Blog Flora Refosco - FloraRefosco.com


Nutrition: new year, new Dietary Guidelines.

30/01/2015 - 1 Comments - Nutrition |

The text in this post is by Josiane Giaretta, with a collaboration from Flora in the paragraph about the chapters 04 e 05.


There is nothing better than starting off the year with freshly published material. Well, not that freshly, since it was late in 2014 that the Dietary Guidelines for the Brazilian Population was published by the Ministry of Health. This publication substitutes the guidelines presented in 2006 and attends to a recommendation by the World Health Organization which advises for periodic updates in the alimentation and nutritional manuals. And guess what? There is more real food coming our way!

The New Guidelines have surpassed my expectations and won my heart with the bibliographic references list. The intentions with this text are not to analyze the Guide's content. The idea is to use the approached themes as a starter to rise interesting issues about nutrition, and bring them closer to our daily life.

Some public figures who work with nutrition have already commented the Guide. One of the nicests, simpler and most didatics is the text/video [in Portuguese only] by Francine Lima, author of the amazing channel Do Campo à Mesa [you can activate closed captions]. In a short  and acessible text, she presents the nuclear idea that has oriented the New Guidelines. Like she says, "The central message in the Guide is so simple, so democratic, so based in our non-scientific culture, that it should scare and even bother those who see themselves tied to the nutritionism, that reductionist vision of nutrition, in which the presence of "good nutrients" and the absence of "evil ones" determine the survival rules. The Guide denies itself to perpetuate this confusing talk and puts in focus that which probably explains that French paradox: "healthier is who has a more social and, at a time, familiar relationship with food".

Dr Souto, a doctor from Rio Grande do Sul, who is also the author of a scientific blog about ancestor diets, has also given his opinion about the new publication, like Bela Gil has, and the nutritionists in Fechando o Ziper [all this texts are in Portuguese].

The Guide had me at the pictures already. Different from the one published in 2006, in this one we find numerous pictures of kitchen gardens, children, people sharing a meal, ingredients and concoctions. The choice of foods that compose the suggestions of regional meals was based in the Pesquisa de Orçamento Familiar (Familiar Budget Reasearch), made by the Instituto Brasileiro de Geografia e Estatística (Census Bureau) in 2008 and 2009. According to this research, food in natura or minimally processed represent 70% of Brazilians nutriment. Which is something great. Another interesting point is the simple language used along the text. Any person can read and comprehend it.

When we eat out in a buffet restaurant, there are always so much more options than one could civilly put in their plate. Sure, it is kind of a dirty trick they pull to invoke the overeater in every one and make us want to try everything (ahem... it's not too hard to do that with me).
Some times, one of the options that make my mouth water is cottage pie. You know? That one that's kind of a soft pie: takes one layer of ground meat seasoned with vegetables in the bottom of a tray, and one layer of fluffy potato pureé.

Seems to me like a hell of a lunch! Just put a raw salad on the side, and success!
Except I don't like meat, and I don't eat it, so I can never try this. Same thing happens with escondidinho, which is basically the same thing, substituting the potato pureé with manioc pureé, and the ground meat with jerked meat.
Oh life.
Then, one fine day I just made my own version with the vegetables I had at home.
The omnivorous in the audience might go on preferring the usual meat version, but for those who feel like varying a bit, or who don't eat meat too, I recommend trying the recipe.

A good way to learn new things is to observe how other people do daily chores at their homes. 
This trick I am presenting today is simple as can be, I've only seen it in one household so far, and it stops any human being from fiddling about with the garbage.

Years ago I've been bitten by the will and challenge of making breads without using store-bough instant yeast, still in the times when I used to prepare my non-intentional rock-breads (as Madi, my maternal grandmother, used to say, "bread that makes for gold tooth").
I think this will came actually because the proposition seemed to me so tremendously challenging. Practically a scientific experience (which it is, as a matter of fact).

Until I came across the Wild Yeast blog, it had never occurred to me that yeast is, in truth, a microbes culture that lives in the air. This one, the pure and clean - or not so much - air that we breath through our nostrills in any place of the world.

What a sensational discovery! What a new perspective. Really.
But then, experimenting, testing, taking notes, being stuborn about not spending my hard-earned money in excellent-albeit-expensive books (which the beloved city library won't borrow, they just allow you to read there), or in courses that slip into the same category, only now I understand a little better who to make this work. Often times, this is how it goes with newbies: they are either very insistent, or they need to pay someone to teach them. Of course, bread making is the kind of knowledge that is everywhere (as are the yeasts), but it can be kind of difficult to grasp. Every grandmother knows. There is always an auntie that know, a neighbor, anyway. But I guess the difficulty lies in the fact that making bread is something so intuitive and sensorial.
When you really get the hang of it, you don't measure anything, then it gets so tricky to explain things.

You ask: "How long should I leave it to rise?"
They say: "Ohh, until it's fluffy". So you're left there, lost, unaware if it is fluffly enough yet or past the point already.

In the texts about bread that don't take instant yeast, I will try to build a bridge between experienced bread bakers that are not too good in explanations, and those who like objective explanations but don't have much experience with bread yet.


Sink Philosophy - good morning 2015!

05/01/2015 - 2 Comments - Sink Philosophy |

Loves, how have you been these past days?
I hope that, whether in vacation or at work, you have been close to dear people, doing things you enjoy.

Now, already in the first Monday morning of 2015, I am preparing the house (and myself) for what follows: washed dishes, bread raising, beans soaking. Yesterday I went to the farmerk's market to get fresh greens, which are also clean by now.

Not that these festive dates are extremely able to mark ends and beginnings, but at least we can take this "aura" of new year to prepare the days, weeks, months and events ahead.
I got plenty of stories to tell, recipes, curiosities - just like Dr Jo and Gabriel.
I will surely be more present around here, to share with you the excitement that take me every day (or almost everyday, I admit...) to the kitchen.

Xoxo, a great year to us all.

Load more