After watching the movie "OMG GMO," I was contemplating the degree to which I'm willing to opt out of culture and tradition surrounding foods I no longer choose to consume. Is opting out really beneficial, or does disassociating ourselves from the larger community surrounding certain food-related activities create more stress and challenge than it's worth? What's your perspective? Do you hold true to your ideals no matter what, or do you compromise a bit for the sake of connectedness and community?
I got 24 bunches of kale today, so kale chips were in order. I rummaged around to find stuff I already had to make a marinade. I ended up with two interesting flavors.
The first is a red pepper flavor with sesame seeds, pumpkin seeds, red pepper, smoked paprika, chives and sea salt... and I sweetened it with GRAPES, because I had a tone of organic seeded globe grapes to use up...
Secondly, I LOVE chocolate kale chips, but thought I'd try it with carob. So, I blended sesame seeds, pumpkin seeds, raw coconut, carob, maca and mesquite powder, a few dried mulberries, vanilla, coconut water and a pinch of sea salt.
The marinades were surprisingly tasty, but we'll see how they taste when they're all done tomorrow!
Darren worked overtime today (at home), so I chopped up some papaya and cracked open a couple Thai coconuts and joined him in his office for a hydrating break. The grapes are seeded globe grapes; my favorite. Yum!
Today I made a vegan potato salad for the kids to bring to our homeschool picnic tomorrow. While chopping veggies, I made dinner for myself, too. I made a raw dressing for the cooked potato salad. I blended olive oil, hemp seeds, dates, apple cider vinegar, tumeric, paprika, mustard seed, fresh parsley and cilantro, black pepper and sea salt. But, before I added the olive oil to the blender, I scooped out a little to add to my salad. Such versatility!
A case of thai coconuts inspired me to get out the curry spices. I chopped a bunch of veggies and chives, and then made a "soup," which bordered on the consistency of a dip, to pour on top. I put the contents of one thai coconut in the blender, half the meat and all water, 1/4cup soaked sunflower seeds, 2 sweet red peppers, 1 small carrot, 1 small zucchini, 2 soaked dates, curry powder, mustard powder, tumeric and sea salt. I topped it with the remaining coconut meat. Yum!
Zofia likes "dip" and sliced veggies. Today's combo was sweet red peppers, soaked dried figs, tahini, tumeric, apple cider vinegar, chives, black pepper and sea salt. I added a little water to thin it out and used the leftover as my salad dressing. Dual purpose dip!
Just making up a coconut carob chia, made with fresh almond milk, sweetened with green stevia powder and mesquite. This is filling and defers costs a bit when we take the whole family out to Whole Foods Market or the natural foods co-op for dinner. I enjoy this, and then maybe get some greens and drink and I'm good! Aren't I thrifty? No, not really, when it comes to buying quality food, but I try!