What I Eat - Day Thirty-Six

Big Change! - I've decided to give up salt (for the most part).  I came to this decision both because I noticed I was piling more salt on some of my food than everyone around me, and also because of this new study which links salt consumption with autoimmune disease (which I suffer from).   This study is only initial experimentation with a mouse model of provoked autoimmunity, but I've decided to use it as my catalyst for change.   Now, as you guys know, I eat very little processed food, so I'm already ahead of the game in terms of salt consumption (because that is where we get most of our salt in our diet).  Still, I'm troubled by the enthusiasm with which I reach for the salt shaker (and the soy sauce), and I want to move towards enjoying foods for their inherent taste.   We often crave salt because of an imbalance with our adrenal glands, but I'm confident I'm healthy enough to weather a drastic reduction in salt intake.  Last but not least, it is my understanding that my palate (meaning, my taste buds) will adapt pretty quickly; I'll keep everyone in the loop about whether or not this happens.  Obviously, I could have made this change without blog readers really noticing, but I think it's an important diet modification to share!  

[Image courtesy of Carlos Porto / FreeDigitalPhotos.net]

On to my weekly vegetable delivery!  This week's CSA Basket (pictured above AND below, except for the shelling peas, which I ate right away) included:
- 1.5 Quarts Beans (a mix of yellow and green)
- 1 Quart Shelling Peas
- 2 Zucchinis
- 2 Cucumbers
- 1/4 Pound Lettuce Mix (which I exchanged for an extra zucchini)
- 1 Bunch Scallions
- 1 Head of Fennel
- 1 Bunch Swiss Chard
- Cauliflower
- Basil bunches
- Beet tops

I realized I've never mentioned that what I get in my basket is only a half-share! Also my farmers produced another fun video, check it out here!  

Breakfast - Fried Egg with Kale, Salsa, and Pickle

I had previously washed, chopped, and cooked the kale by putting it in the bottom of a cast iron pan with a bit of water on a medium-high heat until the kale was soft and the water had evaporated.  I warmed it in a cast-iron frying pan and then added an egg, leaving it in the pan until it was cooked through.  I ate this with a salsa made from chopped tomato, sliced scallions (bottoms), chopped fresh basil, and lime juice.  

Peaches!  - Ontario peaches are in season, and I've been eating tonnes of them!

Lunch - Fried Zucchini 

Here I go frying something again!  I chopped up half of a red onion and two medium sized zucchinis and fried them on a low heat in my cast-iron frying pan with a little bit of oil.   Once they were almost done, I added fresh basil cut into thin strips.  Last but not least, I topped this dish with a bit of Daiya shredded mozzarella 'cheese.'   

Dinner - Corn on the Cob and Baked Beans

This was a simple and delicious meal!  I took a trip to Leisure Farms to do some raspberry picking, and I picked up some corn on the cob while I was there.  I boiled the corn, and ate it with some Heinz Baked Beans I warmed on the stove.  

I neglected to take a picture of the fresh raspberries, but pictured below is how I process the raspberries I don't eat right away.  I haven't yet gotten into canning, so I haven't made any raspberry jam, etc..  Instead, I just rinse the berries and push them into a wide-mouthed mason jar and freeze them.  They make an excellent desert, without any noticeable freezer-burn.  Just make sure that you leave enough space at the top of the jar for expansion as the berries freeze (I try to stay below the threads for the lid).