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Globalized industrialized food is not cheap: it is too costly for the Earth, for the farmers, for our health. The Earth can no longer carry the burden of groundwater mining, pesticide pollution, disappearance of species and destabilization of the climate. Farmers can no longer carry the burden of debt, which is inevitable in industrial farming with its high costs of production. It is incapable of producing safe, culturally appropriate, tasty, quality food. And it is incapable of producing enough food for all because it is wasteful of land, water and energy. Industrial agriculture uses ten times more energy than it produces. It is thus ten times less efficient."
Vandana Shiva (via homininae)(via katiainmissoula)
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My dinner for tanight! Shrimp pineapple fried brown rice with lots of veggies. Fresh pineapple too. :d
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Now that I’m making almond milk on a weekly basis, I’m beginning to look forward to that time of the week where I try to come up with a creative way to use the almond pulp. This is going to sound pretty nerdy, but I like to give myself bonus points (in what game, I don’t know) if I can somehow incorporate the pulp into a baked good or dish that has something else that has been sitting in my fridge and has been waiting to be used in something. This week, it was sour cream, so I made these circular delights, which are moist, delicious, and healthy!
Whole Wheat Banana Sour Cream Pancakes w/ Almond Pulp
Yields 12 small pancakes.
- 1 1/2 cups whole wheat flour
- 3 Tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1/2 cup sour cream
- 1 cup almond pulp
- 3/4 cup milk of your choice (I used almond)
- 2 flax eggs
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
- 2 ripe bananas, mashed (and extra to top with!)
- unsalted butter, coconut oil, or oil of your choice for the pan (I used sunflower)
- Mix all the dry ingredients in a medium-sized bowl.
- In a separate large bowl, mix all the wet ingredients (including the almond pulp).
- Sift the dry ingredients into the wet, and combine.
- Heat up pan with oil on medium heat.
- Add dollops of better to pan, wait ‘til the pancake sides look solid, then flip.
- Enjoy with sliced bananas on top and real maple syrup. :d
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How to make Nutmilk: Cute 2 minute short film by Sarah Britton, the wonderful brain behind My New Roots food blog. Homemade raw nut milk is a great milk alternative rich with vitamins, minerals and activated enzymes (nutritional quality obviously depends on which nuts you use) so delicious and no-one has to get pregnant for your milk
I am so making this tomorrow! Awesome.
(via realfoodology)
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(Source: innerart, via realfoodology)
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Anything involving yeast slightly scares me, but I decided to go for it and make some healthy whole wheat crescent rolls, using this recipe. Instead of butter and refined white flour, the recipe calls for yogurt, whole wheat flour, and honey as main ingredients to keep this classic healthy. I made mine with garlic and oregano from my micro garden on my window sill.
Since you can roll out quite a few pastries, I made some plain, some wrapped around organic hot dogs that a friend’s mom kindly gave me, and some stuffed with mozzarella and purple asparagus that my meat farmer, Crystal, was selling. I even froze some for Alex to defrost and toss in the toaster oven whenever he gets hungry. :)
Click the link above for the recipe and instructions!
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The Collegiate Vegan: What do produce stickers really mean?
Ever wonder what the numbers on that sticker on your apple mean? Turn out it’s not just a barcode…
Stickers with 4 digits beginning with “3″ or “4″: produce is conventionally grown. This means that this produce was sprayed with weed killers and chemical pesticides.
Stickers with 5 digits beginning with “8″: produce was genetically engineered, genes were manipulated to produce a larger, brighter colored and more weather resistant food. This produce may have been chemically treated.
Stickers that have 5 digits beginning with “9″: produce was grown organic. This produce was not treated with any chemicals.
(Source: maddegoesvegan)
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I put together my own raw trail mix a few weeks ago, consisting of dried cranberries, dark chocolate chips, raw almonds, sunflower seeds, cashews, and pecans. Now I’m ADDICTED. Try it, y’all—it’s a really simple, delicious, and healthy snack.
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I made these ground beef lettuce wraps for dinner tonight with asparagus and zucchini in the stir fry. T’was delicious!
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I’ve tried making low-fat vegan brownies before with applesauce, mashed banana, apple pulp, chocolate, etc., but it turned out more like fruit leather than fudge brownies. The batch I made yesterday with entirely different ingredients turned out way better! The dark chocolate and brewed coffee in this recipe give the brownies a nice depth. I decided to add the coffee in at the last minute because I noticed the batter was a tad dry, and I had a little bit of extra coffee from that morning left in my French press, so I poured a little in to loosen up the batter. They are the perfect texture—moist, fudge-like, and a teensy bit cakey. My roommate’s boyfriend couldn’t stop eating them, and Alex and I couldn’t either. They taste very close to decadent brownies, but none of us felt guilty eating this healthy dessert.
Vegan Gluten-Free Buckwheat Brownies- 1/4 cup coconut oil
- 1/2 cup agave or cane sugar
- 2/3 cup dark brown sugar
- 4 flax eggs
- 1 tsp vanilla
- 1 cup almond pulp (optional for extra nutrients/a good excuse to use up that pulp from your milk!)
- 2 Tbsp brewed coffee (or 1/4 tsp instant coffee)
- 1/4 tsp salt
- handful of vegan dark chocolate chips
- Preheat oven to 350.
- In a food processor or blender, grind up all flax to a fine meal. Add 3/4 cup of warm water and mix with the flax. Allow to rest for 5 minutes.
- In a separate bowl, add all the wet ingredients, including almond pulp, and mix well.
- In another bowl, add all dry ingredients and mix that up too.
- Combine wet with dry until ingredients are evenly distributed.
- Pour into a glass baking dish and bake for 15-20 minutes, or until you can poke it with a fork and the tines come out clean.
I made mine on the less sweet side (I hate anything that’s overwhelmingly sweet), but you can certainly add more sugar or brown sugar if you like your brownies that way!
OM NOM NOM.
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Mmmm! Gimme!
Hot Hokkien Noodles @ Indochine Restaurant by keith kendall on Flickr.
(via droolforfood)
