December 21, 2006

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Organic on the ice
Monarch Noah Clarke says hold the fries, pass the baby carrots
By Susan†Reilly †news@hippopress.com

Noah Clarke, left wing for the Monarchs, has spent four years in Manchester and has played five games with the L.A. Kings. His hometown is LaVerne, Calif.

Clarke, 27, shuns fast food in favor of organic and local whole foods. He opened his refrigerator and offered his insight into eating well.

What is in your fridge?
A huge bag of raw almonds, baby carrots, organic eggs, wheat bread, yogurt and a large bottle of Udo 3-6-9 Omega fats which I buy at A Market. It is awesome stuff.

How do you take the Udo 3-6-9?
I drink a teaspoon straight in the morning and then have it in a smoothie at night. I make a smoothie of orange juice and frozen, organic berries.

Do you try to eat organic?
I do, as much as I can. My grandparents had a dairy farm and I grew up drinking organic, raw, unpasteurized milk right from the cow.

My parents carried on with the organic foods. Instead of chocolate we had carob, and wheat bread instead of white. I hated eating like that as a kid, but now I like it. I feel better when I eat organic, whole foods.

Your fridge is well stocked. How often do you grocery shop?
A couple of times a week, in the afternoons, but it depends if we are on the road, because I donít want to stock up on fresh food.

Where do you shop?
A Market and Shawís. Both have a great selection of organic foods.

Do you eat differently on game days?
Yes, in that I eat the standard hockey meal of chicken, pasta and a salad at lunchtime. It is all about getting enough calories before a game. A lot of the team goes to Piccolaís for the meal, but I usually cook it myself at home.

Do you eat out? What are your favorite restaurants in Manchester?
I like Piccola Italia, I usually order the chicken piccatta or chicken marsala. I like the Gala wrap at Gala Cafť and the steak tips at the Wild Rover for lunch. The team eats post games at JW Hills, which is excellent.

Do your teammates eat as well as you do?
I think a lot of them do. The biggest challenge we have is staying hydrated and taking in enough calories during the season.

What do you do about that?
My weight, like others on the team, seems to drop during the season because I just canít seem to get enough calories. So I am trying to eat five or six small meals every day and trying to get enough of the good fats, like peanut butter, avocado and flax seed in my diet. But, I stay away from fast food.

No fast food ever?
Never. I take care with what I eat and I think that processed foods are the easy way out. They are made so that they can have a long shelf life and be shipped anywhere, and that just cannot be good for you.

It isnít easy eating the way you do?
It isnít. But I think that if more people tried it and supported small local markets like A Market, it would be easier because there would be more places to get the products rather than relying on foods shipped from who-knows-where.

Do your parents still follow an organic lifestyle?
They do. They grow their own organic vegetables. I swear, organic or locally grown food just tastes different. You canít compare it to produce you get in a big supermarket..


Chicken Enchiladas
From Noah Clarke

1 dozen corn tortillas
1 chicken or 6 chicken breasts
1 large can green enchilada sauce
1 small can tomato sauce
1/4 onion
1 tomato
1 green pepper
1 bunch of cilantro
1 chicken boullion
1 pound queso fresco cheese
1 pound cheddar cheese
Salt and pepper to taste
Garlic powder to taste

Boil chicken in a pot of water with a small amount of green pepper, onion and cilantro. Add salt and a pinch of chicken boullion.
In blender, grind more of the cilantro, onion, tomato and green pepper. (This is added to chicken when cooked.)
After chicken cooks, about 30 minutes, drain and shred or chop meat and return to pan. Add the ground ingredients and a little bit of water from the pot. Let the mixture cook down a bit.
Heat sauces together and then dip tortillas individually in sauce to soften. Fill tortillas with chicken mixture and shredded cheeses and place in baking pan. Pour sauce over enchiladas and top with remaining cheeses.
Bake for 30 minutes in a 350-degree oven..


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11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic ó itís romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead ó run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
Itís not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken ó no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: itís whatís for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch