More about Food: the Good, the Bad and the Ugly.

**Disclaimer**For an overview of the good, bad and terrible of “food” in general, I recommend Michael Pollan’s books. This is just about my kitchen right now.

10-Grain Multi-Grain Bread

Yields 2 loaves (12 slices each)

I got this recipe from

3 cups all-purpose white flour
1 cup kamut (or spelt or rye) flour
1 cup whole-wheat flour
1 cup oats or multi-grain cereal (bought in bulk)
2 tsp salt
2 tsp sugar
5 tsp instant yeast (2 packages)
3 cups warm water
1 tbsp olive oil

Combine all of the above dry ingredients in a large mixing bowl. Add the warm water and olive oil, mixing by hand until ingredients are blended. Let rest 5 minutes for grains to absorb moisture.

Turn out onto a floured surface and knead for 5 minutes, adding flour until the dough is soft yet sticky. Roll into a ball and let rise in a greased bowl and cover for 50 minutes. Punch down and let rise another 5 minutes.

Knead into 2 long loaves, roll in coarse cracked pepper and sea salt, and place on a baking sheet. Make slits on the top of the loaves with a sharp knife. Let rise 40 minutes. Cook in a 425°F oven for 20 minutes or until the loaf sounds hollow. Remove to cool on a wire rack. This bread freezes well.

Raspberry Filled Sweet Potato Croquettes
(adapted from Lean Luscious and Meatless, by Bobbie Hinman and Millie Snyder)
18 ounces sweet potatoes (or pumpkin) –if using fresh, either steam them or bake them first.
2 Tbsp Brown sugar (or apple butter, honey or maple syrup)
¼ tsp orange extract
Cinnamon (as much as you like)
2 Tbsp fruit only raspberry jam
½ cup crushed cereal ( I used grape nuts on some, and gluten free corn flakes on the GF ones)
1 ½ tsp oil
Preheat oven to 350. Lightly oil a shallow baking pan.
In a large bowl combine sweet potatoes, sweetener, orange, vanilla and cinnamon. Mash or blend until smooth.
Make small patties about ½ inch thick. Make a dent in the middle with your thumb-fill it will jam, then roll the patty into a ball.
Roll each ball in the crushed cereal. Place in prepared pan and drizzle with oil. Bake uncovered for 30 minutes.

• Dough
o 1 cup plain flour (maida)
o 2 tablespoons warm oil
o Water to knead dough
• Filling
o 2 large potatoes, boiled, peeled, mashed
o 1 onion, finely chopped
o 2 green chillies, crushed
o 1/2 teaspoon ginger, crushed
o 1/2 teaspoon garlic, crushed
o 1 tablespoon coriander, finely chopped
o 1/2 lemon, juice extracted
o 1/2 teaspoon turmeric powder
o 1/2 teaspoon garam masala
o 1/2 teaspoon coriander seeds, crushed
o 1 teaspoon red chilli powder
o Salt to taste
o Oil to deep fry
Make well in the flour. add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.
Heat 3 tablespoon oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.
Make a thin 12.5 centimeter / 5 inch diameter round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tablespoon of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys, or tomato sauce.


I have been busy preparing for a craft show on top of tending to the apartment(which has just couldn’t harder due to mites) and child. One day I spent the whole day baking for the school we go to and cooking our supper, only to realize at the end that our supper was inedible. I had no choice but to cook another one-we had no money for ordering in even if we wanted to, and no “convenience food” in the cupboard. I pride myself in eating real food and making everything from scratch, for the benefit of our health and well as the environment, but sometimes I get overwhelmed. This day was one of those times.  I made a plea to Kyle when he came home and we now have, pasta, a few cans of beans and a few cans of (Amy’s Organic) soup, just in case.
Also we do buy crackers quite often, as well as tortillas, chips and bread when ever we can’t make it ourselves.
We went to the mall the other day, mainly to get a hypoallergenic cover for Aurora’s bed (pesky mites again). I hadn’t brought many snacks and Aurora was asking for crackers, so while in Zellers we picked up some RITZ. I didn’t even look at the label. I like  RITZ and had them kind of often while I was pregnant because the doctor said to just go with my cravings ( I also had green jello pudding). While we were munching on them at home I happened to browse the label and the contents of Ritz crackers are terrifying. I saw TBHQ and gasped, remembered it was horrible but not why. I just did some research and it is basically lighter fluid- should we even compost them? My belly didn’t like the crackers at all, but Aurora seemed to be fine, though I am definitely not going to feed her any more. Now I’m stuck. I don’t want to waste food, but I only want to eat real food, and they do not qualify. I don’t really feel comfortable giving them away because TBHQ terrifies me and I don’t want anyone to eat it.



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2 responses to “More about Food: the Good, the Bad and the Ugly.

  1. Thank you for sharing this very interesting and informative article. I have learned a great deal. Please keep up the good work.

  2. If you are craving ritz, or need a quick snack, you should try ‘tree of life’ organic ‘classic golden’ crackers. they are delicious, and kids love them. they are not even THAT expensive. We don’t buy them often, but for those times that convenience foods are called for they are great! they have them at Tara’s.

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