Thank you for opening The Edible Times (you might be the first one).Â If this is your first time clicking here, please enjoy reviewing the reader’s rights.Â And laughing at them.
Now onto business.Â Which during this particular week for millions in our country and across the world means making New Year’s Resolutions. I’ve got one:Â No New Year’s resolutions.Â I prefer and recommend goal setting, and one of my latest directly benefits you, The Edible Times reader.
I am setting out in 2012 to post a blog about one edible discovery every week.Â I should be able to fit in at least 48 before the world ends in December.Â These discoveries can be new cooking techniques, new flavor combinations, new ways to eat healthy and enjoy it, an enticing food headline, situational comedy arising at culinary school or a great new bottle of wine for less than $12 (another goal of mine is to be as cheap as possible, culinary school is expensive).Â So here we go – or here I go, depending on whether or not people start reading this blog.
Since I am currently taking a nutrition class, I am very focused on eating healthfully.Â I don’t count calories, I just make calories count.Â And I do try to avoid excess sugar and fat that can be found in say, doughnuts.Â We all know that doesn’t always happen.Â But if you are eating, say, nutrient-dense proteins and high-fiber vegetables and fruits in addition to the doughnuts, your bottom line looks a little better.
So here’s one tip in how to allow for the (occasional) doughnuts.Â Cut out regular consumption ofÂ starchy and sugary carbohydrates that are low in fiber and can cause blood sugar spikes. These nasty spikes cause an overproduction of the hormone insulin, and this is the vicious cycle that leads millions of Americans to develop type II diabetes.
I recommend satisfying your need for those mashed potatoes with whipped parsnips.Â They are basically blond carrots with aÂ sweet, mild fennel flavor (if you will).Â They are high in dietary fiber and potassium. And a snap to make. Much easier than resolutions.
Whipped Parsnips Recipe
Makes 3 cups, 3/4 cup serving size
6 eaÂ Â Â Â parsnips, peeled
2 Tbs Â sour cream
Â½ tspÂ nutmeg, freshly grated
TTÂ Â Â Â Â Â Â salt
Directions:Â Cut parsnips into a rough large dice and cover with two inches of water in a medium saucepan.Â Add a large pinch of salt. Bring to a boil, and simmer until tender, around ten minutes.
Strain parsnips and blend until smooth in a food processor with the sour cream. Likewise, smash with a potato masher. Season with salt to taste.