Cooking With Kyle
Silver Spoon Fine Catering Food Is Love You Can Eat.
Prevent & reverse heart disease
by Joan M. Geisler
by james kyle snyder
That’s right. PREVENT and REVERSE. You can do that? Yes, according to Caldwell B. Esselstyn Jr., MD. In his book of the same name as the title of this article, he goes through research that outlines populations that have an all plant-based – no dairy – no added oil – no added salt diet and near zero instance of heart disease. I’m game for getting healthier with cholesterol over 300 and being able to grow into my maximum potential in terms of weight. My chest was tight. I’ve taken every test possible to include a nuclear stress test, MRIs, CT Scans, extra blood analysis…you get the idea. At the end of the day I am strong, with bad numbers and no heart disease. But I exercise and eat a low-carb highprotein diet. What was the problem? I’m fat. At 6’6” I should not be 299 pounds. More like 250 or, even better, 240. My cardiologist – yup, got one of them now, too – Dr. Jeffrey Askew, took a solid minute going over lifestyle, diet, and all that jazz. Did I mention I refuse to take pills to fix health issues – and very successfully? I follow Hippocrates who said, “Let food be your medicine.” Dr. Askew suggested that my mitochondria had stopped using the food in my bloodstream the way it used to and all the fats and cholesterols were just building up from a lack of being burned (simple explanation). He shared with me the book, its research and findings. I’m down with trying something new and avoiding insanity (doing the same thing and expecting different results). So the journey begins. I was going to weight (ha!) till the end of the article to share my personal progress and “missing meat” reflections, but why wait when talking about weight? I still want a steak occasionally – probably less than monthly. In two months, I was able to drop 80 points off my cholesterol and shave 40
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pounds without being hungry or having cravings. Proof is in the pudding. So what does all this mean? I’m in. It helps that Mitzi is amazing and jumped on the wagon too. The actual research part of the book is relatively short—126 of the over 290 pages. It’s an easy read too. The rest of the book is filled with delicious recipes to get you started on a successful transition to a healthier, longer, better lifestyle. Deviled Potatoes So how do I now make Deviled Potatoes? Pretty easily actually—I modified a couple of recipes in the book. Delicious! Start by making the “Simple NTahini Hummus” recipe on page 158: 1-15 oz can of chickpeas, 2 cloves garlic chopped, zest of one lemon, 3 TBS fresh lemon juice,1 tsp low sodium tamari (a main staple in this diet), and +¼ cup of water to make your favorite consistency. I add smoked paprika and turmeric to make it a deep yellow like the “deviled” part of what we are familiar with. Now for the baby potatoes: Steam 12 baby potatoes for 20 minutes then plunge them into cold water until cooled. Using a spoon or small melon baller, remove most of the potato – you’re at a decision point now. You can mash these into some of the hummus and flavor with spices or discard. I discarded for this batch. Blend the hummus with minced scallions (leeks would be great too!) and fill each potato skin – mounding it like a deviled egg. Dust with paprika and more scallions. Super yummy and easy for a picnic. Fun to make with the kids too! So – as you see – being healthy can be simple, easy, and delicious. Be Well! Kyle Snyder appeals to your palate and your other senses when it comes to good, simple, healthy eating Edited by the protector of the well-read eye K. Jeanne Fraser
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What happens when you fall in love at 18, elope and get divorced one week later and then remarry each other again 3 years later. You end up living happily ever after. This is how Chelsi Dickman and her husband Colt started their life together. Now ten years later and 2 small boys, they live in Stafford where Colt serves in the Marines. Thank you for your service Colt. Originally from Idaho, Chelsi graduated from Boise State and worked for Wells Fargo. Following her new found love for cooking, she attended Oregon Culinary Institute. One would imagine that she has been learning to cook all her life. This is not so. “My parents never let me or my sisters in the kitchen. When I moved out of the house, I could hardly boil water.” Chelsi confesses. “I learned to make soup and served it in 90 degree weather.” The memory makes her chuckle. “Colt asked me why I was serving soup when it is so hot outside. I told him it was the only thing I could cook.” They moved to Virginia and started a family. “I took a year off from work with the baby I was not sure what I wanted to do. I did a few catering jobs and someone needed a tax form from me. I figured, shoot, might as well get an LLC and start my own catering”. That is precisely how Silver Spoons Fine Catering began. She caters custom boutique style events. She makes everything from scratch. I mean everything. I have never heard of anyone making evaporated and condensed milk. Chelsi does. She even makes marshmallows during the holiday season. What she cannot make she will find locally sourced and locally grown. “The best part of catering and the most fun,” Chelsi says, “Is to interact with the host and guest when they ask about the food. I will give out my recipes. The problem is, most of them are in my head and not written down.
“I truly love all my customers. All my work comes from word of mouth. I do repeated events year after year. The one year I missed catering a yearly event was because I was giving birth to my second son. The event coordinated gave me a pass.” Her clients love when she makes comfort foods more healthy but still very yummy. Here is one of her favorite summer recipes:
Summer Harvest Salsa 1/2 cup green bell pepper diced 1/2 cup red bell pepper diced 1/2 cup red onion diced 6 tablespoons fresh cilantro finely choppped 1 large lime juiced 1 can black beans low sodium, rinsed 1.5 cups sweet corn drained salt/pepper to taste You can contact Chelsi at silverspoonsfinecatering@gmail.com and look at her gallery of event photos on her facebook page, facebook/silverspoonsfinecatering.com Your party/event is special to you, make it memorable for your guests with the very finest and delicious cuisine.
Joan Geisler is a Habit Coach, A Behavioral Change Specialist. Visit her New Website at www.8020healthyhabits
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