Whole Health Dietitian — Tastefully Fueling Active Transportation
Make plans now to celebrate Buy Nothing Day next Friday, November 27th . You don’t have to spend “Black Friday” in a haze of consumption, waiting in long lines amid frenzied crowds. You can fight back and make a statement against our materialistic society! Instead of heading to the stores, relax and spend time with family and friends, engaging in meaningful activities that consume minimal resources.
Dear Weather,
I biked in the rain both ways yesterday. Tuesday I bussed because of the rain. Today it was not supposed to be raining. Yet I stepped outside with my bike this morning, only to experience drops of water falling from the sky. I object. This was not part of the deal.
Sincerely,
A Disgruntled Bike Commuter
Now that I got that off my chest, on to local goodness. Our regular weekly farmer’s markets are on hiatus until spring, except for a market at my husband’s place of employ, which continues to offer fabulous produce. Here is their list for this week: Tomatoes, Bell peppers, Cauliflower, Butternut squash, Cabbage, Brussels sprouts, Acorn squash, Pie pumpkins, Sweet potatoes, Potatoes, Broccoli, Scallion, Swiss Chard, Lettuce, Spinach, Arugula, Turnips (a white, Japanese turnip that is mild and sweet with beautiful greens) and Radishes.
I’m not really sure about tomatoes at this time of year, but everything else sounds great. We already have bell peppers, broccoli, cabbage, and cauliflower in the fridge from last week’s market. Today’s list includes brussels sprouts, scallions, arugula, and sweet potatoes — yum!
In honor of our recently celebrated 1-year wedding anniversary, I am sharing the recipe for the main dish that we served at our reception. In order to green the event, we served a completely vegetarian dinner. Many of our guests were not thrilled with the absence of meat.
We carefully chose one of our favorite vegetarian recipes for the event. Unfortunately, the version made by the caterer did not taste nearly as good as what we make a home. We invite any of our wedding guests to come visit us, and we will make you the real deal.
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Vegetable Upside-Down Cake
Adapted from The Enchanted Broccoli Forest by Mollie Katzen
The Vegetable Part
5 T. oil or butter
2 c. chopped onion
1 bulb of garlic, minced
3 c. broccoli florets
3 c. cauliflower florets
2-3 medium carrots, diced
1 c. diced red bell pepper
1 c. peas
1 c. corn
Large handful of chopped garlic chives
Salt, pepper, and cayenne to taste
1 c. cashew butter, mixed with 3/4 c. hot water until smooth
In a large pan, saute the onion in 4 T. oil for about 8 minutes, then add garlic and saute 30 seconds more. Turn off heat.
Boil a pot of water, and blanch the broccoli, cauliflower, and carrots for 30 seconds. Drain immediately and rinse with cool water or place in an ice bath.
Add blanched vegetables, along with bell pepper, peas, corn, and garlic chives to the pan with the onion and garlic. Add salt, pepper, cayenne, and cashew butter mixture. Stir to combine well. Spread into greased 9×13 pan.
The Cake Part
1 1/2 c. whole wheat pastry flour
3/4 c. fine corn meal
1 1/2 t. baking powder
3/4 t. baking soda
1/2 t. salt
3 T. sugar
1 t. dried oregano
1 t. dried thyme
2 T. fresh dill
2 eggs
1 1/2 c. buttermilk
3 T. oil
Mix all dry ingredients, including herbs and fresh dill. In separate bowl, beat eggs, buttermilk, and oil. Combine wet and dry — do not over mix!
Spread the cake batter over the vegetables in the baking pan. Bake at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10-15 minutes, then cut into squares and serve, inverted (i.e., with the veggies on top).
Do you have more impact as a bike commuter or by taking a job that promotes biking and walking but will require driving? I suspect (and hope) that the answer is the second option, because I accepted a job that will put me in exactly that position. I am terrified excited about this opportunity, but the driving to work every day is a hard pill to swallow. Time to explore carpool and ride-share options . . . .
That little green thing toward the top of the photo is a broccoli worm (not a scientific name). I find the little guys to be rather cute, and I don’t mind picking them off my pesticide-free broccoli. Rather than killing them, I just toss them in the compost bucket. Sometimes they crawl out and we find them wandering around on the kitchen counter, to my great delight and my hubby’s everlasting annoyance. Given the rather tiny size of the worms in one of our recent local broccoli purchases, I may have strayed a bit from being 100% vegetarian over the last week.
Her Green Life