Lots of great deals- thinking in terms of dollar to nutrient value
Spent approximately 50 dollars on all organic produce for 7 smoothie recipes to be enjoyed twice a day
If everything goes as planned – that is about 3.60 for per organic smoothie
The dragon fruit called out to me while I was shopping for green smoothie ingredients at the Buford Highway Farmer’s Market. I wasn’t sure exactly how the dragon fruit was meant to be eaten, but it was so gorgeous I had to pick it up. I was glad to find that the dragon fruit is a simple one. All you have to do is cut it, scoop out the meat, and enjoy. The texture will remind you of kiwi. The taste is reminiscent of mild melon.
|Before slicing the persimmon looks like an orange tomato|
|Some people eat the skin but I prefer to peel|
|Persimmon basically tastes like November – a delicious mix of cinnamon and pumpkin|
This week things went really well on the raw front. I have been experimenting with Green Smoothie Recipes, so far my favorite is a combination of kale, bananas, pineapple, and strawberry. My favorite breakfast this week was persimmon slices and raw nuts. Raw cashews are my absolute favorite. I wiped those out pretty quickly though so I had to settle for almonds this morning. I’m open to new smoothie ideas. Any suggestions?
by Mike Lieberman
Growing our own food is something that people have done for hundreds and thousands of years. It hasn’t been until the past 100-200 years that we’ve put that responsibility in the hands of others.
I think this is one of the reasons for the disease and health issues that are currently plaguing our country. We have come to accept processed “foods” and produce are stripped of nutrition and contaminated with chemical sprays.
In the past few years, I’ve become more conscious and aware as to my food choices and why they matter, not only to my own personal health, but to the health of the environment as well.
We have become disconnected from our food source and pick our food off of store shelves.
This is why I started urban gardening and growing my own food. I wanted to re-establish that connection with my food and you can too.
When I first started in the spring in 2009, I didn’t have any experience and was able to grow on the fire escape on the fourth floor of my New York City apartment. I’ve since moved to Cali where I’ve started a balcony garden.
In these small spaces, I’ve been able to supply myself with fresh organically grown produce. Now that I’ve been growing my own, I feel much more connected to my food since it is the result of my work. Plus it’s much fresher as it gets eaten within minutes of being picked.
In growing my own food, I’ve also gained more of an appreciation for food because growing your own isn’t always easy. Luckily we live in times where if we can’t grow our own or our crop doesn’t survive, we can hit up a supermarket.
I don’t think that everyone should go out and start growing all of their own food, but definitely think that growing at least one veggie or herb will start to make a difference in your relationship with food.
What are you going to start growing?
Mike Lieberman prides himself as a living, breathing demonstration of how one can live sustainably, anywhere. On his sites he documents what he is doing through urban gardening, creating raw vegan recipes and demonstrating simple ways to go green. Lieberman thinks that most people believe that living sustainably and making eco-friendly decisions is difficult and cannot be done — that it’s an all-or-nothing-type game. Through his writing, he wants to show you that it’s simple to make these decisions. Some or all of these steps can easily be done in your daily lives without any disruption, and he would like to show you how to do them. Follow him on Twitter @CanarsieBK and check out his online portfolio on CanarsieBK.com.
If you haven’t already checked out CanarsieBK – you need too. Here are a few post samples
If this isn’t enough to spark your interest – something is amiss with your veggie loving soul.
My potted garden is coming along nicely. Aside from watering them on the days that it hasn’t rained, I haven’t had to do much. Haven’t had any bug issues yet, so I haven’t had to look for any organic pesticide alternatives. I think I’ll wait one more week before I try my hand at this salsa recipe. All the fresh ingredients are going to be fantabulous. I can’t wait.
A crock-pot/slow cooker is a great tool for a busy cook. Invest as little as 15 minutes into completing this recipe right before bed.
2 large chopped tomatoes
5 chopped carrots
1 peeled and cubed eggplant
1 can drained garbanzo beans
1 can drained red kidney beans
1 cup chopped onion
3 stalks chopped celery
3 cloves minced garlic
3 cups vegetable broth
1 can tomato paste
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
1 tsp crushed red pepper
1 bay leaf
Combine all ingredients. Cook overnight.
Garbanzos are a personal favorite. This soup is really filling.
1 chopped garlic clove
3 cups veggie broth
1 can peeled and diced tomatoes
1 tsp olive oil
2 cans garbanzo beans
1/2 chopped onion
1 tsp rosemary
salt and pepper to taste
Heat olive oil over medium heat, add onion, sauté along with the garlic and rosemary. Add tomatoes, cook 10 minutes. Add broth and beans – simmer 5 minutes. Puree soup in blender or food processor.
1 can garbanzo beans
1 bunch Kale
1/4 cup onion
3 cloves sliced garlic
1 tbs olive oil
Drain and rinse beans. Remove the stems in the kale and chop. Sauté garlic, onion, and beans in olive oil for 10 minutes. Add remaining ingredients. Cook until kale wilts.