This week Mirabai of Moving Free with Mirabai is hosting Fashion Flash. These days it seems that all a trainer needs is a lap top and a smart phone– no credentials, no experience, no references needed. This is why I have so much confidence and admiration for Mirabai. She has more than four degrees and 20 years of experience. And what I think makes her extra special is that she still bubbles with a passion and enthusiasm for health and exercise programs. Mirabai has created fitness programs for children, heart patients, word class athletes, and new mommies. She knows how every bone, muscle and ligaments works and her science based yet entertaining approach always works, never hurts. Check out her site for great advice and videos. You’ll thank me.
October is National Vegetarian Month and I have been reviewing vegetarian cookbooks for both taste and ease. I started with the classic Vegetarian Cooking for Everyone by the justly famous Deborah Madison. She was the founding chef of the ground breaking Greens restaurant in San Fransisco. The style and cuisine at Greens took vegetarian restaurants where they had never been before. The vegetables and herbs were organically in their own Green Gulch Farm
When I found Field of Greens, by another Greens chef, I was thrilled. The range of recipes was breathtaking–butternut squash soup with apple confit, linguine with orange-saffron butter and corn cakes with smoked cheese and chilies. As a frustrated farmer, I was so grateful for the real time gardening tips that accompanied numerous recipes.
The recipes are glorious but much more complicated than in the earlier book by Deborah Madison. Most recipes in Field of Greens have at least 18 different ingredients and many have as many as 35 . Not only does this make each recipe time consumming, they are pricey. ( By contrast, the recipes from Vegearian Cooking for Everyone usually need 6 ingredients including salt, pepper and olive oil). For example, Somerville uses leeks rather than onions. Since leeks are at least 4X more expensive than onions, this raises the cost of each course. In addition to more ingredients, many of the recipes call for complicaed pre-recipes to complete a dish. For example, squash turnovers call for homemade dough and corn soup calls for homemade corn stock. The recipes are wonderful, but this is definately not for weekday meals.