HOW I ATE
This is in spite of the fact that ever since I was in my 20s, I have had an interest in my diet for nutritional purposes. In fact, I continue to make changes in my diet more times than I can remember. And now I am feeling a need to change how I eat once again.
In fact, during the five decades between my twenties and now, my eating habits have done this:
• embraced the season
• adopted the latest ideas for health
• eaten a rotation diet
• included a boiled grain at every meal
• applied the yin and yang tenets of macrobiotics
• juggled the three doshas of Ayurveda
• practiced vegetarianism
• eaten according to my blood type
• and tried many other options.
TOO MANY CHOICES
Unfortunately, I am one of the people who always has too many choices living in an industrialized country. Often they are not healthy and I suffer the consequences. Or there are just too many choices and I did not know what to do.
ASHKENAZI FOOD
It was only on occasion at home or on a trip to my grandparents in Boston that I even would have exposure to Ashkenazi food. How I wish now that I had learned to cook from my Ashkenazi grandmother, Rose Rudnick Gilbert.
Potato Latke She made the best potato latkes in the world. Mine are tolerable. (For all my fellow Jews, Trader Joes comes in at a far second when all else fails). But I am not even sure of the names or ingredients of the other traditional foods she would make.
And now that I am at the other end of those fifty years that I mentioned, I am needing and wanting to once again introduce a new diet into my eating regimen. For no other reason than it popped into my head after binging on endless, streaming episodes of the Anthony Bordain series, 'No Reservations', I have decided to give tradition and a return to my cultural heritage a try.
TRADITION
What is that tradition? Of course, a deeper introduction to my Ashkenazi roots is necessary. For example, I have vague memories of eating foods that were cooked in one pot with lots of water to bring dried grain to life. Also, these are foods that needed lots of time so the meat will fall off the bone or fall apart demonstrating it is ready to eat.
Bones Yes, bones are indeed preferable if not mandatory. These include chicken bones, turkey bones, beef short ribs, and especially marrow bones. In addition, I am reintroducing meats that I partner with hardy vegetables and a delicious, healthy grain.
Barley Strangely enough my grain of choice is one that I never cared about but love to eat now. That happens to be barley. Made with broth, it is especially delicious with just the right amount of chewiness. Besides barley, I go for the occasional soba noodles or even semolina noodles. But here is one exception. That is, when I make chicken soup, it must have matzoh balls. At first I was shy about what I though would take major effort. But I quickly found out that they are not difficult to make and well worth the effort.
My Heritage, My Food
I know that I am doing something right. Because my stomach has a history of reminding me it exists by being painfully awake now at times experiences sleep, quietly filled with satisfaction. Therefore my return to tradition or the introduction of Ashkenazi food into my almost daily life is proving to be the right thing to do.
SOURCES & RESOURCES
Anthony Bordain: No Reservations
Trader Joes Potato Pancake Review
Rose Rudnick Gilbert
Eating According to Your Blood Type
Macrobiotics
The Five Elements Diet
The Ayurvedic Diet
Bulk Pearl Barley
Ashkenazi Food Unrecognized Diversity
Source of short ribs as a source-not necessarily a recommendation
Golds horseradish
Ashkenazi Cholent: Shabbat Overnight Stew
Floater Matzoh Balls
