Archive for the ‘On the go’ Category

Lessons from a rare fruit (Gayle King could use this)

May 22, 2013

Photo_May_19_4_32_52_PMcdd98c1d9f57  Photo_May_19_4_34_34_PMb435c9378aab

Over 8 years of weekly trips to the farmer’s markets, our little one has developed a radar for the few cherished weeks out of every year, happening now, when Persian mulberries come into season.

So prized are these long, delicate, garnet-beaded fruits, it is rumored that they are often bought up seaside by savvy members of the Persian community as they come into harbor from import.

For good reason.

Not only is the mulberry’s flavor other-worldly, they are complex organisms. We have 46 chromosomes, the mulberry has 308—making it a highly adaptogenic plant—it can survive in harsh climates and is thought to help us do the same, physically and emotionally. Get that in your belly! (Read more about the benefits here). You probably have mulberries in your neck of the woods. FIND THEM.

Rare access to this mysterious heaven-sent fruit has provided our family a yearly ritual of extra special farmer’s market food-worship. Together, we’re aware and appreciative of the seasons and our farmers. We share the excitement and beauty of the find with friends. Akira can articulate the flavors we taste (I’ve met kids who don’t know their last names, let alone how to analyze flavor!). We feel lucky all together for the bounty we experience and relish this almost entirely unexamined food! Is that not worth $8? It’s cheap when you think about the exchange!

Veganism is often called “restrictive,” “limiting,”—even “traumatizing”! But what we experience is utterly the opposite—and only with a fraction of the fruits and vegetables that exist in the world!

Last week, vegan firefighter Rip Esselstyn appeared on CBS Morning News to talk about his new book My Beef With Meat. The first thing Gayle King says is, “All I can say to you, Rip, is you’re taking away my happy.”

Clearly, she’s never had mulberries. 😉

What fruit or vegetable brings your family joy, and why? Leave a comment below and MEMORIZE it for the next time a Gayle-King-a-like comes at you.

Best!

Ruby

Advertisements

Charred Blue Corn Tortillas and Greens

June 20, 2012

This one-minute ensemble has really been working for us as the days heat up here in Los Angeles and we start craving lighter meals and more fresh, raw ingredients. The mix of flavors and textures is super satisfying—especially with so many types of salsas to experiment with.

We toast-flip-toast blue corn tortillas over an open flame on our stove until they bubble up and char just slightly. Then we top with avocado, fresh salsa, cilantro (or parsley), and sea salt (beans optional). Quick, easy, and fresh. Sometimes the most simple vegan meals are the most satisfying. Happy summer!

Mock Tuna Salad Wraps

April 12, 2012

Like tuna, but totally free of suffering, mercury, and radiation.

In our household, we don’t eat much soy, but this tempeh recipe is an exception.

•Finely chop and steam a block of tempeh for about 10 minutes. Let cool. (We used LightLife Organic Three Grain Tempeh, available at Whole Foods if not your local health food store.)
•In a big bowl, combine tempeh with Vegenaise, chopped celery, and slivers of red onion, parsley optional. Add sea salt and black pepper to taste.
•Toast up your favorite tortilla (ours is Food For Life’s Ezekiel Sprouted Grain Tortillas. We rotate and flip them on our stove over an open flame until toasty).
•Fill tortilla with the tempeh salad, top with greens, and wrap.

Green Gold: Avocados

March 2, 2012


One of the most valuable discoveries ever: our neighbor has an avocado tree—and they’re the best we’ve ever had. And the neighbor doesn’t even eat them! We’ve stuck green gold.

Our family eats a lot of avocados—even before they were free (in any case, we believe good food = good investment). And avos are one of the fatty fruit foods that we especially recommend as a staple to newbie vegans to satisfy that “heavy, full” feeling that some people seek when they are transitioning. We say eat as many avocados a day as you want! However, the question always arises, “But aren’t avocados fattening?” A couple short answers:

A)
Plant food contains no cholesterol.  Only animal fat causes harmful side effects. Raw plant fats will not make you gain excessive fat. In fact, your organs recognize plant fat differently than animal fat, using them properly instead of attacking them as toxins.

B)
Fatty fruits like avocado, olives, and coconut contain lipase, an enzyme that helps burn body fat. We don’t carry much lipase in our own fat cells, so introducing it into our systems through raw plants helps metabolize cooked/animal fats stored all over our bodies.

C)
New vegans who think they’re craving protein are generally missing high quality fats, which contain more calories and thus prolonged energy.

We hope you’ll look at “good” fats in a whole new light. They’re hugely beneficial—from providing essential fatty acids and antioxidants to slowing the release of sugars into the bloodstream, to aiding bone formation and remineralization. They even help our cells in defense against pollution. So eat it up…we’re off to raid our neighbor’s yard (and on that note, you might want to check out Fallen Fruit, neighborhood maps of fruit trees growing on public land…AKA free.)


Source: Sunfood Diet Success System by D. Wolfe.

Kale Salad: The Crowd Pleaser

July 5, 2011


No one doesn’t like this savory salad. It’s the one recipe we’ve spread around the most…and it’s a life changer:
•Wash the kale (any kind will do).
•Debone (or not) and chop/rip up.
•Add Braggs Aminos to taste and coat with olive oil. The more you stir and massage, the softer the kale.
•Top with nutritional yeast.

Keep a head or two of washed kale in your fridge in a salad spinner and you’ll be set for days. Or make a huge batch and marinate overnight. Other great toppings: red onion or garlic, a dollop of hummus, lemon juice, sea salt, avocado, dried cranberries and sliced almonds, spirulina powder.


%d bloggers like this: