Nell Stephenson's Blog, page 44

Shoba’s Home for Girls & Women: A Silent Auction for a Very Worthy Cause

I first learned about Shoba, NYC’s ‘Best Brow’ from a trusted friend who also happens to be a very talented make-up artist.

Great service, great brows, and I highly recommend checking them out.

So what on earth has this got to do with Paleo?

Shoba is not only a brow salon, they’re also quite involved in a very worthy charitable cause, their Home for Women and Girls.

As their website tells us, since opening the first Shobha Salon in 2001, they’ve have been committed to furthering the lives of south asian women & children:

They have sponsored the college education of ten women (through sarada kalayan bhandar) & have contributed to school-on-wheels (which converts old buses into mobile classrooms in mumbai & pune for street children), offering them an alternative to begging & teaching them that education is their way out of poverty.
Shobha’s Home for Girls & Women supports 60 girls & young women that range from pre-school to college age.
The home is run by two retired professors who value education & are making sure that the orphans are cared for & are able to attend school.
Programs provided at the orphanage include room & board, free english education for girls, rehabilitation of women at dr. lakshmi ganga sway am sakthi and women are given support & taught a trade in which they can make a living

And what this has to do with Paleo is that one of the items in their silent auction includes  a Paleoista Consult.

Make your bid on anything you fancy, or simply click to donate to this very worthwhile cause to help support women and girls and to give them a chance at a healthy, safe, productive life.

Paleo Cooking Sous Vide Style: Is It Safe?

Recently, a blog reader wrote in to ask my opinion on implementing sous vide cooking to prepare Paleo style food.

Sous vide is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times.

The intention is to cook the item evenly at low temperatures, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables.

The end result is an inside that is properly cooked without an overdone outside with an overall moist product.

But what about the plastic?

Not so Paleo, right?

I ‘checked in’ with an expert, Nathan Myhrvold, author of Modernist Cuisine: The Art and Science of Cooking by referring to his site and what do you know?  He had a piece on just this topic!

Here’s what he had to say from a ‘molecular gastronomy’ perspective:

“According to the latest research, the safest plastics for use with food are high-density polyethylene, low-density polyethylene, and polypropylene. Virtually all sous vide bags are made from these plastics, as are most brand-name food storage bags and plastic wraps such as Saran wrap. Polyethylene is widely used in containers for biology and chemistry labs, and it has been studied extensively. It is safe.

Less expensive, bulk plastic wraps sold to the catering trade are not as safe, however. These products are commonly made from polyvinyl chloride (PVC), which can contain harmful plasticizers that have been shown to leach into fatty foods such as cheese, meat, and fish.  

Many professional kitchens use clear, rigid, plastic storage containers that are made from polycarbonate. While they are currently approved for food use, these plastics also may be a cause for concern because they contain bisphenol A (BPA), a chemical that can disrupt hormone activity and leach into foods and beverages

The bottom line is that bags made expressly for cooking sous vide are perfectly safe�as are oven bags, popular brands of zip-top bags, and stretchy plastics such as Saran wrap. If you remain hesitant to try cooking sous vide due to concerns over plastic, you can always use canning jars instead, but beware that cooking times will be longer.”

So does that really mean there is any such thing as a plastic that is truly safe?

I’d personally stick with the statement in the last paragraph and stick with using glass canning jars instead.   I’d rather have a slightly longer cook time than risk any plastic leaching into my food.

There are enough other ways that we get exposed to chemicals that we cannot control (say, for example what we breathe!), that it makes sense to me to err on the side of caution and not add to the exposure any time we have an alternative.

Check the article, Is It Safe to Cook With Plastic to read the full piece.

 

 

Is It REALLY Gluten-Free

I blog a lot about how it can be very easy to dine out Paleo style, simply by having your list of questions to be sure and ask, either in advance when making a rezzie, or at the time of, when ordering with your server.

I continue to stand by this, as more often than not, what I order comes out according to the plan and all is well; the food is fresh, tasty and no one gets hurt (ok, no one gets sick, but hurt sounded better.)

However, this is definitely not to say that we still have to be uber diligent about making sure people know what gluten is, and whether or not items contain it.

The other night, I had an experience of the unfavorable type.

While the server assured my I could have the roast chicken prepared without rice-based stuffing and with the ‘sauce’ left off, what I received was undoubtedly not gluten free.

The entree came out smothered in sauce, which another server confirmed was a flour-based sauce, and inside the chicken, was stuffing.

I asked to speak to the manager, who came out, corrected the situation by suggesting another dish- chicken paillard, which worked out perfectly, but then followed up with telling me that he knew the stuffing was not gluten-free because ‘it contained white rice, not wild rice, and white rice is the only type with gluten’.

OK, then.

Another notable occasion was when a server assured me everything was gluten free because the kitchen ‘didn’t cook with flowers’.

Fortunately, these situations seem to be the anomaly, but they do serve as a reminder to make sure we ask, ask and ask again as needed, especially if one has Celiac, or Autism, an autoimmune issue, in which cases consuming gluten can have far worse ramifications compared to someone such as myself, who has a sensitivity.  I still won’t touch the stuff with a ten foot pole; feeling sick to my stomach for days and being doubled over in pain is enough reason to stay the heck away.

Keep on asking those questions!

Perfectly Paleoista Smoothie Recipe

One of the most popular categories in the sports nutrition genre is protein shakes, hands down.  But if you pop into your local GNC or even health food store, the chances of finding anything suitable in terms of powders with which to create a healthy, balanced meal are slim to none.

Granted, all powders are, by definition, processed and subsequently not as Paleo as a piece of wild salmon or grass fed beef.

However, if you are in a pinch and need a better option than a soy protein isolate or a corn-syrup laden brand of another powder, using an egg or beef protein is a viable option.

Even better, if you have access to local, farm fresh eggs, and are comfortable consuming them raw, here’s the easiest manner of keeping it Paleo.

Alternatively, you can always soft boil for 6 – 8 minutes which will help to boil off some of the potentially dangerous bacteria but keep it runny enough to blend well.

Check out this balanced formula for a Paleoista approved meal to go!

Ingredients

8 ounces Harmless Harvest Coconut Water or chilled, brewed green tea

1 cup raw, organic baby kale

1/2 small ripe organic avocado

2 large, farm fresh eggs form pastured hens

1 cup frozen organic berries

1 tablespoon raw cacao nibs, such as Navitas

1 tablespoon freshly ground flax seeds

ground ginger, to taste

cinnamon, to taste

Instructions

Whiz everything but last three ingredients in blender, adding ice if you prefer a frothier texture

Pour into glass, or to-go stainless steel thermos

Top with flax and spices

Stick in a straw and go!

Paleoista Chicken Under A Brick Recipe

I first learned about this preparation from a dear friend’s mom who brought it straight from her parents home in Tuscany to New York.  Different cultures may use different spices native to their locale, but for me, as always, the simplest flavors are the first choice!

Be sure to chose a pastured chicken, rather than one marked as organic, natural or free-range, none of which, unfortunately mean a whole heck of a lot in terms of the manner in which the hens are raised.

Ingredients

1 whole, pastured chicken, about 2 – 2 1/2 pounds
1/4 cup extra virgin olive oil
4 cloves garlic, chopped (use as may as you like!)
Rosemary and Lemon Wedges, for Garnish

Instructions

Butterfly chicken, or have your butcher do it for you (simply cut it down the back with a sharp pair of kitchen shears, then open it like a book)
Whiz garlic and olive oil in mini prep food processor until completely combined
Spread mixture all over chicken and let marinate 4-6 hours in refrigerator
Ignite grill to create low- medium heat
Drain chicken
Place cast-iron skillet on top of grill to heat
When hot, place chicken, skin side up on grill
Place skillet on top
Cover grill and let cook roughly 45 minutes, flipping once halfway to ensure even cooking
Remove from heat and tent under foil for ten minutes
Optional- while chicken is resting, throw on some sliced squash, eggplant or onion to still hot grill to serve along side your protein
Garnish with rosemary and lemon wedges

Enjoy!

Happy Birthday, My Gift to You

Today is my 40th birthday and I feel fantastic!   Full of energy, vibrant, alive and far healthier than I did half my life ago.

When I was 20, I was in the throes of feeling so sick every day and not having a clue what was causing it.  It wasn’t until years later, nearly a decade ago, that I finally discovered, through years of trial and error, that primarily gluten, along with soy and dairy were the core culprits of the GI distress I experienced for more than the first half of my life.

When I learned about and applied the principles of  the Paleo Diet, and the work of Dr. Cordain,  it was absolutely life changing.

Being able to share this wealth of knowledge with clients as well as friends and family members has become my one of my primary goals. Reaching people and providing some guidance to learn to adopt healthy Paleo eating strategies is by far the focus of my long term career goal.

When I say or write that I want to change how America eats, I mean it!

So today, on my birthday, it felt fitting to share more with you than a blog post or a tip about how to prepare a favorite vegetable.

For September 15, 2014 only, your choice of any of my 6 wk Paleoista plans is free.  Simply enter coupon code D70LE8EGALU1 upon check out from my online store and receive 6 wks of easy to prepare, Paleo eating plans.

Enjoy!

Fine Dining in Nantucket, Paleoista Style

My husband and I have been enjoying an absolutely charming weekend getaway in Nantucket, which was a surprise for my birthday.

Our first visit to Nantucket is proving to be exactly what we needed; a respite from the day to day chaos of being in NYC part time, flying back and forth from Los Angeles and an overall busy schedule in general.

The people are friendly, the vibe is chill and the running options are beautiful!  And the food…

Wow.

We’ve enjoyed some outstanding meals already; the first evening, we went to DUNE, where we started with the Gazpacho of Cucumber & Green Tomato, followed by Grilled Atlantic Sword fish which came with a summer squash medley, rainbow carrots and a side of garlic broccolini.

Last night, we enjoyed an equally devine meal at Straight Wharf, beginning with oysters, followed by local harpooned Swordfish with Swiss Chard and Artichokes in a tomato saffron broth.

The Swordfish here, by the way, is the most incredible I’ve ever had!  Not remotely similar to preparations I’ve had before which tended to be a bit dry, both restaurants served a fish so tender and fresh, I’d easily eat it on a daily basis.  Just amazing.

(By the way, North Atlantic swordfish population is at 105% of the optimum level for sustainability; another great reason to opt for this fish, according to the Blue Water Fisherman’s Association.)

Stay tuned for more on fine dining, Paleoista style, in this charming part of New England.

Paleoista Lobster Salad Recipe

On a weekend getaway to Nantucket, the first meal we enjoyed was a lunch overlooking the water and the lobster salad was what immediately jumped off the menu the moment I had a glance at the menu.

While a traditional preparation would include mayonnaise, I added a California spin to it by using local organic olive oil and some avocado, as well as serving it on a bed of leafy greens instead of serving it on toasted bread.

Ingredients

1 lobster (about 3 pounds of meat), cooked

1 each yellow and green bell peppers, seeded and diced

4 stalks celery, diced

1/2 large white onion, diced

1/2 cup olive oil

8 cups leafy greens

1 ripe avocado, cubed

Lemon wedges

Freshly ground black pepper, to taste

Instructions

Chop lobster meat

Combine lobster with peppers, celery, onion and olive oil

Potion lettuce into four salad bowls

Top with lobster mixture

Garnish with avocado slices and lemon wedges

Not only will you enjoy the taste, you’ll be providing your body with one of the richest sources of protein and omega-3 fatty acids.

Enjoy!

Perfectly Paleo Peppers

No one looks twice if you choose an apple from the farmer’s market, give it a quick rinse and eat it, as is.  Nor do they bat an eyelash if you do the same with a bunch of grapes.

So why is it that whenever I do the same with a crisp, bell pepper, it always warrants a double take?

I don’t mind; actually now it’s kind of funny!

But think about it- it’s totally commonplace to eat the very same pepper cut into strips, either on their own, or atop a green salad.

A great source of carotenoids, higher in Vitamin C than citrus fruits and rich in anti oxidants, they provide a wide range of health benefits to accompany their refreshing taste.

Roasting this fruit is an easy option to bring out its naturally smoky flavor, too.  The simplest way to do it it to put it on top of an open flame, turning frequently with tongs allowing it to blister evenly.

If you prefer a milder flavor, just take the seeds out before you begin to cook it.

After it’s evenly blistered,  place it inside a paper bag and fold it over, allowing it to steam for ten to fifteen minutes.  Then, remove it from the bag and when it’s cool enough to handle, scrape off the charred bits.

The rest is up to you:  eat it as is, dice it up and serve it on a salad or puree it with olive oil, garlic and herbs for a delish Paleo dip for crudités.

Or, go the route I tend to do- just rinse it off and take a bite raw!

Tonight In West Hollywood…A Very Paleo Soho House

Paleo restaurants, or at least restaurants who are offering Paleo options are starting to enter the public eye, if only just  a little.

And this is fantastic!   I’ve thought for a long time that it would make a great deal of sense to have a “P” on a menu, just like we now regularly see a “V” to indicate vegan or a “GF” to confirm no gluten.

Another such step in the right direction is the example of restaurants that offer a special event featuring Paleo cuisine.

About a month ago, I had the opportunity to give a Paleo chat at Soho House NYC, and it was fantastic!  The chef and I reviewed which menu options would be most easy to prepare Paleo style (and there were a lot) and the members enjoyed a tasting menu ranging from salads, to charred veggies, grass fed meat and wild fish.

The courses kept coming as I gave my talk on how easy it is to implement this health manner of eating and moving into one’s daily regime, and guests asked their questions between bites.

This type of setting is so conducive to demonstrate what True Paleo really is, as well as to show what it’s not.  It’s not a meat-only diet, it’s not just for men and it’s not only for any certain type of demographic, actually.  It’s suitable for all humans!

Apart from that, when Paleo cuisine is properly prepared, it’s appealing to anyone who simply likes food.

I’ve dined on many occasions with friends who couldn’t give a hoot about whether or not something was healthy, or grass fed or wild or anything other that whether or not it was an overall dining experience, from start to finish.

The takeaway is always the same.  A dinner consisting of a wild greens salad  and avocado with a lemon basil dressing, followed by sun dried tomato stuffed grass fed tenderloin roast with roasted broccoli and glass of Cab is hardly going to feel like the food one would eat on a traditional diet in the most commonly used sense of the word.

Eating real, fresh, local seasonal food is so what it’s all about and every time there’s an opportunity for a restaurant to give it a try, it’s another step in the right direction.

Looking forward to another great event this evening, at the West Hollywood Soho House meet Paleoista.

Better bring my appetite!