Recipe of the Week - Beef and Bulgur Burgers

Ingredients: 

  • 1 cup bulgur wheat 
  • Canola oil 
  • 1 1/4 pounds (95-percent) lean ground beef 
  • 1/2 cup chopped parsley 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon ground allspice 
  • 3/4 cup finely chopped red onion, plus sliced onion for garnish 
  • Salt and pepper to taste 
  • 6 whole wheat hamburger buns, toasted 
  • Green or red leaf lettuce 
  • 2 tomatoes, sliced 

Method: 

Bring 2 cups water to a boil in a small pot over medium high heat. Add bulgur, cover, reduce heat to medium low and simmer until water is almost absorbed and bulgur is just tender, about 10 minutes. Remove pot from heat and set aside for 5 minutes. Uncover pot, fluff bulgur with a fork and set aside until cooled.

Grease grill grates with oil and preheat to medium heat. Meanwhile, in a large bowl, mix together beef, bulgur, parsley, cumin, cinnamon, allspice and chopped onion. Form mixture into 6 patties and season all over with salt and pepper.

Grill patties, flipping once, until deep golden brown and cooked through, 5 to 7 minutes per side. (Alternatively, cook burgers using 1 tablespoon canola oil in a large skillet over medium heat.) Transfer burgers as done to hamburger buns, top with lettuce, tomatoes and sliced onions and serve.

Recipe of the Week - Red Potato and Asparagus Salad

Ingredients: 

  • 3 tablespoons Dijon mustard 
  • 1/2 cup lemon juice 
  • 1/4 cup extra-virgin olive oil 
  • Salt, to taste 
  • Cayenne pepper, to taste 
  • 3 pounds asparagus, trimmed and cut into chunks 
  • 2 pounds small red potatoes, halved 
  • 1/3 cup finely chopped chives 

Method: 

In a small bowl, whisk together Dijon and lemon juice. Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.

Bring a large pot of salted water to a boil. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl. Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus. Add dressing, chives and salt and toss to combine. Transfer to a platter and serve at room temperature.

The Mismatch

Recently a colleague of mine at the Baylor School, Grant Wood who is a biology teacher shared a great article from Discover magazine.  Are you sitting down in a chair, wearing shoes and reading right now?  You probably are and it seems normal and fine, but is it?  Harvard human evolutionary biologist Daniel Lieberman points out that this is absolutely abnormal, and it is a factor in why we have bunions, toe fungus, plantar fasciitis, back pain, myopia, diabetes, obesity, heart disease, and osteoporosis.

We are not designed for sitting and wearing shoes, and we pay for it with these chronic diseases that medicine treats but does not cure.  Lieberman calls this the mismatch hypothesis.  As humans we began as hunters and gatherers, and to do this well we worked in small groups and this lifestyle developed a healthy body that could move in all ranges of movement with the ability to jog, run, sprint, jump, push, pull, squat and lunge.  Man’s adaptations to the environment were in harmony with the pace of the earth's changes.

With the advent of agriculture man began to move faster than the necessary adaptations – which is the mismatch.   The industrial revolution only further exacerbated the problem.  And now we have the computer and sit all day.  Beyond the diseases previously mentioned are autoimmune diseases, asthma, allergies, cavities, and some cancers.  Many of us reading this article are suffering from one or more of these chronic conditions and may die from one of the diseases.  

Lieberman calls the mismatch dysevolution, “ the deleterious feedback loop that occurs over multiple generations when we don’t treat the causes of a mismatch disease but instead pass on whatever environmental factors cause the disease, keeping the disease prevalent and sometimes making it worse.”  Modern drugs and surgeries have been beneficial to many people by saving lives and improving quality of life, but we must be honest with ourselves and recognize that too often the real causes are not being addressed. 

Our hunter-gatherer ancestors’ anatomies are like yours and mine.  However, archaeological and skeletal remains tell us that these people were in phenomenal condition. The average BMI of American adult men and women today is 28.6 and 28.7 respectively.  What does this look like?  It is an adult male 5’9 and 194 pounds and an adult female 5’5 and 172 pounds. The hunter-gatherer had a BMI of 21.5.  This is the frame of a collegiate 800 meter to 1600 meter runner.  This is a man about 5’9 and 150 pounds and a woman who is 5’5 and 125 pounds.   Hunter-gatherers that survived infancy lived to about 70 and with modern health care would have lived much longer; however, they did not die of our modern, preventable diseases like heart disease and complications of obesity.  

How do we regain what has been lost and progress a bit to the past???

Our bodies were made to move.  We must move – run, jump, and lift.  Certainly as we age we must exercise safely and carefully but we must move our bodies.  It may mean the elliptical, rower or bike instead of running and we may need to do variations / modifications of squatting, lunging, deadlifting, pushing and pulling to keep it safe but we must do it.  Our modern diet delivers calories mainly derived from processed /refined carbohydrates and dairy which a hunter gatherer literally never ate.  We must return to a diet that is plant-based, rich in high fiber veggies, fruits, nuts, beans, seeds and occasionally meats that are not industrially farmed but are free range.  Many of you may believe this means a jump to the paleo diet which excludes legumes .  The paleo diet is an excellent eating lifestyle, but you should include legumes eating a diversity of beans and lentils.  

Don’t count on evolving fast enough to be able to sit all day at work and eat refined flours and sugars and have a BMI of 21.5 and be free of heart disease, obesity and diabetes.  We must move and eat a plant-based diet.  We need doctors to educate their patients and tell them that it is more radical to cut someone’s chest open, do open-heart surgery and take an aspirin the rest of your life than to exercise and eat vegetables.  It is not that the hunter-gatherers had a better life, but if we combine what we can learn from our ancestors with modern health care and shelter, we can live a very long life with a high quality.  

FUSILLI PASTA WITH ROASTED TOMATOES AND 'HIDDEN' ZUCCHINI

Ingredients: 

  • 6 plum tomatoes, halved lengthwise
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • Ground black pepper to taste
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped basil, divided
  • 1/2 pound whole wheat fusilli
  • 2 zucchini or yellow squash, grated
  • 2 tablespoons lemon juice

Method: 

Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; sprinkle with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside.

Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Divide pasta among four plates, top with tomatoes and serve.

Enjoy!

 

We Don't Understand Metabolism...

What is metabolism?  It is the complex physical and chemical processes that occur in living cells necessary for maintaining life.  This process breaks substances down to yield energy vital for life.  Enzymes play a vital role in the syntheses that occur during metabolism.  Enzymes break down polymeric macromolecules into smaller building blocks allowing the body to absorb them for energy.  Most of us learned the Kreb cycle at some point in a biology class, and the impression we get is a very linear process.  Metabolism is not that simple.

“For an enzyme to be functional, it must fold into a precise three dimensional shape.  How such a complex folding can take place remains a mystery.  A small chain of 150 amino acids making up an enzyme has an extraordinary number of possible folding configurations:  when tested there are 1,012 different configurations every second, it would take about 1,026 years to find the right one.  Yet, a denatured enzyme can refold within fractions of a second and then precisely react in a chemical reaction.  It demonstrates a stunning complexity and harmony in the universe.” 

-          From R.L. Lewis, The Unity of the Sciences: Do Proteins Teleport in an RNA World?

This quote is telling the story of a very small molecule in the whole process of metabolism.  It speaks to the indescribable complexity of metabolism which has been labeled by scientists as “infinitely networked”. 

Now try to google "an expanded chart mapping glucose metabolism / metabolic pathways" and see the dizzying, non-linear map of glucose metabolism.  It will give you a headache just looking at it.  

What is my point???

It is not my point to say it is fruitless to research and study.  But, it is my point to say it is pointless to count calories.  It is not fun.  It is not a sustainable habit.  It is not where one’s time and energy should be focused when it comes to nutrition.  

What do we know?  We know that real, whole food works.  We don’t know the intricacies of how it works, but we know it does work.

Not only is metabolism too complicated to understand but each person has a metabolism that is as unique as one’s finger print.

More than anything eat lots of green veggies.  Eat lots of all the other colors of veggies.  Eat fruit.  Eat nuts, seeds, and beans.  Eat some whole grains and potatoes.  Eat a little bit of animal products but not every day and not too much.  Make this your lifestyle.  Don’t sweat special occasions - indulge and enjoy those times. 

Real food is self-correcting.  Trust it.  Man’s years on the planet and our bodies’ design are in a special unity and synergy with real, whole plant foods that sustain the vitality of life and prevent disease.  

Apple Oatmeal in a Jar

Ingredients: 

  • 3 cups rolled oats
  • 1 tablespoon pumpkin pie spice
  • 3 cups unsweetened applesauce

Method: 

In a medium bowl, combine oats and spice mix, then stir in applesauce. Evenly distribute oat mixture among 6 lidded jars (or other containers) and top each with 1/2 cup water. Cover the jars and place in the refrigerator overnight. (Oatmeal will keep up to 5 days.) When ready to serve, heat the prepared oatmeal or enjoy it cold.
 

Eating is a Behavior

People often share with me how they need to improve their eating habits and eat more healthfully. They know that eating more vegetables and fruits is vital to improving their eating habits.  The objection that is most often raised is, “I don’t like broccoli” or “ I don’t like spinach” or “I don’t even know what kale is.”

Eating is a behavior.  I will try to prove it to you.  What do people in China eat?  Chinese food. What do people in Mexico eat?  Mexican food.  What do people in India eat?  Indian food.  If a child from Vietnam is adopted and moves to the US does this child refuse to eat American food and demand Vietnamese food?  Of course not, although this child would almost certainly be better off.   By now you are getting the point.  There may be some hard-wired genetic preferences of taste, but simply by observation one could argue that how one is socialized culturally into eating is the most significant factor.  

Because eating is a behavior and is learned, one can unlearn bad eating habits and learn new, healthier eating habits.  Rather than focusing on what not to eat begin by focusing on what to eat. First, begin to experiment with the diversity of foods.  For example, the cruciferous vegetables are some of the healthiest disease fighting plants.  You might be thinking, “What is a cruciferous vegetable?”  Here is a list and it is not exhaustive:  broccoli, broccolini, broccoli rabe, cauliflower, roman cauliflower, Russian kale, black kale, collards, brussel sprouts, bok choy, cabbage, kohlrabi, mustard greens, arugula, radish, and on and on.  Simply within the family of kale there are many varieties.  The diversity of vegetables and fruits to try is almost endless.   Some of the reasons one may not like the taste of a particular vegetable is it is not in season, it was not grown organically, it was not local and therefore harvested too soon, and finally, it was not prepared well.  

I remember my wife and I had some good friends over for dinner several years ago.  We served as an appetizer, beets on whole wheat artisan bread with goat cheese.  The beets were several varieties... the typical dark purple/scarlet beets, beets that are pink and white striped and orange colored beets.  The beets were beautiful to look at and as diverse in nutrients as they were in color.  The beets were baked in the oven at 350 degrees with extra virgin olive oil, sea salt, ground black pepper and fresh rosemary. As one of my friends was eating he commented on how beautiful and tasty the appetizer was and then asked what it was.  When I told him they were beets he said, “I hate beets."  Well, he didn’t hate beets anymore.  He described his childhood of canned beets.  They were mushy in consistency and from a can and had the same shape as the can.  No wonder he didn’t like beets!  I believe this story may too often be the case.

Therefore, begin experimenting with the beautiful diversity of nutrient dense vegetables and fruits.  I challenge you to pick out a new vegetable or fruit each week, find a recipe and give it a try.  Remember to go local, in season and organic as often as is possible. Will the experiment be 100% positive? Probably not, but no doubt you will find a whole new variety of beautiful, nutrient dense veggies and fruits to enjoy. Taste buds change their preferences in a period of 3 to 8 weeks. One last challenge... try to eat at least 5 different colored veggies and fruits a day.  

Halibut Salad with Lemon-Ginger Vinaigrette

Ingredients: 

  • 1 pound boneless, skinless halibut fillet 
  • Extra-virgin olive oil for poaching (about 2 cups) 
  • Zest and juice of 1 lemon 
  • 1 tablespoon grated fresh ginger 
  • 1/2 teaspoon fine sea salt 
  • 1/2 teaspoon ground black pepper 
  • 2 celery stalks, thinly sliced 
  • 1/2 cucumber, peeled, seeded and diced 
  • 1/4 cup chopped fresh parsley 
  • 1 bunch green onions, thinly sliced 

 

Method: 

Place halibut in the bottom of a pan or deep skillet just large enough to hold it with only a small amount of space around it; cut fish in 1 or more pieces if necessary. Pour in oil to just submerge fish. Place over medium-low heat and cook until halibut is just barely opaque in the center, about 20 minutes. Lift the fish out and let it cool on a plate. Reserve 1 tablespoon of the oil.  

In a large bowl, whisk together the lemon zest and juice, ginger, salt, pepper and 1 tablespoon of the oil the fish cooked in. Add the celery, cucumber, parsley and green onions, and toss well. Flake the fish into large pieces, add to the bowl and toss again.