-genetically modified foods
-ideal oils to use for any cooking situation
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-beets (boiled to soften, skins removed by just pressing enough they slide off, and cut into chunks)
-sweet potatoes (peeled, cut into chunks)
-red skinned potatoes (skin left on, cut into chucks)
-black beans (cooked in a slow-cooker overnight with a stick of cinnamon)
Combined in a ceramic frying pan and warmed through.
I decided it would be fun to feature what I ate at the picnic, including:
-plentils crunchy lentil chips
-sliced pickled beets
-olives (the jar hidden behind the beets)
-hummus (store bought, a number of them are marked gluten free now)
-fava bean dip (I put fried onions, 2 tsp. cumin powder, and fava beans [cooked from scratch] into a food processor with a few tablespoons of water). I was surprised by how delicious this turned out, it was quite popular at the picnic.
The zucchinis came from my Field Good Farms CSA, the green beans came from my parents' garden, and the organic butternut squash came from the grocery store. I steamed the green beans over a stainless steel steamer basket, removed them, and then steamed the zucchini. I saved the steaming liquid for smoothies (it is very helpful for producing an acid/alkaline balance in the body). I cut the squash in half, removed the skin with a sharp knife, cut it into chunks, and cooked it in my cast iron dutch oven with a bit of water and oil.
-one large bunch of basil (also from my CSA basket), leaves removed and rinsed
-one cup of raw sunflower seeds
-two small cloves of garlic
-1/2 cup of oil