Saturday, July 21, 2012

Inspiration for the weekend

Why food waste matters, and how to prevent it in your kitchen.

Zucchini fritters recipe. Add some feta and they're so delicious!

Apparently, other countries are catching up to the U.S. when it comes to obesity and sedentary lifestyles. This tool call "Where are you on the global fat scale?" compares your BMI to people across the world. Pretty interesting.

It's finally tomato season! Here's a summer side salad recipe that I found in a random cookbook I was looking through at the store:
  • 1 cups fresh pineapple chunks
  • 2 cups cherry tomatoes, cut in half
  • 2 T olive oil
  • 1 T red wine vinegar
  • 2 T fresh mint, finely chopped
  • 1/4 cup scallions, finely chopped
  • 1 t salt (or more if desired)
  • pinch black pepper
Stir and enjoy! 

Wednesday, July 18, 2012

Recipe of the week: Lemon Grain Salad with Asparagus, Almonds & Goat Cheese

So there is a slight theme to all of my meals lately. Take one type of grain, add multiple types of vegetables, olive oil, lemon juice, and cheese. Stir, and enjoy. I just don't feel like cooking complicated meals when it's been this hot. So here is another good one I found while browsing recipes in one of those stands at the co-op near my house. While the asparagus is out of season now, you could replace it with something else (sauteed zucchini maybe?).

Lemon Grain Salad with Asparagus, Almonds & Goat Cheese
  • 16 oz. grain (the original recipe called for farro, but I didn't know what farro was, so I used pearl couscous - you could also use orzo or another small pasta or grain)
  • 1 lb asparagus, ends snapped off and sliced into 2 in. pieces
  • 1/4 c olive oil
  • 1 cup almonds, sliced and toasted
  • 4 oz. goat cheese, crumbled
  • 2 lemons, juiced and zested (aka grated)
  • 1 T neutral oil (like grapeseed, walnut, or Canola)
  • salt and pepper to taste
Cook the grain according to directions. Drain well, place in a large bowl, and set aside.

In a large pan, heat 2 tablespoons of the olive oil over medium heat. Add the asparagus in a single layer, and cook until crisp-tender, about 3 minutes. Drain and add to the bowl of grains.

Add the almonds, goat cheese, and lemon zest to the grain and asparagus. In a small bowl, whisk together the lemon juice with the rest of the olive oil and the neutral oil. Add salt and pepper to taste (I was generous with them both). Pour over the grain salad and toss.

Recipe adapted from The Kitchn

Friday, July 13, 2012

Inspiration for the weekend

Here are some things I came across this week that stuck with me...

How to simplify your life a bit.

More and more farms are being built on rooftops.

Reuse Tuesdays: Ideas for projects from recycle materials.

The meal I make basically once a week.

Why knowing the names of plants is less important than making time to play in the forest...

Reading helps us grow.

Saturday, July 7, 2012

Why killing time isn't a sin

The author of Zen Habits, one of the blogs I read about simple living, has a pretty awesome policy that anyone can share or reprint his blog entries if they so choose. He calls it an "uncopyrighted" policy. So when I saw his post this morning about killing time, I decided to repost it since it really resonated with me. I realized that I am definitely the type of person that views killing time as a bad thing. I'm always thinking about how I can be more productive. If I'm watching a movie, I'll try to answer emails at the same time. If I'm in the car, I'll try to listen to podcasts so I can learn more. If I have an unexpected day off work, I think about all the things I can complete that day. Those tendencies aren't necessarily bad, but they can border on unhealthy when I realize that I can't relax when I have down time. Thus, as part of my quest to live a healthier life, I'm going to think more about making time to just relax. It's one of the healthiest things you can do for yourself.

Why Killing Time Isn't a Sin

Post written by Leo Babauta.
I recently read a travel tip from someone who reminds himself that “killing time is a sin”, and so makes the most use of every bit of downtime, even on an airplane: “read a good book, learn a new language with Rosetta Stone, write to my friends around the world who haven’t heard from me in too long”.
I have no objections to reading books, learning languages, or writing to friends. It’s the idea that downtime must be put to efficient use that I disagree with. While I used to agree with it completely, these days I take a completely different approach.
Life is for living, not productivity.

Make the Most of Every Minute

There is a tendency among productive people to try to make the best use of every single minute, from the minute they awake. I know because not too long ago I was one of these folks.
Got time on the train or plane? If you’re not doing work, maybe you can be enriching yourself by learning something.
Got time before a meeting starts? Organize your to-do list, send off some emails, write some notes on a project you’re working on.
Driving? Why not make some phone calls or tell Siri to add a bunch of stuff to your calendar? Why not listen to a self-help audiobook?
Watching TV with the family? You can also be answering emails, doing situps, stretching.
Having lunch with a friend? Maybe you can talk business to make it a productive meeting.
This is the mindset that we’re supposed to have. Every minute counts, because time’s a-wasting. The clock is ticking. The sands of the hourglass are spilling.
I used to feel this way, but now I see things a bit differently.

Is This What Life Is To Be?

It might seem smart and productive to not let a single minute go to waste (they’re precious, after all), but let’s take a step back to look at the big picture.
Is this what our lives are to be? A non-stop stream of productive tasks? A life-long work day? A computer program optimized for productivity and efficiency? A cog in a machine?
What about joy? What about the sensory pleasure of lying in the grass with the sun shining on our closed eyes? What about the beauty of a nap while on the train? How about reading a novel for the sheer exhilaration of it, not to better yourself? What about spending time with someone for the love of being with someone, of making a genuine human connection that is unencumbered by productive purpose, unburdened by goals.
What about freedom? Freedom from being tied to a job, from having to improve yourself every single minute, from the dreariness of neverending work?

An Alternative

Killing time isn’t a sin — it’s a misnomer. We’ve framed the question entirely wrong. It’s not a matter of “killing” time, but of enjoying it.
If we ask ourselves instead, “How can I best enjoy this moment?”, then the entire proposition is reframed.
Now we might spend this moment working if that work brings us joy. But we might also spend it relaxing, doing nothing, feeling the breeze on the nape of our neck, losing ourselves in conversation with a cherished friend, snuggling under the covers with a lover.
This is life. A life of joy, of wonderfulness.

Sunday, June 24, 2012

Breakfast solution: overnight oatmeal

I eat oatmeal every morning. It's become a habit for me, because it's cheap, easy to make, and healthy. I don't have to think about breakfast in the morning, and it keeps me full until lunch. Making it from scratch every morning takes a bit of time (about fifteen minutes, after boiling the water and waiting for the oats to be done, plus mixing together toppings). What's worse, though, is that it's so HOT. With the weather the way it is this summer, I hate making boiling hot oatmeal and sweating (in my non air-conditioned house) while eating it on a hot day. Well, I finally found a solution! I am so pumped about this one. As I told my friend who showed me how to do it, I think it'll change my life. Or at least my morning breakfast routine.

Overnight Oatmeal

The night before, put 1/3 cup yogurt, 1/3 cup water, and 1/3 oats in a jar. Mix together, and let it sit overnight. In the morning, pull out the jar and voila! Your oatmeal is made. The oats will absorb the liquid overnight, becoming soft and ready to eat. Then add any toppings combinations you'd like - fresh fruit, flax seed, nuts, raisins. It's so good, and so easy. No cooking necessary, and if you use a mason jar, you can screw the top on and throw it in your bag to eat at work. Hooray!

This idea came from the blog Kath Eats Real Food. The author is apparently even more obsessed with oatmeal than I am. She has endless toppings ideas, and also notes that you can use any type of liquid in the overnight oats recipe - water, milk, yogurt, whatever. Here are a few of her overnight oats ideas: Tribute to Oatmeal.

Image credit

Saturday, June 16, 2012

Recipe of the week: Israeli couscous and chickpea salad

Now that it's getting hot, I'm pretty much eating only simple, grain-vegetable-and-bean recipes. Here's one I'm obsessed with lately, from the NYTimes Well blog. I make a double batch of it and then eat it for lunch for the rest of the week!

Israeli Couscous and Chickpea Salad
  • 1 cup Israeli couscous (also called pearl couscous)
  • 2 T olive oil
  • 1/2 cup cilantro, finely chopped
  • 2 T chives, chopped
  • 3 oz. feta, crumbled
  • 2 T pine nuts, lightly toasted
  • 1 can chickpeas, rinsed and drained
  • 1 red pepper, diced
  • 2 T lemon juice
  • 1 t ground cumin
  • salt to taste
  • 1/4 cup plain yogurt
  • 1/2 t chili powder
Heat one tablespoon olive oil over medium-heat. Pour in the couscous and stir until the couscous begins to brown and smell toasty, usually four to five minutes. Add two cups of water and salt, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes, or until couscous is soft but not mushy.

Put the couscous in a big bowl and add the cilantro, chives, feta, pine nuts, chickpeas, and red pepper. Stir. Mix together lemon juice, cumin, a little salt, yogurt, and chili powder. Pour the sauce on top of the couscous mixture. Enjoy!

Image source

Tuesday, June 5, 2012

Nourish: Food curriculum for upper elementary and middle school teachers

A friend of mine showed me a new food curriculum called Nourish. It looks fantastic. It's geared towards upper elementary and middle schoolers, so I won't be able to use it this fall (I'm teaching kindergarten). But it has some really great ideas for teaching about where food comes from, eating in season, food advertising, and other important food literacy concepts. It also has a bunch of graphics called Food Tools that are perfect for teaching about food systems. Here's one graphic I love and might actually print out to put in my classroom...


The curriculum also has a half-hour video that goes with it. Seems pretty awesome!
Related Posts Plugin for WordPress, Blogger...