Beans, beans the magical food…

I have a new favorite way for cooking beans (magic food with high-quality protein) known as the Parson’s Method: You DO NOT HAVE TO SOAK* the beans or watch them cook for hours. • Preheat oven to 350. Put 1 lb of dry beans and about 8 cups of water in a large saucepan. If you use 1/2 lb of beans use 5 cups of water (or they may dry out). • Bring them to a boil on the stovetop. • Cover them with the lid and place them in the oven for 1 -2... Read More

Great Article about Michael Pollan’s latest work.

http://www.nytimes.com/2010/02/02/health/02brod.html Food Rules: An Eater’s Manual  Read More

the battle of health vs. performance

I’ve had some musings lately about how protien sources affect health and performance.  I’ve come up with a few ideas that I think are pretty interesting and that I’m sure I’ll be expounding on for a while.  The crux of my observation is that there is a balance between health and performance if you consider a couple of variables that are realistic for the mainstream American diet. 1. In order to increase performance output when considering... Read More

Fulcrum Foodie dinner

Thanks to Dave and Amy for hosting the first Fulcrum foodie dinner!! Tonight a bunch of us got together for a potluck. We’re all about exploring sustainable ways to eat, and that includes getting really good food from plant-based sources, including an athlete’s dose of protein. That means lots of greens, and lots of beans. We also tried to make stuff that can be prepared quickly. After eating a decent-sized portion of everything on the menu, I... Read More