Are you an A or a B?

I didn’t think that I would dedicate an entire post to maple syrup, but as a mom of four, I should know to always expect the unexpected. The reason that I am writing about maple syrup is not only that I baked Dr. Weil’s insanely rich chocolate brownies (a recipe adapted from the Longevity Kitchen – see 12/24 post for recipe), but because I believe that maple syrup classification lends itself well to a short and sweet analogy to life.

The recipe calls for the use of Grade B maple syrup. I have spoken before about my perfectionist ways and my natural tendencies toward the extreme. So you would think that I would strive to buy the Grade A maple syrup. Not so fast. Sometimes the A is not as grand as it sounds. To all the individuals out there who wrap self worth into a grade on a test or a number on a scale, know that there is a price to be paid for getting that A. Maybe it’s missing a party or a movie with your friends. Maybe it’s being so stressed out that physical symptoms present. Either way, the decision to always go for the A will yield little balance in your life. In the maple sugar world, going for the A will leave you with a less nutrient dense syrup than going for the B.

Maple syrup classifications are regulated by the USDA according to flavor and color as follows:

Grade A Maple Syrup is segmented into 3 classifications. generally referred to as US Grade A Light Amber, US Grade A Medium Amber and US Grade A Dark Amber.

Grade A Light Amber (also called Fancy Grade or No. 1 Extra Light), which is made early in the six-week maple production season when the weather is colder, is light in color and taste.

Grade A Medium Amber, which is made mid-season when the weather begins to warm, is darker in color with a richer flavor than the light amber.

Grade A Dark Amber, with an obviously darker color and more intense flavor, is made late in the maple production season.

Grade B Maple Syrup, made latest in the season and referred to as cooking syrup, is dark with deeply pronounced maple flavor.

While all maple syrup is a source of zinc and manganese, the darker the syrup, the more nutrient rich it is. So chill out and go, at least occasionally, for the B! It is a lower letter grade, but in this instance, it yields a more balanced and better result.

Adina Kelman
Holistic Health Coach
www.alifeinbalance.co

The Perfect Illusion

It was a perfect night. The wind was howling outside, cold, blustery and icy. I had been feeling lazy all weekend long, but today my five mile run was behind me. Done, accomplished, check. I was warm inside. An easy dinner ahead of me. Wild caught sole with an all natural, pre-made mango salsa. Quinoa -15 minutes. The only challenge ahead of me was Dr. Weil’s new braised red cabbage recipe. Rich in antioxidants called anthocyanins, fiber, vitamins and cancer-fighting compounds called indoles, the super protective red cabbage dish only enhanced my feeling of power, control and security. I lovingly told my clan that dinner would be ready in about 1/2 an hour. And so I began to cook. Oh wow, look at the time. It was getting late. I started to rush a little. Hmmm…didn’t quite account for the chopping and dicing. Maybe I should have set out all the measured ingredients ahead of time. Where the hell are those damn cloves? Shoot. They’re supposed to be crushed, not whole. Ok…a dry red wine. Let me google that one. Down to the family room where we keep all the wine that is given to us over the holidays. Only one bottle. I thought there was more. 2003. Is that still good? I wonder if you can get sick from using old wine. Back to google. All right, going ahead with the wine. Re-read the recipe. Boil for an hour?! I could have sworn that it said 30 minutes. My 9 year old comes in for the third time to ask me when dinner is going to be ready. Ok, I have the onions, carrots and cabbage in. Working on the chopped apple. Here we go, slide it off the cutting board into the pot and bleep..!%*…bleep- there goes the red wine that I tasted, all over the counter, floor, cabinets and in the open draw. Broken glass on the floor. Only my socks on. Bleep…&!€%…..Here comes the damn dog. Sit! Down! Roll over? What is the damn command for stop licking the freakin red wine off the floor!? I keep her from getting cut on the glass but not from licking up the wine. I hope that the dog, who is on special food and meds because she literally vomits all the time, doesn’t puke later from the red wine. My husband comes in to help. I explain to him that dinner will be a little late. As he helps me get the glass off the floor, he innocently informs me that recipes usually state prep time as well as cooking time. My silent stare is deadly and he quietly continues to help. Ok, glass cleaned up. Wine off the floor. Dog out of the room. The rest of the ingredients in. I’m a little cranky. Let me clean up all the dishes in the sink. Nobody put up the dishwasher of course – that seems to be my designated job. Twenty minutes later, the kitchen is all cleaned and it’s time to prep the fish. This part is easy. I start by…what’s that smell? Something is definitely burning. F-ck- it’s the mother bleepin cabbage!!! Does burnt cabbage retain the same health benefits? There goes the smoke alarm. I get off the phone with the alarm company and assure them that there is no fire – no, no-just me cooking. Put the fish up. Put the quinoa up. Oh. I forgot to clean the dried red wine off of my white cabinet doors. Their blood red stains are mocking me and my perfect night. They don’t come off. At least not with a sponge. Not with the windex either. Finally, a little bar keeper’s friend and I’m freakin finished. DINNER!!!! EVERYBODY COME DOWN FOR YOUR bleep…bleep…DINNER!!!!! We practically eat in silence. The kids sense the danger- they’re smart enough not to criticize, complain, fight or nag. They just chew. What is that saying about perfection? Perfect is the enemy of good. Rebecca Wells said it best. “Good enough is good enough. Perfect will make you a big fat mess every time.”
Adina Kelman
Holistic Health Coach
www.alifeinbalance.co

Dr Weil’s Braised Red Cabbage

Ingredients:
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
2 large carrots, peeled and sliced
1 large head red cabbage, cored and sliced 1/4-inch thick
1 large green apple, peeled, cored, and diced
3 large cloves garlic, pressed
1 bay leaf
1/4 teaspoon ground cloves
1 1/2 cups dry red wine
1/4 cup red wine vinegar (The acidic vinegar and wine in this dish keep the cabbage a beautiful purple color. Without it, the cabbage will turn blue)
2 tablespoons light-brown sugar
1 cup peeled chestnuts (optional)
Salt to taste

Directions
1. In a large pot, heat the olive oil. Add the onion and carrots and sauté over medium heat until onion is translucent.
2. Add the cabbage and apple and mix well, then add salt to taste, the garlic, the bay leaf, cloves, wine, vinegar and sugar.
3. Bring to a low boil, cover, and cook for about 1 hour.
4. Remove bay leaf and correct seasoning to taste. You may also add the peeled chestnuts to cook in the braising liquid.