Sugar Body Scrub

It's getting toward late November and thoroughly feels like winter here in DC. For me, that means my skin gets super dry! It kind of feels like someone squeezed all of the moisture out of my skin the moment the air starts to get dry. Beautiful image, I know.

I've made this sugar body scrub a couple of times before, but this winter it really sunk in how easy, cheap, and effective this is. Plus, it is all natural, so you don't have to worry about what chemicals might be in it, and there's less waste because you can reuse the canister. Earlier this winter, I bought a body scrub at the drug store, and I think paid almost $10, and it was just okay. This will cost you only the cost of sugar and olive oil (or another carrier oil), and, in my opinion, is much more effective than store-bought scrubs. The secret seems to be that sugar is a really effective exfoliant, and olive oil seems to coat your skin and keeps moisture in. 

I haven't used this as a facial scrub - that could be too oily for a lot of people, but it's great for arms and legs. Also, I think it's probably best to use in the shower so that you can wash off any extra oil so that your arms/legs aren't too greasy.

Sugar Body Scrub
2 C sugar
1 C carrier oil (this can be olive oil, grape seed oil, or coconut oil*)
optional: 6-8 drops of essential oil (I like peppermint or lavender)
canister (such as a plastic jar with a lid or a Mason jar)

Add sugar to canister first, and then add carrier oil while stirring. Add carrier oil until scrub reaches desired consistency. Add essential oil drops if you want the scrub to be scented.

*if using coconut oil, melt in the microwave for 30 seconds or until it becomes liquid

Typhoon Haiyan in the Philippines

I've been on a major blog hiatus lately. I've been wanting to get back into it, and have half a dozen half-written posts and ideas. All of which I hope to get to soon, and I'm planning to start updating more regularly again. I'm thinking of trying out some new types of posts (travel posts, more restaurant reviews.... since after doing this for about three years, I need to shake things up a little). So stay tuned for that!

In the meantime, though, I wanted to write a quick note about typhoon Haiyan in the Philippines. As everyone has seen in the news, this was a devastating storm that has affected thousands of people. I want to write a separate post about the storm and its potential relationship to climate change, but first just wanted to quickly share a list of charities recommended by colleagues in the Philippines for donations.

For my job in DC, I work with a project that is based in Manila in the Philippines, and traveled to Manila earlier this year to work with them. While our project team members are alright, several of them having missing family members. They shared the list of charities below as a recommendation of where to donate. You have probably heard of at least the Red Cross already, but it's nice to have a recommendation to narrow down the list of organizations out there.

The photos are from my trip to the Philippines this past February; a bit of Manila and then at the beach at Boracay. Such a beautiful country.

As this NPR article explains, it's better to send money than stuff. So if you were interested in donating to relief efforts, consider one of these organizations:

Save the Children
Catholic Church relief
Philippines Red Cross

Chicken & Corn Tacos with Quick-Pickled Radishes, and "Meat in a Supporting Role"

I read this NY Times Mark Bittman article, "Meals with Meat in a Supporting Role," a few months ago and liked the "supporting role" for meat concept. It's basically a reminder that, even if you're not a vegetarian, changing your attitude about meat, and how much you eat of it, can have positive effects and be worth the extra effort. For instance, you'll decrease your impact on the environment since you'll be eating less meat per day.

 

I like to think about this concept as finding ways to stretch meat farther. Although other recipes would take that concept even farther, I think this chicken and corn tacos recipe is a good example of how to spread meat a little thinner by adding more vegetables. You make quite a few more tacos by adding corn in a substantial quantity, so the meat plays less of a central role.

The chicken and corn preparation is pretty standard, but what really takes these tacos to the next level are the additions. I decided to get even a bit more ambitious with the vegetables included by adding pickled radishes, and made a really simple quick recipe (they're basically instant - you can refrigerate them if you have time, but it doesn't have to be for long). I'd been wondering what it would be like to add a pickled vegetable, like you have in Vietnamese dishes, as an addition. If you like sour or vinegar-flavored things, they're delicious and super, super easy. They make the tacos taste punchier, and play off the cheese and avocado nicely.

Everything is rounded out by a salty cheese (see note below on the type), cilantro, and creamy avocado, so don't skip the toppings!

Chicken and Corn Tacos with Pickled Radishes
adapted from smitten kitchen and this pickled radish recipe
Makes about 8 tacos

Chicken and corn tacos
4 ears corn
2 T sriracha sauce
2 T apple cider or white vinegar
1/2 teaspoon salt
1/2 t crushed red pepper
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1- 1.5 pounds skinless boneless chicken breast, cut into large pieces
1 T olive oil
juice of 2 limes
1/2 cup queso fresco (or another salty, crumbly cheese such as feta)
1/4 teaspoon chili powder
6-8 medium tortillas
salt to taste
1/2 T chopped cilantro
1/4 t chili powder
about 2 avocados

1. Mix sriracha sauce, vinegar, 1/2 t salt, juice of one lime, and crushed red pepper in a large bowl. Add chicken and stir to coat.You can marinade this ahead of time if you have time.
2. Brown chicken in olive oil for about five minutes, then add the chopped onion and garlic on medium heat. Turn heat to medium low until chicken cooks through. As chicken cooks, break up the chicken into bite-sized pieces.
3. As chicken is cooking, cut the corn off the cob.
4. Once chicken is cooked through, add remaining lime juice, corn, chili powder and salt to taste. Cook all for 3-5 minutes, until corn is tender but not mushy. Remove from heat.

Pickled Radishes
1 C chopped radishes
1/4 C water
1/2 C red wine vinegar
1/2 t salt
1/2 t sugar

Mix all ingredients in a glass jar or bowl, and refrigerate until ready to use. Once ready to eat, drain extra liquid from radishes.

Assembling tacos: Put chicken/corn mixture in tortilla, and add pickled radishes, chopped avocado, chopped cilantro, and queso fresco as desired.

Note on cheese: if you live in DC, check out Best World on Mount Pleasant Street for queso fresco.

Happy Belated Earth Day!

Photo source: http://food-management.com/colleges-amp-universities/low-carbon-food-earth-day-2013

Earth Day was on Monday, so I'm a few days late, but I wanted to share this article about a cool event that occurred at 500 college-campus cafeterias and cafes managed by Bon Appetit Management Company:

The catering company hosted Low Carbon Diet Day, as it has been doing since 2008, replacing typical dishes with versions with a lower carbon footprint.

Foods that have a high carbon footprint that they eliminated included beef, cheese, milk, and fresh air-freighted fruit.

Instead, they cooked edamame burgers, pesto (cheese-less) pizza, and almond-milk smoothies with flash-frozen fruit.

Photo source: http://twincommodities.com/Almonds.html

As their VP explained regarding the impact of cow's milk and fresh berries, “Cow’s milk…is a high-carbon product—of all food animals, cows produce the most methane, a greenhouse gas that is accelerating climate change... Meanwhile, instead of using air-freighted berries from another continent, we can use berries that were flash-frozen last summer at the peak of ripeness, retaining all of their flavor and nutrients.”

See the entire article here.

I thought this event was a great reminder of the carbon impact of a lot of common food items, and also of what types of foods can be used as replacement ingredients if you decide to have a low carbon diet day. Happy Earth Day!

Thai Market in Silver Spring

I've had a Thai cookbook for the past year or so which I've been meaning to try some recipes from, but I got stalled every time I did because I couldn't find all the ingredients at my typical grocery stores. Luckily, there are a few specialty grocery stores in the DC area that sell Thai groceries, and one in Silver Spring a short walk from the Silver Spring metro, called Thai Market.

 

As a huge food nerd, I thought this was a lot of fun. It was exciting to walk around a store with such a variety of unusual (to me) ingredients and pick things to try. In general, they have much more dried and canned items than fresh foods, but I found almost all of what I was looking for. And for really good prices. 

I bought: a couple types of dried red chiles, fresh green chiles, dried shrimp, jarred shrimp paste, oyster sauce, fresh lemon grass, fresh Thai basil, cardamom pods, garlic, dried kaffir lime leaves (which smell amazing), soba noodles, and several packages of really awesome-looking rice noodles for making Pad Thai and Drunken Noodles later.

I wanted to buy, but didn't want to carry home, one of their huge bags of jasmine rice.

They also had several types of coconut water and juice and lots of types of soy sauce and fish sauce... and a lot more.

I spent $50 on all of this, which I feel like is a really good price for the number of things I bought, especially since spices and sauces are usually expensive at regular grocery stores. I've been having fun trying out some of the things I bought, and will have a lot on hand for a while, so this is definitely a good place to go and stock up. And I'm sure I'll be back.

Ginger-Melon Hydrating Recovery Juice

A short post with another running-related recipe. This is a quick juice that you can make in a blender using cantaloupe (or another melon) and ginger. Melons have a higher glycemic index than other fruits and high water content, and ginger has anti-inflammatory properties, so they make a good post-running combination. Plus, the ginger is really refreshing. Use more or less ginger based on your preferences and enjoy! I think this could also be good mixed with some sparkling water for carbonation.

Ginger-Melon Hydrating Recovery Juice
From realbuzz.com

2 chilled melons, skinned and seeded
1-2 T skinned and chopped ginger
8 crushed ice cubes

Put all ingredients in a blender and blend until smooth.

Stovetop-Baked Eggs over Vegetable Stew

 

I have been running a lot recently, since I'm training for a half marathon in mid March. Even though I've been jogging since high school as a workout, this is really the first time that I've worked on increasing my mileage and the first period I've ever regularly run more than four or five miles at one time. So I've been hungry. I'm running with a training organization, Team in Training, and we have our long training runs early on Saturday mornings, so I've gotten into a pretty regular routine of coming home and making a huge brunch on Saturdays.

 

I thought it could be an interesting tangent to add running recipes to the blog- the longer I do this the harder of a time I have of coming up with new ideas, so I thought this could be a good new topic! So watch for similar posts in the future.

I was curious, first, to do a little research on what a good post-running meal should include. None of it is super surprising, but I found some good reminders.

 

Cooking After a Long Run

 

Post-running recipes should have a couple of main components:

Carbohydrates

Protien

Antioxidants

Says Discovery Health, "A run that lasts an hour or more taxes your body in such a way that you need to give it carbohydrates and protein in a particular proportion -- ideally, a 4-to-1 ratio of carbs to protein -- that will maximize immune function while restoring energy and rebuilding your muscles better than before."

So, protein and carbs are obviously both very important. I thought it could be a good challenge to come up with a vegetarian protein-rich recipe, since a vegetarian protein is typically more environmentally-friendly than a meat protein.

The resulting recipe was a modification of something I'd read about on another cooking blog and had been wanting to try. It's heavy in eggs and vegetables, which is good:

Eggs: From Runner's World: One egg fulfills about 10 percent of your daily protein needs. Egg protein is the most complete food protein short of human breast milk, which means the protein in eggs contains all the crucial amino acids your hard-working muscles need to promote recovery. Eat just one of these nutritional powerhouses and you'll also get about 30 percent of the Daily Value (DV) for vitamin K, which is vital for healthy bones.

Vegetables: Research shows that eating a combination of antioxidants [found in vegetables including bell peppers and onions], such as beta-carotene and vitamin C, may lessen muscle soreness after hard interval workouts by reducing the inflammation caused by free-radical damage (from Runner's World).

 

The recipe is pretty simple once you have everything chopped up, and an added bonus is that it makes a LOT. Which is nice when you're using it as a post-running meal, since you can eat a lot and still have leftovers. I ate it with a sliced wheat baguette, since I felt like it needed something to sop up some of the liquid and balance out the flavor. I was really happy with it in the end- basically a nice way to eat a lot of different types of vegetables at once, and good flavor from the stewing. I think you could really do some creative, things, though, and use any vegetables or cheeses you have around.

 

 

Stovetop-Baked Eggs over Vegetable Stew
adapted from katechristensen.wordpress.com

1 onion
1 red bell pepper
1 8-ounce package of baby Portobello mushrooms
4-5 cloves of garlic, chopped and mashed
2 medium zucchini, chopped
1 T hot red peper flakes
4 eggs
1.5 C shredded parmesean cheese
about 6 C chopped baby arugula
"jot" of half and half (a few tablespoons)
sprinkle of paprika
salt and pepper
1-2 T olive oil

1. Chop the onion, mushrooms, and red peper. Saute these with the chopped garlic in a large oven-proof skillet with the olive oil until vegetables have softened but are not fully cooked.
2. Add the chopped baby arugula and let it cook until it wilts down to almost nothing. Season with the paprika, red hot pepper flakes, and salt and pepper to taste.
3. Stir and let simmer uncovered for five to seven minutes, until the vegetables are tender, and then sprinke parmesan cheese over it in a layer.
4. Preheat oven to 350 degrees F.
5. Crack four eggs one by one onto the surface of the vegetables and pour a jot of half-and-half over each egg yolk.
6. Remove the skillet from heat and put in the oven. Cover and let bake until the egg whites are just barely set and the yolk is still runny.

Serves approximately six.

**I ate this with some baguette, which worked really well. This soaked up some of the liquid from the dish and balanced out the flavor and richness of the eggs and cheese.