Keeping your Finger on the Pulse




A village bakery goes gluten-free, a summer vegetable sauté and Chinese pulse diagnosis.


Our Daily Bread is a traditional village bakery in upstate New York that took the decision to change with the times and make gluten-free bread. Jill meets father and son team Zvi and Gavriel Cohen and finds out why they made this decision and how good gluten-free bread is made. Then we join Jill in the kitchen with Ann Ogden from the charity Cook For Your Life. Ann has made it her mission to teach cancer patients how to cook nourishing food and on this week’s episode she shares her recipe for a zucchini, corn and tomato sauté. Finally Jill pays a visit to one of her Chinese medicine teachers Z’ev Rosenberg to talk about Chinese pulse diagnosis.

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Grow


Jill visits her local bakery in upstate New York, Our Daily Bread, to talk to owner Zvi Cohen and his son Gavrio. Zvi started Our Daily Bread back in the 70’s as a small village bakery producing traditional artisanal bread. As the bakery grew in popularity, Zvi enlisted the help of his children, keeping the business in the family.

They’ve recently been faced with a new challenge: the gluten free craze. Over the years, more and more people have been removing gluten from their diet. Sometimes for health reasons, sometimes for diet reasons, and honestly, sometimes just because! Regardless of why, this craze sure does seem to be here to stay!

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So, how did a small bakery survive a nation’s dwindling interest in gluten? They listened and they adapted! Our Daily Bread has set about developing recipes for gluten-free baked goods. They put the same care and attention into baking their gluten free loafs as they put into their traditional loaves, the same loaves that made them famous all those years ago! The result? They were a hit!

In fact, their gluten free loaves were such a success that the bakery is now completely gluten free! These days their bread is sold not just locally but farther a field! Jill talks to Zvi all about what it was like to watch the bakery he founded change so profoundly, which was certainly interesting to hear!

All New Yorkers will be happy to know that all of Our Daily Bread’s delicious gluten free loafs and other baked goods are available from the Union Square Green Market and also for delivery at Fresh Direct.

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Cook

Jill makes her way to a kitchen in Harlem, where us listeners get to hear a familiar voice. Ann Ogden is the founder of Cook for Your Life which is a charity that teaches cancer patients and their families how to cook nourishing foods, that the whole family can enjoy. Ann is herself a cancer survivor who decided to help other patients by coming up with simple recipes that use fresh produce. Today’s recipe is from her cookbook, which is also called Cook for Your Life. It’s a summer Sauté of corn, zucchini and tomatoes. It makes an excellent side dish or a really lovely light meat-free main course.

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Heal

Finally, Jill sits down with one of her Chinese medicine teachers Z’ev Rosenberg. If you’ve ever visited an acupuncturist you’ll know that they take the patients pulse very carefully. What are they looking for? Well lots of things! Not just speed but qualities and information about specific organ systems and diseases. It’s a very intricate system of diagnosis developed over thousands and thousands of years, and something that Z’ev is particularly impressive at. He shares with us what he is looking for, and what can be found!

RECIPE

YOU’LL NEED…

• 1 tablespoon olive oil

• 3 scallions, diced

• 1 stalk celery, finely diced

• 2 small zucchini or summer squash, deseeded and finely diced

• Sea salt, to taste

• 1 ear corn, shucked and kernels stripped

• 1 ripe, medium beefsteak tomato or 2 ripe Roma tomatoes, diced

• ¼ cup torn basil leaves

• 1 to 2 teaspoons lemon juice

Here’s what you do…

Heat the oil in a medium sauté pan over medium-high heat. Once it’s hot, add the scallions, celery, zucchini, and a sprinkle of sea salt. Cook, stirring occasionally, for 10 minutes, or until vegetables start to soften and caramelize.

Add the corn kernels and cook stirring for 2 minutes, stirring all the while. Add the tomatoes and cook, stirring often for about 5 to 8 minutes, or until the tomatoes start to look saucy.

Add the basil leaves and lemon juice and mix to combine. Serve immediately.

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August 10th, 2016|Tags: , , , , |

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