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About The Clackamas print. (Oregon City, Oregon) 1989-2019 | View Entire Issue (Feb. 9, 2011)
8 The Clackamas Print Wednesday, Feb. 9, 2011 _______________________ Fitness Nutritin Go cocoa for chocolate’s benefi By Joshua Baird Arts & Culture Editor Is there anything better than the sensation of rich, warm chocolate melting on your tongue? In the spirit of Valentine’s Day, we bring you chocolate: the process, the flavor, the reason. Chocolate has long been a favorite gift during what many people believe to be the most romantic day of the year, but why is that? Part of the reason is the sheer versatility of chocolate. Not many foods can handle being mixed with such a wide range of other food such as fruits, herbs and certain meats (like bacon). Another reason is more chemical in nature. “Chocolate has a chemical called phenyl ethylamine, a chemical very similar to when you fall in love,” said Sarah Hart, the owner of Alma Chocolate in Portland. “I think chocolate and sex are tied together; they both make you feel good.” Hart said that one of die perks of her job is people are generally in a good mood when they come into her shop, and if they aren’t then they are coming to see her because they .want to feel better. As for the health benefits of chocolate, there are a lot of different areas that chocolate helps. “Chocolate is not just delicious, but it contains antioxidants that help fight off free radicals,” said Ann Chan, a student at Clackamas Community College. “The purer (darker) the chocolate, the more antioxidants it contains. White chocolate doesn’t have any health benefits though because it isn’t real chocolate; it is just cocoa butter.” Free radicals are tiny molecules that have the ability to mutate your cells and are one of the possible causes of different types of cancer. “Dark chocolate puts you into a better Joshua Baird CZacbfl Decadant morsels await customers at Sarah Hart’s chocolate shop, Alma Chocolate, in Portland. The chocolate gets out in organized form to catch the customer’s attention. mood and lowers your blood pressure. That helps increase the blood flow ... and helps your sex life,” said self-proclaimed chocolate lover Laurie Warren. Now that we have the flavor and the rea son behind us, let’s move on to the chocolate making process. Chocolate starts its life off as a fnjit from the cacao plant which grows only in certain regions around the equator. The seed inside the cacao fruit is then fermented, a process that is “a little like wine making and a little like coffee making,” according to Hart. After the fermentation is complete, it is time to dry the seeds. They can either be sundried or dried by some other method and then they are roasted. The husk is removed and the nibs that remain are ground into a paste which gets processed further into chocolate. The process is a very long and rel practice, and Hart said it is surprising fj was ever discovered considering how hi is to make it. In the end, dark chocolate can in fat good for you and has its roots grow into our hearts and collective psychfl a happy Valentine’s Day, and don’t fora give someone you love that feeling of fl in love all over again with chocolatefl Vegetarianism thrives while meat takes the backsea By Kayla Calloway Co-Editor-in-Chief are a great reference to look to. His advice is easy to follow and the rules make sense. Did you know that you should avoid words such as “lite” and “non-fat” when you are shopping for your food? I didn’t. I grew up drinking two percent milk, and though it’s going to be really hard for me to give up that specific delicacy, I will try to follow the rule best I can. The reason, you ask? According to Pollan, “We’ve gotten fat on low-fat products.” It’s all in those pesky carbs. Want to learn more? Pick up a copy of “Food Rules” at your favorite bookstore, or you could meet Pollan at the University of Portland on April 16. Tickets are on sale to the general public now, but all students of any college can get in for free. I plan on going myself. This week’s words to live by come from, of course, Michael Pollan: “Rule 43: Have a glass of wine with dinner.” grew up with meats; steak, burgers, chicken, pork; I love them all. So when I was first - Do you have any ideas to help others get back introduced to this recipe as being a vegetarian dish, I was apprehensive. Questions like, “Does into it shape or any healthy recipes to recommend? E-mail Kayla at chiefed@clackamas.edu involve tofu?” ran through my head. I was pleasantly surprised, though, when I read that the ingredients were fairly familiar to me. I was even more surprised that I loved it from the — first bite. Its combination of salty and sweet hit the spot with me and my roommates, who also enjoyed the dish. Bun Bun Noodles Now I must admit that I did alter the recipe a tad by omitting the chili pepper flakes as I am not a fan with Spicy Peanut Butter Sauce of spicy foods. In my opinion, the dish was amazing without that one ingredient, but I’m sure it would still taste good if it had been retained. • 10- to 12-ounce package of whole wheat In addition to attempting this dish, this past week angel hair pasta or spaghetti I purchased the book “Food Rules” by Michael Pollan. In it, he advises readers on what and what • 3 tablespoons toasted sesame oil not to eat from what he learned while trying to fig • 1 tablespoon minced garlic ure out the secret to healthy eating. • 1/4 cup smooth natural peanut butter Some rules are simple, like if it arrives at your car window, it’s not food, and avoid foods with high • 3 tablespoons sugar fructose corn syrup. But other rules caught me off • 1/4 cup low-salt soy sauce guard. For instance, rule 10 advises you to “avoid foods • 1 teaspoon chili pepper flakes that are pretending to be something they are not.” • 3 tablespoons vegetable or canola oil Pollan references margarine instead of butter, which isn’t so much a surprise as soy-based mock meats. Garnishes: chopped green onions, julienned That’s right, my apprehension towards tofu carrots and red peppers, toasted wasn’t completely unfounded; I just didn’t realize it before. sesame seeds, roasted peanuts, chopped For anyone who’s looking for a little guidance cilantro when it comes to the foreign and often overwhelm ing world of healthy eating, Pollan’s many books I Michael Bonn CtoduB This delicious vegetarian cuisine provides th® essential nutrients and vitamins that meat d® r~ ■ 1. Cook pasta; drain and set aside in ho] 2. In a medium saucepan, saute the garlid the sesame oil for a minute or so. Remotl the pan from heat. 3. Add the peanut butter, sugar, soy sauc® pepper flakes and oil to the saucepan. Is® whisk to stir until thoroughly blended. ] 4. Pour sauce over noodles and stir to cofl bine. 5. To serve, place a mound of noodles ojfl each plate and pass around the garnishe^fl
