Paleo

My Amazon suggested reading list suggested a variety of cookbooks this afternoon; one of them being Nom Nom Paleo. I don't have much exposure to the Paleo Diet other than overhearing my roommates talk and watching them clarify butter. "Nuts aren't suggested in Paleo," I heard one of them say. I had thought the Paleo diet included any food around/eaten prior to the Agricultural Revolution. However, (duh) it seems to be a diet that is most beneficial to the body. In looking at the Paleo Diet, I have noticed that nuts and seeds tend to be "yellow light" foods which can be good but one may not want to eat in abandon. Ever since I purchased a juicer back in the spring, I noticed my tastes changed to a more vegetable/meat direction and I was happy to see these kinds of foods fall within the green light district. Mainly, I've noticed my predilection for green vegetables have increased. It's funny to think of cravings for food based on color but that has seemed to be the case. This weekend, I stumbled upon a copy of the book Vegetable Literacy by Deborah Madison. In the book, Madison seems to group vegetables by taxonomy groups more or less, explaining why some veggies pair well together and some don't. Such a book was helpful in explaining why, perhaps, I've been attracted to green, leafy vegetables mostly of the Brassicaceae family or Cruciferae family which, interestingly enough is name for it's four leaves which look like a Greek cross.

I am writing this blog during the colder months and, frankly, as I get older (31 this month!) my attention starts turning to my skin. My goal this year is to use lukewarm water in the shower, however, at night (when I tend to rinse off-always have) the ultimate luxury is a steaming stream of water. I remember reading a book when I was younger with a picture of a steam bath and ever since, I guess I've equated bathing with steaming water. Speaking of showers, however, my new weapon in this department is vinegar. I may have mentioned in my last post to that rosemary can be used to relieve dandruff. In addition, during a head-and-shoulderless trip to my grandparents, I found that vinegar can be used, essentially, to eat up any fungus on the skin. Ergo, each night I shampoo my hair (I choose Johnson & Johnson baby shampoo for it's seemingly natural quality) and afterwards, run some apple cider vinegar through my hair and rinse. Like a dandruff shampoo, I can feel the tingling sensation of the vinegar as it makes contact with my scalp. The bonus, however, is the satiny feel of my hair after it is rinsed out. My hair has never felt so soft and I have never gotten such a feeling from any shampoo or conditioner (and at $1.30 a bottle). I would recommend a vinegar rinse to anyone. Just be sure not to have any prior cuts on the scalp or body if you wish to proceed. Vinegar can cause a stinging sensation on any such openings. As with the vinegar in the shower, I feel it is an addition in my quest to use more natural ingredients in my beauty routine. Now if only I can stick to that lukewarm water...

Let There Be Cake

I have come to love the word "cake." The hard sounds of the consonants, the way it is associated with Marie Antoinette, all make it my ideal word. Not that I'm particularly into words. I can recall my English teachers fawning over words or writers emphasizing the shape of a letter. "The 'a' has a crooked spine," one said. Poetic but meaningless. However, the word "cake" does stir in me a sense of delight; whether it be the anticipation of a thick slice or the recollection of colored confetti on a birthday gateau; it never fails to please. In short, the word conjures up a girl, of whatever age, decked out in luxury. And isn't cake a luxury? Therefore, I find it befitting that mt first recepie should contain cake! Lemon Chiffon Cake (Makes one 7 inch cake.) From Martha Stewart Living 3/4 cups cake flour 1/4 tsp. baking soda 1/4 tsp. salt 3/4 cups plus one tbsp. sugar (divided) 3 large eggs 1/4 cup vegetable oil 1 tbsp. lemon juice 2 tbsp. lemon zest (4 lemons) 1/2 tsp. vanilla 1/3 cups water 1/4 tsp. cream of tartar Cake flour is important. I have been experimenting with them and the best ones can be found at Whole Foods.