Monday, July 13, 2009

Crispy Fennel, Radicchio & Carrot Salad

I like monkeys.

If I ever get into a position where I need to make a commercial for Crabby, it's going to have monkeys in it. Everyone loves monkeys, well except for those SOBs in the Wizard of Oz, I hate them. But those Super Bowl commercials are just hilarious.

But the truth is, monkeys aren't always your friends. Last Friday there was a story from Science magazine about rhesus (pronounced: Reese's) monkeys living longer, healthier lives if they consume fewer calories than normal monkeys.

Yup, eat 30% less than average and you'll live longer and be only 1/3 as likely to succumb to age-related diseases. This falls under the "Boy-It-Sure-Takes-A-Long-Time-To-Starve-To-Death" category of nutrition.

I understand that we all eat too much, but 30% fewer calories? The rule of thumb that I remember to maintain weight is to consume calories equivalent to 12 x your body weight. So a 200 pound male will need to eat 2400 calories. But in order to live a longer, healthier life, he'll be reduced to consuming 720 fewer calories for a total of 1680. In other words, drop a meal.

Drop. A. Meal.

You'll live a longer, healthier life. Of course, the article didn't mention anything about a longer, hungrier, grouchier life.

Damn Monkeys!

My suggestion to you all is: Cook For Yourselves. We all get way too many calories from the crappy pre-made pre-packaged stuff we eat when we're in a hurry. Cooking for yourself can eliminate tons of fat from your diet and it will taste better too. But, if you're convinced of the efficacy of going 30% less, here's today's first recipe.

Take a large glass. Fill with Water. Drink. Repeat.

Hey, hey, hey, there goes lunch. Remember you can do it, you can drink water.

For those of you who need something a bit more substantial try this Crispy Fennel, Radicchio & Carrot Salad. This side dish has a nice mix of flavors and the breadcrumbs add an interesting texture, so pour yourself another glass of water and enjoy...

Crispy Fennel, Radicchio & Carrot Salad
from delicious magazine vol. 5 issue 11 with some help from Crabby & SSSal

2 ounces blanched slivered almonds
1 cup coarse fresh breadcrumbs
1 fennel bulb, fronds removed and reserved
2 large carrots
1 head radicchio
1 head endive
1 cup chopped pea pods
2 TBSP sherry vinegar
6 TBSP extra virgin olive oil
1/2 teaspoon Dijon mustard
Salt & Pepper to taste

Using a small saute pan over medium-high heat, toast the slivered almonds until golden brown, approximately 5 minutes. Pay close attention and toss the almonds during the toasting process to avoid burning. Set aside and allow to cool.

Using a food processor or a sharp knife, thinly slice the fennel and carrots into wavy slices. Place the shavings into a bowl of ice water.

Using a knife, core the radicchio and endive and then roughly chop into bite sized pieces.

Slice the pea pods into bite sized chunks.

Place the chopped radicchio, endive and pea pods into a large salad bowl. Completely drain the fennel and carrot shavings and add to the salad.

Pour the vinegar, oil and mustard into a jar, close and shake well to combine. Adjust the seasonings.

Pour the dressing on the vegetables, add the breadcrumbs and almonds, mix well and serve immediately.

This is a very fresh and tasty salad. I have no idea how many calories there are in it, and I have no clue if monkeys will eat it, but you should. So eat up and remember, you can do it, you can cook.

1 comment:

WineWizardBob said...

Oil and vinegar are heck for wine, a chilled sparkling water works fine here.