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Marketing Real Food

What if we valued real food as much as we value packaged, processed food.  Not because it’s good for us, but just because it’s good??  Here’s an interesting article examining this question

http://www.nytimes.com/2013/11/03/magazine/broccolis-extreme-makeover.html?pagewanted=6&_r=3

 

 

 

Hi all

I thought you might appreciate this blog.  It is a great alternative perspective on many of the things we have been talking about in class, and helps remind us of simple ways to eat well 

http://plantbasedonabudget.com/7-ways-to-eat-good-while-on-a-hood-budget-by-stic-of-dead-prez/

 

This is a great blog and useful guide for eating on a budget!

http://plantbasedonabudget.com/7-ways-to-eat-good-while-on-a-hood-budget-by-stic-of-dead-prez/

 

 

 

 

 

 

 

I came across this blog and thought this piece of advice was useful.  Thought I’d pass it along to all of you.

Jenny

 

http://plantbasedonabudget.com/7-ways-to-eat-good-while-on-a-hood-budget-by-stic-of-dead-prez/

 

PANTRY LIST

Hi everyone

I decided it might be useful to have this list right on the blog, so here it is. Keep in mind there is lots of room for variety and flexibility.  The most important thing is to have what you need (more or less) to prepare whole meals at home.

 

  1.  Proteins (Animal, Vegetarian, or both)
  2.  Oil-Vegetable, Toasted Sesame, Olive        
  3.  Vinegars-Apple Cider, Balsamic, Rice, Wine 
  4.  Mustard, Mayonnaise, Condiments
  5.  Sweeteners-Honey, Maple Syrup, Sugar5. Flours-Whole Wheat, Pastry, Cornmeal, Gluten Free etc, baking soda, baking powder
  6.  Rice, Millet, Quinoa, Oats, Barley, Wheatberries etc.
  7.  Nuts and Seeds
  8.  Garlic, Ginger 
  9.  Fresh Herbs
  10.  Dried Herbs and Spices
  11.  Fresh produce-especially Green and Orange Vegetables, Fresh Fruit
  12.  Pasta
  13.  Canned Tomatoes
  14.  Eggs
  15.  Dried or Canned Beans 
  16.  Cheese-Parmesan, Feta, Cheddar

     

     

    HAPPY COOKING!

 

 

 

 

 

 

 

 

 

 

 

 

New Address

Hello friends.  I am sure you have forgotten all about me and my blog, life and busy ness in the world of work and home is demanding.  Amazingly I have still been cooking (and baking and canning) up a storm, so keep looking for new posts with fabulous new recipes. (Not this week though, it’s 98 degrees in the shade here!)

Please note the new blog address:  www.goodlifecooking.net (NOT .com) and pass along

thanks, and happy cooking

As we settled into our Passover Seder last night, I felt a strange confusion….I love this holiday, the ritual and order of story and blessing, all wrapped within the emergence of springtime, symbolized by special foods representing the struggle and bitterness of a complex past, the sweetness and comfort of freedom, and the rebirth that is a new season.  

But wait, that’s the confusing part.  It just doesn’t quite feel like spring.  There is still a chill in the air deterring any buds from even considering emerging, and any farmers from planting.  

While I know it will come, I am READY I say.  Just as we denounce injustice in our Seder by saying ‘dayanu’-it would have been enough, I say ‘dayanu’ I AM READY FOR SPRING.  

FOR REAL. 

In honor of this, I assigned this simple, fresh, crispy and spring-y salad to my students tonight. The recipe calls for asparagus, but we used snow peas with excellent results! Despite the coolness outside, our spirits were brightened as we crunched on this!

Image

 

 

From Cooking up the Good Life (by me!)

Asparagus with Citrus and Olive Marinade

[VEGAN]

 

The combination of lemon and orange with the Mediterranean olives is fantastic. The strong flavors meet together, and enhance the freshness and spring feeling of this marinade. Add the slightly bitter, melt-in-your-mouth tenderness of fresh (and fleeting) local asparagus and it is a unique, tangy taste of the season.

 

The Family Kitchen: In addition to breaking the asparagus just right, kids can help peel and chop the citrus, and squeeze the juice. They will enjoy the sweet and tangy smell and the sticky juice on their hands, especially if they can lick it off.

 

2 pounds asparagus, trimmed (see Asparagus and Artichoke Pasta note on page X)

2 tablespoons olive oil

¼ cup water

½ red onion, sliced very thinly

 

Marinade:

Juice of ½ lemon

2 tablespoons honey

¼ cup olive oil

¼ cup champagne vinegar

2 teaspoons salt

4 cloves garlic, minced

2 tablespoons fresh thyme leaves, minced or 2 teaspoons dried (See Growing Green Flavor, page X)

2 very ripe navel oranges or tangerines peeled, with seeds removed, and roughly chopped with juice

1 cup olives, pitted and chopped

 

Cut the asparagus into thirds and set aside. Prepare the marinade by combining the lemon juice, honey, ¼ cup olive oil, vinegar, salt, garlic and thyme and whisk well. Add oranges and juice, and olives, mix and set aside. In saucepan, heat water and 2 tablespoons olive oil. When almost boiling, place asparagus and red onion in pan, cover and steam until asparagus is bright green and tender–about 2 to 3 minutes. When ready, remove onions and asparagus from pan and cover with marinade.

Chill for up to 4 hours.

Serves 8 to 10