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Eating Outside the Industrial Box
This is a perfect dish for this time of year when winter is departing and spring is arriving.
The depth of flavor from winter mushrooms pair perfectly with new shoots of spring asparagus.
In this dish, I’ve used the long green ends of green onions, as the Chinese do. I learned this from a lifetime of eating many meals in San Francisco’s Chinatown. At one time I walked through Chinatown to come home from work, so I had ample opportunity to stop for dinner.
Because I go to at least two farmer’s markets every weekend, right now I can get green onions with the whole length of the dark green shoot, instead of chopped off as they do in the supermarket. I enjoy including all of the shoots down to the pointed tips—every inch—and they have a flavor all their own.
This is quick and easy to make.
A few years ago I saw a recipe for raw asparagus salad and tried raw asparagus for the first time. It is delicious!
It’s crisp like celery, and sweet. Very different from cooked asparagus.
I made this lovely salad yesterday for lunch, but it’s also fun to dip spears into your favorite dip or salad dressing.
Use this as a starting point for your own inspiration. Add other vegetables, seasonings, dressing. The raw asparagus will give a sweet crunch.
Sometimes all it takes is a simple, flavorful little dressing to make routine vegetables interesting.
That was the challenge I gave myself this week.
And it didn’t take me long to come up with this sauce that contains some of my favorite flavors to put over springtime asparagus.
I’m eating this tonight over warm asparagus fresh from the steamer.
Cold leftovers that have been marinating overnight are going in a salad for lunch tomorrow with chicken and cucumbers over lettuce.
Healthy food can always be delicious and different when you use some creativity.
Really simple. And it’s my favorite way to eat asparagus because it concentrates the flavor.
My friend Linda gave me this recipe for black bean brownies about ten years ago. I made them, loved them, and lost the recipe.
About five years ago I was going through old recipes, removing recipes for foods I no longer eat and found this recipe.
Since it’s almost Valentine’s Day I have to share it with you as a chocolate treat, and also because when I couldn’t find this recipe, I tried other black bean brownie recipes and none of them were as good as this one. THIS IS THE ONE TO MAKE if you want brownies!
One basic principle of Wholefood Cuisine is to use the whole food—every edible part of the food is used for something.
Clean-Out-the-Refrigerator Soup is a simple and easy way to use whatever food you have left at the end of the week, so you can start with fresh new food at the beginning of the next week.
My cooking week begins on Saturday morning, when we go to two farmer’s markets in the nearby town of Santa Rosa. This are larger markets than my local Sunday morning market, which we also attend. So I plan to finish up the previous week’s food by Friday, and if I haven’t, it all goes into the soup pot on Friday afternoon, or Saturday afternoon if I need to supplement the leftovers with more fresh ingredients.
Over the winter, around early December, I think, I purchased a whole bag of whole heads of garlic that were on the discount cart at my local produce stand. I had the idea I should roast them all, since I love roasted garlic, but I was so absorbed in redesigning six websites that I just didn’t get to it.
At the time I also had the thought that it was winter and that is the best time of year—no, the natural time of year—to eat roasted garlic. When it is at the very end of its cycle of life.
But I missed it. Now, these heads of garlic have gone on to reproduce!
Since one of the aspects of eating whole is to eat the whole spectrum of foods available throughout all the seasons of the year, this year I want to give more context to the current season in Nature and guide you to find what is in season where you live.
To do that, we need to establish more awareness of the seasons.Many years ago, when I first started becoming more aware of nature, the first thing I reached for was to learn about natural time and how it is different from industrial time.
When I first started eating and writing about whole food I was motivated by how it improved the health of my body, I liked the way it tastes, and I liked the connection with Nature of eating local and seasonal.
But it turns out there is a much bigger benefit to eating whole—it’s the most important thing to do to reverse global warming.
The other night Larry and I just randomly came across a video on Netflix called Kiss the Ground. And we were stunned. This documentary contains the actual solution for global warming. Watch the two-and-a-half minute video above to learn how Nature has the solution to global warming. I’ll tell you in the next paragraph, but watch the trailer to get the visuals.
Pea shoots are the first sign that spring is coming at our local farmer’s market
Over the holiday, I have been working diligently on website upgrades and “background” content that explains some of the fundamentals on which Wholefood Cuisine is based.
I’m still in the process of doing that work and still need a couple more weeks. It’s an appropriate activity for winter, while all life is underground, doing the predatory work for bursting into view as spring begins to emerge at the beginning of February.
There is little food at the farmer’s market this time of year, but on Saturday my favorite farmer had the first pea shoots, which I love. I just toss them in my salad with whatever winter lettuces I can get.
This blog is about eating “whole food” that is really whole and about creating a style of wholefood cuisine that comes from the inherent flavors and qualities of the foods themselves, rather than trying to make familiar industrial-style foods from whole ingredients.
To eat in this manner is not only enjoyable, it also benefits health and the environment.
Because of the Covid-19 pandemic, our industrial food supply is crumbling fast. And we still need to eat. I’ll show you how.