Archives for posts with tag: flaxseed meal

This post is from 4/11/13. It’s perhaps one of the silliest things I’ve ever written. But I like silly so that’s okay. Silly has gotten me far in life. A hidden meaning of this post is my great love for my husband. Soylent Green is a film that I would NEVER have seen if I had not married a man who adores cheesy low budget cinema and begged me to watch it with him. (He had already seen it but he wanted me to see it.) Actually, watching a movie was one of our first dates. He asked me if I wanted to join he and his roommate in watching Terror in the Aisles, a compilation of scenes from horror films. I HATE HORROR FILMS. I MEAN I REALLY HATE THEM BECAUSE THEY TERRIFY ME! But I had already fallen in love with John, which was not yet reciprocated. This was my chance to impress. I would gut my way through it. We got to the scene where Cujo’s face exploded and I started screaming, “Turn it off, turn it off, turn it off!!!!!!!!!!” Not our best date but he never tried to get me to watch horror again. But he did get me to see Soylent Green.

 

I finally got around to making the very healthy chia pudding recipe I posted from my dear friend, Mike, who practices Chinese medicine in New York City. Helen of My Lymph Node Transplant had made it a few days earlier and kindly noted that it was a bit on the bland side, so she had added extra dates to it. At that point Helen declared it, “very nice”. So I doubled the dates. I also ended up roasting my raw cashews after my husband reminded me that he is allergic to raw nuts. I also substituted olive oil for coconut oil. I couldn’t find the latter and I suspect my daughter has absconded with it to use as wax for some project she is doing in her room, perhaps making a surf board out of a tree branch or something. (I exaggerate her mad scientist shenanigans only slightly. Only this morning, I found a seafood fork in the shower.)

After I blended the pudding in the my food processor, I gave it a sniff. It had a pleasant, nutty aroma. The appearance is a nutty tan color. I did not think it looked bad. However, my husband, who will eat ANYTHING, wouldn’t even try a bite. I ate a little spoonful and it tasted good and the texture was similar to tapioca pudding, just as Mike had described in his introduction to the recipe. Wait, a minute. I just remembered something. I don’t like tapioca pudding because of the texture. Actually, I find the texture to be somewhat disgusting. Did I think the fact that this pudding has healthy ingredients was going to change this for me? Aaaah! I have become my grandmother. Unlike the stereotypical expectations of a first generation Italian immigrant, my nonna was a pretty lousy cook. I remember how incredulous she was when her soups didn’t turn out tasty. She would say, “But I put a whole stick of good butter in it and a wedge of good cheese.” She thought the quality of the ingredient trumped all. And grandma, why did you put all of that butter in the soup. Yuck! (My mother has read this post and believes I may have confused her mother with Paula Deen, the famous butter loving chef.)

So, I took all of this time and energy, not to mention the expense of the very healthy ingredients and ended up with Soylent Green! You don’t know what soylent green is? It’s the “plankton based” food that people had to eat in the dystopian future sci-fi movie of 1973 starring Charlton Heston. You see the world had ruined the environment and was running out of food. Charlton played a rugged and “sexy” cop whose wardrobe looked like a mash-up of Oliver Twist and Mork of Mork and Mindy. The masses in this society had to eat processed “plankton” crackers. But as Charlton learns by the end of the movie, there’s no plankton. “Soylent Green, it’s people, it’s people!”

Okay, so my initial batch of chia pudding reminded me of a film about cannibal crackers. That is not a good start. But I had put this much time into it and put lots of good ingredients in. So, like Katie Torlai before me, I started combining it with stuff. I added a couple of tablespoons of pudding to 2 tablespoons plain Greek yogurt, 2 tablespoons flax seed meal, and 3/4 of a peeled apple, sliced into small chunks. This concoction was to be my breakfast, which I have adopted as my “medicinal meal”, that is the way I get 2 tablespoons of flax seed meal into my diet each day. Consequently, my expectations for breakfast are low.

As I mixed up my small vat of chunky, seedy, goo, the appearance points for the dish dropped from 1/4 of a star to zero stars. It looked really unappealing. I took a taste, fully expecting to exclaim, “Soylent Green, it’s chia, it’s chunky, yogurty, seedy chia!”

To my surprise, the added ingredients actually improved the dish’s texture score from 0 stars to 1 star. It no longer reminded me of the goo from badly cooked okra. The flavor rating was bumped up to 1 1/2 stars.

Ding, ding, ding! Marginally palatable breakfast is served!

Photo from Wikipedia

I just offered Charlton a spoonful of pudding. Coward!!!!
Photo from Wikipedia

P.S. I almost forgot that it is Health Activist Writers’ Challenge month. Today, my health activist sign reads as follows:

You are what you eat, especially if you live in a dystopian future complete with Soylent Green as the only food option.

I finally got around to making the very healthy chia pudding recipe I posted from my dear friend, Mike, who practices Chinese medicine in New York City. Helen of My Lymph Node Transplant had made it a few days earlier and kindly noted that it was a bit on the bland side, so she had added extra dates to it. At that point Helen declared it, “very nice”. So I doubled the dates. I also ended up roasting my raw cashews after my husband reminded me that he is allergic to raw nuts. I also substituted olive oil for coconut oil. I couldn’t find the latter and I suspect my daughter has absconded with it to use as wax for some project she is doing in her room, perhaps making a surf board out of a tree branch or something. (I exaggerate her mad scientist shenanigans only slightly. Only this morning, I found a seafood fork in the shower.)

After I blended the pudding in the my food processor, I gave it a sniff. It had a pleasant, nutty aroma. The appearance is a nutty tan color. I did not think it looked bad. However, my husband, who will eat ANYTHING, wouldn’t even try a bite. I ate a little spoonful and it tasted good and the texture was similar to tapioca pudding, just as Mike had described in his introduction to the recipe. Wait, a minute. I just remembered something. I don’t like tapioca pudding because of the texture. Actually, I find the texture to be somewhat disgusting. Did I think the fact that this pudding has healthy ingredients was going to change this for me? Aaaah! I have become my grandmother. Unlike the stereotypical expectations of a first generation Italian immigrant, my nonna was a pretty lousy cook. I remember how incredulous she was when her soups didn’t turn out tasty. She would say, “But I put a whole stick of good butter in it and a wedge of good cheese.” She thought the quality of the ingredient trumped all. And grandma, why did you put all of that butter in the soup. Yuck! (My mother has read this post and believes I may have confused her mother with Paula Deen, the famous butter loving chef.)

So, I took all of this time and energy, not to mention the expense of the very healthy ingredients and ended up with Soylent Green! You don’t know what soylent green is? It’s the “plankton based” food that people had to eat in the dystopian future sci-fi movie of 1973 starring Charlton Heston. You see the world had ruined the environment and was running out of food. Charlton played a rugged and “sexy” cop whose wardrobe looked like a mash-up of Oliver Twist and Mork of Mork and Mindy. The masses in this society had to eat processed “plankton” crackers. But as Charlton learns by the end of the movie, there’s no plankton. “Soylent Green, it’s people, it’s people!”

Okay, so my initial batch of chia pudding reminded me of a film about cannibal crackers. That is not a good start. But I had put this much time into it and put lots of good ingredients in. So, like Katie Torlai before me, I started combining it with stuff. I added a couple of tablespoons of pudding to 2 tablespoons plain Greek yogurt, 2 tablespoons flax seed meal, and 3/4 of a peeled apple, sliced into small chunks. This concoction was to be my breakfast, which I have adopted as my “medicinal meal”, that is the way I get 2 tablespoons of flax seed meal into my diet each day. Consequently, my expectations for breakfast are low.

As I mixed up my small vat of chunky, seedy, goo, the appearance points for the dish dropped from 1/4 of a star to zero stars. It looked really unappealing. I took a taste, fully expecting to exclaim, “Soylent Green, it’s chia, it’s chunky, yogurty, seedy chia!”

To my surprise, the added ingredients actually improved the dish’s texture score from 0 stars to 1 star. It no longer reminded me of the goo from badly cooked okra. The flavor rating was bumped up to 1 1/2 stars.

Ding, ding, ding! Marginally palatable breakfast is served!

Photo from Wikipedia

I just offered Charlton a spoonful of pudding. Coward!!!!
Photo from Wikipedia

P.S. I almost forgot that it is Health Activist Writers’ Challenge month. Today, my health activist sign reads as follows:

You are what you eat, especially if you live in a dystopian future complete with Soylent Green as the only food option.

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George Lakoff

George Lakoff has retired as Distinguished Professor of Cognitive Science and Linguistics at the University of California at Berkeley. He is now Director of the Center for the Neural Mind & Society (cnms.berkeley.edu).

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