Sustainable cooking

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Sustainable cooking

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1MaureenRoy
Modifié : Mai 14, 2013, 9:28 pm

I once asked a nutritionist why it was difficult to teach people about healthy cooking methods. Her answer? "No one wants anything to come between themselves and their plate."

Ohhh-kay. With that in mind, I want to buck the "sustainable but unhealthy" trend shown in recipes recommended by deceased (Carla Henry) or significantly overweight (Sharon Astyk) sustainability writers. I offer the following books and websites.

The first is a website from one of the physician co-authors responsible for the hit documentary Forks Over Knives - Caldwell Esselstyn MD:

http://www.heartattackproof.com

Dr. Esselstyn, a physician at the world-famous Cleveland Clinic in Ohio, USA, has published 25 years of controlled trial studies in medical journals that demonstrate the lifesaving effects of no-added fat/oil diets. That diet consists of whole foods, mostly plants ... one source does say that Dr. Esselstyn eats one fish meal every 2 months or so, for the Vitamin D/B12 benefits.

Dr. Esselstyn's book Prevent and reverse heart disease features a lot of recipes as well.

The China Study Cookbook, new in May 2013, is a 284-page cookbook written by Leanne Campbell, PhD, daughter of T. Colin Campbell (who wrote the world famous The China Study).

Here is the "Forks Over Knives" website, which has some good recipes added:

http://www.forksoverknives.com/category/recipes/

On the Forks Over Knives website, you will see an endorsement by Dr. Mehmet Oz, the cardiac surgeon who has had a TV show in recent years, in order to educate people about healthy diets and lifestyles.

Published just a few months ago, the book version of Forks Over Knives: The Cookbook.

Rip Esselstyn, Caldwell's son, is a fulltime fire-fighter who volunteered to cook at his firehouse for a year, with spectacular improvements in the health of his teammates. That led Rip to write his own cookbook, The Engine 2 Diet, which led to the Engine 2 website:

http://engine2diet.com/

Most of my cookbooks are now up North at our sustainable home, so I'll be adding more to this list in a few weeks. Bon appetit.

2MaureenRoy
Modifié : Juil 3, 2013, 10:51 pm

From 2012:

Japanese farm food. Author is Nancy Singleton Hachisu. Hardcover, 386 pages. Back cover review is from Alice Waters: "I first met Nancy Singleton Hachisu several years ago when she came to Berkeley, and was instantly impressed with our shared commitment to the provenance of food. She was living on an organic farm in rural Japan, growing and preparing all her beautiful food with her farmer husband Tadaaki, and was leading the charge for the Slow Food Japan Convivium. In the years since, Nancy has been woven into the fabric of the Chez Panisse community, and has become a vital bridge between farmers in the United States and farmers in Japan. This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture."

3MaureenRoy
Mai 19, 2015, 12:54 pm

In the 21st century, the most well-documented studies of healthy people age 100 and over are from the Okinawa centenarian study. This is an ongoing study of centenarians led by epidemiologists, gerontologists, and other health professionals. Their study includes only healthy elders for whom verified birth certificates are available. Their professional website is: http://www.okicent.org

The most current edition of their book for general audiences, The Okinawa diet plan, from 2005, has 150 new recipes for vibrant health. The book's reliance on natural foods, treasured family recipes, and lifestyle recommendations will also be a weight loss and weight stabilization key for those looking to shed the fast food habit along with excess pounds. Many similarities to time-tested macrobiotic recipes are seen as well. The recipes are mostly vegan, and are easily adapted to vegetarian and vegan lifestyles.

42wonderY
Mai 19, 2015, 1:05 pm

I read recently that reducing consumption of factory-farmed meats goes further in reducing your carbon footprint than driving a hybrid vehicle. I know that sounds vague, but it made me pause and think.

5margd
Modifié : Mai 19, 2015, 1:18 pm

nutritionfacts.org

Vegetarian MD Michael Greger is convincing me to eat more plant foods with his lectures and videos. I like that his material comes from (peer-reviewed) literature and that he provides references. Sometimes I suspect he cherry picks his material, but then, based on the science, he gores some sacred cow, restoring my faith in his integrity. Some simple recipes. Interviewed on Dr. Oz show. Lots of discussion. An ongoing exploration.

ETA: Focus is on personal health, but ecological footprint should be smaller than SAD (Standard American Diet)?

6John5918
Mai 20, 2015, 8:43 am

When I saw the heading "Sustainable cooking", my first thought was of the means of cooking rather than the recipes.

I've had a little experience with solar cookers, both the insulated black box with a glass window type and the other type that focuses the sun's heat onto a small area using what looks like a shiny satellite dish. They are very effective, albeit mainly for long slow cooking. The second type can produce a high enough temperature for faster cooking. They're not very popular, though, partly because they are a novelty but probably also because of the lack of flexibility. Charcoal stoves are probably still the most popular, even where bottled gas is available, despite the damage to the forests.

Of course here there are times when you could cook an egg on any piece of metal left out in the sun anyway!

72wonderY
Mai 20, 2015, 10:52 am

>6 John5918: I've been experimenting with a rocket cookstove. I built it from a 5 gallon metal can. It's great for boiling water and frying, but temperature control for other uses is an issue. A masonry built rocket stove would offer more pot placement choices and fine-tuning. It does a great job of using junk wood, twigs and very small broken branches, which are abundant hereabouts.

8MaureenRoy
Juil 2, 2015, 6:43 pm

Sustainable cooking has the following meme in common with sustainability in general: Less Is More (from Frank Lloyd Wright).

9MaureenRoy
Sep 20, 2017, 3:19 pm

The September 2017 issue of National Geographic magazine has an article with the incredible title, When Cooking Kills:

http://www.nationalgeographic.com/photography/proof/2017/07/guatemala-cook-stove...

Old style cooking stoves create thick clouds of smoke toxic to families, as well as contributing to family deaths and injuries. That smoke is also heavy in black carbon, one of the most potent gases contributing to climate change. The many photographs of new and old cooking stoves, and the families who use them, are unforgettable.

102wonderY
Modifié : Sep 20, 2017, 4:27 pm

>9 MaureenRoy: I like that rocket stove in the second picture. Formed concrete is better than those built of 5 gallon metal buckets. And the built-in ash grating is an excellent feature. I would change the angle of wood insertion so that the wood drops in automatically with gravity.

Rocket stoves use twigs and burn hot and clean.

I met someone in KY who has been designing them and teaching the theory and practice in Haiti.

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