Hi everyone and please click on the title of this post to read more. I want to share a great book I am reading called Unbuttoned. It is a compilation of essays written by many women about their experiences breastfeeding-not all great but mostly with a positive outcome. I bring this up because breastfeeding in our culture , for most of our nation, has gone the same route as cooking. Huh? , you might say. Well, let me explain:
Just as women were encouraged by doctors and society (including other women) and the formula industry to use formula, women were similarly encouraged by society (including other women) and the food industry to use convenience foods. The reasons? Many, but mainly to not be tied to the baby or the kitchen. Who benefited in the long run? Well, although there is a time and a place for formula and convenience foods in our society, we have become dangerously comfortable with using artificial nutrients to feed our families. The astronomical dollar amount of sales of convenience foods and formula speak for themselves. With the high rate of degenerative illnesses, obesity and overall poor health, I think we can see who really benefits from this change in eating/nursing culture and it ain’t us.
Breast is best whenever possible as are home cooked, healthy meals so we need to educate and support one another to get through the struggles of both breastfeeding (of which there are MANY-I can attest) and home cooking. This means asking for help when we need it, finding ways to multitask when we can, and to be proud of persevering and for our accomplishments, however small they may seem-we deserve it!
Check out the book, Unbuttoned, edited by Dana Sullivan and Maureen Connelly with essays from many local Montclair Moms as well as others writers and non-writers. It is funny and poignant and I think you will love it.
As for me and my home cooked meals…here is a great new recipe, if I do say so myself, that I made for my friend, Sarita, who was visiting this weekend. She supported me by helping me vacuum, watch the kids and be an overall pleasant companion while I cooked it 🙂
Quinoa with Asparagus and Shaved Parmesan:
2 cups cooked quinoa (Rinse quinoa thoroughly. 2 cups water to one cup quinoa. Boil water first, then add quinoa and cook until tender and water has absorbed or use that rice cooker I keep encouraging you to buy!)
2 cups thinly sliced portobella mushrooms (can get in most supermarkets but can also use white button mushrooms)
1 lb asparagus with hard ends cut off and cut into one inch sized pieces (to know how much to cut off, bend asparagus before it is cooked and wherever it breaks ids the separating point between too hard and edible. To cook asparagus, immerse in boiling water for a few minutes or steam until tender)
1 chopped onion
1 TBS olive oil
shaved Parmesan cheese on top to garnish (and because it tastes really good)
salt and pepper to taste
In a medium sized skillet, heat up olive oil. When hot, add chopped onions. Stir for at least ten minutes until translucent and browning on the edges. Add mushrooms and stir until mushrooms wilt-about 3-5 minutes. Add cooked asparagus and stir until heated through. Add salt and pepper to taste.
Spoon out quinoa on two plates and top with vegetable mixture. Use a carrot peeler to shave off some parmesan on top. Deeeee-licious!