idea behind this blog is that food is power. You may have heard about people taking gingko biloba to improve memory--that's a kind of power. What about chicken soup for a cold? And how many of you have ever left something in the back of the fridge just a little too long? Do you dare open the container? That certainly could have powerful implications if you make the wrong choice! The mind/mouth connection is extremely strong. It often doesn't matter if foods do what labels say they do, as much as what we believe they do. Each week I'll take a look at personal attributes or powers and some of the foods connected to them. I'll share a list of foods, some science, history, or folklore about them and some great recipes using some of them.

Strength 

“I am going to pump you up!” Fans of Saturday Night Live in the 80s might remember Dan Carvey’s interpretation of Arnold Schwarzenegger and his “girly man” insults. But it might interest you to know that the strength of Arnold—or perhaps more accurately Popeye, are easier to obtain than you might think. According to a 2008 study from Rutgers University eating two pounds of spinach a day can raise the amount of protein in your body 120 percent providing major amounts of extra strength. I’m not sure who really wants eat two pounds of spinach a day, but even consuming small amounts can raise your antioxidant levels and help prevent cancer.

Foods of Interest 

Cranberry bog in Massachusetts. Photo by Erika Celeste.

The Romans believed broccoli gave the god Jupiter his strength, President Bush refused to eat his, and several studies have found a link between broccoli and cancer prevention. Cranberries are also known to be a good food to strengthen the body by fighting off infections. I wrote a story for Voice of America on cranberries a few years back, which contains a lot of great information about their health benefits http://www.voanews.com/content/a-13-2008-12-01-voa39-66623312/556645.html. Chicken soup has long been associated with healing the body, while many ancient cultures believed their eggs were impossible to poison. Therefore kings and queens often ate them. Not only did the nutrition strengthen their bodies but perhaps their peace of mind as well. While pork, salmon, and swordfish all contain healthy proteins to strengthen muscles. 

Recipes  

Mini cakes make a great sandwich. Photo by Erika Celeste.

I’ve created my own strength-inducing recipe to not only build strong minds and muscles but also tempt the tummy. Use it as a stand or as a power-building meal. With one of my favorite desserts that I’ve also included. Salmon/Swordfish Cakes As you might have guessed these are a lot like crab cakes only with fish instead. The key to keeping them light and delicious is to use crackers instead of breadcrumbs. I also like to use Plugra—a European style butter made in the US by Keller’s Creamery. It comes in either salted (gold wrapper) or unsalted (silver wrapper) and can be found in many grocery stores. I get mine at Meijer’s. It’s truly good stuff, which will noticeably enrich the flavor of anything it touches.
Now, I cook by taste, smell, and feel—not just my eyes—as any cook worth their salt should. So, I don’t often use precise measurements. I just do it and use my senses to tell me what’s off. So I apologize if you’re the type of person who follows recipes to the letter. Don’t be afraid to interact with these recipes and add seasoning to fit your taste. That’s part of the magic of cooking. 

Ingredients: 

3 T salted butter

1 medium sweet onion

5 green onions

4 or 5 cloves garlic (minced)

1 T  chopped fresh basil (use ½ T dried if fresh isn’t available)

1 T  chopped fresh parsley (use ½ T dried if fresh isn’t available)

2 t smoky paprika

2 t black pepper

smoked salt to taste

2 eggs

1 lb salmon

1 lb swordfish (or other firm white fish)

15 crackers (like Ritz or Keebler Townhouse)

1/4 C mayonnaise (make sure this is the real stuff not salad dressing)

vegetable oil

Directions:

Fry or bake the salmon and swordfish until done. Set aside to cool.

Chop the sweet onion into small pieces and mince the garlic. Place a large, heavy pan over a medium flame and heat the butter. Add the onions and garlic. Stir until translucent and tender.  Remove from heat.

In a bowl mix all the herbs and spices: basil, parsley, paprika, pepper, smoked salt. Stir in mayonnaise and beaten eggs. Then add crushed cracker crumbs.

Flake/shred the fish. Make sure to add it last. Putting it in the bowl first and dumping everything on top of it will cause it to lose its delicacy. So please wait, you’ll thank me when you taste them.

Shape the mixture into 12-15 medium cakes.

Heat the vegetable oil in a skillet. Make sure it is hot and sizzling before adding the cakes or they will retain too much oil and fall apart easily. Fry the cakes until one side is golden brown. I know it’s so hard not to disturb them while they’re frying, but if you try to turn them too soon they will fall apart. You’ll know they’re really to turn when you can sort of see that the edges are becoming golden. Flip with a metal spatula. Repeat until the whole batch is finished.

Now traditionally fish cakes are served with some kind of dipping sauce. But since this is all about strength, why not top the cakes with fried eggs, paprika, and some chives?

A side of steamed broccoli with garlic would make a great meal.

For dessert or for those of you who draw your strength from sweets why not try this delicious toffee cranberry crisp?

I first found this recipe in Best of Country Cookies on page 94 and fell in love with it.For an extra boost of protein aka strength try adding 1/2 a cup slivered almonds.

Cranberry Crisps

Ingredients:

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1-1/2 cups quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup dried cranberries

1 cup miniature semisweet chocolate chips

1 cup milk chocolate English toffee bits

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits.

Shape into three 12-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets.

Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 5-1/2 dozen.

Aphrodisiacs

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure. ~ Anthony Bourdain

 

Greetings and welcome to the inaugural edition of Celeste's Magical Kitchen. The basic idea behind this blog is that food is power.

You may have heard about people taking gingko biloba to improve memory--that's a kind of power. What about chicken soup for a cold? And how many of you have ever left something in the back of the fridge just a little too long? Do you dare open the container? That certainly could have powerful implications if you make the wrong choice!

The mind/mouth connection is extremely strong. It often doesn't matter if foods do what labels say they do, as much as what we believe they do. Each week I'll take a look at personal attributes or powers and some of the foods connected to them. I'll share a list of foods, some science, history, or folklore about them and some great recipes using some of them.


Aphrodisiacs

Hiding the sausage, buttering the muffin, baking cookies, cracking nuts, passing the gravy,  going fishing, giving a hot beef injection, pickle tickling, not to mention clam dip and pork--sometimes it's difficult to tell the difference between food and you know what--the baloney pony, popping the cork, sowing wild oats, or stuffing the taco. People have long had a fascination with interchanging food terms for sex. In fact, at the turn of the 19th century a woman who went down to the dock to find "love" was said to make a "lobster kettle of herself."


Foods of Interest

Oysters, chocolate, and strawberries rank right up there as some of the world's most famous aphrodisiacs. But did you know that ginger, pears, peanuts, vanilla, truffles, (the mushroom) and raspberries are also considered aphrodisiacs? In days of old ginger was used in love spells. Recent studies haven't focused on love, but have found connections between ginger helping to cure both headaches and hangovers--which in some instances just might be connected to the finding of love. Pears are said to induce lust in the Sacral Chakra, while peanuts are described in some cultures as resembling testicles. Vanilla is known as the Middle C of spices because it mid-range vibrations (not too strong-not too subtle). Truffles--which are rare and difficult to find have also been credited with raising the libido. What girl wouldn't be impressed by a guy that went digging through the mud for her? But perhaps one of the most romantic foods is raspberries. They come from the Rubus idaeus family or rose family. So next time you're thinking of a really romantic gift, why not ask for 12 ounces of raspberries instead of a dozen roses? Okay maybe not. But here is a delicious recipe for a flourless chocolate cake that's just about the best thing on earth.


La Bete Noire

Food and photo by Erika Celeste

Some women are major chocaholics--not me. But this is truly one of the best things I've ever tasted. It is so rich and decadent the French call it the Black Beast. Warning: Only take a small slice or you're guaranteed to fall into a chocolate coma.  The recipe says it serves 16, but I'd say more like 20.

I first came across this recipe in the September 2006 copy of Bon Appetit. I believe it was created by Jason Aronen from Wilde Roast Cafe, but I could be wrong. I've made a few modifications to the extras and how to serve, which I'll explain after the recipe. BTW, this will keep for several days--just make sure to cover it well.

Cake

• 1 cup water
• 3/4 cup sugar

• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
• 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 large eggs

Ganache

• 1 cup heavy whipping cream
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• Lightly sweetened whipped cream

For Cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. 

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. 

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Now here's where I differ. This is so sweet that you honestly don't need regular whipped cream with it, but you will need something to cut the sweetness. So I mix my own whipping cream (the kind that comes in a carton that you beat yourself), but don't add any sugar to it.  In addition, I make a raspberry reduction to decorate the plate and drizzle over the cake before adding the cream. Then I garnish it with sugared mint leaves. The icy, crisp leaves, and cream cool the palate while the sweet chocolate warms the soul and the raspberries help put you in the mood!

Raspberry reduction: 

1 bag frozen raspberries (usually 12-16 oz)

1 to  1 1/2 C sugar

Pour the sugar over the berries and place on the stove over a medium heat. As the berries melt, mash them and the sugar together. Eventually you'll have a soupy berry-sugar mixture. You don't have to stir continually, but do keep an eye on it so that it doesn't burn--adjust heat as necessary. Keep cooking until it reduces by half. It will become thicker as it cools. Pour the reduction through a fine mesh strainer to remove most of the seeds.