Our (most likely now annual) Pig Roast- Thanks Michael Pollan.

This last Saturday we had about 100 people at our farm for our first party and pig roast. We called it a "farm-warming" since the farm is relatively new and we are just starting this huge undertaking.

I must admit, Paul gets WAY more excited than I do about these parties.  I always have fun during the party; afterwards I smile thinking about how great it was, but before... I can become a sort of "party witch".

The fact is the day could not have been more perfect- the weather was low 70's, gorgeous blue skies, and a delicious breeze that is pretty much always present at our farm.  Our guests, especially the children, had genuine smiles of joy being out surrounded by nature and the freedom it brings. And besides the fact that I was only able to talk to people 5 minutes at a time; that I was busy for weeks- shopping, preparing, working; and that it caused a number of "arguments" between My husband and I- I LOVED every minute of it.

Now I'll tell you a little story abut our friend- the pig- that we roasted.  The pig came from a hog farmer who is a farm neighbor. He told us he would not be able to pick up the pig at the butcher on time and so we had to do it.  We just had to pick it up, have it in our car a few hours until he was able to come to our farm to set the roaster.  I freaked out by the thought of having a dead pig in the back of our car! But the whole time I thought "Ok, it will be covered and it will just be a very heavy (160lb to be exact) big, black, bag or box in our car".  But there it was... the whole pig, in a clear plastic bag- with his feet, nails, eyes, skin... everything intact as if they had just killed it. I felt like he was looking at me while we drove out! TOO MUCH INFORMATION.

But the fact is.. I was forced to explore my deeper feelings about animal food and where it comes from. The experience helped me be thoughtful and thankful.  Roasting the pig helped us focus the event on an important food ritual involving preparation, care, and connections with our land, farmers, and animals. 




Paul has been reading Michael Pollan's last book, Cooked, for the last few months.  Every night he reads a few pages before bed, and about a week ago, he gave me a paragraph to read out of the last chapter. This is what it said:

"The whole event is a ridiculously ambitious undertaking, and every year we vow this is the last one, but that hasn't' happened yet and probably won't. What was an experiment has become a tradition, and traditions have a way of gathering momentum around them over time. People start asking the date of the next pig roast before the end of the summer; they've come to count on it. Judith will tell you the best part of the pig roast happens long before the first guest arrives: For her, it's all about the team working together to create a special occasion.  For me the pig roast is also a way to reconnect with a wider circle of friends, as well as with Jack and the rest of the pit crew, the farmer who supplies the pig, and everybody else."

And so... thanks to Michael Pollan and the amazing experience we had...this will probably become an annual event, and a new tradition at Starry Nights Farm.

Lazy Summer Day Treats!

While summer break has just started around here, it definitely feels more like spring in Chicago.  A bit on the cooler side (for my taste) and rainy the past couple of days.  On these lazy indoor days, Cecilia and I decided to do some cooking... of "good-for-you" treats!  We had lots of fun and everything turned out delishhh!

So here I'll share some of the things we made yesterday, and if you have lazy days with your kids these summer? Try them out!

Buckwheat Hazelnut Pancakes
(From Nourishing Meals cookbook)

For breakfast we made buckwheat pancakes, since we never have time to make these during school days.  These are gluten-free, and because I avoid gluten (more on that next week) I have invested on a few of these flours, making it easy to bake wheat-free. Even if you feel you or your children are not sensitive to gluten, I think it's probably a good idea to expose yourselves to other grains than wheat, since we seem to be in a bit of a "wheat overload" these days!

Actually, buckwheat is not a grain, but rather a seed, and it has compounds in it that help regulate blood sugar. For this reason, it is a great flour to use if you are diabetic or have blood sugar issues.

Try them! They feel heartier and taste earthier and nuttier than regular pancakes... and we can't get enough of them!

Dry Ingredients:
1 3/4 cups freshly ground buckwheat flour
1 1/2 cups hazelnut meal
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients:
2 cups milk (dairy or non-dairy)
2 large organic eggs
2 to 3 tablespoons maple syrup
2 to 3 tablespoons melted butter or coconut oil

Butter or coconut oil for cooking

Begin by heating a heavy-bottomed 10-inch stainless steel skillet over medium heat. For cooking pancakes it is really important to let the pan heat on the stove for about 5 minutes before using it. This way your pancakes won't stick. I usually melt the coconut oil or butter in the heating pan at this point.

Whisk together the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients and whisk together again.

If you melted your coconut oil or butter in the pan you should still have a little oil on the bottom for cooking, if not add about a teaspoon now.

Use a 1/2-cup measure to pour batter into pan. Cook for 30 to 60 seconds on each side. Adjust temperature if needed. I usually cook mine just under medium heat. Add a little coconut oil or butter in between pancakes and continue to cook until batter is gone.

Serve with Grade B maple syrup and enjoy!

Date Pecan Pie Rolls
Since I was a child, I've always liked something sweet after meals (thanks, Dad) but I only need a little sweet, so usually a small piece of dark chocolate does it.  However, for variety's sake, I decided to try these... boy am I in love!! And they are SOOOO easy to make!

Ingredients:
1 cup pecans
1 cup dates

1. Chop pecans in food processor or blender. Set aside.
2. Chop dates in food processor or blender until made a mush.
3. Mix the date with the pecans and massage with your hands to blend it all together into one big ball. 
4. Make small little rolls off the mix and you've got yourself a delicious little healthy dessert treat!

Note: I used my Vitamix for both pecans and dates and it worked great!

Banana-Berry Smoothie Popsicle
This is a summer classic.  As soon as temperatures rise a bit, I take out our popsicle molds! What an easy, healthy, and delicious treat for kids... and they LOVE making them!

Feel free to change fruits or use whatever you have on hand, you really can't go wrong!

2 small ripe bananas
6 ounces frozen strawberries or 1 cup frozen blueberries
2 cups plain Greek yogurt
2 tablespoons honey

Peel and slice your banana and put it into a blender with the frozen berries, yogurt and honey. Whiz it up on a low setting until really smooth.
Divide the mixture between 6 paper cups or plastic molds – you want about 4 ounces in each.
Place the pops in the freezer for 10 minutes, then gently poke a popsicle stick into
the center of each one. Place back in the freezer for at least 3 hours, or until frozen
solid.

Enjoy!!!

Grow Your Food (the urban, easy way!)

Paul preparing the soil

Spring is in full swing and we have been working hard at the farm- planting, weeding, watering, picking up and cleaning up, but most importantly we planted the first seeds of our vegetable garden!

This is my first year doing it, so it will be an experiment.  In the past, I've planted herbs, greens and some easy veggies in containers in our deck in the city, but I've never planted in the actual ground! Boy is it hard work (especially organic since you can't spray out those pesky weeds!) but I know it will be well worth it, and we have learned to appreciate farmers, (and the cost of organic) even more!

Cecilia and I planting the seeds!

The good thing is: You don't need a farm to grow some food! Chicago has been working hard at becoming a "green city", and I am loving all the ideas. From green rooftops to vertical gardens to the super easy container gardening that ANYONE, even with just a window, can do!

One of the biggest bonuses to container gardening is that you get to skip the backbreaking work of weeding and amending soil (believe me)! Container gardening can include traditional pots, window boxes, hanging baskets, or little planters in a window sill.

Steps to Successful Container Gardening:

Gather Your Gear
Yes- gloves, a trowel, and a hand fork might be helpful, but you want to keep it simple? Here is my recommendation:

1. Get some containers (more on that below) 
2. Buy some good soil
3. Get your plants
4. Use your bare hands!

Of course, I'll start with the SOIL:
Use potting soil rather than soil from the ground, as potting soil has water retentive elements (such as peat moss or vermiculite), is free from weeds or disease, and contains a balance of nutrients ideal for plants in containers. Keep it simple and purchase an "all-purpose" one.

Pick Your Plants

Our seed packets and tools

I'd say to start, don't plant from seeds, just buy the little plants and transplant to your containers. It will make your life easier and you can get these anywhere! From Home Depot to your Farmer's Market.

Many edible plants can be grown in containers. Potted herbs are a popular choice and can be placed in a sunny window or even on a patio. Try chives, mint, basil, parsley, rosemary, sage, cilantro, or whatever you like!

Strawberries are another fruit easily grown in a pot; there are even special terra cotta pots with holes in them that are widely available.

If vegetables are what you want, try greens such as arugula, lettuces, swiss chard, and spinach. Smaller varieties of tomatoes, peas, pole beans, bush zucchini, and peppers can also be grown successfully with some staking or trellis for them to climb.

Match your plant selection to your location, as well. Plants labeled ''full sun'' require at least 6 hours per day of direct sunlight. Consider the depth of the container and the plant’s root system (carrots, for example, don’t do well in standard pots as they need deeper ground, but lettuce does).

Click here for the 10 easiest vegetables to grow.

Choose Your Containers
There are numerous types of containers, each with pros and cons. On one end of the financial spectrum you have plastic containers which are light and cheap, but might be a bit boring to look at. Compare that to stone or marble, which are gorgeous and sturdy, but are as hefty in price as they are to move around the garden. You want a vessel that has enough space for the roots of your plant, proper nutrients to feed your plant, and drainage holes to allow for excess moisture to flow out to prevent waterlogged roots. Additionally, consider where this container is going. For example, if you are putting it on a rooftop or in a window sill, choose something light. Be aware that some containers such as terra cotta can retain heat quickly, so extra watering may be necessary!

Beautiful and creative!

And don't be afraid to get creative! Containers of various shapes, colors and sizes add some fun to your outdoor area!

Here are some fun ideas for unusual and interesting garden containers.

• Empty coffee cans (spray paint them in fun colors, optional)
• Kiddie pool or plastic sandbox (these make great small backyard vegetable gardens)
• Large glass or plastic jars 
• Plastic milk jugs or soda bottles, cut in half 

If you put your creative glasses on, you’ll see that practically anything can hold a plant. Scour flea markets, yard sales and antique shops for vintage items like these:

• Vintage china cups, bowls and tureens
• Enamelware bowls and basins
• Old canning jars
• Old-fashioned washtubs (yes, washtubs!)
• Colorful plastic or galvanized metal buckets
• Wooden wine crates
• Craft paint cans

Arrange a collection of container-grown herbs by your kitchen door for easy snipping. Or, plant herbs in glass canning jars and place them on a sunny windowsill. Super easy!

End result.

Once you have your plants, location, and containers, the sky's the limit! Just water (but don't over-water) and eat!
Start out small with easy-to-grow plants and build from there.

Growing your own food can be so satisfying and fun... and don't forget to get your kids involved- they'll LOVE it! 

Happy gardening! :)

Summery Ceviche Recipes

As the weather gets warmer, a little cool, citrusy ceviche sounds just right!

I have to admit I've never made ceviche before as I've been completely intimidated by the idea of "cooking" raw fish with lime and salt.  But my husband, who is definitely more adventurous than I am in the kitchen, decided to give it a try a few years ago.

Wow, was I in for an amazing surprise! It is delicious and I could NOT believe how easy it is to make. He has made it a few times and I just found these new recipes in my "Clean Eating" magazine, so I'm inspired for more.

Hope you enjoy them!

Tomato Jalapeño Ceviche

Ingredients:

• 1 lb boneless, skinless cod fillets, cut into 1/2 inch cubes
• 3/4 cups fresh lime juice (about 6 limes)
  
• Pinch sea slat or kosher salt, plus additional to taste
• 2 vine tomatoes, seeded and diced
• 1 jalapeño chile pepper, seeded and minced
• 1/2 red onion, diced
• 1 cup loosely packed chopped fresh cilantro

Instructions:

1. Transfer serving dishes to freezer to chill.
2. In large stainless steel, glass or ceramic bowl, add cod, lime juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until cod is opaque throughout and springy to the touch.
3. Drain and discard lime juice from cod.  Return cod to bowl and add tomatoes, jalapeño, onion and cilantro.  Season with additional salt and toss gently to combine.  Serve immediately in chilled bowls.

Serves 8

Salmon-Dill Ceviche

Ingredients:

• 1 lb boneless, skinless wild salmon fillets, sut into 1/2- inch cubes
• 3/4 cup fresh lemon juice (about 4 lemons)
• Pinch sea slat or kosher salt, plus additional to taste
• 1 cucumber, seeded and diced
• 1/2 red onion, diced
• 1/2 cup loosely packed chopped fresh dill
• 1/4 cup minced fresh chives

Instructions:

1. Transfer serving dishes to freezer to chill.
2. In large stainless steel, glass or ceramic bowl, add salmon, lemon juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until salmon is opaque-pink throughout and springy to the touch.
3. Drain and discard lemon juice from salmon. Return salmon to bowl and add cucumber, onion, dill and chives.  Season with additional salt and toss gently to combine. Divide among chilled bowl and serve immediately.

Serves 8

Some ideas:

• I think a little avocado would go great in both of these!! 
• You can put the ceviche on a big bowl and people can spoon a bit into a cracker or hearty (small) piece of bread.
• Great for picnics! Bring in a small cooler and enjoy with a side green salad, perhaps some tortilla chips, and of course... some chilled white vino!! Ahhhh.... summer... :)
  

¡Buen Provecho!

With a NY state of mind.

Wow. What an amazing weekend I had in NYC! It wasn't so much the city itself (as I didn't really had time to venture much) but I was at a conference for my school with some incredible speakers like Dr. Oz, Dr. Mark Hyman, Keri Glassman, Marie Forleo, Lissa Rankin (awesome!), Daphne Miller among others. I learned not only about nutrition, but about sleep, life coaching, creating success in your life; there was even a little "farming crash course"... and some daily LOVE! I also got to bond and make friendships with some lovely Midwest ladies from my school group. So, so great!


To continue that "NY state of mind", last night I went to a private screening of the movie "Fed Up" in honor of the Center for Science in the Public Interest, followed by a panel discussion with Dr. Stephen Devries of the Gaples Institute, Representative Robyn Gabel (18th District), and Margo Wootan from the CSPI.  It was great! I really liked the movie and the discussion was both informative and encouraging.  

Last week, I had promised my own review of "Fed Up" and here it is.

The film takes an in-depth look at America's worsening obesity epidemic, pointing fingers at culprits other than consumers, arguing that the conventional wisdom of "eat less, move more" (calories in/calories out) is insufficient to address the magnitude of the obesity epidemic. It was interesting that the film questions "why have waistlines continued to grow in tandem with the rise of the fitness revolution? why are toddlers getting fat?" Hmmm...

The film puts most of the blame on marketing companies, ineffective government, lobbyists, poor food education, school-lunch programs- but the big bad in the film is "SUGAR". Showing how processed foods saddles consumers with addictions and misperceptions about the food they're consuming. It chronicles how this all came about with the "fat-free movement" in the 70's and 80's as researchers learned that "fat will get you fat". Now, as the film shows, there is more evidence pointing at the sugar that was added to the products from which fat was removed, as being the real danger.

While I agree and appreciate this coming to light, I worry about the message people may get.  Forget about fat, it is the sugar that matters. I don't think it is that easy and I hope people don't get that simplistic message from the film and the new "Big Bad Sugar" movement. In my opinion, it is more about whole foods vs. processed foods than it is about fat vs. sugar.  I wish they would have made it a "processed food-free 10 days" for their "Fed Up challenge".

The film also spends some time explaining why the old myth of "a calorie is a calorie" and "calories in/calories out" equation are dead WRONG. I especially appreciate that, as it is a difficult conversation with many who still believe this as the basics of energy balance.

But I thought "Fed Up" was most affecting when it focused on human stories, dropping in on the lives of a handful of smart, heartbreakingly obese kids not given the tools to determine their fates. It is a shame they didn't spend more time on these kids and their struggles, because watching a 400-pound 14 year old struggle to stay alive and going through gastric bypass? That's more motivating than any facts and statistics.

Go check it out! and let me know what you think.

To continue my learning and inspiring "NY state of mind", tomorrow I head out to the suburbs to see Dr. Mercola on a presentation titled "Take Control of Your Health".
I'm loving that title!!! :)

Are you Fed Up?

I surely am. But I am very grateful for this incredible documentary exposing how the food industry (in collaboration with government) have such a big role in promoting unhealthy diets.

This is finally going mainstream!

Fed Up is the new film by Katie Couric, Laurie David (Oscar-wining producer of An Inconvenient Truth) and director Stephanie Soechtig, showing in theaters all over the nation.

It opened up last Friday but I haven't seen it yet. I am super excited to have been invited next week to a private screening in Chicago honoring the Center for Science in the Public Interest. It will be followed by a panel discussion with CSPI Founder and Executive Director- Michael Jacobson, CSPI Director of Nutrition Policy- Margo Wootan and Representative Robyn Gabel. These guys have done amazing work in bringing some important food policy changes in government, so it will be very interesting to hear what they have to say.

So while I haven't seen it, the reviews (even by movie critics), have been raving!

These are some of the reviews and comments I've read...

By Dr. Mark Hyman (I’m a huge fan!)

It is a powerful indictment of how the food industry hooks us on addictive processed foods laden with hidden sugars. And through a scathing history of how the food industry has influenced policy, marketing and behavior.

Government agricultural subsidies, food programs (WIC -- Women, Infant and Children nutrition, school lunch, SNAP or Food Stamps, etc.), FDA (Food and Drug Administration) policies (approving HFCS and artificial sweeteners as GRAS), and FTC (Federal Trade Commission) policies (allowing $30 billion of junk food marketing mostly to kids), directly results in our obesity and chronic disease burden.

Read full article here...

By Marion Nestle (another awesome person in the nutrition and food politics world!)

The movie Fed Up, a documentary hard-hitting exposé of the food industry’s role in promoting unhealthy diets and childhood obesity. It spares nothing in showing the devastating effects of obesity on kids.

It is especially tough on food company marketing and industry-sponsored research.  

Read full article here...

Even Rolling Stones magazine wrote a review about it!

Few workout regimens, including Michelle Obama's "Let's Move" program, get at the root of the problem – that exercise without diet won't get you very far. Another myth busted is the panacea of low-fat foods. Here's just one dirty little secret: as fat is removed from food products the manufacturers replace it with sugar to improve the taste and keep us all addicted. Junk food = junkie America.

Read full article here...

Want more??

• Watch the trailer here…
• Find out where it is playing here…
• SHARE on social media here…
• See Katie Couric’s excellent ABC news interview here…
• Read the New York Times review here…

I'll be sharing my own review and recommendations after watching the film next week, can't wait! I hope you get to see it too, and please let me know what you think.

A Letter To Generation Z Moms

Dear Mothers

As a Health Coach, I will work (and currently work) with a lot of women- many and most of them mothers like you and me. I've come to realize that today we feel unnecessary stress over parenting.  I don’t mean the kind of stress if your child gets sick, financial stress, or the fear of something happening to them- I call this the “natural stress”.  I’m talking about the “OMG we are ruining our children and their WHOLE generation!!!” stress.

This I believe, is largely due to the enormous amounts of information we receive in the form of (I’m sure well-intentioned) articles, Facebook posts, even books about what we, as apparently a whole generation, are doing WRONG.

You know, the ones that say we:

Are spoiling them
Make them feel entitled
Protect them too much
Over schedule them
Solve their problems 
Make them the center of our lives
..or make them feel “special”…

I’m not here to talk about my parenting style or defend one thing over the other, but I want to make YOU, fellow mothers of my generation, feel good on this Mother’s Day week, and perhaps ease some of that stress that can be a heavy burden to your health.

Think about it… did our parents and grandparents do better than we do? We don’t have ANY issues? Wow!...
Oh no that’s right, it’s the French kids that are perfect!

Call me crazy but…I think if we LOVE our children.  RESPECT them.  TAKE CARE of them and DO OUR BEST every day, our children will be fine, actually they will be GREAT.

Will they have to deal with this or that? I am sure they will. But so have I.  And my mother for that matter.

Lastly... remember every younger generation has been criticized by the ones who came before it... and vice versa. Did you know the Baby Boomers are actually the “entitled generation”??

What??... I rest my case.

With Love,
Marisa