Bad apple or prized find? The lure of the wormy apple.

These are not the kind of apples you fight for in the store or see pictured next to proud, grinning farmers. Yet, there was something about these bruised, neglected, harbingers of fall that captivated me.

They sat, dejected in a box labeled "take em or leave em" at my local CSA. Many I am sure, passed on the chance to acquire these ugly ducklings. Not me. I know how rare it can be to find an organically grown, New York state apple in these parts. Apparently, the climate here makes it tough for organic growing methods. Even my organic-loyalist the Park Slope Food Co-op, carries "minimally treated" ones.

I also should be clear - this was no charity case. I wanted to see what all the rage was about. I've been curious about wormy apples ever since Amy Hepworth, proudly bit into a wild untreated apple before a packed audience at the Park Slope Food Co-op last year. Amy, who supplies the minimally treated apples available for sale, declared her preference for the maggot-ridden ones, even going so far as identifying the pests she was consuming. Her statement got the attention of New York magazine which profiled her in its August issue, entitled "How Farmer Amy Hepworth Became a Cult Hero to Foodies."

Ever since, I've wondered if we were passing on the good stuff. I mean if the farmers and pests like them, shouldn't we? So I had to try them (the apples, not the pests - sorry, I am not as adventurous as Amy).

I took my knife and cut up an apple. And yes it was delicious! Sweet, crisp, juicy... all the important attributes I look for. Absent was the 'waxy' taste I find so common, and have come to accept.

As a CSA member, I am a stakeholder in my farm. Which means, like Amy Hepworth, I feel a special connection to all that grows from my farm - whether or not it is photogenic. I am sure I would have a different mindset if I shopped at Whole Foods. Fortunately, the good stuff comes to Brooklyn!

Weird diets: No onions and garlic

No meat. No onions. No garlic. That apparently is suppose to be my diet over the next two weeks. If you think it's strange, believe me. I do too.

Even more odd - this diet was not recommended by a nutritional counselor or holistic professional, but rather a priest from India. My parents, it seems, have arranged for a religious ceremony in India to bless my future marriage, and this diet was one of the conditions.

Why? You might ask. Good luck getting an answer out of my parents or even the priest. It seems I'll have to rely on Google for this one.

So I did some research and what I found surprised me. Apparently, there are lots of individuals who regularly take these foods out of their diets. The Buddhists and Hare Krishnas, in addition to being strict vegetarians, believe onions and garlic cloud one's mind with "passion," preventing transcendence. The Jains, also strict vegetarians, avoid these foods in addition to all root vegetables as they contain too many "life-forms," albeit microscopic.

What these cultures fail to recognize is garlic can also be extremely healing. It has documented anti-viral and antibiotic properties. And really what's so wrong with passion? It can lead to some great things too!

I am trying to see this as an opportunity to experiment with new foods. One positive change - I've been using asafoetida in my cooking, a pungent Indian spice that resembles the taste of onions and garlic. But the urge to rebel remains high...and they never said anything about leeks or shallots. :)

*Photo courtesy greenwood100 from flickr

Why settle for mockolate, when you can have chocolate?

Attention: this is real chocolate. Hershey's, our legendary American chocolate maker, it seems is no longer in the business of selling the real stuff.

Last week, the Today show reported that Hershey's decided to switch the formulation of many of its products. Out is the cocoa butter, arguably what gives chocolate its definitive taste, with lower-cost vegetable oil. The result is a product that many claim is inferior, unless you are one of those people who likes white chocolate.

Instead of joining the chorus of naysayers. I'd like to point out there are still lots of great 'real' chocolate on the market today. And when I say real, I'm talking about the dark stuff, 68% cacao or higher. With these products you should notice "chocolate liquor" "cacao" or "cocoa" as the first ingredient. It should not be sugar.

I'm a big fan of the products made by Equal Exchange and Divine. These companies are purists, and use only organic, fair-trade cacao. You won't find any hydrogenated oils or high fructose corn syrup here.

And what about the saturated fat you might say? Well, according to Dr. Andrew Weil, "Cocoa butter, the fat in chocolate, turns out not to be so bad. Although it is a saturated fat, the body turns it into monounsaturated fat, processing it like olive oil."

So have you forgotten about your Whatchamacallit yet? I recommend Equal Exchange's Dark Chocolate with Pure Cocoa Nibs (pictured).

Sacha weds Mike, potluck style

We've heard of people going 'green,' but few live it like my friend Sacha. Her wedding was no different.

A self-proclaimed fan of No Impact Man and pusher of compost, Sacha Jones and her partner Mike Nies threw a 'bloody marvelous' wedding for 170-guests in the East Village on Sunday. The couple managed to stay true to their eco-principles, on an event that can easily force couples to give-in to convenience and comfort.

All invitations were sent out electronically (no paper), a 'no-gift' policy erected, and all guests were asked to bring a dish to share. The Ukranian Ballroom, the location of the reception, became perhaps the East Village's largest potluck dinner.

The couple urged guests to try their hands making a vegetarian dish using quinoa and rice. (Yes, Sacha is also a health counselor!) I chose to show up with my cornmeal crusted tempeh, a favorite of the newly minted husband and wife. Others brought pasta salads, roasted vegetables, and garlic-y greens. Fortunately, for the culinary-challenged, a Whole Foods Market was nearby. Others contributed beer and wine.

It was really remarkable to see the community come together. The wedding cake was gifted by Ayse, owner of polka dot cakes, and even made gluten free to accommodate the bride. Instead of a professional photographers, the couple relied on the shutter skills of their artist friends. And everyone donated plates and silverware to be used for the occasion.

Swati and I had a great time at the event and left inspired for our own wedding. It is always refreshing to see authenticity prevail in a time when its easy to give into the cookie-cutter-wedding-industry-establishment. I personally would be very grateful to have my life play out like this wedding - full of good food, love, and amazing people.

Recipe: South Indian Green Beans

Sometimes, believe it or not, I crave Indian food. And when I do, I like to have a side of green beans on hand. Especially when they are in season, as they are right now.

This dish is so simple to make and goes great with brown basmati rice and rajma. Most ingredients are relatively easy to find, with the exception of curry leaves. Most natural food stores have started to carry them (generally with the herbs), and you can of course find them at ethnic grocery stores.

And yes, it can be ready in only 15 minutes!

Serves 2-3

1/2 lb green beans, edges trimmed and cut into 2 inch pieces
1 clove garlic, minced
1/4 tsp black mustard seeds
1/4 tsp turmeric
1/2 tsp whole or ground cumin
1/4 tsp ground coriander
1/4 tsp salt (or to taste)
4 curry leaves
olive oil

Heat 1 tbsp olive oil in a large saucepan over medium-high setting. Add mustard seeds and wait until they begin to make a popping sound. This means the oil is warm enough. Then add turmeric, cumin, coriander, garlic, and curry leaves. Saute for about a minute, allowing flavors to infuse.

Next, add green beans and a tiny bit of water (maybe 1/8 cup). Reduce heat to medium and cook for another 5 minutes, until green beans are cooked, but not too soft. Add salt and cook for another minute or so.

Note: If you desire a sweeter taste, you may also add a bit of agave nectar (1/2 tsp or so) or shredded coconut.

Simple Wisdom: Do just one thing

I got an email from my client Greg yesterday. He was frustrated that he hasn't been able to make time for some of the suggestions I had given him.

Greg is the president of his non-profit organization and a published, respected writer. When we started our sessions together, I asked him to come up with three short term and long term goals. He came back with SIX for each! It is a trend I often see in highly accomplished people, like Greg - they love pushing their limits. Unfortunately, it can sometimes be counter-productive.

Our first month together started off really strong. Greg began cooking breakfast for himself (making steel cut oatmeal), eating more greens (especially bok choy), and scheduling some much needed downtime.

Yet, eventually his life began to get in the way. He started traveling regularly for work. Eating what was available, and putting off his workout routine. He's now looking to get back on track.

My advice to him: Simplify. Do just one thing each day. It can be a relatively simple act - taking the stairs, visiting the juice bar instead of Starbucks, getting on the treadmill.

Many of us tend to focus on what is wrong (perhaps the weight that doesn't want to come off). Or what we don't want to do (like going to the gym). My suggestion: shift your focus on what you CAN and WANT to be doing right now. It can be very powerful.

For an added challenge, try doing one different thing each day. You'll see that over time these healthy habits will work into your DNA.

Probiotics: Bacteria you can cheer for

With my beach bag in tow, I left town this past weekend to escape the grind of Gotham. I was heading south to meet up with some friends for a fun weekend. Little did I know I would find myself craving something I never thought was possible - bacteria!

I can sense the quizzical looks forming.

No, but really, I was craving my probiotic supplement - the beneficial bacteria that help ward off infection, promote digestion, stave off yeast, and a whole slew of other health benefits. We are all born with a healthy amount of this beneficial bacteria in our gut, which serves as a natural defense system from the 'bad' bacteria we know and fear.

These little guys have saved me out in countless situations - they've kept me regular, gotten me over traveler's diarrhea, and enabled me to better digest dairy products.

Now they were again trying to restore balance in my body. Turns out the from the 'party foods' I was consuming are exactly the ones harmful bacteria feed on (i.e. sugar, refined carbohydrates, alcohol). My digestion was off and I was starting to feel as if I was catching a cold.


There are several foods that contain naturally occurring beneficial bacteria, however in far smaller doses than a probiotic. These foods include yogurt, miso, aged cheese, kefir, and fermented vegetables (kimchi, sauerkraut, pickles). Kombucha, a fermented beverage, rich in probiotics is all the rage at my local co-op. It was no coincidence that one of the first foods I ate when I returned home was yogurt with live acidophilus cultures. I instantly felt better.

I recommend probiotic supplements to most of my clients (Garden of Life Primal Defense Ultra is my favorite). With the prevalence of antibiotics in our culture, many of us are lacking these crucial microorganisms. However, we consume more than we even realize - antibiotics show up in commercially raised meat, even our drinking water!

I take one probiotic supplement every evening before I go to bed. And, oh yes, I am regular again!