Food for Thought

Without plan or intention, I realize I might be perceived as a bit of a FOODIE.  My food interests, as depicted in my artwork, are more general and junky (all-inclusive and whimsical).  But, in my recipe-making, they are more specific and health conscious (nutrition-oriented and exclusive). Then, there’s the book I wrote about eating disorders (More Than Just  A Meal: The Art of Eating Disorders). 

As we journey through life, our interactions and foci evolve, as do our relationships, including those with food.  FOOD is either central to your way of being and doing or not (for better and for worse).  Seldom are there any in betweens.  No matter what I’ve been doing, food interests always seem to manage to be a significant part of my life, in one way or another.

Growing up, I didn’t have any major food fads, and was lucky enough to have a mother who was (and still is) a great cook and kitchen mentor.  For work, I morphed into a profession where jobs were hard to come by (art therapy) and my best opportunity happened to be on an eating disorders unit.  There, I learned about food foibles and follies and how the healing power of art and wise psychotherapeutic intervention could mesh, resolve, explain, and soothe.

During the years when the bulk of my time was focused on seeing and/or studying and writing about patients, I stopped art-making.  There are only so many emotions to go around, and it’s hard to do everything well, all at the same time.  Something has to go.  My creative energy, connected to visual-arts making, felt stumped and drained.  An extended sabbatical at art school (School of the Museum of Fine Arts, Boston) helped reheat the oven.

Once I was painting again, it wasn’t long before I fell into attaching myself to subject matter that was familiar and (could be) fun:  FOOD.  Exclusion from a landscape class caused me to devise my own scenes with interesting edibles.  Traditional still-life arrangements were never my forté.  But, just focusing on the food itself, no backgrounds or ornamentation necessary, was exciting and motivating.  I loved giving the food personality and making it appear more delicious and vibrant than in actuality. Viewers smiling at it were (and are) the best rewards, gave (and give) raison d’être. An earlier post about my Florence Biennale exhibit tells more, as does this YouTube video.

Next, on my food journey, I confronted personal health issues. Certain illnesses and conditions put us on diets that are appropriate for our health-needs, but not morale.  Fortunately, a little creativity and perseverance has enabled me to work around such restrictions.  My recipes, even if they appear a little odd, or don’t entice, definitely do the trick—or so I, and brave food-tester friends, have found. Others, whose food choices have been limited too may be equally able to relate and enjoy.  That said, I still hope everyone, food-restricted or not, might find something to their taste.  Nothing that I’ve come up with is difficult to make.  And, most ingredients can be found, eventually. 

Cliché as it sounds, “necessity” proves itself again as  “the mother of invention.” For those with a “sweet tooth,” you’ll see that there’s plenty of baking/snack food/meal replacement treats.  These are the hardest to find to buy when you’re out and about.  That’s why it’s all the more important to have your own supply, when  and where ever possible.

If you find my recipes hard to follow because of inconsistent formatting and instructions, I do apologize.  These sharings have emerged spontaneously, jotted down during or after creation.  This could lead to inaccuracy or explanations that mightn’t be entirely clear.  More seasoned chefs may be able to fill in the blanks, as well as those who like to tinker.  Should the need/opportunity arise to to put together a proper recipe book, I will then be able to take the time to get things absolutely right.  For now, a little understanding and flexibility will be much appreciated.  These recipes are just jumping off points that, hopefully, provide encouragement—let it be known that there can be ways to work around special diets and make them a tad more interesting. 

Happy experimenting and taste-testing! More recipes coming soon:-)

Thought for Food

RECIPES ALREADY PUBLISHED ON THIS BLOG

MAIN COURSES
• Rice Noodle Bake, with Eggs, Cheese and Veg. Can’t Make Mistakes with This Simple Recipe (May 17, 2009)
• Allergic to Wheat? Easy-Prep Meals for One: Freeze, Heat Up, and Enjoy! Rice Pasta and Leftovers, with Cooked Avocado (May 11, 2009)

SIDE-DISHES AND STARTERS
• Getting Creative, and Healthy, with Pretty Food—Wheat-Free Too! (April 13, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)  

BAKING AND MEAL REPLACEMENTS
• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)

DOGGY-DELIGHTS
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)