Recipes, Events, Discoveries to Keep Us Safe, Beautiful and Healthy
Glowing, radiant health is the new black. Our Green Table is serving it up, for the whole body! Healthy recipes and tips, the latest on eco-friendly food and "skin food"products and a head's up on ingredient safety are all woven into family-centered stories and discoveries. Bring informed, aware and empowered looks good on everyone!
The Fourth was a blast here from dawn til dusk. We started off with a good, old-fashioned neighborhood parade in the morning and ended with a cookout and fireworks at night. All was great, but it was the lunch in the middle that really sparkled. Christian and Reshma were home for the weekend and cooked up a storm, or rather, a bit of sunshine. They are fabulous cooks and what they fixed for lunch on the Fourth was a real taste trip. Just having gotten back from scuba diving in Nicaragua, they cooked beans and rice with "local" flavors and bite by bite, transported us all to their island vacation spot! The pix doesn't due the deliciousness of the meal (red beans and coconut sticky rice and chopped cucumber, tomato and lime salad) justice. It was fabulous...full of cool, sweet and spicy flavors...perfect for a hot day! Delish!
Also over the long weekend, we became World Cup addicts. I love soccer. My tiny high school opted for soccer instead of football and so I actually understand the game...football still eludes me. I love the pace of soccer, the intensity of the game, the World Cup vuvuzelas and the marvel of being able to watch a game instead of all those inane commercials!!Munchies are a must and here is a dip I made up...in keeping with the bean theme. Not at all "bean-y", it has a subtle, fruit-y flavor, great as a dip or sandwich spread and kind of hummus-like...
Smashed Bean Pate
2 cups or 1 can white beans (Eden Organic...no BPA worries), rinsed and drained 1 teaspoon tahini 2-3 garlic cloves, peeled 2 whole dates, pitted 2 teaspoons fresh lemon juice with grated rind 1 teaspoon umeboshi vinegar (or other fruit vinegar like raspberry)
Place everything in a blender or food processor along with about 1/4 cup water. Blend until smooth. Taste and add sea salt if needed, especially if you don't have umeboshi vinegar which is salty. Use as a dip (sweet potato chips are nice) or as a sandwich spread or topping on slices of baguette with some fresh tomato slices and a bit of caramelized onion.
I am headed to a Girls' Night potluck tonight and in tomorrow's post, will show you what I am taking. It was the pie I made for dessert on the Fourth. Yes, I know...I did a post on Blackberry Cake with Orange Glaze as a perfect Fourth of July dessert, but ours got gobbled up by the 3rd!
Want to see one of your favorite local good food growers, makers, purveyors or chefs listed on Our Green Table? Got any scoops about Good Food? Good Living? Goods we can dish out on our table? You know how I love to hit the streets, and so...send me a tip, email@example.com Just remember...
And...here is more! It's NOT just a "Girl Thing"!!
Our Green Table is my story about...
*Finding peace amidst chaos *Switching to a plant-based diet *Cooking delicious food *Living in "The Sandwich" * Traveling between AR and NY...lots! caring for family *Meeting sweet people *Sharing my discoveries *Keeping it healthy and fun
My wish for Our Green Table is...
From omnivore to vegan and everyone in between, OGTwill become our story of curiosity, compassion and changes that make a difference.
Here is the not set-in-stone path the stories will take:
Mondays: Recipe Day (Meatless Monday ideas) Wednesdays: "Skin" Food and/or "Soul" Food Day Fridays: Recipe Day (Weekend Fun)
Need help with the food you eat? The skin you are in? Want to share your thoughts? Send me a "peace" of mail: firstname.lastname@example.org
I am on an "adventure in life", a journey to a more peaceful way of eating and living to protect my health, my sanity and the world I live in. I am up for learning all sorts of new things and sharing them. I thought, like a good binding does for the stories in a book, I would anchor my food stories and fun discoveries to a spot in my home that roots me and, I believe, roots for me.
I have a green table that sits in the middle of my kitchen. No telling how old it is. It has been in many other homes, I suspect, before mine. The legs are sturdy and graceful, but the “toes” are stubbed and worn. There is part of the table that forms a brace joining the legs. It is a great perch for baskets and dogs’ paws. The surface of the table unfolds like a puzzle and goes from small to large with a wiggle of a couple of pieces of wood hidden underneath the main tabletop.
I love the color, or colors of green, that pop through. Starting with emerald through to lime, there are many shades until, in small patches, the bare wood softly peeks out. The colors of green remind me to choose well. I love this table, the food that goes on it, the chairs, elbows and paws that pull up and rest there. It is the heart of my kitchen and is the centerpiece for not only our food, but for our stories.
While nourishing the body and soul, the recipes in the stories here also nourish the environment and support the local food community.
Here are the Golden-Green Rules of Our Green Table:
1. Buy food with thought 2. Cook it simply, with care 3. Use less wheat and no meat 4. Create wholesome sweets 5. Buy local foods, real foods 6. Serve just enough 7. Use what is left 8. Keep it fun