Monday, February 27, 2012
Monday, February 20, 2012
Chef Kefi's Recipe for the Uninsured
Since I've started nursing school, the threat of two things has scared me to death: manual removal of a rectal blockage and getting sick. If I add in that I am essentially uninsured, do I even have to tell you which one is more petrifying?
I left the land of the insured after three years of enjoying surprisingly great coverage. During that time, you know how many times I was actually sick enough to go to the doctor? Two. Now that I've been uninsured for a whopping 12 months, you know how many times I have been DESPERATE for some antibiotics to soothe my aching, swollen glands? At least four. John Boehner is laughing maniacally somewhere at this cruel irony.
Every June since I was about 7, I have suffered a horrible ear/nose/throat infection that is about as awful as an easily-treated-first-world-non-tropical-disease-that-doesn't-kill-you can get. This first bout with the "June bug" led me to do something I'm not even sure I should admit to on the internet: I dug through my medicine cabinet and prescribed myself an incomplete round of the nearly-expired amoxicillin I had squirreled away from god knows what (note to readers: this is not a good idea). I hope when future anthropologists use this as a primary source to explain why penicillin is no longer a viable antibiotic, they will mention that I didn't WANT to do this and that I am truly sorry to future generations.
Now that I had gone all Typhoid Mary, those pathogens flocked to me like flies on honey (how cruel that karmic retribution preys first on the uninsured and desperate rather than the assholes who decided we don't all deserve health care). Two months later, I was sick again. Two months after that, I was sick AGAIN. Then again at Christmas. And yesterday morning, I woke up that same dreaded feeling: a tickle in my throat.
Through all this, I have happened upon a bizarre triad of semi-medical treatment to kick a cold/infection (for at least the next two months). THIS IS NOT MEDICAL ADVICE AND I AM NOT A MEDICAL PROFESSIONAL-- but lemme tell you, it's the only thing that's gotten me through this year of not being able to GET medical advice from a medical professional.
Ingredients:
1. Take ZiCam every 3-4 hours as directed*. Do not eat 15 minutes before or after. Do not consume the Vit C juice within 30 minutes of taking ZiCam. Be vigilant about this.
2. Do not leave the house without your Vitamin C supply. You should be drinking some kind of beverage chock FULL of Vitamin C whenever it does not interfere with ZiCam dosage and will probably end up drinking 3,000 calories and 3000% of your recommended amount of Vitamin C*. (But, Chef Kefi, isn't Vit C water soluble and won't you just pee the excess out? Yeah maybe, but this ish ain't scientific--I'm just telling you what works for me.)
3. For as many meals as possible, eat the spiciest green curry you can find*. For DC people, Royal Thai in Chinatown is the best bet for my money. The spice will get your nose running--blow it as often as possible to clear out your sinsues. It is gross--best to order takeout.
* AGAIN- THIS IS NOT MEDICAL ADVICE, IT IS THE MUSINGS OF SOMEONE WHO WOULD RATHER FACE ONE OF THE "DEATH PANELS" DREAMED UP TO OPPOSE 'OBAMACARE' THAN GO ANOTHER YEAR WITHOUT INSURANCE IN THIS COUNTRY.
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I left the land of the insured after three years of enjoying surprisingly great coverage. During that time, you know how many times I was actually sick enough to go to the doctor? Two. Now that I've been uninsured for a whopping 12 months, you know how many times I have been DESPERATE for some antibiotics to soothe my aching, swollen glands? At least four. John Boehner is laughing maniacally somewhere at this cruel irony.
Every June since I was about 7, I have suffered a horrible ear/nose/throat infection that is about as awful as an easily-treated-first-world-non-tropical-disease-that-doesn't-kill-you can get. This first bout with the "June bug" led me to do something I'm not even sure I should admit to on the internet: I dug through my medicine cabinet and prescribed myself an incomplete round of the nearly-expired amoxicillin I had squirreled away from god knows what (note to readers: this is not a good idea). I hope when future anthropologists use this as a primary source to explain why penicillin is no longer a viable antibiotic, they will mention that I didn't WANT to do this and that I am truly sorry to future generations.
Now that I had gone all Typhoid Mary, those pathogens flocked to me like flies on honey (how cruel that karmic retribution preys first on the uninsured and desperate rather than the assholes who decided we don't all deserve health care). Two months later, I was sick again. Two months after that, I was sick AGAIN. Then again at Christmas. And yesterday morning, I woke up that same dreaded feeling: a tickle in my throat.
Through all this, I have happened upon a bizarre triad of semi-medical treatment to kick a cold/infection (for at least the next two months). THIS IS NOT MEDICAL ADVICE AND I AM NOT A MEDICAL PROFESSIONAL-- but lemme tell you, it's the only thing that's gotten me through this year of not being able to GET medical advice from a medical professional.
Ingredients:
- ZiCam, whatever kind you like. The dissolving tablets taste less Zinc-y than the chewables.
- Several bottles of some kind of juice with at least 100% of your daily recommended Vit C per serving. I like NAKED Power C, Mango V-8 Fusion or regular ol' orange juice--but it has to be REAL JUICE.
- Green Curry (the spicier the better) with as many tissues as possible close at hand
1. Take ZiCam every 3-4 hours as directed*. Do not eat 15 minutes before or after. Do not consume the Vit C juice within 30 minutes of taking ZiCam. Be vigilant about this.
2. Do not leave the house without your Vitamin C supply. You should be drinking some kind of beverage chock FULL of Vitamin C whenever it does not interfere with ZiCam dosage and will probably end up drinking 3,000 calories and 3000% of your recommended amount of Vitamin C*. (But, Chef Kefi, isn't Vit C water soluble and won't you just pee the excess out? Yeah maybe, but this ish ain't scientific--I'm just telling you what works for me.)
3. For as many meals as possible, eat the spiciest green curry you can find*. For DC people, Royal Thai in Chinatown is the best bet for my money. The spice will get your nose running--blow it as often as possible to clear out your sinsues. It is gross--best to order takeout.
* AGAIN- THIS IS NOT MEDICAL ADVICE, IT IS THE MUSINGS OF SOMEONE WHO WOULD RATHER FACE ONE OF THE "DEATH PANELS" DREAMED UP TO OPPOSE 'OBAMACARE' THAN GO ANOTHER YEAR WITHOUT INSURANCE IN THIS COUNTRY.
Live Your Best Life
Thursday, February 16, 2012
Holy Moly: Chocolate-Banana "Nice" Cream
My fingers are still sticky from licking the bowl of this one: an "ice cream" with only three ingredients, no dairy, no bad fats, and about 1/1000 of the calories. This is some damn crazy talk. My brilliant cousin Joanna gave me the original idea, and I added chocolate and almond butter
Before you start in on me about how someone whose New Year's resolution involved eating kale cannot POSSIBLY know good ice cream, let me make one thing clear: although I enjoy healthy food, I LIVE for ice cream. I keep a spoon in my car just so I can crack into some Chubby Hubby on the way home from the store and I've been known to plow through a gallon of Moose Tracks in a single day. Once, BF Kef stared into my freezer for about 6 minutes, completely shocked that the two gallons of ice cream he had left there just three days ago were now nowhere to be found.
(Wow- re-reading that paragraph makes me realize I am exactly one pint of mint chip away from being a guest on an upcoming Dr. Phil episode. The point is-- I know my damn ice cream.)
So, suffice to say I am thrilled to find a treat that is just as delicious as ice cream, without the pesky sugar, fat, and otherwise processed crap. Plus, I can make this stuff without the checkout clerk giving me that look that says, "...wait, but weren't you just here last night for a gallon of ice cream?"
Chocolate-Banana "Nice" Cream
Ingredients
1. Put bananas in the food processor for 1-2 minutes.
2. Throw in the other two ingredients.
3. Puree to desired consistency.
Yep, that's really, really it.
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| Yes--that streak IS where I licked the bowl. |
(Wow- re-reading that paragraph makes me realize I am exactly one pint of mint chip away from being a guest on an upcoming Dr. Phil episode. The point is-- I know my damn ice cream.)
So, suffice to say I am thrilled to find a treat that is just as delicious as ice cream, without the pesky sugar, fat, and otherwise processed crap. Plus, I can make this stuff without the checkout clerk giving me that look that says, "...wait, but weren't you just here last night for a gallon of ice cream?"
Chocolate-Banana "Nice" Cream
Ingredients
- 3 frozen bananas
- 1 TBS unsweetened coco powder (I used carob powder)
- 1 TBS of your favorite nut butter (I used almond)
1. Put bananas in the food processor for 1-2 minutes.
2. Throw in the other two ingredients.
3. Puree to desired consistency.
Yep, that's really, really it.
Tuesday, February 14, 2012
I-Only-Have-Eyes-for-You Carrot Soup
I began my Valentine's Day celebration with a fine man with an advanced degree staring deeply into my eyes. Yep, you guessed it, I went to the optometrist. It has been many, many moons since my last actual eye exam (HourEyes not withstanding), and I'm pleased to report I don't have glaucoma, macular degeneration, cataracts, or presbyopia. What I do have is a pair of baby blues who, apparently, are sick to death that their owner who never takes out her contacts. It seems this results in the development of some new blood vessels around the cornea, which sometimes gives me the appearance of being an extra in a Ben Stein Dry Eyes commercial.
The easy (and medically-valid) solution to is taking out my contacts at night. Because I am not yet QUITE a medical professional (come on, 19 May!), I chose to augment the doctor's orders with my own little remedy: Carrot Soup. Turns out, my grandmother was onto something and carrots ARE actually good for your eyes, particularly your night vision. Who knew?
So- today we're working with a Carrot Soup that's easy-peasey and won't break the bank.
(And to the fine man with an advanced degree who is about to take me out to dinner without asking me to choose between Focus 1 and Focus 2-- Happy Valentine's Day!)
Ingredients
Assembly
1. Heat oil over med-high heat in a soup pot. Throw in onion and garlic, then cumin, and lemon zest/juice. Allow to sautee until fragrant, about 4-5 minutes.
2. Add carrots and combine well so carrots get all the good flavorings. Cook covered until carrots are soft, approximately 7-10 minutes. Add the ginger, then the apple and give the whole thing a good stir again. Cover and let cook for another 2-3 minutes.
3. Add the coconut milk, then the broth. Stir until combined and allow to boil. Let the soup simmer uncovered for about 10 minutes.
4. If you like a brothy soup, let simmer for an extra 5 minutes and proceed to step 5. If you like a creamier soup, puree it in a food processor until you get to the consistency you like.
5. Once your broth is where you want it, add in the honey to taste (this counteracts the lemon so nicely, in my opinion).
6. Like all soups, this tastes way better when you let it cool and sit for a few hours. When ready to serve, do a dollop o' Daisey and serve!
Read More
The easy (and medically-valid) solution to is taking out my contacts at night. Because I am not yet QUITE a medical professional (come on, 19 May!), I chose to augment the doctor's orders with my own little remedy: Carrot Soup. Turns out, my grandmother was onto something and carrots ARE actually good for your eyes, particularly your night vision. Who knew?
So- today we're working with a Carrot Soup that's easy-peasey and won't break the bank.
(And to the fine man with an advanced degree who is about to take me out to dinner without asking me to choose between Focus 1 and Focus 2-- Happy Valentine's Day!)
 |
| My pathetic attempt at artsy food photography. |
- 2 lbs of carrots (I used baby carrots for ease's sake)
- 2 TBS olive oil
- 1/2 white onion or 1 shallot, diced
- 3 cloves of garlic, diced
- 2 TBS cumin
- zest and juice of 1 lemon
- 2 TBS fresh ginger (optional)
- 1 apple, peeled, cored, and chopped
- 1 c broth
- 1 can light coconut milk
- 2 TBS honey (more/less to taste)
- A dollop of Daisey (some sour cream), for garnish (optional)
Assembly
1. Heat oil over med-high heat in a soup pot. Throw in onion and garlic, then cumin, and lemon zest/juice. Allow to sautee until fragrant, about 4-5 minutes.
2. Add carrots and combine well so carrots get all the good flavorings. Cook covered until carrots are soft, approximately 7-10 minutes. Add the ginger, then the apple and give the whole thing a good stir again. Cover and let cook for another 2-3 minutes.
3. Add the coconut milk, then the broth. Stir until combined and allow to boil. Let the soup simmer uncovered for about 10 minutes.
4. If you like a brothy soup, let simmer for an extra 5 minutes and proceed to step 5. If you like a creamier soup, puree it in a food processor until you get to the consistency you like.
5. Once your broth is where you want it, add in the honey to taste (this counteracts the lemon so nicely, in my opinion).
6. Like all soups, this tastes way better when you let it cool and sit for a few hours. When ready to serve, do a dollop o' Daisey and serve!
Monday, February 13, 2012
Sunday, February 12, 2012
Love Ever After
Despite being a somewhat pragmatic, generally critical member of our commercialized society, I still love Valentine's Day. Today I share a photographer's account of New York couples married more than 50 years--incredible and touching. Enjoy!
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Wednesday, February 8, 2012
Kefi from the Land of Nkrumah
The most frequently-asked question remains: what IS kefi? Although I'm mildly offended that everyone I've ever met hasn't been reading CuK from the beginning, I also appreciate the reminder that kefi is about more than food.
I felt that reminder loud and clear when I watched this video, which comes to me from my brilliant, beautiful, inspiring friend Pam (whose blog you should absolutely read). I've watched it three times now and still can't decide whether it is the song or the dance that makes me want to don a Jabberwocky mask and take to the streets of London with this blaring from my boombox. So- from my very dear friends in Ghana, who are second only to Greeks in the art of creating Kefi, I bring you the Azonto!
If you are not instantly happier, you did not have your computer speakers on. Turn them up and try again.
Read More
I felt that reminder loud and clear when I watched this video, which comes to me from my brilliant, beautiful, inspiring friend Pam (whose blog you should absolutely read). I've watched it three times now and still can't decide whether it is the song or the dance that makes me want to don a Jabberwocky mask and take to the streets of London with this blaring from my boombox. So- from my very dear friends in Ghana, who are second only to Greeks in the art of creating Kefi, I bring you the Azonto!
If you are not instantly happier, you did not have your computer speakers on. Turn them up and try again.
Tuesday, February 7, 2012
Not-Even-A-Little-Bit-Healthy Carbomb Cupcakes + Very Healthy Beet Soup
Well, people--the title says it all. This weekend was superbowl weekend, which means I ate my body weight in guacamole and gluten-free pizza. What better time to introduce another Chef Kefi Food Philosophy that's all about getting back on the health train than now?
CKFP #3: Life is about checks and balances.
So today we're dealing with Carbomb Cupcakes that I "decorated" to make look like footballs followed by a delicious beet soup that will help you recover from the weekend without sacrificing deliciousness.
Carbomb Cupcakes
This is a Guiness-based cupcake with a Bailey's icing and chocoalte ganache filling that I also used for the decoration. I got my recipe here and like it so much I am not even going to bother to paraphrase- read the instructions, they are funny.
Beet Soup
Ingredients:
1. Heat oil in large pot over medium-high heat. Add the carrots, onions, and garlic, and saute for 3-4 minutes.
2. Add the beets, potatoes, vinegar, and whatever herbs you're using. Add the water/broth and bring to a boil. Cover and reduce heat to medium - cook for 30-40 minutes, or until beets are soft. (Note: I forgot to cover it so all the moisture escaped, which is why it kind of looks like beet sauce in the picture above. Moral of the story--read the recipe.)
3. Puree in a blender or food processor until it's at consistency you like. Be careful--beets stain!
Read More
CKFP #3: Life is about checks and balances.
So today we're dealing with Carbomb Cupcakes that I "decorated" to make look like footballs followed by a delicious beet soup that will help you recover from the weekend without sacrificing deliciousness.
Carbomb Cupcakes
Beet Soup
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| I got my recipe here and didn't stray very far. |
- 2 TBSP olive oil
- 2 carrots, roughly chopped
- 1/2 onion, roughly chopped
- 2 cloves garlic, minced
- 1.5 lbs fresh beets, washed but not peeled, and roughly chopped
- 2 sweet potatoes, roughly chopped
- 1 TBSP balsamic vinegar
- 2 c water
- 2 cups(or vegetable broth)
- Optional: fresh herbs (rosemary, thyme, dill, cardamom...I used some kale I had hanging around.)
1. Heat oil in large pot over medium-high heat. Add the carrots, onions, and garlic, and saute for 3-4 minutes.
2. Add the beets, potatoes, vinegar, and whatever herbs you're using. Add the water/broth and bring to a boil. Cover and reduce heat to medium - cook for 30-40 minutes, or until beets are soft. (Note: I forgot to cover it so all the moisture escaped, which is why it kind of looks like beet sauce in the picture above. Moral of the story--read the recipe.)
3. Puree in a blender or food processor until it's at consistency you like. Be careful--beets stain!
Thursday, February 2, 2012
An Early Congrats to Washington State!
here is the deepest secret nobody knows(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life; which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart
i carry your heart (i carry it in my heart)
-- ee cummings
Orange-Chocolate Pudding that Will Change Your Life (or at least your day)
No matter how healthily I eat during the day, I always (and I do mean ALWAYS) want something sweet after dinner. Most nights, I can trick myself into thinking an apple and almond butter is dessert enough- other nights, I trick myself into thinking a full pint of ice cream is a good source of calcium.
Today I bring you something that will really blow your hair back: a vegan, low-fat, low-sugar, gluten- free, easy-to-make, inexpensive chocolate dessert that tastes INCREDIBLE. If all THAT isn't good enough for you, factor in that dark chocolate is actually chock full of antioxidants (polyphenols and flavonols) and...wow. Truly, a superfood.
I also whipped up a honey cream but was too impatient to wait for the cream to get room temp, so it looks a little bizarre- but it was delicious.
Ingredients
1. Separate 1/2c of almond milk and set aside. Then combine remaining 1.5 c of the almond milk with orange zest, chocolate, sugar, and corn starch in a heavy bottomed pan.
2. Over medium heat, whisk together orange/milk/sugar/chocolate/starch mixture, being sure to not to let the chocolate burn at the bottom or the starch clump together.
3. Once the chocolate has melted, pour in remaining 1/2c of milk. KEEP THAT WHISK STIRRING!
4. Let the mixture come to a boil (stirring all the while). You can raise the heat to medium-high if you'd like. The mixture will come together and get thick all at once, just before it boils. Once it is boiling, cook for 2 more minutes, stirring constantly.
5. Remove from heat and pour into your serving bowl. Know that if you want a nice, smooth finish, you need to smooth the top out IMMEDIATELY with a flat spatula. Allow it to cool to room temperature, then put it in the fridge to chill until serving.
Optional Not Vegan Whipped Cream: Combine cream and honey. Whip at high speed in metal bowl with electric mixer until you have whipped cream.
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I also whipped up a honey cream but was too impatient to wait for the cream to get room temp, so it looks a little bizarre- but it was delicious.
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| Yep, this is really all you need! |
- zest of 1 orange
- 100 g very dark chocolate (I like Lindt's 85% because it is on the cheap side and has the lowest sugar at 5 g per serving)
- 2 c almond milk
- 2 TBS sugar
- 2 TBS corn starch
Non-Vegan Whipped Cream (optional) - 1 c whipping cream this should be at room temp for optimal whippage
- 2 TBS honey
1. Separate 1/2c of almond milk and set aside. Then combine remaining 1.5 c of the almond milk with orange zest, chocolate, sugar, and corn starch in a heavy bottomed pan.
2. Over medium heat, whisk together orange/milk/sugar/chocolate/starch mixture, being sure to not to let the chocolate burn at the bottom or the starch clump together.
3. Once the chocolate has melted, pour in remaining 1/2c of milk. KEEP THAT WHISK STIRRING!
4. Let the mixture come to a boil (stirring all the while). You can raise the heat to medium-high if you'd like. The mixture will come together and get thick all at once, just before it boils. Once it is boiling, cook for 2 more minutes, stirring constantly.
5. Remove from heat and pour into your serving bowl. Know that if you want a nice, smooth finish, you need to smooth the top out IMMEDIATELY with a flat spatula. Allow it to cool to room temperature, then put it in the fridge to chill until serving.
Optional Not Vegan Whipped Cream: Combine cream and honey. Whip at high speed in metal bowl with electric mixer until you have whipped cream.
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