pessimistic, funny, friend

And Sara (#157), a Washington state resident, takes home the chocolate with her mom adjectives:

generous, fun, strong

Congrats ladies and big xo to Theo chocolates.  So proud to promote your products.

CONTEST CLOSED!  HAPPY MOTHER’S DAY TO ALL YOU MOMS OUT THERE!

We are awfully proud to once again feature one of our local chocolatiers in this week’s giveaway: THEO CHOCOLATES.

One can drop by their smallish factory in the Fremont neighborhood and they are arms wide open.  The friendly, local attribute is only the surface of the confection.  Dive into the center to discover the sweet politically-correct heart of of the company.   Theo Chocolate is dedicated to

• Using only pure ingredients that are grown sustainably. We source our ingredients locally whenever possible.
• Partnering with our growers by ensuring they earn a living wage and have access to education for their families.
• Honoring and respecting our employees and suppliers. This is possible due to the unique fact that we control every step of our own manufacturing process.
• Using green energy sources to power our factory.
• Using sustainable packaging and printing methods.
• Educating about social and environmental accountability 7 days a week through public tours of our artisan factory.

This Mother’s Day CONGO collection is part of their new partnership with Ben Affleck and the Eastern Congo Initiative (ECI) to help Congolese farmers cultivate a brighter future. A portion of proceeds from these boxes and their new Congo bars will be donated to ECI, with the potential to positively impact more than 20,000 people living in Eastern Congo.

They have high standards at Theo.  And the flavor of their products stands up as tall as their mission.

ENTER THE DRAWING!  WE’RE GIVING AWAY TWO BOXES!

For a chance to get high on high-quality chocolates:

1. Be a subscriber of Cookus Interruptus  Not a subscriber yet? Type your email address in the subscribe box right up there on the right above the blue navigation box.   There’s also a place to subscribe on our home page (upper  left).

2. Be a friend on  Cookus Interruptus facebook.  Not our facebook friend?  Easy.  Go to the Cookus Facebook page and click the thumbs up “like”.

3. Add a comment to this blog post (not facebook) giving us three descriptive words about your mom. For my mom, June Marie: gracious, melancholy, beautiful. Okay.  Your turn!  Only ONE entry per person please.  Multiples will be deleted.

4. Contest ends at 5pm on Saturday May 11th .  Check your email on May 12th .   The  winners will be chosen by random.org.  If you don’t respond to your “winner” email by Monday the 13tht @ 5pm , we will choose a new winner.

The works! Onions won as the “must have” condiment on a burger.  Many of you specified caramelized onions.  Nice.  I see we have a crowd with taste here on Cookus Interruptus!

CONTEST CLOSED!  Thanks everyone.

Several of the last few Cookus Interruptus cookbook giveaways have been vegetarian-based.  So to keep the score balanced, we’re giving a big yee haw to Lynne Curry’s new hardback book Pure Beef.

This 276-page book with color photography is an up-close look at grass-fed beef. “Complete with learning recipes in every chapter and detailed beef cut and butchering illustrations, this cookbook presents a trove of modern and creative beef recipes arranged by cut for easy reference. It will inform and inspire you on your personal journey to eating sustainably and well.”

There are over 140 recipes included that celebrate flavors from every culture.  I’m eying Jamaican Jerked Tri-Tip with Coconut Scallion Rice and Feta Stuffed Sliders as I type. Her introduction is titled “How a Former Vegetarian Came to Write a Beef Cookbook and Why it Had to be Written”.  She’s sure right on the “why” part.  There talk a’plenty about why we should purchase grass-fed beef but little accurate information about how to treat it and cook it well.  Until Lynne stepped forward.

Generous in fat, protein and rich in heme iron, beef has been an American staple for centuries.  In the 1970’s as (questionable) reports linked fat and cholesterol with rising heart disease, eating beef  fell out of favor, was even considered dangerous.  As consumers began to be more aware of how industrial meat is raised, plant-food became even more in vogue.  But as we have begun to uncover questions about linking beef to heart disease (read “Put Cream in Your Coffee“) and ranchers raising beef on grass came into the limelight (thank you Mr. Pollan) - well the bad reputation of enjoying a hamburger is melting away.  Grass-fed beef has much lower overall fat than beef raised in factories and more omega-3 fatty acids, Vitamins A and E, minerals and (ta da) FLAVOR!

Convinced?  I thought so.  Here’s how to enter:

1. Be a subscriber of Cookus Interruptus Not a subscriber yet? Type your email address in the subscribe box right up there on the right above the blue navigation box. There’s also a place to subscribe on our home page (upper left).

2. Be a friend on Cookus Interruptus facebook. Not our facebook friend? Easy. Go to the Cookus Facebook page and click the thumbs up “like”.

3. What is your must-have condiment for a hamburger (or veggie burger) and why?  I like them all - dijon mustard, fresh tomato slice, all that, BUT I simply can’t have a burger of the meat or non-meat kind without a dill pickle Why - the crunch, the acidic flavor and if the pickle is naturally-fermented - the digestive element. Anybody with me?

Your turn. Type your answer as a comment to this post.

4. Contest ends at 5pm on April 21. Check your email on April 22nd . The winners will be chosen by random.org. If you don’t respond to your “winner” email within 48 hours, we will choose a new winner (tough love…).

A few sourdough enthusiasts have asked how to make pancakes from the starter.  Check these out.  You have to use up a good deal of your starter (a cup and a half) but the flavor of these pancakes is well worth it.  Plus, starters need to be used up and rebuilt to stay healthy. Full instructions on how to create and care for your own starter can be found by clicking here and giving Cookus Interruptus a small donation.  That’s right, we need some dough to stay alive here on the web.  Production and maintenance costs for a site like ours with mucho content mount up and we could use your help.

For those avoiding gluten (not Celiac patients) you might give sourdough a chance.  Not only does the fermentation process enhance the good nutrients in wheat, it breaks down the gluten in the grain.  Read more here. I think you might find these pancakes quite digestible!

So I like serving these pancakes with homemade applesauce (Jane will show you how) or Summer Fruit Ambrosia (sans the Vanilla Nut Cream).  Of course maple syrup and pastured butter are kind of hard to beat…

Sourdough Yogurt Pancakes

1 ½ cup sourdough starter
½ cup plain whole milk yogurt
½ cup whole wheat pastry flour
2 tablespoons unrefined cane or brown sugar
½ teaspoon baking soda
Pinch of salt
1 egg
Oil

1. Begin heating a cast iron griddle or large skillet.  Cast iron works well for pancakes because it holds the high heat well and acts like a non-stick surface.
2. Combine starter, yogurt, flour, sugar, soda and salt in a large mixing bowl and stir until mixed well.
3. Separate the egg.  Add the yolk to the sourdough mixture and place the white in a separate bowl.
4. Using a hand mixer beat the egg white until thick and foamy.
5. Fold the whipped white into the sourdough mixture gently, adding air.
6. Lightly coat your cooking surface with an oil made for high heat such as expeller-pressed safflower oil.
7. Pour the batter onto the hot surface.  The batter should begin to form bubbles on the surface very quickly.  Cook each pancake for 2 minutes on the first side and about 1 minute on the second creating a golden surface and a fully-cooked middle to the cake.

Preparation time: 15 minutes
Makes 10 5-inch pancakes

Copyright 2011, Original recipe by Cynthia Lair

Just about everyone has an affinity for some kind of bread, and most of us have heard of a reason or two why we maybe shouldn’t eat slice after slice of it. While there is some validity to the bread-bashing, sourdough made from your own unique starter of wild yeast and bacteria often defies the negativity, and it does so purely by its nature. The crafting of sourdough is an ancient art, and one of which we’re pretty fond–for a few (or 10) reasons.

1. Sourdough often has a lower glycemic index than that of other breads–meaning, it doesn’t spike blood sugar as dramatically. This is because it depletes damaged starches within it, simply by its fermentative nature.

2. Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion!

3. Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough = less digestion for you.

4. Sourdough preparation is more lengthy (soaking, rinsing, etc.), and this longer prep time results in the protein gluten being broken down into amino acids. Again, this translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten.

5. Acetic acid–which inhibits the growth of mold, is produced in the making of sourdough. So, sourdough naturally preserves itself. Pretty neat considering the toxic preservatives thrown into the food supply today.

6. The fermentation process increases the content of beneficial bacteria in the bread AND the gut. Healthy gut bacteria = happy body.

7. Additionally, these bacteria control yeast population in the gut, so yeast overgrowth and infection is less likely to occur.

8. The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–in addition to uniquely balanced proteins and fatty acids. Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

9. Sourdough bread made with wild yeast, bacteria, and whole grain flour is the oldest and most original form of leavened bread. It truly is an ancient art that is crafted in harmony with nature. It’s only natural that we eat it as opposed to other breads.

10. And finally, Michael Pollan made his own sourdough in The Omnivore’s Dilemma. Who doesn’t want to be a little more like Michael Pollan?

Another good reason is the FLAVOR. Tangy and distinctive, it will undoubtedly leave you wanting another bite. What’s your favorite reason to eat sourdough?

by Cynthia Lair

Some call them bacteria or bugs but the nice name for this lively population is “flora.” More than 500 different species make up the flora in our bodies, weighing in at between 2 and 5 pounds.

This colony of microbes doesn’t just coexist within us. Our health is dependent upon their ability to stay healthy and report for work each day. Here’s why.

Five ways bacteria help

Twenty-four hours a day our gut flora work to help us thrive. Here’s a top five list of chores the microbes do for us:

1. Prevent the growth of pathogenic bacteria by recognizing and squashing out the invaders that might make us sick.
2. Aid digestion by breaking down food, extracting nutrients and even synthesizing some nutrients (such as vitamin K and biotin).
3. Regulate the constant regeneration of the gut lining.
4. Produce hormones that regulate fat storage.
5. Prevent depression.

What? Prevent depression? Seems so.

Findings published in “Proceedings of the National Academy of Science” show a link between probiotics and lower levels of stress hormones, and protective effects against depression.

Not only that, these trillions of good guys — live microorganisms in fermented and cultured foods — also have been linked to obesity prevention. Accumulating research indicates lean people tend to have a higher proportion of two types of beneficial bacteria than obese people.

Scientists and researchers only are beginning to study and realize how crucial the vitality and makeup of our flora is to our body’s overall health. The microbes living in the gut are anaerobic — meaning they die as soon as they are outside the body. So it wasn’t until we could snoop around inside the body undetected with microscopic instruments that some of this information could come to light.

All the important work of the flora can be accomplished only if the good gut bacteria outnumber the harmful bacteria. A ratio of 85 percent good microbes to 15 percent bad is ideal. But most Americans house the reverse (20 percent good and 80 percent bad) and it’s wreaking havoc on our health.

When the bad guys are in charge, our immune system is weak. Allergies, skin problems, irritable bowel syndrome and even some autoimmune diseases are being linked to a feeble first line of defense.

Why don’t we have more friendlies and fewer unfriendlies? What’s to blame?

(to READ MORE click here)

I’ve nipped countless colds in the bud doing this.

Auntie Bean’s “Kill It Before It Comes” Regimen

This practice comes from Jennifer Adler, MS, CN who is adjunct faculty at Bastyr University and owner of Passionate Nutrition .  Jennifer teaches the Therapeutic Whole Foods Cooking courses at Bastyr which are wildly popular (SRO).

• If you feel a cold, flu or illness coming on, prepare Miso Happy Broth or STRONG Ginger Tea. The ginger warms the body and helps fight infection, the miso offers probiotics which can kickstart the immune system.
• Put a warm hat on and get in a hot bath.
• Drink the soup/tea while taking the bath.
• Get out, put on sweat pants and sweatshirt and get under the covers in bed.  Keep your hat on.
• Take a long sweaty nap.

This regime helps the body create the fever it needs to burn out the illness before it takes hold.

Inexpensive.

Safe.

Megan from the wonderful Midwestern state of Iowa picks up the honors.

She likes,” Curried cauliflower and lentils- just had it for meatless Monday last night!”  Me too.  One of my favorite Indian vegetarian dishes.

Enjoy the book Megan!

Subtitle: Vegetarian Recipes Carnivores Will Devour

And where did those jig-inducing falafels we are featuring come from?  That’s right - Kim O’Donnel’s happy vegetarian cookbook. Organized by season her recipes offer something fro everyone.  In fact, she codes the recipes so you can quickly find one that matches your vegan, gluten free, optional dairy, “kiddos” inclinations.  There’s even a code to let your know the recipe will provide great leftovers.  Kim is cheerful but also uber-practical.

Regarding the book, Mollie Katzen, author of Moosewood Cookbook, wrote “I can’t think of a more cordial or welcoming tone with which to invite possibly skeptical meat eaters into the world of delicious, accessible plant-based cooking.  Kim O’Donnel’s recipes with draw everyone into a big, shared tent of healthier eating.”  Right on Mollie.

Frittatas, pot pies, gumbo - Kim calls upon the easy, flavorful staple dishes from all cultures to offer the reader an almost endless selection of dishes to make for Meatless Monday.  Or Tuesday.  Or anytime.

Just one copy to giveaway.

Here’s how to enter:

1. Be a subscriber of Cookus Interruptus Not a subscriber yet? Type your email address in the subscribe box right up there on the right above the blue navigation box. There’s also a place to subscribe on our home page (upper left).

2. Be a friend on Cookus Interruptus facebook. Not our facebook friend? Easy. Go to the Cookus Facebook page and click the thumbs up “like”.

3. What’s your favorite classic meat dish that you prefer a vegetarian version of? I’d have to say lasagna. I like it loaded with vegetables., especially spinach.  So good.  With meat it just feels too too heavy. Okay.  Your turn.   Type your answer as a comment to this post.

4. Contest ends at 5pm on January 20th. Check your email on January 21st. The winners will be chosen by random.org. If you don’t respond to your “winner” email within 48 hours, we will choose a new winner (tough love…).