Grain bowls, kombucha, and other ways we're eating like it's 1977.
Of the many positive adjectives I’d heap upon my mother, “trendy” is not one of them. She opts for white zin on the rare occasions she drinks, rocks a Dorothy Hamill haircut, and wears a flesh-toned tracksuit—complete with a matching safari hat—as sun protection on family beach trips.
Roughly a quarter-century later, I’m happy to report that my bratty behavior was short-lived. And, today, as a kombucha-drinking, grain-bowl-making, part-time health nut myself, I’m convinced that many of the ways we eat now—nutritional yeast, homemade yogurt, DIY sprouts—are cribbed straight from the Janet Mennies playbook.I decided to consult three iconic '70s-era cookbooks that my mother—the woman who taught me everything I know about healthy cooking—credits with teaching her the same.
, which called for a Parmesan-rice crust that reminded me of the cauliflower crusts that are all over the blogosphere today. In spite of its grayish pallor , the finished product was cheesy, texturally pleasant, and easily dispatched into four hearty lunch-sized portions. focused on vegetarianism as a way to combat world hunger and climate change,’s message, via its globe-trotting author Anna Thomas, is that being vegetarian is no excuse to not pull off a glamorous dinner party. “It made me feel gourmet,” my mom says. “Like I was trying something I hadn’t tried before.
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