Food With A View

Sometimes I truly amaze myself with these witty titles. And if you don't get the title, ask me next time I see you and I shall explain. Moving on to more pressing matters. There has been quite a bit of buzz over the movie Food Inc. And rightfully so. We, as consumers, have been led to believe that what we throw into our grocery carts is food. I beg to differ. I was recently at a cooking event at a local high school. And I gave them a mini quiz...of sorts. I took 4 common things that are called food, listed thee ingredients, then let them see if they could figure it out for themselves. They were instructed not to Google the list and see if they could come up with 'any' of the foods listed...teacher included. Only one young lady got that one of the foods was a poptart. Other than that, no one could name the foods.

I then asked three questions, which is lately, becoming my new mantra. And here is what I ask people when they question my eating choices (see, I did not have to say diet):

1) Can you read and pronounce the list of ingredients on the back of any given food product in your cupboard/pantry?
Answer: No body admitted to being able to read any label in their pantry. So thee answer was a resounding no.

2) Would you have said ingredients in your own cupboard/pantry?
Answer: And again, no one fessed up to having high fructose corn syrup, let alone sodium stearoyl lactylate on their shelves at home. So again that answer was a hearty no.

3) Would your great grandmother recognize it as real food?
Answer: and of course the answer was no.

I no longer have to be the food police. I just show people what is out there and they take any or all of that information and do with it as they so please. If they choose to put on blinders then so be it, but it is not because I have not informed them. Do your own research, see what is being done to our food. In a word, it has been and is being bastardized. Major corporations like Monsanto are genetically modifying our food, just to it can resist certain bugs during the growing season. Plants are being manipulated to be able to let them grow on the same patch of land over and over again. Guess these big agri-businesses never heard of crop rotation.

I am going to give you a list of some of the films I have seen and will be seeing in the fore seeable future, to get me up to speed about our food industry. We, as consumers, have the power to bring any company to their knees. Want to know how? Thee almighty dollar. I know a dear friend of mine will not purchase any food if they give microwave instructions on their box. And yes, you guessed it, she does not use a microwave, but then neither do I. I will not purchase anything from Kraft. For they are partnered with Phillip Morris and I will not support the tobacco industry. So bye bye went my Boca Burgers. Yes, Boca Burger's are owned by Kraft. Not in my freezer any longer.

Will my lowly dollar make a difference? Probably not, but I plan on spreading the word and tell people to write to anyone you feel the need to. Your congressman, senator, food companies. You name them...write them. The power of the pen, and it is mightier then the sword. Hit them where it hurts, their pocket books.

Movies to watch:

1) Food Inc.
This movies tells it like it is and what our so-called food has become. There are some mild graphics so be aware you will be observing slaughter houses.

2) Fed Up
I tried to find a site with information about this documentary, but did not find any good ones. It is on Netflix and I was able to watch it instantly. Find it and see what has been and is being done to our food supply.

3) Food Matters
Heck, the trailer alone gives me gooseflesh. This film is sitting on my TV as I type this waiting for me to view it. I am so pumped up and will comment here on my blog. I have always believed that doctors, pharmaceuticals and lawyers are all in bed together, but that is just me. And why would doctors want to truly make us better? For if they did, they would be out of business.

4) The Future of Food
This film scares me into realizing how our so-called government is suppose to watch out for us and regulate our food for safety...riiiight!

5) Our Daily Bread
If you think your food is not being manipulated, then think again. Scientist will tell you it is for the betterment of things. My theory is, if you mess with mother nature long enough, she will bit back.

6) Raw for 30 Days
This makes me want to cry, and tears of both kinds. Tears of joy and tears of sadness. There is nothing better than to see someones light bulb go on. What truly amazed me about this was the emotional detox these people went through and only due to the food they ate. This is a very inspirational film. And we all know someone who is diabetic.

I have given you so much to take in for one post. And I will be adding more films as I go along. What I know is that knowledge is power and we are empowered we can makes choices and those will then become changes. We all have thee ability to do things with our lives. We 'can' change the world...one choice at a time.

How to make a Green Smoothie

Well I have finally taken the dive and started to make green smoothies. And yet, I have not purchased a high-powered blender. I am using my nearly 30 year old Hamilton Beach blender. So, until I can see my way to get a Vita-Mix or Blendtec, I will probably only be able to make green smoothies with spinach. For it is thee easiest green to pulverize.

Do not get me wrong, they are still extremely delicious. I go through about 1 bag of spinach a day. My recipe makes about 1 quart and I split that with hubby. So, we are not getting the 15 veggies she is touting about in this video, but heck if I am only getting 7 in my 1/2 quart...I can live with that. Can any of you say that you even come close to getting 7 a day of fresh fruit and vegetables, let alone 15.

I will eventually work my way up to 1 quart a day, but I love how they taste, and each green smoothie is nothing like the one I made the day before. So I use what I have and deal with it. I did however, purchase a bag of frozen fruit to be able to add to my smoothies in case I run out of my surplus of frozen bananas.

It was not as difficult as I though to make and or drink these luscious little drinks. They go down smooth and I look forward to the day that I do not have to split my quart with my hubby.

Faux Egg Salad

This was made on a whim and spur of the moment type night. I am so not a wing it person, and my cookbooks are always close at hand. I had 2 tubs of tofu that I needed to get used up. So I skimmed through my How it All Vegan and Viola, up popped this faux egg salad recipe. All I can say is, my-oh-my. This is definitely a keeper. Just one more reason to buy a tub of tofu.

1lb medium tofu, mashed (we used firm)(please remember to squeeze out the excess water first)
1/2 cup soy mayo (we make our own with this recipe)
4T chopped parsley
1/4 cup relish (we used sweet relish)
1&1/2 T prepared mustard *We like Ba-Tampte. It is thee best mustard on the planet*
1-2 stalks green onion, chopped
2 stalks celery, diced
2 cloves garlic, minced (I put mine through a press)
1&1/2 t salt
1/4 t turmeric
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Ina medium bowl, mash the tofu with your hands (I used a potato masher) or fork and add the remaining ingredients. Mix together well and chill before serving. (We had to get dinner on the table and it was still fine served immediately) Makes 2-4 servings.

Wow, this was so good that my husband prefers this one over my fake tuna salad. And I would have to agree with him. And this was so close to the real thing that my daughter would not eat it. Scary, huh??

What Do Vegetarians Eat Anyway?

I think there is a blog with that name. And to be totally honest, I hear it all the time. And I am always ready for those who do inquire. Wait for it...'Everything you don't.' ...eat that is. And for the record, vegetarians do not eat fish. If they do, then they are certainly not vegetarians. Unless by some cosmic design, they moved fish to the plant category...yeah, that's what I thought. And this is from Merriam-Websters definition of what a vegetarian is:

'consisting wholly of vegetables, fruits, nuts, grains, and sometimes eggs, or dairy products'

Well, there you have it folks, no fish in that description, what-so-ever. And now back to what do we eat. Well let me give you a view as what we do eat at any given dinner time. Tonight's dinner were these dishes.

Hot Crash Potatoes

Faux Egg Salad

Japanese eggplant sauteed in teryaki sauce

Bok choy, lightly pan fried with onions, garlic and hot pepper flakes

Roasted carrots and garlic *which accompanied the potatoes up above

Fattoush Salad *minus the lettuce*

So, as you can plainly see, we do not lack in the way of food on our plates. In fact, I was so stuffed, that I could not finish my faux egg salad. But it will go with me for lunch tomorrow, that is for sure. So do not think you 'need' to have meat on your plate, for it is not necessary, and your figure and heart will thank you.

Kimchi~~Korean Sauerkraut

This is another recipe that I cannot believe that I have not posted. Am I nuts? Do not answer that. So, now that I am moving into a more raw type diet, I will surely be adding these types of dishes. If you do not know, fermented food is one of the best foods to ingest, and for many reasons. It is a natural preservative and it beats the heck out of store bought pickles. Again, they have turned a beautiful type of food and turned it into garbage.

Try this and you will not regret it. They are simple and easy to make. And my son tells me, as long as I can keep up production, he will fore go store bought and eat mine on his subs!! Yeah to me.

1 head green or Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup grated carrots
1/2 cup grated daikon radish (optional, but I used it and liked it)
1-2T freshly grated ginger
3 cloves garlic, peeled and minced
1/2 t dried chile flakes
2 t sea salt
1/2 cup filtered water
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Place vegetables, ginger and red chile flakes in a bowl and mash down with a wooden pounder to release juices. Stuff into a 2 quart-sized wide-mouth mason jars and press down with pounder. The top of the vegetables should be 1 inch below top of jar. Mix water with salt and pour over cabbage mixture. Add additional water if needed to bring liquid to top of cabbage. Cover tightly. Keep in a warm place for 2-3 days before transferring to cold storage.

I did not have a 2 quart mason jar so I put it into two 1 quart-sized jars and it worked out just fine. You may leave the jars out on your counter and they will ferment just fine. Remember, you may hear a bit of hissing as the veggies are doing their thing. So don't think you have a snake in your kitchen, it is just veggies expanding.

I found this recipe from Nourishing Traditions. And even thought she does have many a meat recipes in this book. Her philosophy is all about traditional cooking and no processed foods. I would recommend this book, even with the meat recipes in it. Tons of information in this book.

Ginger Snaps

You ever have a recipe that you would love to master, but for some odd reason, you just never got around to it, or it just fell by the wayside? Well here is just such a recipe. I have always enjoyed ginger snaps. But as I have gotten older, I knew there was something better than what came out of a bag. And yet I never pursued the recipe with any sort of vengeance. I made a few recipes here and there, along the way...until tonight.

Bar none, these are the best ginger snap cookies I have ever eaten. Loved the ingredient list, for those are all things we keep in our pantry. all the way down to the prunes. My son loves them. Always has, and hopefully always will. The girls over at Greener Eating have this glorious recipe that I am now sharing with all you folks.

I don't remember how I found this blog, but they are a joy to read and their recipes look fantastic. Trust me when I say I will be trying out some of the things thy have posted about, and you will see my results right here.

2 cups whole wheat flour (we used spelt flour)
1t cinnamon
1t cloves
1t ginger
1/4-1/2t salt
1/2 t baking soda
1/4 cup prunes + 2T(we pureed our own)
1 cup succanat(we used raw sugar)
1&1/2 T water
1/4 cup molasses
Sugar for dipping
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Preheat oven to 350 degrees. In a small-medium bowl, mix sugar, prunes, molasses, and water. Add. Add the spices, then add the flour. Refrigerate the dough for a few hours, but can go as long as overnight. I held out only for 2 hours. Roll the dough into balls and dip into dipping sugar. Flatten the cookie in your hand and place on greased cookie sheet. I found the dough to be extremely sticky, so I would suggest a small bowl of water to dip your hands into to keep the dough from sticking to your hands. Bake at 350 for 10-15 minutes.

They will be a bit soft when you take them out of thee oven, but they firm up quite nicely and get them to a cool wire/rack just as you scoop them off the cookie sheet.

I will definitely be making this little gems again, and again, and again.

Raw Potato Salad

I am definitely jumping into this raw food thing with both feet. And I am usually up for just about anything new. So to say I was more than willing to try a raw potato salad recipe was another huge understatement. Heck, I am the woman who when she was a little girl would sneak up behind her mother and snatch one of the raw potatoes, that had been cut up in french fry shape on their way to the fryer....oh wait, that was last week.

Anyhow, I loved how this sounded and the book in which this came form, warned the readers, that it had an unusual taste, but heck, I am a vegetarian, we are ready for unusual. So thee only ingredient I was missing was the cilantro. But no worries, today was shopping day and we love cilantro anyhow, so it would not go to waste.

Well, it's not that I love or hate it, it is just like Rita said, it is an odd flavor, I could even put it in the classification of, it's an acquired taste. But I am unsure if I will make this one again. But hey, I tried. I still love raw potatoes

7 medium potatoes, shredded
1/2 red onion, chopped
1T extra virgin olive oil
Juice of 1 lime (we used 1/2 lemon)
Braggs to taste (we used tamari)
1 bunch cilantro, chopped (we used about 1/3 a bunch)
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Peel and shred potatoes. ( I used a box grater, for I broke the grater blade of my food processor) Peel and dice onion. Combine all ingredients. This dish is best eaten the same day otherwise the potatoes will turn color overnight. Let marinate 1/2 hour before serving. This has a most unusual taste.

See the last line I wrote? That is a direct quote from her own cookbook, Rita Romano that is.