What I Eat - Day Seventy-Four

This week's meals aren't particularly high in protein.   I thought it would be nice to briefly address this topic.   We don't need as much protein as the mass media would lead you to believe is necessary for good health.   Protein is an essential component of our diet, but it is also hard for our kidneys (in particular) to process, acidifying, and frequently more allergenic than other foods.   Additionally, the body maintains a large amino acid pool, which can meet our needs between protein-rich meals (amino acids are the building blocks of proteins).  

Breakfast - Puffed Rice, Rice Milk, and Peaches

I love eating fresh Ontario peaches in season!   Today, I enjoyed them with puffed brown rice and rice milk.  

I also freeze peaches at this time of the year (eventually I'll get into canning).   I just quarter the peaches without bothering to skin them, and put them in wide-mouthed mason jars or freezer bags.   If they're left out for very long after they thaw, they oxidize (turn brown), but they still taste good.  I'll often mix them with lemon juice after I've quartered them to keep them fresh.

Lunch - Kale, Fried Radishes, and Tomatoes

The radishes came from the farmers' market, the kale came from my garden, and the tomatoes from my parents' garden.   I fried the radishes in plain avocado oil in my ceramic frying pan, and the kale with peeled, thinly-sliced garlic and avocado oil in my cast iron frying pan.   As I've said before, I have a weakness for frying things. 

Here is some information about why I frequently cook with avocado oil.  

Dinner - Pizza

Friends made me this pizza, so I'm not sure of the company that made the crust.   However, I can say that the pizza was topped with a basil pesto (similar recipe here), mushrooms, peppers, pear, chicken (raised by friends), tomato, avocado, and cheese.    Amazing!