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Weekly Wisdom – Food Rules…. Avoid food products

December 12, 2012
Sherri Meyer, MG Registered Dietitian,

Food Rules…. Avoid food products containing ingredients that a third-grader cannot pronounce!

  • Basically the same idea, different mnemonic

Source: Michael Pollen Food Rules

Baking and gluten free flour

December 10, 2012
Sherri Meyer, MG Registered Dietitian,

I am a frequent baker and when we run out of homemade goods (cookies & bread being our standard) it becomes a small crisis in the Meyer house.  This household is definitely not wheat averse as I find myself frequently loading up on various flours.  Of course, I try to choose flours that are organic and have the whole grain intact, but when it comes to baking sometimes this can be a challenge.  Needless to say I was thrilled when I discovered Wild Flour Mill at the Lynchburg Farmer's Market.  Not only am I supporting a local business but I am purchasing milled to order flour.  I have become a regular customer purchasing the soft white winter wheat for cookies & hard red winter wheat for bread.  I have also purchased freshly milled cornmeal which makes delicious cornbread.  Since the baking season has officially kicked in, I am grateful to have a local business that can provide all of my baking needs.  The best part, I am supporting a local business and directly connected to the business owners.

For those of you with gluten aversions, they do provide gluten free flours as well.

https://www.facebook.com/WildflourMillLynchburg

Wishing everyone a very joyful holiday season!  May the new year bring much health & happiness.  See you next year......

 

January Recipe: Cherry Almond Granola

Makes 7 cups

6c - rolledoats
3⁄4c - honey
1⁄2c - packedbrownsugar
1⁄8t - salt
1⁄2t - cinnamon
1t - maplesyrup
1⁄2t - vanilla
11⁄2T - vegetableoil
11⁄2c - sliveredalmondsorpecans
1c - driedcherries,cranberries,or blueberries

  1. Mixallexceptfruit,spreadon baking sheet
  2. Bake1hr@275°,stirring occasionally
  3. Coolslightly,adddriedfruit

Serve with greek yogurt, fresh seasonal cut fruit & local honey

Weekly Wisdom – Holiday Survival…. Tips for enjoying the holiday parties & avoiding diet disasters

December 4, 2012
Sherri Meyer, MG Registered Dietitian,

  • Eat as you would on any other day - avoid skipping meals to “save up” for later…this can lead to “ravenous” overeating.
  • Be smart about your surroundings; don’t plant yourself next to the buffet or snack table - this can lead to mindless eating.
  • Keep (or start) moving - don’t wait till the New Year.  Plan your exercise in advance to stay on track

Weekly Wisdom – Holiday Survival…. Tips for enjoying the holiday parties & avoiding diet disasters

December 4, 2012
Sherri Meyer, MG Registered Dietitian,

  • Eat as you would on any other day - avoid skipping meals to “save up” for later…this can lead to “ravenous” overeating.
  • Be smart about your surroundings; don’t plant yourself next to the buffet or snack table - this can lead to mindless eating.
  • Keep (or start) moving - don’t wait till the New Year.  Plan your exercise in advance to stay on track

Featured Farmer: Frank Massey

Where’s the Beef…from?

We buy between 400 and 1600 pounds of beef from Frank Massey’s Tomahawk Hill Farm each month!

Frank Massey is officially the Gifts Discernment Coordinator here at Guilford.
In addition to serving Friends Center, Frank also teaches Quaker Studies, is the pastoral minister of Jamestown Friends Meeting, and is the past general secretary of Baltimore Yearly Meeting.

Here’s what he has to say about Tomahawk Hill Farm:

“Tomahawk Hill Farm, a small family farm nearAsheboro,North Carolina. We raise grass-fed beef on the gently rolling hills ofNorth Carolina’s piedmont, on a farm that has been in the family for four generations.

Tomahawk Hill Farm is a part of a growing movement to offer our community and beyond with nourishing, taste-full beef that provides the health, environmental and locale benefits that have so long been associated with family farms. Because we are small, we intimately know and care for our cows, our land, and our customers.

Our cows are raised from birth for their entire lives on grass and soil that is free from chemical fertilizers and pesticides. Our cows don’t receive any synthetic hormones and aren’t fed any antibiotics which means they grow as quickly as nature intended them to grow.”

Let's end on a Local Note

It’s been an incredible semester, with lots of tasty local food. We want make sure we end the year on a good local note, so we’re throwing one more local banquet in the Founders Dining Hall, Friday 7 December.

Of the many tasty local treats we’re serving, two have stories worth telling.

First, there’s the tale of two businesses.

Deep Roots Market sold these tasty local turkeys for Thanksgiving this year. They bought more than they could sell, so we took them off their hands. Eating Local is as much about the distance food travels as it is about building relationships within your community. Working together with other businesses we can help keep money spent close to home, reduce waste, and help each other out in a pinch. Everybody wins, especially you, because these turkeys are delicious!

The turkeys come from Tendergrass Farms in Floyd, VA and were pastured, so they never saw the inside of a cage. The meat is free of hormones and antibiotics, and is leaner than you would normally see from a turkey raised on a factory farm. That translates into one tasty meal!

 

And then there’s Pine Trough Branch Farm and Worth Kimmel.

                                       

I met Worth through a mutual acquaintance who thought we were kindred spirits. Knowing what Worth does, that’s a huge compliment.

Worth, and his sister Jenney,  run a farm that’s been in the family for three generations.  They practice what is called “management intensive grazing.”  Basically, they raise hogs in the woods on acorns, like nature intended, and manage the impact the hogs have on the woods and the amount the hogs get to eat by moving them around with a portable electric fence.

The hogs love it, they’re some of the happiest pigs I’ve ever seen, and after a morning there I could understand why. The farm is 118 acres of fenced in pasture and woodland with spring fed streams on either side of the property. In the early fall morning it felt like I was visiting another time. The buildings were wooden, and obviously handmade with a care you rarely see. And everything, from the trees, to the dog, even the hogs had personality to spare.

The morning I visited we sat down to talk business, and sample some delicious home made bacon! I could tell from our conversation, and the flavor of the bacon that Worth puts a lot of love into what he does. You’ll get to taste a little bit of that love on Friday. We have a whole hog from Worth coming just for you!

So please join us Friday from 5-7pm in the Founders Dining Hall for another tasty Local meal!

 

'Tis the season to overindulge

November 28, 2012
Sherri Meyer, MG Registered Dietitian,

With the introduction of Thanksgiving we officially kicked off the season of indulgence.  My weakness has always been dessert and this Thanksgiving proved no different with multiple pies to choose from (my personal favorite being pumpkin with a ginger snap crust).  Once we have polished off all of the Thanksgiving leftovers I felt a strong desire for a meal that did not make me feel like I needed to increase my pants size. So, it was destiny when I turned the page in our newspaper and stumbled upon this vegetable soup recipe by Ellie Krieger, a fellow RD, who just happens to be one of my favorite food professionals.  This soup provided just the right nourishment to the soul along with a healthy dose of protein from the chickpeas.  I highly recommend “indulging” in the soup.

Image source: bakingdom

Weekly Wisdom – Avoid food products that contain more than 5 ingredients

November 27, 2012
Sherri Meyer, MG Registered Dietitian,

The more ingredients in a packaged food, the more highly processed it is

  • a long list of recipe ingredients is fine
  • some products boast deceptively about their short ingredients list, i.e., Hagen Dazs five is still ice cream; 3 ingredient Tostitos are still corn chips!

Source: Michael Pollen, Food Rules

 

A new twist for an old tradition

November 26, 2012
Denise Simmons, Corporate Chef

I’ve written before about my family’s food traditions…they’ve been around longer than I have, and offer great comfort during the holidays.

One of the best traditions this time of year is the cranberry relish. It’s very simple-grind fresh, raw cranberries with a whole orange; add sugar & walnuts. That’s it-couldn’t be simpler, or more delicious. My folks usually make a giant batch at thanksgiving, and freeze it for use throughout the year.

This year, I took a couple bags home, and decided since cranberries are so good for me, I’d try some new ways to eat them. This morning for breakfast I mixed pink grapefruit sections, orange sections, cranberry relish & strawberry yogurt together, then added a little granola on top for crunch & whole grains. It was fantastic! One of the tastiest fruit/yogurt parfaits I’ve ever had.

I wonder how the relish would work in place of jelly on a bagel? Tomorrows breakfast adventure…