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Remember when summer used to be so simple? A two and a half month break from school in favor of lemonade stands, diving boards, flip flops and bathing suits. This was the perfect time of the year with nothing to stress. But that seems so long ago. Now we’ve got work to do, families to feed, and we still have to squeeze into those bathing suits…at least a few times during the scorching SPF 45 season.
What burns me even more is that now when I go shopping, it’s not just a little jaunt through the supermarket like it used to be. With all of the buzz about good fats, bad fats, trans fats, and Omega’s … I can easily kill hours wandering down the aisles reading the labels of my favorite foods trying to decipher whether or not they are appropriate for my family. This is not my idea of a summer reading list!
So just when I think I’ve finally got it down (saturated fats are the bad ones, monounsaturated fats found in things like California Ripe Olives, nuts and avocados are the good ones, Omega-3’s found in things like salmon and flaxseeds are also good and lastly trans fats are terrible), there’s another piece of new news. There are actually two different kinds of trans fats: naturally occurring and man made. And guess what, the naturally occurring kind found in beef, lamb, dairy and some veggies is good and the man made stuff, found in approximately 40% of grocery store food, ranging from crackers to cereals to margarine, is toxic. You see, it’s not so simple!
Well, I’ve decided to take matters into my own hands by taking a summer break from all of this. Yes, I’m declaring a holiday in favor of flavors rather than facts! As Mother Nature provides us with the best fruits and veggies of the year in our farmers' markets and our very own backyards, there’s no better time than now. By eating seasonally, rather than relying on prepackaged foods that are loaded with bad fats and gratuitous seasonings, we’ll enjoy the superior flavors of natural foods along with the health benefits. Yes, it’s becoming so clear…
So why does this seem like such a foreign concept? Maybe because lately, it sort of is…Ironically, here we are in “the land of opportunity” and when it comes to cuisine, we’re often the ones that are missing out. For the most part globally, this is how people eat when they can. Do you think they chat about carb cutting at Paris cafés or talk trans fats over tacos in Tijuana? This time, I think the answer is quite simple!
So rather than getting bent out of shape over my bathing suits or losing it to labels this summer, I’m going global and giving it up for my garden. Using a few secret ingredients from around the world, it’s time to get back to the basics. Fresh flavors, ethnic accents, outdoor dining and some cool lemonade, ahhhh, it’s all coming back to me!
Still a little short on summer reading?
Check out the latest nutrition news and fat facts. TOP
Open Air Eating
Nothing says summer like a picnic in the park, a beachside buffet or dinner on the deck. Now is the time for outdoor dining, and regional Mexican cuisine couldn’t be a more perfect match. With crisp salads, chilled salsas and spicy grilled meats, poultry and fish this stuff is made for these lazy days of summer. Seasoned with citrus juices and spicy peppers, these foods can take the heat. The question is: can you?
Here are two recipes that are perfect for your next picnic. Instead of mayo, they are seasoned and preserved with lime juice and chilies, so there’s no need to worry about spoilage or trans fats. Speckled with California Ripe Olives and your favorite garden vegetables, this is the simple food that makes summertime eating so enjoyable. TOP
The Gravity of the Grill
When it comes to summertime cooking, the grill is where it’s at! As the weather warms up outside, I can actually feel my grill pulling me out of my hot kitchen onto my cool deck with the rest of my family. Why? It’s more social, tastier, tidier and healthier than most any other cuisine I can imagine. The best part is that you can grill almost anything, from meat, poultry and fish to vegetables, fruits and even breads. Talk about fitting into my new “simple life”.
So why stick around in that stuffy kitchen when you can be outside enjoying the evening? Fire it up and see what I mean. With the help of some fresh sweet corn and California Ripe Olives, these fish tacos are certain to make a splash this summer. Heavy on flavor, Omega 3-s and monounsaturated fats (and minus any man made fats), these tasty treats are the real deal! TOP
Adding Ethnicity to your Pantry
Did I scare you with that e-word? Ethnic food doesn’t have to be elaborate. In fact with a few additions to your basic pantry, eating ethnic is easy! Just look for a few basic items the next time you hit the grocery store and give it a try. Once you feel a little more comfortable with your favorite cuisine, venture out to an ethnic food store or place an on-line or mail order with one of the many ethnic suppliers cropping up all over the place.
Looking for a place to start? I say head south! Then say “hasta luego” to last year’s zucchini and tomato recipes. Here are some Mexican staples sure to spice up your harvest this summer. TOP
| Mexican Pantry |
| Supermarket Herbs: Cilantro, Mint, Parsley and Oregano |
| More Authentic and exotic: Epazote, Hojo Santa |
| Supermarket Fruits: Limes, Lemons, Oranges |
| More Authentic and exotic: Mangos, Papaya, Plantain |
| Supermarket Spices: Chili Powder, Cumin, Coriander |
| More Authentic and exotic: Chipotle chili powder, Dried chilies, Achiote |
| Supermarket Dry Goods: Pinto beans, black beans, California Ripe Olives |
| More Authentic and Exotic: Napolitos (cactus), Hominy, Pickled jalapenos |
| Oh, and who could forget corn and flour tortillas! |
