America's Unhealthy Relationship With Food

The relationship between humans and their food is complex.

Food isn’t something we simply consume to sustain ourselves. There’s diets, lifestyles, and beliefs that influence what we put into our bodies. Additionally, there’s cultural factors that affect our dietary choices. Let’s think about food in a cultural context. It brings people together for celebrations, business meetings and family traditions. Recipes and habits are passed down from parents to children, and can survive over many generations - strangely, sometimes much longer than the humans who keep them.

Food is literally one of four things we need to survive and thrive - so why do we have such an unhealthy relationship with it?

Take a look at these statistics to give this question some perspective:

• Since 1970, our daily diets have grown by approximately 600 calories, which is enough to add 31 pounds to each person every year.
• 45 million Americans engage in dieting every year, and spend an astonishing $33 billion dollars on weight-loss products. 95% of these dieters will regain their weight within 1-5 years.
• Empty calories from added sugars and solid fats account for 40% of total daily calories for kids aged 2-18.
• 42% of 1st to 3rd grade girls want to be thinner. (This is so sad.)
• According to a report published in 2011, more than half of all adults will be obese (they’re already overweight) by 2030.

So hold up - what’s the issue?

I wasn’t really aware of the issues associated with food until I was entering my freshman year of college. When I first enrolled, I declared a journalism major - though I’d eventually change it - and one of our summer assignments leading up to the first semester was to read Michael Pollan’s The Omnivore’s Dilemma: A Natural History of Four Meals as an example of creative nonfiction. It was a great example of a factual piece that was both ethical and interesting, but, journalistic example aside, the content was mind-blowing. It is still a book I keep with high regard on my bookshelf, and I’ve read it with such frequency that the pages are dog-eared and stained with coffee.

In The Omnivore’s Dilemma, Pollan explores the history of the human diet while reporting on a parallel thread - the average North American’s current diet. He points out the vast space between where we started (natural foods we grew, gathered, and hunted ourselves) and where we’re at (super processed foods with added sugar, fat, starch, preservatives, chemicals…). Looking at the entirety of human history (in which people lived mostly healthy lives on a day-to-day basis), how did we get here in a period of just 40 or so years?

Sure, there’s plenty factors that influenced the way we eat today, but what I believe had the most impact on the food crisis we face today was the demand for convenient meals at the precise time that the major food conglomerates were lobbying the government for regulation that favored them.

Here’s a condensed timeline that explains what happened:

December 7, 1941: Japan bombs the American fleet in Pearl Harbor, Hawaii.

December 8, 1941: The United States enters WWII, leading to an increased number of enlisted men. Employers desperately needed to fill their positions and began to hire women to replace the men that traditionally held roundhouse jobs. Child care facilities and pre-cooked meals that could be purchased and reheated at home became useful in a way that they’d never been before, and simultaneously became the new normal.

September 2, 1945: The war ends and men come home and resume their jobs. Women are forced back into the household, but have learned that they can help support themselves/their family and care for their children thanks to the new convenient developments.

1947: The “radarange,” the first microwave oven, is put on the market for $5,000.

1953: The number of women working equals the number of women working at the height of WWII.

1960s: Aluminum cans are sterilized for the purpose of storing commercially available foods. Irradiation is first used to sterilize dried fruits and vegetables. Diet Pepsi goes on the market. Green Giant frozen vegetables in butter sauce go on the market. Monsanto Company begins manufacturing Agent Orange for the United States to use as chemical warfare in Vietnam.

1971: Americans are on an economic disadvantage on a nationwide scale. Hamburger Helper and Betty Crocker are all the rage because they’re inexpensive and convenient.

1972: The FDA bans Red Dye No. 2 because studies show it may cause cancer. High fructose corn syrup becomes prevalent in snack foods and beverages.

1979: 1% of American households have microwaves.

1980: Aspartamene, an artificial sweetener, is approved by the FDA. Lean Cuisine frozen dinners go on the market.

1983: Monsanto scientists publish a report stating that they are the first to successfully genetically modify a plant cell.

1985: Monsanto aquires G.D. Searle & Company, a life sciences corporation that focuses on pharmaceuticals, agriculture and animal health.

1986: 25% of American households have microwaves.

1988: Monsanto conducts field tests on genetically modified crops.

1990: The Nutrition and Education Act is passed, forcing food manufacturers to list ingredients on the packages of their products. GMOs become widely prevalent in the 1990s.

1997: 90% of American households have microwaves.

2000: “Low-fat” and “fat-free’ start to appear on the packages of processed foods. Pressure from consumers forces manufacturers to cut fat content by reducing high-fat ingredients, like butters and oils. To keep their foods appealing, they added artificial sweeteners, preservatives and artificial flavors.

2002: The Washington Post publishes a front-page report on Monsanto’s legacy of environmental damage.

2008: 95% of American households have microwaves.

What all of this means is that we have a nexus of nutritionally barren (but “convenient, low-fat”) products on the market and a major chemical company (one that also developed the bovine growth hormone to make cows grow at an unnatural and alarming rate) producing and controlling 80% of the country’s corn market and 93% of the country’s soy market.

Unfortunately, despite a few scandals that were quickly covered with multi-million dollar PR fixes, most of this flew under the radar.

If you take a stroll around your supermarket, you might notice the labels that scream out at you from the packaging. They may claim "low-fat," “healthy alternative” or, my personal favorite, “natural.” The average American is easily duped by these labels, which essentially mean nothing. In fact, the products that make these claims can be even worse for the human body (considering their artificial ingredients) than their full-fat/processed cousins.

The only labels that really mean anything are “Non-GMO Project Verified*” and “USDA Organic.”
They look like this:

Despite what your grandmother says, these labels aren’t a conspiracy to get more money out of the collective consumer pocket. They’re more expensive because their production is more expensive. In addition, no food manufacturer can simply claim that their products are free from GMOs or organic; these labels are earned after a lengthy and thorough application process that ensures the products are kept to the standard. This process costs money. That’s why you’re paying more for an organic avocado than you pay for a non-organic one.

USDA organic is a valid stamp developed by the FDA after being made target by activist groups demanding these legislations. This labels help you understand, at the very least, that your food isn’t sprayed over thousands of times with pesticides that were developed to kill living organisms.

Non GMO Verified, on the other hand, is a label that ensures your food isn't genetically modified. The organization responsible for this is a third party that tests for the absence of GMO risk. Verification is maintained through an annual audit. Here's a list of products already verified by the Non GMO Project.

Eating clean, organic and non GMO foods are just the beginning to eating a nutritionally sound and sustainable diet, but they’re a step in the right direction. Awareness of these issues is necessary on a nationwide scale so that people can really understand - and adapt to - the fucked-up food landscape of America.

Remember that laws aren’t always a reflection of the collective consciousness of society. Sometimes, they’re an expression of who holds the power. In this case, the food manufacturers that are producing nutritionally deficient foods to steal consumer money and laugh behind their backs.

In the capitalist market, every dollar counts and every single person is responsible for how they spend their dollars. One dollar = one vote. Stop giving your dollars and votes to corporations that are raping human health and the planet.

Here’s a few suggestions for how to start living a healthy, sustainable life:

• Limit frozen and processed foods. Cook meals using fresh, organic ingredients as often as possible.
• Avoid medicating yourself with traditional pharmaceutical solutions, which interfere with your ability to listen to your body’s signals. If you have a headache, you don’t need Tylenol. You need more sleep, more exercise, or more fresh air, and less sugar, caffeine, or alcohol. If a problem persists, there are natural, holistic ways to solve most ailments.
• Grow some of your own produce, and don’t use pesticides. This way, you have at least some fresh, organic produce that you know for a fact is 100% natural. Buy your seeds only from organic, non-GMO seed companies! If you don’t have outdoor space, volunteer at a community or urban garden (lots of these will allow you to take home produce in exchange for your time.)
• If you aren’t ready to give up meat, buy only organic, hormone-free and grass-fed varieties. Still, consider a vegetarian or vegan diet.
• Educate yourself. Here’s a few books that’ll get you started:
• The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan
• Natural Health, Natural Medicine by Dr. Andrew Weil
• Fast Food Nation by Eric Schlosser
• The World According to Monsanto: Pollution, Corruption, and Control of the World’s Food Supply by Marie-Monique Robin
• Food, Inc. by Peter Pringle

This post may sound negative, but I’ll end this with a quote by David Icke:

“Terms like ‘good’ and ‘bad’ are extremely simplistic in what is a far more complex situation. Truth can’t be negative. It can only be truth.”

*Edited 01/09/16. I was incorrect in my original comments about the Non GMO Project label. I said initially that it was a government organization that did the testing, but the organization that enforces and maintains standards is a private, third-party organization. 

Simple Edamame Hummus

This is a great high-protein, multi-purpose spread that you can serve with veggies and crackers or put in a wrap. High-protein snacks like edamame keep your energy up and keep you feeling full.

What you'll need:

• 3/4 cup edamame, shucked
• 2 cups fresh spinach, tightly packed
• 3 garlic cloves
• 1/2 cup tahini
• 2 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 tbsp. soy sauce
• 2 tbsp. asian chili sauce (use less or none if you're not a fan of spice)
• sea salt, sprinkle
• black pepper, sprinkle

What to do:

Steam the edamame until it's bright green and thawed if you're using frozen. In a food processor, combine the steamed edamame and the rest of the ingredients, and blend until smooth. 

You'll never buy premade hummus again.

Makes about two cups.

Vegan Creamy Cashew & Poblano Pepper Soup

I originally posted this recipe for cream of cashew & pepper soup on my old blog last winter. I noticed that it was consistently getting traffic, and because I no longer update that blog, I've decided to repost it here.

It's still one of my favorite recipes, because it incorporates spice and savor, and leaves you feeling satisfied.

When my friend Tim brought me a bowl of cream of poblano soup from his restaurant two years ago, it was love at first bite. I hadn't yet given up dairy, but I loved that it was meat-free and still satisfying. I asked him to send me the recipe the other day because I was craving the soup, and when I learned that it contained a lot of butter and heavy cream, I decided to improvise. I'm so glad I did, because what I've got now is a creamy, vegan version of this perfect, spicy winter soup. I've decided to share it in hopes you guys will try it out for yourselves!

Vegan Cream of Cashew & Poblano Soup

Ingredients

• 4 oz vegan butter (I use Earth Balance brand, but there's plenty others on the market)
• 2.5 oz flour
• 64 oz. vegetable stock
• 1 baking potato, peeled and cubed
• 5 medium, diced poblano peppers (about 1 lb.)
• 1.5 cups chopped celery
• 1 tbsp. salt
• 1.75 c. cashew cream (you can find this at the store, but for a cheaper alternative I've included a simple recipe below)

Directions

1. Melt vegan butter in a sauce pan on low heat.
2. Add flour to melted butter; whisk together until smooth.
3. Add vegetable stock and bring to a simmer at high heat.
4. Add potatoes, poblanos and celery. Reduce to low heat and simmer until potatoes are tender, about 30-35 minutes.
5. Strain out vegetables.
6. Place vegetables in a blender with 2 cups of the liquid. Blend until smooth. Repeat until all vegetables and liquid have been blended. (Be careful not to overfill like I did. I ended up with green liquid all over my kitchen the first time!)
7. Return blended mixture to a clean sauce pan. Add salt and bring to a simmer.
8. Remove from heat. Add cashew cream slowly and stir well.

This recipe makes about 8 servings and can be garnished with vegan cashew cheese or a real dairy Mexican cheese (Tim's recipe calls for cojita). I decided to put a slice of pobano and vegan sour cream on instead.

Cashew Cream

Use this as a vegan substitute for sour cream or heavy cream— in any recipe! It's so delicious I could eat it with a spoon.

Ingredients

• 1 cup raw, unsalted cashews
• 1/8 tsp. salt
• 2 tsp. apple cider vinegar
• 1 tsp. fresh lemon juice

Directions

1. Place cashews in bowl and pour boiling water to cover. Let sit 30 minutes.
2. Drain cashews and blend with salt, vinegar, lemon juice and 1/4 cup cold water.
3. Add water until pureed. 

That's it! Enjoy your soup. Love each other, and animals. 

Recipe: Vegan Banana Bread

Banana bread is one of those things in life that everyone needs once in awhile.

Like a back massage. Or an entire bottle of wine.

But hang on, sista. Before you tell the cashier at the bakery to ring you up for a thick slice of the stuff in the glass display, consider making your own egg-free, dairy-free version at home. You'll be able to pronounce all the ingredients, too.

This recipe is 100% perfect and is great for the bananas that have been sitting on your counter and are way brown and questionable.


What you'll need:

• 1/4 cup plain non-dairy milk
• 1/2 tsp. apple cider vinegar
• 1/2 cup vegan butter 
• 1 cup light brown sugar
• 3 very ripe bananas, mashed
• 1 tsp. vanilla
• 1 1/2 cups unbleached flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• sea salt
• 3/4 cup walnuts, optional

How to do it:

Preheat oven to 350 degrees.

Mash the butter and brown sugar together until it has even consistency.

Whisk together the non-dairy milk and apple cider vinegar. Let that sit for a few minutes. (Make a phone call, send a few texts, whatever.)

In a medium bowl, mix the flours, baking powder, baking soda, nutmeg and a sprinkle of sea salt. Add the walnuts if you dig them.

Mix the wet and dry ingredients together until the mixture is smooth.

Pour into a floured loaf pan and bake for 45 minutes. 

Let cool for five minutes before you pull the bread out or eat it all. 

Banana bread does it better.

Recipe: Vegan Eggplant Chutney with Basil & Quinoa

Sometimes it gets colder outside and you just want to eat something warm. Other times, you realize you bought a perfect eggplant a week ago and you'd better use it soon or you may as well just throw away the money you spend on wasted produce. And sometimes, these two occasions fall on the same day, so you have to figure out kill two birds with one stone.

That day was today, which brings me to this fairly simple, cold-weather recipe for eggplant chutney with basil & quinoa. 

What you'll need:

• 1 eggplant, diced
• 1 yellow onion, diced
• 4 roma tomatoes, diced
• 1 zucchini, julienned
• 1 cup tomato sauce
• 1 tbsp cumin
• 1 tsp cayenne
• 1/4 cup fresh basil, cut into ribbons
• 1 cup quinoa

How to do it:

Combine the tomato sauce and 3/4 cup of water in pot or dutch oven (thanks for the recommendation, Gary) on the stove. Mix in the cumin and cayenne pepper, and bring it to a boil. 

Once it's bubbling, fold in the eggplant, onion and tomato pieces. Reduce the heat, cover it and let it simmer for forty-five minutes, stirring occasionally.

While your chutney is simmering, add a half cup of water to a separate skillet and toss in your julienned zucchini. Turn the heat on low, and cover. Let it cook, stirring occasionally.

Meanwhile, get your quinoa going. Always use 2 parts water to 1 part quinoa. I generally buy Nature's Earthly Choice because it's quick, taking only 15 minutes, but depending on how long yours takes, you might want to get this going first, as some kinds can take up to an hour to cook.

That's it! Everything should finish cooking around the same time. Top with the fresh basil ribbons (which I hope you're growing in a windowsill herb garden by now... haven't you learned anything from this blog?) and a bit of salt and pepper. I also topped it with some bite-sized corn muffins I had in the oven while the rest was on the stove, which added a southern kick to this hearty stewed chutney.

Recipe: Vegan Banana Chocolate "Ice Cream"

Dairy is a real bummer because:

a) It's a fattening agent for baby cows and YOU ARE A HUMAN, not a cute lil' calf,
b) Our society raises us on it so we think it's normal to drink the breast milk from a COW, and
c) It's full of sugar and forces your pancreas to go into overdrive, which means insulin is invading your bloodstream and tissues (see: weight gain. see: diabetes. see: wacky metabolism.)

And, okay, I sound like a real debbie downer because uhhh hello ice cream parties and bad breakups and whatever else we are conditioned to believe that eating processed and frozen corn syrup is NORMAL. Ugh. Whatever - don't get me started on social norms.

So what do we doooooo, party pooper Ashlee?

Say hello to my little friend, the banana.

BORING, you scream! We don't want your bananas!

Yeah, you do. Especially when the banana fell behind your coffee pot and is now overripe and brown and questionable. Cut that guy up and throw him in tupperware in your freezer. (Because you don't really still use plastic bags, do you?)

Let that sit for, like, two hours or twenty-four, but at least two. Grab some raw cocoa powder (the kind you use for baking works) and put a tablespoon with the frozen banana in a food processor or blender. Turn it ON.

Top with peanuts or some sea salt. It's seriously so good you'll probably die. Death by bananas.

Now when you've got a sweet tooth or when your faaaaavorite Tinder match doesn't text you after your date, you can still have the comfort of ice cream without all the bullshit that's in that tub of Ben & Jerry's.

Get creative! Dried fruits or chunks of vegan cookies are good folded in, or use it to top a vegan brownie. Oh my god, I'm a genius.

But if you stick with the simple banana & cocoa powder, you're looking at a low 100 calories. And they're calories you can use because, hello, mister fiber.

Now go, live in frozen banana heaven.

You can thank me later.