Whole Whatevey: Why My Whole30 Coffee Is Not Black

“Drinking your coffee black. Is. Not. Hard. You’ve done harder things than this, and you have no excuse not to complete the program as written.”

It’s right there, spelled out in inky black and staunch white.

Doing an officially-labeled Whole30 does not include the use of heavy cream, even grass-fed and organic and fueled by hippie love, in one’s coffee. Period. One’s Whole30 cuppa must look like a dark pool of char.

On the left, official Whole30 coffee. On the right, my typical coffee:

That’s okay with me, and it’s also okay with the Whole30 powers that be, as long as I don’t call what I am doing a real Whole30. To call what you’re doing a real-deal Whole30 you must follow their rules and that is completely fine by me. I could come up with a new name, like . . .

WholeUltra.

WholeRunner.

WholeTenacity.

WholeDirty.

WholeHurty.

WholeSporty.

WholeRunny. Ok, I’ll stop now.

My WholeWhatevey and its practices will not be not sanctioned for one or two other reasons relating to endurance running, regardless. I will, for example, consume energy gels on VERY long training runs because they are useful and convenient tools that serve a purpose during the run itself (and then I will take care to not go all snacking crazy as I am wont to do). I will not follow up a long run with a recovery shake or other processed foods. Only during the super-crazy long runs (by that I mean more than 4-5 hours) will I consume off-plan calories such as gels and all of those will have minimal ingredients and (it should go without saying, but still) no grains or gluten.

But here’s what I discovered about coffee. I’m not going to stop it entirely, though I could be convinced to do that in the future. No, what I realized about coffee and my own success on the Whole30 is that I really really enjoy the goddam cup with grassfed cream in it. But when I drink it black, it just doesn’t work. Now, that means I can buck up and either give it up or drink it black and “suffer”. However, if that is about the only thing standing between me and doing a pretty legit clean and healthy 30 days, I am going to have the freakin’ heavy cream. ONLY grass-fed, because nothing else tastes good. That would be Organic Valley, yo.

organic-valley-heavycream

Ok, let’s do this. WholeWhatevey begins.

 

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Fruitcake For Foodies: It Exists Thanks To Laurie Colwin

[This is kind of a #tbt kind of post. I last made this cake TEN YEARS ago. Yikes.]

Apparently it is that time of year that everyone loves to make fun of fruitcake. Here’s my take: commercially-made fruitcakes can and often do suffer from all the problems that all commercially-made foodstuffs do, namely cheap ingredients and way too much sugar.

Take things to the next level, by making your own, OR by using a variant far more friendly to adults who like things a little tipsy, and now you’re talking. This Jamaican Black Cake is a long-running experiment by the awesome food writer Laurie Colwin, who wrote about it in her book, “Home Cooking“. She died in 1992, but remains an influence for many cooks and writers alike. Countless foodies and food blogs have delved into their own attempts over the years, like thekitchn, Saveur, and more. There was a “bake-along“. And over at the New York Times they simply featured a nice homage to Laurie and mentioned the cake.

I made this cake – cakes, actually – 10 years ago back when I actually baked, and it was received by family and friends.

Did they like it? Well, basically… it’s hard to say. This kind of an onslaught of deep flavor with bitter tones is a food best enjoyed by folks described as “adventurous eaters”. That, I am. That, many of my relatives were not. They sampled gamely and might have kind of liked it, but then went right back to the marshmallow fluff fudge.

I still consider it a success. Let me know if you make it (or ever have) and how it turned out. I should make it again because dang was it intense. And I LOVE intense.

Jamaican Black Cake (aka Fruity-Booze Cake): adapted from Laurie Colwin

Here is my modified recipe, with a warning – the whole process takes 3 distinct steps, the first of which must be started at least 2 weeks ahead of time.

STEP 1 (10 minutes):
Take 2-3lbs of dried fruits, any mixture you’d like of raisins – dates – figs – prunes – candied/glazed items – candied citrus peel. Steep them in a mixture of heavy & fruity boozes such as port, rum, bourbon, et cetera in a LARGE GLASS container. Plastic may stain, metal may do bad things. My vat contained rum and port (what I had on hand). Allow this to steep for a minimum of several weeks, up to a year or more. For future cakes, go ahead and double the amounts and start your batch for next year now!

STEP 2 (2 hours, give or take): can be started up to a week before you make the cake(s).

Making BLACK SUGAR is an amazing process in patience and home chemistry. Take 2 cups of brown sugar and put it in a heavy bottomed pan. Melt this over low-med heat. For the longest time it will seem like nothing is happening except that the grainy-ness of the brown sugar gets a little moist. DO NOT add water. Just keep stirring it so the bottom doesn’t burn, and after about 30 minutes Magical Transformation #1 will occur – the whole mass will liquefy at the same time. Once it does that you will have a caramel tan colored goo. Keep stiring and watching that until it gets darker….. and darker…. and darker….

If you walk away for a few minutes, you might come back to a fascinating sight:
Magical Transformation #2

Magical Transformation #2

Magical Transformation #2

…black lava-like bubbles in your tan sludge. Stir them back in and keep things going. Eventually the mixture will get VERY dark, almost black:

Almost black sugar goo.

Almost black sugar goo.

….and your kitchen will smell like, well, burnt sugar. Its not unpleasant, especially if you like complex verging on bitter flavors (coffee, for example). Keep letting it darken as long as you dare. When it is a hair’s breadth away from being officially burnt, heat up 1 cup of water to boiling, remove the pan from the heat, and pour the water in. Congratulations, you have just made black syrup. Allow it to cool, then store in glass in the fridge until you are ready for

STEP 3 (the cake(s); 2 hours including baking time):

1 cup Packed brown sugar
1/2 lb butter (salted), room temp
6 eggs
2 cups cake flour
2t baking powder
1t each of nutmeg and cinnamon
1/2t each of cloves and cardamom

Sift the flour with the baking powder and spices in a medium bowl. In a large bowl, cream the butter and sugar until fluffy, then beat in the eggs one by one. Fold in the soused fruits, and half to all of the black syrup (until batter is as dark as you want it to be). Then fold in the flour mix, and pour into 2 well-lubed AND parchment-lined cake pans, or small loaf pans (note the brown color of mine; I could have added more of the black syrup):

Black cake batter in little pans

Bake about 90+ minutes at 325, until a toothpick comes out moist – not wet, but not totally clean, as the cake should be very moist. When they come out of the oven sprinkle the tops with dark rum, allow to cool, and then keep in an airtight container (or double layer of foil, or plastic, etc) until ready for consumption or gifting. Every few days, drizzle with more rum if they look a little dry. Cakes will keep at least a month and are better a few weeks after baking, though I’ve heard its tradition to keep one of the batch until next year (whoa).

Whew. Now, get cracking on your soused fruits for next year! 🙂

Tuesday Tribute: Carey Smoot

Tuesday Tribute: Carey Smoot – lover of life, cheese, islands

Part of a Carey selfie

Part of a Carey selfie

“Did I ever tell ya about this guy I met with the Cuban restaurant?”

“Did you know that the cheese at XX restaurant came from XX weird country?”

“I’m so busy – I have so much to tell you!”

Not long after I met Carey, she began to bombard me with every little interesting thing going on in Albuquerque’s restaurant scene. It was dizzying and awesome. Who was fired, who just opened a new place (and if it sucked or not), which place was doomed…. it’s just her nature to be gregarious while cultivating a wide network of friends. Carey has had her hands in the local food scene for many years – everything from her own gourmet shop to cheese distribution to burger joint mastermind to French pastry seller to chocolatier‘s administrator.

Carey is one of those women who is instantly on your radar, usually in a fabulous way. She’s blunt, energetic, and enthusiatic. She’ll tell you about her drama-filled family shenanigans, point out that you have something in your teeth, and then reach into her purse for the gift she couldn’t help but get for you, all while asking if you’ve had the sweetbreads at some new place in the North Valley.

How did I meet Carey? That’s a story I’m racking my brain trying to dig the nuggets out. Was it email? Possibly. Was it before she opened her amazing Downtown Grocery store (which lasted only a few years before vanishing into the local food nostalgia-sphere)? It doesn’t really matter how we first met. Our friendship is punctuated and enduring. Lately we seem to meet up for an overly long lunch or social hour at least once a year, but boy those months go screaming by.

 

She’s been through a lot – with her spunk and experience you can’t really avoid a vibrant life – but nothing is as interesting to her as what’s next. Plans are her thing, and boy does she have some awesome ones that involve building and travel and new places to live. She’s an island fan, so I’ll leave it at that.

Here’s to a lot more years, and many more three hour lunches.

—————————–

**Tuesday Tribute is my way of showing off the women in my life who have done something to influence me for the better, through direct advice, great example, resilience, strength, bad-assery, or any number of things. Every week. Every Tuesday.

Tuesday Tribute: Mina Yamashita (RIP 2013)

Tuesday Tribute #8 (because 8 is a lucky number): Mina Yamashita

Mina around 1970

Mina around 1970

This is an overdue Tuesday Tribute. I missed a week, thinking about writing this and how to broach the topic.

I wanted to write it now, because this past Friday was Mina’s birthday. But here’s the thing. There is no way I can do Mina justice. I’d have to write a whole book and then it would not be enough, not by far. Maybe there is a perfect haiku to summarize her spirit, but I don’t know it. I’ll write a little bit about her, now, here, but she might make another recurrence in my lexicon of Tuesday Tributes.

She would have been another year older, another year wiser, another year sweeter.

She was a designer, a writer, a food lover, a cook, a friend, a preserver of vegetables, a book binder, a gourmand of all good food, and great at everything she did, whether personal or professional. She was a close friend to hundreds of people whose lives she crossed in her time.

I started writing to Mina sometime around 2009, when she popped up on my radar after starting reviews for the Alibi. She had no idea who I was but I figured since her writing was engaging and knowledgable that she must be cool. I made assumptions, like we are want to do, that she was a young-ish woman (like myself), possibly Asian but possibly using a pen name (like myself). I was totally wrong – she was an experienced opinionated woman around the same age as my parents.

Mina had an amazing life. I’ve heard a few stories out of her own lips about her early days in New Mexico and how she acquired her name (it wasn’t her birth name) from some guru in Santa Fe.

She introduced me to a few things that continue to help me in my own (very Gen-X) self-searching attempts, but the most important was just her LIFE. She didn’t take bullshit from anyone, she did what she wanted, she worked on big projects, and she was actively working on new endeavours with all the enthusiasm of a 25 year old up to the week of her death.

There’s so much crap that we Gen X’ers do to ourselves in our own heads – “who am I?” “what’s this life thing for?” “am I doing enough” – and having someone like Mina in your life helps clear through that clutter. In the end, that crap about doing enough and impressing the right people – it’s all crap.

Mina Yamashita was an example to everyone she touched on how to look at living.

Mina at Los Poblanos, "there's a what? where?"

Mina at Los Poblanos, “there’s a what? where?”

P.S. About “TUESDAY TRIBUTE” and the why: a few weeks ago my mind went off a-wandering during my run. As it often does, it strayed into the realm of wouldn’t-it-be-cool-if ideas. Ideas like memes and tributes. It is refreshing to see gratitude posts directed at a certain person or community, someone that made a difference even if they didn’t know it. I thought about those 52 week challenges to leave little notes for strangers or smile more. I decided on a new challenge for myself: I will take every Tuesday to highlight someone from my life, past or present, who has changed my outlook, nudged the course of my life, or given me reason to make a positive change.

There are only two guidelines: First, I must have interacted directly with this person. Authors or public figures that have had positive effects in my life are not candidates if I do not know them well enough to call them an acquaintence. Second, those I choose to highlight are in no particular order. There is no implicit hierarchy or chronology. 

Tuesday Tribute: Adele Hite, nutrition guru and badass

Today, the slow, deliberate hand clap goes to a woman who is fighting the good fight against dumb (or just ill-informed) nutrition advice.

Tuesday Tribute: ADELE HITE

Adele Hite looking sassy.

Adele Hite looking sassy.

Adele’s a Registered Dietician with a Masters in Public Health, and general all-around badass in the battle against healthy eating misinformation. She runs the website called Eathropology and has done some solid work on combating the USDA’s food pyramid (scheme).

I met Adele just before the Ancestral Health Symposium in 2012. I was looking for a shared hotel room and she was willing and able to lend some mattress room to me. During that long weekend, she and I and her good friend Anna Kelles gossiped, plotted, and learned from each other. They were already in the public health world and I was outside, looking in, dipping my toe into the idea that something (or a lot of things) we are currently doing with regard to food and activity and thinking are just kind of, well, not good. And, more importantly, how can I help?

Adele helped to ignite my ancestral health research and fueled some new ideas in this little thinking cap of a skull. A book about women’s health! A book for US! A podcast! Another conference! Articles and speeches and poster presentations, oh my!

While it is not Adele’s responsibility to make sure that I actually DO follow through on those ideas, she deserves a lot of credit for getting me thinking. And yes, the podcast is still something I think would be amazing. Is podcasting “over”? I surely hope not. At least I can tell myself that if you are GOOD, your talents are never really “over”. And that is why women like Adele are out there, doing what they do, really WELL, and having an effect in the world.

I hope I see her again soon, but even if not, her work lives on, every day.

One Almond equals 1.1 Gallons of Water

Almonds, almonds, the non-musical fruit.

Almonds, almonds, the non-musical fruit.

Almonds are yummy. Almonds have vitamins and stuff. Almonds are (horribly abused to be) made into almond milk.

But.

Almonds are actually kind of shitty for anything resembling sustainable agriculture. Not just kind of shitty. I mean really totally crappy shitty disgusting ick how-did-that-happen.

San Joaquin - soon to be NOT known for agriculture

San Joaquin – soon to be NOT known for agriculture

A recent batch of blog posts by Tom Philpott, Alex Jones and Julia Lurie in Mother Jones highlights this issue as well as other water-sucking crops like grapes, pistachios, and more.

Tom’s almond article delves into some disturbing statistics:

Why? Why the f why??? Because we (the US and Asia) love almonds. And when we love almonds, it keeps their prices high. It’s a 4.8 BILLION dollar crop. Almond milk consumption is going freaking insane.

California is potentially in a drought bigger than any in 500 years, and any rains that fall are too little, too late.

I like this Tom Philpott guy. Basically, he read about this stuff, he wrote about this stuff, and then he got pissed off enough that he started really DOING things with his knowledge, like start Maverick Farms and become a living advocate for sustainability.

Yeah, this is a little bit of a chicken little kind of post. BUT. There are things we can do. There are things we SHOULD do. Treat almonds like a treat. Stop fucking drinking almond milk. Drink pasteured kefir – it’s (so far) more sustainable and has no lactose.

And tell people. Passion is what reaches those that are interested.

Pernicious (or persnickety?) Anemia: Round One

I’ve felt fat and slow for a long time now.

Years. Part of that is not that I’m fat, but that I do actually weigh more than I did 4 or 5 years ago. What happens when I run is just physics: it feels different to hit the ground at 2.5x your body weight with an extra 12 pounds. Strength and experience can get through a lot of that. Good weight training, endurance work, neuromuscular development – all of these contribute to performance even when not at the featherweight category.

And yet. Feeling like you’ve strapped on a soggy wetsuit when going out for a run or trying to bound up a hill and gasping like two decades just jumped on your back ain’t fun.

So I turn to my red fluid of life: blood. Specifically, the known condition deep in my tissues that has lie in wait for years without too much bother: anemia. Uh-Knee-Me-Uh. Sexy, huh?

What is anemia?

Anemia (or anaemia for the fancy) means a lot of things, just like being overly warm can mean a lot of things. You might have a parka on. Or it might be 100 degrees out. Or you might be feverish. Or you might have just eaten Thanksgiving dinner.

With anemia, generally there’s something going on with the available red blood cells and/or their ability to give you oxygen when you request it, either by bounding up a hill or by getting out of bed.

I’ve learned craptons by reading the overview on the Merck site, which delineates different kinds of anemia and how one might get them. Anemias that I am extremely unlikely to have: excessive bleeding, sickle cell disorder, certain other genetic diseases.

Candidates for my own anemia, from lifestyle and bloodwork:

  • footstrike hemolysis (basically when my feet hit the ground the red blood cells get smooshed and die)
  • B12 deficiency (mine is low-ish but not that low, also I get numb fingers sometimes like Reynaud’s)
  • “simple” iron deficiency (caused by malabsorption – gut issues)
  • G6PD deficiency (genetic mutation, can be triggered by infection or fava beans. Yes, fava beans.)

So…. there are a lot of moving parts. But one thing I can start with is to try to increase nutrient absorption. I eat in a manner that does not explain my low nutrient levels – seriously I should be super high in damn near everything, and I’m not.

First experiment: HCl

From scdlifestyle.com – an awesome HCl resource!

Poor absorption of nutrients can be simply because there ain’t enough acid in one’s stomach. Supplementing with Betaine HCl will increase stomach acid and lead to better breakdown of food. It’s not crazy. (In fact, LOW stomach acid, not high, is the most common factor in heartburn and GERD. Weird, huh?)

I’m excited to try this, even though I’ve known for years about HCl. No time like the present, I suppose. I’ll follow some good guidelines about how to do it right, and let’s see how it goes.