Posts Tagged ‘Sustainable’
Recently we reached 11,011 likes on Facebook (woo hoo!) To celebrate, we asked our followers to share with us the 11 reasons they love local food.
We are so blessed to be in a community that so wholeheartedly embraces the beauty that comes along with local, sustainable and seasonal food.
Y’all shared with us amazing lists (and photos!) that we can’t help put pass them along. Take the time to read why our community loves local food, and please feel free to share your lists. The more the merrier.
- in.spires the community to make sustainable decisions
- in.corporates small businesses into larger economies
- in.volves the local population in the worldwide food movement
- in.timidates the big food corporations
- in.troduces new ways of thinking
- in.centivizes local entrepreneurs to follow through on their ideas
- in.creases awareness of the impact food has on our environment
- in.cludes opportunities for the community to become more self-sufficient
- in.toxicates the locals with unbelievably good craft beer
- in.justice is exposed when local food proves there is a better way
- in.novation proves to be in.finite when it comes to using real in.gredients
- Keeps Austin Weird!!!
- Love knowing the people who grew/raised my food
- It has taste unlike most mass-produced food
- The fresher the food the more nutrients I get in my body
- Support local economy
- Support people who are stewards of the environment
- Reduced carbon footprint
- No nasty GMO foods
- Opportunity for bulk purchases (as my salsa and canned tomato stash can attest)
- I have visited the farms and felt the dirt that nourishes me and seen for myself how the animals are treated
- Brings back good memories of childhood visits to my grandparents farm – sitting in the middle of the strawberry patch eating the berries straight off the plant (competing with my sister to see who would get through her row fastest), or shucking corn with my grandpa (and nibbling on a few ears)
- The friendships I have made with people I have met at the markets, at food swaps, and at restaurants and stores that carry local produce.
- Incredibly fresh
- Less fuel required for delivery
- Can meet your farmers!
- Supports the local economy& Supports small farmers
- Fosters a close relationship with local community
- Encourages creative business models
- Encourages creative approaches to cooking
- Allows you to experiment with interesting local produce (prickly pears! loquats!)
- Allows you ensure that everything you eat is ethically produced because you can trace the origins of everything on your plate.
- Local food = supporting local farmers/ local economy
- Less carbon in the atmosphere from moving around food!
- Local food is super fresh and delicious
- It ensures you’re eating only what’s in season.
- Fresh food is more nutritious!
- It’s a step toward food self-reliance.
- There is more variety!
- Is free of GMOs!
- Represents Austin’s food culture
- I love knowing where it came from, and visiting those places!
- Lastly, It feels great to make good choices about what you put into your body!
- Getting to know my farmers
- Often sustainably grown
- Fewer food miles (less carbon/water waste)
- Outdoor markets
- Supporting my home
- Fresh food
- Makes me food conscious
- Often it’s native to the region
- Supports education!
- The colors
- Low carbon foot print
- Meeting the farmers
- Eating in season
- The price tag
- Promoting it
- Teaching it
- Growing it
- Community it creates
- Farmers markets
- The people involved
Believe us when we say that you’ll want to get to know Lisa from Full and Content. As a true foodie, Lisa knows what it’s like to be the one at the table who only wants to talk (in detail) about what’s on the plate. With a true passion for good food, her blog is full of personal stories, beautiful pictures and recipes ranging from redneck sushi to Morrocan serpent cake (aka upper intestine cake– perfect for Halloween).
With a personal mission to eat a local, organic and humane diet, her recipes are the kind you can feel good about making. They are labeled vegetarian (V) and gluten free (GF) in a well organized recipe index, which makes her blog easy to navigate. All in all, we’re big fans of Full and Content.
How did you discover your love of food and writing?
The love of writing has always been there. I wrote a series of novels at age eight (all highly derivative of the Black Stallion novels… little girls and horses, you know), then I destroyed them shortly afterwards out of a sense of being overly self-critical of my work. My aunt was one of the only people I showed them to. She was an artist and a teacher and understood how to deliver feedback constructively. While still being encouraging, she gave me some direction that ended up being hugely influential. She explained how even though I could see an image or a scene in my head—the readers could not—unless I created it for them. I’ve always focused on the descriptive aspect of writing, of visualizing and providing cues for the senses when appropriate. My style has evolved a lot since I was eight, obviously, and there have been many other influences, but that is still key. For me, it’s about communicating a story or idea and translating an experience in as visceral a way as possible—without cluttering the actual storyline. This ends up balancing my tendency towards analysis and keeps me from over-intellectualizing. Hopefully, both the visceral and intellectual pieces coexist in a complementary way. That’s the goal anyhow.
The childhood novel experience was also an early lesson about the creative process: that you can’t be paralyzed by any frustration felt over the outcome not aligning with your expectations. You just have to do it, then process what you would have done differently, and keep on truckin’.
So that said, the writing for the blog is still evolving, and recently I’ve really begun focusing more on the story-telling aspect rather than the food itself. I think I just finally gave myself permission to do this. You can see that in some my more recent posts, like “G’Morning Snow’s BBQ”, “An Inside Look at Micklethwait Craft Meats“, and “Robert J. Lerma, Barbecue Photographer.” (It’s not intentionally reserved for barbecue posts, but I’ve been doing a lot of those recently.)
The whole idea of the blog is, “Life, as told through the story of food.” What we eat is a subtle but strong element in how we define both our selves and others, even if we aren’t doing it consciously. And as something that we structure our lives around, it’s the perfect avenue for capturing what goes on in our own personal world. It’s the framework for exploring other ideas, which are actually the more interesting and important elements of the story (in my opinion at least), and I try to keep that in perspective.
On a purely practical level, I’m pretty obsessed with food and obviously love eating, so it’s been a great outlet for me to blabber on about it as well as document what I’m doing in the kitchen for my kids. That’s an important goal for me as well. I wish so much that we’d captured some of my grandmother’s recipes/processes, even if she did cook by instinct and not by a set of instructions. I want to do that for my kids… regardless of whether or not they hate most of what I make right now. They’ll come around. Maybe.
Has blogging changed the way you view food and cooking? If so, how?
Honestly, I really don’t think the process of blogging has altered my perspective on food or my cooking style. I just take a lot of photos of food now.
What is your favorite ingredient to use in the kitchen?
I wouldn’t say there’s a single one, but peppers of all varieties and spice levels appear pretty regularly.
What is your best memory in the kitchen?
This is not necessarily my favorite memory, but it is my most powerful and it was very formative.
My dad’s mom died when I was eight-years-old. She had a set of emerald-green, Depression glassware, and my immediate family ended up with only one of them. I hated drinking milk as a kid, but I would drink it happily at her house… but only from one of those glasses. I’m not sure what it was about the glass that made me like the milk, but there was a very specific smell when you’d tilt back your head and cup that glass over the tip of your nose while the milk ran down your throat. After she died, I continued the habit and would only drink milk from that glass.
She was the first person close to me that I lost. A couple of years later, I also lost my aunt (the one who had given me the writing advice). A short time after that, I started noticing that I was forgetting details about my grandmother, but when I drank milk from the glass I could feel the cool, silkiness of her droopy cheek as I “hugged her neck.” I could smell her White Shoulders perfume, and I could see the glisten that seemed to always be in her blue-blue-blue crystalline eyes. I could hear the distinctive crackle of her voice, and I started drinking the milk out of that glass not because I wanted milk, but so that I could remember her. Then one day I dropped it. And it broke into too many pieces to ever repair. And I just lost it right there in the kitchen, much to my family’s confusion. The whole “no use crying over spilled milk” expression took on a completely new meaning that day. I was terrified that I would never be able to remember her again as she was without that glass… and also that the same thing would happen with my aunt, that I would lose my memory of her details. And then it would happen with everyone else, one by one.
But that didn’t happen. Instead I learned the power of taste and smell to transport you back in time and open up your memory. All I have to do now is think of drinking milk from that glass, and I can see, smell, hear, and feel her. There are similar tricks with my aunt and with others I have lost since then. I just had to learn how to recognize the triggers and how to control them. And they are still with me through those senses. Food, taste, and smell are the engine of a time machine.
What is the best thing about your kitchen?
I don’t like having generic objects in my house. Almost everything has a connection to a person or an event or a place or I have assigned some kind of meaning to it, even the stuff form IKEA. My kitchen is filled with memories. I have an antique butcher block and several display items from my great-grandfather’s general store. I have all the mismatched serving dishes that my grandmother and my great aunts used for our holiday meals. The hand-spun ceramic pitcher that holds all my utensils beside the stove is one I made in college… lots of memories there I won’t into. College, you know. There is a collection of food-related artwork by family and friends on the wall, and things I’ve picked up on my travels. For starters.
What is your favorite meal to prepare?
Anything where I can stand there for an hour and zone out while drinking a glass of wine. It’s a very zen thing for me, and I don’t have a single favorite. I experiment a lot and like to try new things. Recipes shift based on what is in season and what I have on hand. But if I had to pick one I say Cold Peanut Noodles. Since I cook seasonally, by the end of each season I start anticipating all the produce that’s just over the horizon. As soon as cucumbers hit, there’s a cold peanut noodle frenzy. It’s one of the things I most look forward to each year. The recipe is insanely easy to adapt to personal preferences, and I can eat it for several meals a day for days on end before I get sick of it. Even my kids will eat it, kind of.
What does your dream kitchen look like?
More counter space. Robot dishwasher.
What 3 guests would you like to have at your dinner table?
Evel Knievel, Ernest Hemmingway, Teddy Roosevelt. No reason other than I think it would be pretty entertaining to see exactly how the room came to explode before the night was over.
What does the word “sustainable” mean to you when it comes to food?
Well, that’s complicated. It’s both one of the easiest and the most challenging areas where our personal habits and decisions can have an impact.
It’s easy because changing our habits on food consumption—both in terms of what we are eating and what sources we use for our food—has a ripple effect on so many environmental issues. Too many to even go into. And our food consumption happens three times a day, or more, for those of us who are lucky. That’s a lot more opportunity to make responsible choices than even basic consumer consumption, so the potential impact is pretty big.
It’s challenging because of all the complex issues of availability, access, cost, education, and the simple but powerful emotional sensation of eating. I’ve already talked about it enough here. Food is memory. It’s lifestyle. It’s how we see ourselves and how we judge others. It’s reward, and it’s punishment. It’s denial, and it’s power. That’s a lot of stuff to sort out. You’ve got to be pretty dedicated to change your habits in a way that will have impact. You’ve got to be educated about the complexities of the issues and keep the learning process open as new information becomes available. You’ve got to have access to responsible food sources or be the squeaky wheel in order to change the system so that you do. You’ve got to have an adventurous attitude towards eating. And that last item is one or the other. There are people in my family I won’t mention by name (but I will tell you they are my brother… sorry, Bro) who have existed in periods of their life eating only bulk, frozen, fried cheese sticks from Sam’s Club. It’s a wonder those people didn’t get scurvy during that period of their life. But people like what they like. That’s a broader category for some than others. And many people would like to make healthier choices, but the options just aren’t there or they are out of reach. The immediate obligations of everyday life take precedence over the long-term. Making “sustainable” choices is a luxury many just can’t enjoy.
Speaking for myself, I do my best, and then I don’t. I have reorganized my finances and lifestyle gradually over time so that I allot more to food so I can buy the “good stuff.” I eat seasonal produce most of the time. I don’t buy factory meat, (though I don’t always ask at restaurants, and I assume if they aren’t touting it, that’s where it comes from). I barter and trade with people who grow or make their own food. I cook way more than the average person, and I preserve a lot of the basics for later. I blog partially because I realized what I was doing in my kitchen was influencing others. I eat a lot of vegetarian meals, and I promote Meatless Mondays and local producers and vendors. I’ve been using reusable bags since the mid-90s, which was very confusing for a lot of retail workers up until the recent past. I live in a place where I have been able to do all this, and I make just enough money to wiggle it around.
But… I won’t give up barbecue. I won’t. Not until I have to. In my world complete denial leads to a backlash, so I opt for moderation instead. We pick and choose. We all have our heroin. Personally, I try to balance it elsewhere. I’m sure there is tons of rationalizing that goes on for everyone. The point is to never be too self-satisfied and to keep examining our own habits and their impacts. And maybe only eat barbecue once a week.
Favorite Recipe to Date?
My Creamed Sweet Potato Greens with Bacon surprised me by how much I liked them. I’d had the greens in a salad but never cooked them before. I now crave these year-round, and all I can say is gigantic HOORAY that they are in season again!
What three recipes would you share with our readers?
My all-time most popular post is a collection of recipes and tips for how to use loquats. I got a little obsessed, and apparently there are a lot of people out there who are interested: Loquats, Here’s What You Do With Them.
My recipe for Broccoli-Beer-Cheese Soup is my next most popular one and also one of my own personal favorites. When broccoli season rolls around, this is the first thing I make. It’s easy, accessible, and completely decadent… don’t try to lighten this one. Just indulge.
Homemade Peaches and Cream Ice Cream, just like Mama used to make. For real. It’s her recipe.
Yep, the triple digit weather is here. The good news is we have Barton Springs, fresh local melons, and the ability to escape to air conditioning. August in Texas is sweaty, sticky and down right warm. The good news is that it’s Friday and we’re offering up a roasted peach and coconut popsicle recipe. If that isn’t enough to make you start drooling, we don’t know what will.
In just a few hours, you can hustle home, whip up a batch of these and dream of cooler days.
Roasted Peach and Coconut Popsicles
From: Katie Did
- 2 peaches
- Squeeze of lemon and a pinch of salt
- 1 can of coconut milk
- 1 tsp vanilla extract
Preheat oven to 425 degrees (we know, it’s hot… but this is worth it, we promise). Slice peaches into wedges, sprinkle with lemon juice and a touch of sea salt. Place in the oven and roast for about 25 minutes until they are beginning to caramelize. Remove from oven and dice into smaller pieces.
Whisk together the coconut milk and vanilla extract. Pour the coconut milk into the popsicle molds to fill them about half way. Stick in the freezer and allow to set for 30 minutes.
Remove molds and drop in the peaches. Try and evenly distribute the peaches into the popsicles. They should be full of peaches. Top off the popsicles with the remaining coconut milk until just about all the way to the top. Stick a popsicle stick in each and freeze for another 2-3 hours. Once they’re frozen, remove them from the molds. You may have to run the base under warm water to remove them, depending on your mold.
Plastic is pervasive.
It’s hard to live in the modern world and not encounter the stuff every single day. It’s in our clothes, our cars and our food. When walking through a conventional grocery store, almost every aisle is packed to the seams with food items wrapped in layers of plastic.
Matthew Spiegl, a writer for the Huffington Post, sums it up nicely in a recent article:
“While plastic has given us many breakthrough products and uses that have enriched our lives, it has also led to a single-use throw away mentality that finds us buried under an unsustainable and unbearable burden of plastic pollution today.
We have become a society of convenience and exploited plastic without regard for the impact on our environment. We take for granted the fragile balance of earth, air and ocean that serves as our life support system. But what do we do to support it in return?
We need to remember that every piece of plastic ever produced on this tiny blue planet of ours remains in our environment forever; it won’t go away, it will outlive us and the Earth, or what will be left of our little planet, if we don’t change our ways.“
On June 14th 2013, Christian Lane, co-founder of in.gredients, accepted one of the awards for Most Promising Emerging Businesses at the Think Beyond Plastic awards ceremony. With this award, in.gredients staff was recognized for our work in changing the way people relate, use and depend on plastic.
As Lane put it,
“It’s been a collection of information, events and people that have inspired us to find a different way of buying and selling food. We’ve paid attention to the facts and figures and to people like our grandmother who lived through the Great Depression — she re-used everything. We’ve also paid attention to folks like Alice Waters, Michael Pollan and Rachel Botsman who have inspired us to craft a new approach.
Our mission is to minimize waste and promote healthy, sustainable lifestyles by selling local food with pure ingredients, package-free. There’s no waste in nature. Waste is a human invention.
As good stewards of our environment, our top priority is to reduce the amount of waste we produce and reuse what we have. Being package-free radically limits our waste generation. Our business will be waste free; your home can be waste free too.”
We’re a micro grocer in Austin, Texas, but we dream big.
Check out the Huffington Post article featuring Think Beyond Plastic and in.gredients.
There is something idyllic about Green Gate Farms. A historic piece of farmland tucked away in East Austin, it’s easy to miss amongst the RV park and new housing developments. Pulling into the long driveway I was surprised at the amount of cars packed into the parking lot. My surprise turned into delight as I was instantly greeted by children of all ages, offering to give me a tour of the farm and selling me fresh squeezed lemonade.
As it turns out, Green Gate Farms runs a summer farm camp for children ages 5-15. As I was led around by one of the campers, I was impressed by the ownership and pride these kids take in the farm. They have freedom to explore, catch bugs, pet pigs and help run the farm stand. Not only that, but they gain leadership skills as they lead farm tours and interact with the adults and volunteers.
Green Gate Farms is run and managed by Erin Flynn and Skip Connett. They’ve been running the farm for eight years, restoring a historical farm site to bring food, education and community to East Austin. On top of maintaining and running a farm (which is an incredible amount of work), Erin and Skip founded the New Farm Institute, a non-profit that exists to educate, assist and inspire the next generation of sustainable farms, especially those within 30 miles of medium to large cities.
Sitting down with Erin amongst the arts and crafts projects left behind by the campers, it was easy to see that Erin is passionate about what she does. “My husband and I are agricultural activists, we want to work towards a system where farming is made a priority,” Flynn said, “There’s always talk about how we need our police and firemen, I want there to be a shift so people start holding their farmers up in the same way.” As a part of the Sustainable Food Policy Board, Flynn goes above and beyond to be a part of the conversation and community that is working towards making small, family farms a priority, instead of a thing of the past.
“Small, family farms are endangered,” Flynn said, “We are a society based on convenience, and it’s time we stopped trivializing what farmers are doing. I want farming to be a year-long, lucrative profession. If it isn’t, we are going to lose our family farms.” The thought of our beloved Austin farms disappearing should make your knees start to shake. Farmers are some of the most resilient, smart and dedicated people in our community. They’re the people that stock our shelves with mouth-water produce, providing our neighborhood with real, local food.
Our conversation ended when one of the campers ran up with the tragic news that the lemonade was gone. With a smile, Erin excused herself to make sure her campers and visitors were well taken care of. I ended my trip to the farm by stopping at the farm stand. Open on Tuesday (3-6 pm), Friday and Saturday (10-2 pm), the stand is stocked with vegetables and flowers from the farm as well as meat and eggs from nearby.
“We have a vegetable, meat, egg and flower CSAs available,” Flynn said, “We work with farmers nearby that we trust, and only provide our customers with the highest quality products.” You can sign up for their CSA to receive weekly or biweekly shares that include approximately 8-10 seasonal organic vegetables and you can add flowers, eggs and pastured meats. With convenient pick-up spots around town (in.gredients included), there’s no reason not to support this wonderful family farm.
As two young girls gave me the run down on prices, I realized how special it is that I can drive ten minutes from my house and be at Green Gate Farms. Not only is it a farm, it’s an education center where kids can be outside, learn valuable skills and get closer to their food. Green Gate Farms is definitely worth a visit, and if you have a little one there are still week-long programs to join this summer.
Go ahead, take a field trip and connect with your food.
It’s officially Spring in Texas!
With the new season comes some serious spring bounty. To celebrate, we’re hosting another Homegrown Revival dinner on Tuesday, May 21.
For those of you who haven’t heard about The Homegrown Revival, get ready to be inspired. This incredible local non-profit brings education and local food to the table. By hosting dinners, making videos and sharing recipes they’re educating consumers on how to prepare and consume fresh and nutritious food within their communities.
We can’t think of a better partner to share in our love of food. Come join us for our spring dinner where Chef Sonya Cote will be sourcing produce from our Urban Patchwork garden and other nearby farms. Watch as she turns food into art and dishes up a fresh, healthy and local dinner for every lucky guest. To make the dinner even more exciting, the one and only Tink Pinkard will join us with some “big fish” stories contributing whatever protein he happened to procure that week.
Just when you thought it couldn’t get better, it does. We’re teaming up with the Homegrown Revival to offer up the opportunity to win two tickets to this meal. During the month of April, stop by in.gredients to pick up your in.gredients loyalty card. Every time you spend $15 or more at in.gredients, you get a stamp. At the end of the month, turn in your loyalty card and whoever has collected the most stamps will win two tickets to the spring Homegrown Revival dinner at in.gredients (that’s a $130 value!)
Let’s celebrate the return of spring and gather around local food. Tickets for the dinner are $65, and can be purchased here. Please know that this dinner will be filmed as part of a cooking show, so feel free to come dressed… well, exactly how you are because that’s why we love you.
It’s time to get back to some sort of normalcy. As people leave our city after a week of SX, we can find our way back into some sort of routine. Here’s a simple Meatless Monday side dish that would go nicely with a veggie burger or large green salad. Just imagine a healthier version of french fries. We also like this recipe because it’s another dish you can prepare in no time at all.
For those of you who are unfamiliar with Meatless Monday, it’s a campaign that was used during World War I and II to reduce the consumption of food staples. A recent initiative was reintroduced by the Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future and has been endorsed by 30 schools of public health.
By cutting out meat just once a week, you can reduce your risk of chronic, preventable conditions like cancer, cardiovascular disease, diabetes and obesity. You’ll also reduce the size of your carbon footprint. The meat industry generates nearly 1/5 of the man-made greenhouse gas emissions that are accelerating climate change, the meat industry pollutes more than transportation!
Go ahead and consider going meatless, your health and the planet will thank you for it. Happy eating!
Crispy Roasted Potato Wedges with Parsley, Rosemary and Lemon
From: Sur La Table
- 2 cloves of garlic
- 1/2 cup extra-virgin olive oil
- 3 Tbsp finely chopped fresh flat-leaf parsley
- 2 tsp chopped fresh rosemary
- 2 pounds (7 or 8 small) unpeeled Yukon gold or white potatoes
- 1 1/2 tsp salt
- grated zest from 1 lemon (1 Tbsp lightly packed), plus the juice
Preheat the oven to 450 degrees F. Finely chop the garlic and put it in a large bowl. Add the oil, parsley, and rosemary. Cut the potatoes into 3/4 to 1-inch-wide wedges. Add the potatoes to the bowl and sprinkle with the salt. Toss with your hands to evenly coat the potatoes with the oil mixture.
Spread the potatoes on a large rimmed baking sheet, scraping the bowl of any extra oil and herbs, and arrange the potatoes with a flat side down. Roast until the bottom is golden, about 25 minutes, and then turn them with a spatula. Continue roasting until golden and crisp outside and tender inside, about 15 more minutes. Gently sprinkle with the lemon zest. Transfer the potatoes to a serving bowl, making sure to scrape up all the herbs and zest. Add several squeezes of the juice over the top. Toss gently to distribute. Serve hot.
Today is so lovely.
It’s the perfect day for a simple recipe that can be enjoyed in the sunshine. There’s something about strawberry shortcake that makes us crave summer. And while the calendar says it’s March, we’re already pulling out the shorts, lemonade and sunscreen in central Texas.
Ending your day in the sun with some BBQ and strawberry shortcake may be the perfect way to kick off this busy, music-filled weekend. We’re lucky to live in Texas where you can find fresh, local strawberries during what is still technically, “winter” (the March equinox is March 20th, in case you were wondering.)
Not only are strawberries some of the most popular fruits, they’re also good for you! One cup of strawberries contains 136% of the RDA of vitamin C and 13% of the RDA of dietary fiber.
Here are some fun strawberry facts that you can add to your growing food facts list. The average strawberry has 200 seeds, they’re a member of the rose family and are the only fruit with seeds on the outside. What a delicious and fascinating little fruit.
This recipe is basic and can be made in a pinch. It’s perfect for your simple SX recipe bank. Enjoy the sunshine and the weekend! Happy eating!
Strawberry Shortcake Recipe
From: Food Network
- 1 1/2 pounds strawberries, stemmed and quartered
- 5 Tbsp sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp sugar
- 3/4 tsp salt
- 1 1/2 cups heavy cream
- Whipped cream, recipe follows
Mix strawberries with 3 Tbsp sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 Tbsp sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place the mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and t hen the shortcake top. Spoon more strawberries over the top and serve.
- 1 1/2 cups heavy cream, chilled
- 3 Tbsp sugar
- 1 1/2 tsp vanilla extract
- 1 tsp freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
We’re sticking with a recipe that only has six ingredients, keeping our word on providing simple recipes during this SX craziness. We just got in some bok choy, which is a vegetable that can sometimes be forgotten or skipped over.
We chose this recipe because we liked that it’s a stir fry where bok choy is the main (and only) star. Now let’s get into why we love this vegetable so much. One cup of bok choy provides 70 percent of your daily value of vitamin C and 140% of vitamin A. Surprisingly, bok choy is a good source of calcium, which we all know is good for our bones, teeth, heart and muscles.
Bok choy has been cultivated for thousands of years in China and is most commonly used in soups, stews, salads and stir-frys. This vegetable is a member of the cabbage family, and when picking produce choose the fresh bok choy with dark green leaves, a white bottom and no signs or wilting or mold. After buying it, keep it in your veggie drawer of your fridge, and wash it only when you’re ready to cook with it.
Stir Fried Bok Choy with Ginger and Garlic
From: Food Network
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 8 cups chopped fresh bok choy
- 2 Tbsp tamari
- Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook for 1 minute. Add bok choy and tamari and cook for 3-5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Happy Real Food Friday! We’ve decided to celebrate with grapefruit.
We’ve got a plethora of grapefruit in Texas, and we’re not complaining. Brightly colored with a heavenly scent, we consider grapefruit a work of art. We love that we can get our citrus from G&S Groves, a farm in South Texas that grows certified organic citrus.
Not only beautiful, grapefruits are also packed full of nutritious vitamins and minerals. These fruits are rich in vitamin C and low in cholesterol. Studies have shown that they contain a high number of fat-burning enzymes which can aid in weight loss. On top of all of that, they’re high in vitamin A, which means that they have antioxidants that combat skin damage. Grapefruit helps maintain moisture levels in the skin, protecting it from dryness, psoriasis, acne and wrinkles.
Way to go, grapefruit.
We think these beauties are perfect on their own, and it’s Friday, which means we want to give you an easy, stress free recipe. We loved the idea of this simple dessert, as it only requires five ingredients and takes about 10 minutes to make.
Who doesn’t love a simple, beautiful and healthy dessert to kick off the weekend?
From: Huffington Post
- 3 large grapefruits
- 6 Tbsp packed dark brown sugar
- 1 Tbsp butter, cut into tiny pieces
- ¼ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
Position oven rack about 5 inches from broiler, preheat broiler.
Slice the stem end and opposite end off of each grapefruit. Stand the grapefruit, one cut-end down, on a work surface. Cut the find and pith off with a sharp knife, making sure to remove all the white pith. Cut each fruit into 4 rounds, about ½ inch thick.
Place the slices in a large baking pan in a single layer. Top each with 1 ½ tsp brown sugar, dot with butter and sprinkle with a pinch of cinnamon and nutmeg.
Broil the grapefruit until bubbling and starting to brown, 6 to 8 minutes. Drizzle pan juice over each serving.