There are times when words fail me, although some friends and family would no doubt disagree. This morning was one of those brief periods when I was struck dumb, sputtering and wordless because I couldn’t believe what I was reading.
Obese mice, obese dogs, and a young girl, starving and suffering from malnutrition, fed Pop Tarts, pretzels and popcorn by her “rescuers,” the policemen who removed her from the home in which she was allegedly being starved and abused.
Policemen removed a 10-year-old, 51-pound girl from her home in Mukilteo and took her to the police station, where she “devoured four Pop Tarts, pretzels and popcorn.” I don’t know about you, but to me that constitutes further abuse. Is that what Mukilteo police regularly have on hand for munching, snacking or just satisfying a hunger pang? No fruit, yogurt cups, celery or carrot sticks? No dates, raisins, whole grain snack bars?
If that be the case, it might well explain why I’ve not seen a svelte, trim, muscular-looking police officer, from Mukilteo or anywhere else, in any TV news broadcast for quite some time. I hadn’t given it much thought until the four Pop Tarts, pretzels and popcorn fed to a seriously malnourished young girl caught my attention, but I now find myself curious about the snacking habits of policemen everywhere. Have they given up doughnuts for Pop Tarts? And are there now no weight restrictions for police officers, male or female?
Then, unfortunately, I read another article about the rising numbers of obese dogs being treated by veterinarians for a number of ailments brought on by the obesity. Obese dogs? Again, I was speechless and sputtering.
Fat dogs, so fat they’re dragging their bellies on the ground and can barely haul their fat little bottoms outdoors to defecate, let alone run around in the yard. Impossible, I thought, as well as shameful.
Dogs will eat what they’re given to eat, any time any place. So if a dog is so fat it can’t even go for a walk, let alone a run, whose fault is that, exactly? Dogs are meant to be active, to chase balls and play with kids, to walk briskly alongside their beloved owner, to chase cats and squirrels, to move, move, move.
The idea that there are huge numbers of dogs out there somewhere that have become so fat they can no longer do any of that leaves me in shock. There is no excuse for an obese dog other than wanton abuse by its owner, unless, of course, the dog has an unusual ailment that is actually causing obesity.
As for obese mice, they are, according to what I read, deliberately being made grossly overweight in laboratories in order to test a drug that researchers hope may one day help obese people live longer.
Words fail me.
RECIPES
There is so much written and talked about in this country regarding healthy eating and good nutrition, it’s hard to understand why we also have a major obesity problem, including, and worse yet, among our children. It would seem that the advice and guidelines must be largely ignored by a majority of our population. I’m passing along three recipes for healthy, nutritious, but also tasty ways to fill up without filling out; please feel free to ignore them, if you wish.
Fruit smoothies are an obvious way to have a quick, healthy, breakfast, lunch, or delicious pick-me-up, summer or winter. (I’d have thought a cool, banana/berry fruit smoothie would be ideal for a malnourished girl, or the policemen who were harboring her.) The only requirement for a smoothie is a blender, then whatever other fresh ingredients you have available or can get your hands on.
FRUIT SMOOTHIE, A LA ANYTHING AVAILABLE
1 blender
1-2 bananas
Ice cubes, 5-8, depending on size
Yogurt, plain low-fat (I use Greek because I love its tart flavor; use whatever pleases you)
Fresh fruit: ripe berries of any kind; ripe fruit of any sort; watermelon, cantaloupe, pineapple; anything that appeals to your (or your kids’) taste
1 t. vanilla
1-2 t. Blue Agave sweetener (or honey; Agave blends in quickly), to taste
Fat free milk, to consistency of your preference
Put all ingredients except milk into blender in order given. Put blender on ice crush until mixture begins to blend, then turn down to mix/blend. When all ingredients are blended, add milk just until desired consistency is reached. Serve. Serves 2.
Note: When fresh fruit is not so readily available, use any frozen fruit of preference; or use fruit juices or concentrates.
In Italy, basil means a hint of romance. A sprig of basil given by a man to woman means she will fall in love with him and never leave. If a woman puts a pot of basil on the windowsill, she’s “ready.” I have no further comment but to say, this pasta/vegetarian dish could to the trick. And it’s both nutritious and delicious.
ROASTED VEGETABLES & COUSCOUS
2 T. minced fresh basil
2 T. balsamic vinegar
1 T. extra-virgin olive oil
1/4 t. salt
2 garlic cloves, crushed (I use 4, but I love garlic)
2 small to med. zucchini, cut into 1-inch slices
1 each, red bell pepper and yellow bell pepper, cut into 1-inch pieces
1 med. red onion cut into 8 wedges
1 pkg. (8 oz.) mushrooms
3 cups hot cooked couscous
1 pkg. (3 oz.) chevre (goat) cheese, preferably basil flavored, crumbled
Pinch of freshly ground black pepper
Fresh basil sprigs
Combine the first 5 ingredients in a large bowl, stirring well. Add zucchini, pepper, onion and mushrooms. Toss well to coat.
Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425 degrees for 35 min., or until tender and browned, stirring occasionally.
Spoon roasted vegetables over couscous and top with cheese. Sprinkle with pepper. Garnish with fresh basil, as desired. Note: Feta cheese may be substituted for the chevre.
And for a coleslaw that is unlike anything in the deli counter at the supermarket, try this served with a slice of crusty Italian Bread drizzled with olive oil and you may find yourself sighing with satisfaction and not wishing for anything more. Only 51 calories per 1 cup serving means you can eat all you want.
GAZPACHO COLESLAW
6 cups thinly sliced cabbage
1 cup chopped unpeeled cucumber (English or small Persian work well, I think)
1 cup chopped unpeeled tomato (hopefully you have some fresh off the vine at this time of year)
1 cup chopped green bell pepper
1 cup julienne cut (2-inch) green onions
2/3 cup spicy vegetable juice cocktail
1/4 cup red wine vinegar
2 t. sugar (or 1 t. Blue Agave sweetener), or to taste
1 t. celery seeds
1/2 t. freshly ground black pepper
1/4 t. salt
Combine the first five ingredients in a large bowl; toss well and set aside.
Combine vegetable juice and next five ingredients, stirring well. Pour this over the cabbage mixture and toss gently. Cover and chill 2 hrs. or overnight. Stir before serving. Serves 6.
