Professional Patient

Eating Local

I sometimes wonder... is eating locally produced food better for my health? Because the food is fresher, and picked at the peak of ripeness? 

At work, I am part of an effort to promote local agriculture/food options as a way to save the planet and enjoy fresher food. I have started mapping local options - farmers' markets, dairies and creameries, meat producers, farms, and CSAs - in the Baltimore-Washington area. Thought I would share: view Baltimore-Washington community supported agriculture map (hosted by Community Walk).

If you have something you would like to add to the map, leave a comment. I will continue to develop the p throughout the year. Thanks!

Dairy-Free, Egg-Free Chocolate Cake Recipe

I firmly believe that to feel really well, we have to eat well. (And when you eat crap, you will feel like crap.) So food and cooking are large parts of my life these days. And once in a while, as I try new recipes, I find one that checks so many important boxes: 

1. dairy-free (dairy upsets my stomach)
2. cheap 
3. can be made from ingredients in your pantry (no shopping)
4. easy (one pan)
5. chocolate 

So I just have to share the recipe. It's called Wacky Cake, or Vegan Chocolate Cake. And it's great for anyone who has egg or dairy allergies (take this to your kids' school and wow the crowds).

I made this for my hubby, and didn't tell him what it was made of... he had no idea he was eating a milkless, eggless, butterless chocolate cake. Yes, it's that good. 

Classic Wacky Cake/Vegan Chocolate Cake

Serves 6 to 8 

1 1/2 cups all-purpose flour 

3/4 cup sugar 

1/4 cup cocoa powder 

3/4 teaspoon baking soda 

1/2 teaspoon salt 

5 tablespoons vegetable oil 

1 tablespoon white vinegar 

1 teaspoon vanilla extract 

1 cup water 

confectioners' sugar for dusting

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease an 8-inch square baking pan. Whisk the flour, sugar, cocoa powder, baking soda and salt in the prepared pan. Make 1 large and 2 small craters in the dry ingredients. Add the oil to the large crater and the vinegar and vanilla separately to the small craters. Pour the water into the pan and mix until just a few streaks of flour remain (but break up lumps). Immediately put the pan in the oven.

Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, about 30 minutes. Cool in the pan, then dust with confectioners' sugar. (The cake can be stored at room temperature for up to 3 days.) 

From "America's Best Lost Recipes," by the editors of Cook's Country. View their tips and techniques.

Per serving (based on 8 servings): 238 calories, 3 grams protein, 9 grams fat, 1 gram saturated fat, 37 grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 264 milligrams sodium