Rootstalk

A few weeks ago, I went to the first annual Rootstalk festival outside of Salem, OR. My friend, John, and I spent the weekend camping, going to classes, listening (and dancing) to bands, meeting awesome people, and generally having an amazing, mind-blowing time.

As soon as I found out about the existence of Rootstalk, I knew that I had to go. It was like someone had decided to make a festival just for me. With classes on herbalism, organic and sustainable living, wildcrafting, and more, I couldn't stay away. It was the right decision; the weekend was one of the best I've ever had. I still haven't fully processed my experiences (which isn't that surprising given that I was bombarded with bad news as soon as I got back). When it was over, I didn't want to come home. Normally when I see the Seattle skyline after being gone for a while, I feel euphoric. This time, I felt my stomach sinking. I was coming back to reality after being in a utopia.

I'm not entirely sure how to put my experience into words. Normally, words don't fail me, but in this case, I've barely been able to talk about it at all. I could talk about what classes we went to and which vendors I bought things from, but that was such a small fragment. It was more about the synergy (I hate that word, but in this case it fits) of the people, their combined knowledge and wisdom, the environment, and the activities we participated in.

What sticks out most in my mind is the overall feeling that some humans have given up a lot of things that we would probably be better off having in our lives. We have given it up in order to have the convenience of modern, city life, but I'm far from convinced that the tradeoff is worth it.

One of the presenters, Daniel Vitalis, said that he thinks that humans need fire - not just to cook our food and keep us warm. I can't help but agree that sitting in front of a real fire, whether I'm roasting marshmallows on a camping trip, having a bonfire on the beach, or sitting in front of a cozy fireplace, makes me feel good, like I'm getting something vital that I've been lacking. He aslo brought up that in modern western culture, we have developed the notion that we are somehow separate from the ecosystem. The fact is that we are part of the whole, and we can't escape that for good or ill. I'm not entirely sure what to do with that concept, but it rings true. Mostly, I want to spend more time in nature (I say as I'm sitting in my living room in my apartment in a major city) so that I can experience and hopefully understand what it is that I think it's so critical that we protect and live with in harmony.

The sense of community that pervaded the festival was amazing. Everyone was friendly and had a smile to share. There was no awkwardness about starting up a conversation with a stranger. We were all kindred spirits, and it was fabulous. The free tea pavilion was a great place to feel the camaraderie of the festival. People could be found there at all times of the day lounging on the cushions and making new friends. I would love to feel that wonderful sense of community in my daily life. It was jarring when I returned home and smiled at the first people who passed me on the street, only to have them avert their gazes and look obviously uncomfortable (though granted, it could have been that I looked like a derelict, dirty hippy... that is if it weren't still happening).

There is definitely something primal missing from my life. I realized this when a marching percussion band performed throughout the campground. People were drawn to them, and an impromptu parade formed as people followed them around, dancing their hearts out. It was reminiscent of the pied piper. That night we went to the woodland masquerade ball. I'll admit, before I went to it, I thought it sounded a little hokey. A masquerade ball? While camping? Outdoors? In reality, it was astounding. There is something profound about people wearing masks. Your identity becomes less important, and your ego melts away. People danced with abandon, unconcerned about whether they looked like idiots. And dancing outdoors... it's magical. The energy from the earth combined with the energy of the music and the other people was unreal. During the ball, it felt like I was part of a tribe, and I want that feeling back.

One of the things that was stressed over and over again by many different people in many different ways was that we shouldn't beat ourselves up when we fail to live up to our own expectations. The context was always that of living sustainably, but I think it applies to everything. When we try to change things 100% all at once, we are bound to slip some. I try to eat organic food as much as possible, but sometimes, I just need to buy a pizza, and that's OK. It seems to be human nature (well, American nature, anyway) that if we fail a little bit then we should just give up. Instead, we should be forgiving of our slipups and keep right on trucking, doing what we can. That's what I'm working on - doing what I can. For now I'm in Seattle in a small apartment with a cat who will eat anything green that she sees, so starting indoor window gardens isn't possible. I'm not going to be able to grow all of my own food on my shaded balcony. I can, however, keep maintaining my little garden (which I fully intend to truly maintain next spring/summer. I've mostly gotten over my bee PTSD and am pretty sure I'll be able to actually do work in the garden soon), and doing my best to eat organic and sustainably farmed food whenever I can. While it would be great if I were able to live in a perfectly permacultured (I've decided this must be a word) home that was completely self-sustaining. I don't, and I won't be able to do that for a long time. So I take baby steps, which are better than not doing anything at all.

John and I have big plans to start a club where we can spend time in nature, learning how to do awesome things that we learned about at Rootstalk, like making rope from plants, starting fires using the bow and stick method (essentially, rubbing 2 sticks together), wild foraging, and other awesome nature-based activities. We hope that by doing this, we'll manage to keep ourselves sane until next year's Rootstalk. I can't wait.

Natural Medicine vs. Western Medicine

I am a huge fan of natural medicine. When I get sick or experience pain, I turn to herbs, acupuncture, diet changes, and other natural remedies long before I look to western medicine. When I get congested, I pull out the Neti pot, do steam inhalations, and/or take a tincture rather than pop a couple of Sudafed. Most of the time, it works amazingly well, and I'm able to go about my business.

Many people don't understand why I choose natural remedies instead of over-the-counter medicines and prescriptions. After all, many natural remedies haven't been proven to work through double blind research studies, and the FDA doesn't have the same strict regulations on herbs that it does on drugs (though to be clear, the FDA has extremely strict regulations on the production of herbs and herbal products. They require rigorous testing to make sure that the products that get to the shelves of stores are safe. They just don't verify the claims that are made on the packaging. If a product has been proven to be unsafe, the FDA will take it off the shelves. For a little more info, check out this page.) Natural remedies may require more work (a steam inhalation, for instance takes 10-15 minutes and access to a stove, a pot, and a towel - fine when you're at home, but challenging if you're at work).

For me, there are a few reasons:

My body is extremely sensitive, and if there is some obscure side effect of a drug, there's a good chance that I'll get it. With several different over the counter medications, I have had had very scary experiences, and in one case, an OTC was slowly putting my life in danger. Prescription medications have also given me horrific side effects. I have experienced far fewer side effects from natural remedies (that isn't to say there aren't any - just that my experiences have been better)

In some situations, I've tried western medicines, and they haven't done anything for me, but natural remedies have fixed my problems.

Many conditions that western medicine can only fix with dangerous or addictive medicines can be safely regulated with natural remedies - especially pain. Natural medicines can also correct some problems that western medicine can only correct with surgery.

I have spent a lot of time with plants. I like plants. Plants can provide us with most of what we need. Western medicine takes components of plants, isolates them, and increases them. In nature, plants have many components, all of which interact with each other. In many cases, one component will mitigate the negative effects of another, or one will magnify the effects of another (this is also true of herbal combinations). I have found that using the whole plant instead of specific constituents can provide gentler, more complete healing.

If I am preparing the remedies myself, I can be sure that the ingredients I am using meet my requirements for sustainability. Many herbal companies (though not all) are committed to protecting the environment and use only organic growing methods. I have been able to visit several farms and production plants and have a really good grasp on what companies I want to support. Western drugs are often produced by companies that are more interested in making a profit than making people better or protecting the planet.

Natural remedies can often be used as preventative care, whereas western medicine is almost exclusively used after a problem has arisen.

That all being said, there are times when western pharmaceuticals are the best choice. Very recently, I got very sick. I tried pretty much every natural remedy available - acupuncture, herbs, tinctures, epsom salt baths, something called the wet sock treatment, homeopathy - you name it, I tried it. I kept getting worse. When I started taking antibiotics, I started getting better right away (although, unsurprisingly, I did experience some nasty side effects). I hate how overused antibiotics are in our society, but when you need them, you need them. I will also admit that there have been times when I've had a headache or cramps that were so bad, I gave in and took Tylenol or Advil. (Although, since I have discovered cramp bark tincture and raspberry leaf tea, I haven't needed NSAIDs for cramps). I am lucky in that I don't have any diseases or chronic conditions that require that I take drugs regularly to stay alive. In those situations, I am all for pharmaceuticals. Some people also require daily medications for psychological conditions in order to function properly in society.

People who dismiss all western medications for all conditions piss me off as much as people who dismiss all natural remedies (and yes, they truly piss me off). We live in a time when we have the benefit of thousands of years of experience with natural remedies as well as modern technology and medicine. They each have their place. I am grateful for herbs, and I am grateful for antibiotics - when they're needed. I think vaccinations are awesome (hooray for never having to worry about smallpox or polio!). I think acupuncture is astonishing. Why limit ourselves to one narrow concept of health and healing?

****SAFETY NOTICE****

Please note that herbs have major effects on your body, as do pharmaceuticals. Be careful when taking herbs. Keep track of all that you are taking on a regular basis. If you ever have any questions, talk to a medical professional who has been educated in herbalism. There are some nasty drug/herb interactions, so if your health care provider puts you on medications, stop taking your herbs unless you've confirmed with them that it is safe to continue. Please don't put yourself at risk.

Coconut and Cashew Bars

I'm on spring break after the most challenging quarter I've ever experienced (which is why I wasn't posting much). For a good portion of the quarter, I wasn't cooking much. I just had too much to do. Today I spent some time in the kitchen, and it was wonderful.

My roommate recently introduced me to Lara bars. They're quite tasty, made from only a few ingredients, and they're inexpensive, but none of their ingredients are organic. Because their ingredient list was so simple, I decided to make my own using organic food, and they turned out pretty well. All of the ingredients were raw, in addition to being organic, so this recipe works for anyone on a raw food diet.

Coconut and Cashew Bars

Ingredients:
1 cup cashews
1/4 cup unsweetened coconut
At least 10 dried and pitted dates
2 Tbs almonds coarsely ground (large chunks are fine)
1 1/2 Tbs virgin coconut oil

Put all ingredients except the almonds in a food processor and grind until you have the desired consistency. You don't want to make cashew butter, but you do want things to be ground pretty finely.
Put the mixture on a piece of parchment or wax paper. It should hold together and be reminiscent of dough. If it's not holding together, add more dates and put through the food processor again.
Mix the almonds in by hand (these give the bars a nice crunch)
Shape into a rectangle or square approximately 1/2" high.
Cut into pieces the size and shape you want.
Eat and enjoy.

Optional:
Add a dash of cinnamon, hunks of dark chocolate, or any other dried fruit or nut your heart desires.

Scrambled Eggs

Scrambled eggs are my absolute favorite way to prepare eggs. When done right, they are fluffy, creamy and melt on your tongue. Unfortunately, despite the fact that they are amazingly simple to prepare, they are rarely done correctly. It's common to get rubbery, over-cooked scrambled eggs that make you wonder why anyone would want to eat their eggs like that.

Scrambled eggs can be eaten plain, or you can get crazy with additions. It all depends on your taste. The trick to making them perfect is to cook them on low. Not medium-low, not almost-low. Low. The lowest setting your stove has is probably just right. I like to cook my additions before I add the eggs. Tonight, I sauteed up some garlic and onions (I could have easily added peppers, broccoli, ham, bacon, corn, or whatever else sounded good). When they were done cooking, I lowered the temperature, waited a minute for the coils to cool down, and then I added my egg mixture. With a spatula, I kept scraping the pan and mixing the eggs. You don't want to let your eggs brown. Because it's cooked at a low temperature, it may take a little time to cook. The more eggs you use, the longer it will take. They're done when there's no more liquid, but the eggs still look just a tiny bit wet.

You can get a little crazy with your egg mixture if you like. You should beat the eggs with a fork until blended. Then you add herbs, spices, and cheese. Tonight, I went with salt, pepper, and nutritional yeast (it provides the eggs with a cheesy flavor without adding any dairy). I'm also a big fan of adding herbs. You can use rosemary, dill, thyme, basil, or go crazy and throw in some curry powder. Whatever flavors you love can be added to your eggs. Some people add milk to their scrambled eggs. I don't. The eggs are perfect as they are.

I'm of the opinion that fresh eggs are the tastiest, and I only buy eggs that come from free range chickens. I get mine from Skagit River Ranch. I've been to the farm and seen that the chickens are allowed to go wherever they want and are well cared for. Conveniently, they have a booth at my farmers market, so I don't have to drive all the way out to Sedro Woolley. Although they are more expensive than the eggs you would find in your grocery store, they taste way better and make a wonderful treat.

Bean and Yam Slow Cooker Chili

This quarter at school is going to be challenging. Now when I say challenging, I mean that I'm already burned out, and it's only the 2nd week. When things get stressful, I have a tendency to get lots of takeout. Not only is that expensive and unhealthy, it's boring because now that I'm gluten free, my options are seriously limited. Plus, I'm less likely to be eating organic foods if I'm going out. I have decided that I need to become friends with my slow cooker, and I need to make food in large quantities for leftovers.

My first plan was to do chili. I perused the web for a recipe that was vegetarian, tasty looking, used dried beans instead of canned, and was prepared in a slow cooker instead of on the stove. Ultimately I found nothing. Undeterred, I decided to make up my own recipe and pray for the best. I don't like to toot my own horn, but damn, it was goooooood. Plus, I have lots of leftovers!

Here it is - I actually measured things out so that I could write up a real recipe this time!

Bean and Yam Slow Cooker Chili

1 cup dry black beans that have soaked over night
1/2 cup dry adzuki beans (it is not necessary to soak these before cooking)
vegetable oil
1 large red pepper, diced
1 medium yellow onion, diced
2-3 cloves garlic, minced
2 medium sized tomatoes, diced
1 yam, diced (if it's not organic, peel it first)
1 6oz can tomato paste
1.5 oz dark chocolate (I used Theo 70% because it's delicious, organic, and fair trade)
1.5 tsp salt (you may want to add more - I tend to make things not very salty)
2 tsp chili powder - I used Simply Organic. It contains cloves and coriander, which really contributed to the amazing flavor of this dish.
just under 1/4 tsp cayenne (add more if you like things spicy)
1/2 a cinnamon stick
1.5 cups water
1/2 cup beer - I used Bards gluten free beer. You could probably use any beer you want. Stout is supposed to be amazing in chili.
1 T rice vinegar
~2 inch square of kombu

Saute peppers, onions, garlic, and seasoning (except the cinnamon) in the vegetable oil until the onions are clear

Combine all ingredients in the slow cooker. Cook on high for 6-7 hours. If possible, check on the liquid level periodically so that it doesn't all evaporate. If needed, add a little more water.

Pull out the cinnamon stick. If there's still a big chunk of kombu, pull that out too. Mine seems to have melted into the chili, which is great because seaweed is really good for you!

Yields - several servings. I think I'll get 4-5 meals out of it if I don't share.


In order to make sure you're getting a complete protein, serve with your favorite cornbread.

Thanksgiving and Garlic Mashed Potatoes

Tomorrow is Thanksgiving, and you know what that means... FOOD! Turkey, stuffing, mashed potatoes, green beans, cranberry! Delicious. This is the first year I'm both gluten-free and dairy free, so a few changes have to be made to the traditional family feast. Fortunately, my mom is gung ho about making sure I can eat. Today, I'm making vegan garlic mashed potatoes because my mom is completely baffled that one can make mashed potatoes without copious amounts of dairy. I went to the farmers market on Sunday to get 3 lbs of my favorite potato variety (German Butterballs - the only butterballs I'll be eating tomorrow, I'm happy to say) and a spicy garlic variety. Have I mentioned that I love living in a city with year-round farmers markets? Because I do.

Of course, with all the feasting going on, it's important not to lose focus and make sure you're getting healthy, sustainable food. Take Part has an article on 10 Tips for a Sustainable Thanksgiving. If you haven't found one already, it's probably too late for a heritage turkey, but it's something to think about for next year.

Although it's so simple, I feel a little silly posting it, here's my recipe for vegan garlic mashed potatoes. Sorry for the lack of hard numbers - I've never measured anything when making it.

Vegan Garlic Mashed Potatoes

Ingredients:
Potatoes, washed and chopped into smallish chunks - as much or as little as you want to make. I like the German butterball variety, but you can use any kind you want (I don't like yukon golds because they get really slimy)
Garlic - 1 - 2 bulbs. For a smaller amount of potatoes, use a smaller amount of garlic. Keep in mind that roasting it gives it a milder, sweeter flavor
Olive oil
rice milk, or your favorite milk substitute.
Salt to taste
Pepper to taste
optional: herbs to taste - I love fresh minced rosemary, but use your imagination

Preheat oven to 350.

You can prep your garlic in 1 of 2 ways.

Method 1 - take all the cloves off the bulb and peel them
Method 2 (my preferred method because it's way easier) - chop the top of the bulb off, cutting off the top portions of the cloves

wrap the garlic in foil drizzled with olive oil (I like to use just enough to cover the garlic). Put in an oven safe dish (so the oil doesn't spill all over your oven) and bake for 30 minutes or until the cloves are tender and brown.

While the garlic is cooking, boil your potatoes until soft. I like to leave the skin on, but that's a matter of taste. If you are not using organic potatoes, you should always peel them because the skins soak up pesticides. The smaller you've cut the potatoes, the less time they will take to cook. I find that it usually takes 20 minutes.

Drain the potatoes and put in a mixing bowl. Add your roasted garlic (if you want some whole cloves of garlic, reserve some until the end). If you kept it in bulb form, you can squeeze the cloves out - but be careful - it can be really hot! I use a low tech potato masher because I like chunks. You can also use a ricer or egg beater, or even an immersion blender. Add some olive oil and mix. I probably use 1 1/2 Tbs per pound of potatoes, but it's really a matter of taste. Start adding your milk substitute and mix. The trick to getting a great texture is to not be afraid of adding more liquid. Add a bit at a time and mix until you get the desired consistency. I always end up using a lot more than I would have thought necessary. I like to add my seasoning while I'm adding the liquid, but you can probably add it at any point during the process.

I find that this recipe makes potatoes that are perfect and delicious on their own, but of course, you can add gravy, cranberry, and turkey.

Variety:
For an interesting variety that's also a complete protein, mix in cooked quinoa. It gives the potatoes a fun texture and a more complex flavor. I love using rosemary when I add quinoa.

Rosemary Garlic Roasted Veggies

I just signed up for a CSA (Community Supported Agriculture) and picked up my first box on Thursday. It's amazing. I have so much produce, I'm almost overwhelmed, but in a very very good way. I got a small bunch of baby chioggia beets (the kind that's beautifully striped red and white when you cut them open). One of my favorite foods ever is roasted beets, but there just weren't enough to satisfy me, so I decided to make a roasted root veggie medley.

I cut up a couple of carrots, a potato (I wish I knew what variety - I bought it from my school's garden sale and can't remember), a sweet onion, and the beets into bite size chunks. I tossed them in a bowl with garlic-infused olive oil, sea salt, a minced garlic clove, and minced rosemary from my garden. Then I put them on a foil-covered cookie sheet so that they were spread out as evenly as possible (I tried to make sure there was only one layer of veggies) and baked it for 35 minutes at 400 degrees.

Mmmm, it was so delicious. You can, of course, use different veggies, should you so desire. I've found that this recipe works best with other tubers because softer foods tend to overcook. They shrivel up, lose all their moisture, and become tough and unpleasant. Sweet potatoes, turnip, Jerusalem artichoke, and parsnips are all wonderful additions or substitutions. I also like to use purple potatoes to give it some extra color.

If using baby beets, I don't bother to peel them because the skin is tender and delicious (just make sure you wash them well), but I peel bigger beets before cooking.

Chocolate: The Good and the Bad

For my botany class this quarter, I had to do a research project on a plant of my choosing. Being a chocoholic, it seemed natural to go with Theobroma cacao, the chocolate plant - Theobroma translates to "food of the gods," and cacao is what the plant was called by Mesoamericans. The history of chocolate is fascinating* (the Aztecs used cacao beans as currency and valued it more than gold!), but I was much more interested in the health benefits.

The Good

Chocolate has all sorts of chemical constituents that make it a wonder food. All of the good stuff is found in larger quantities in dark chocolate than in milk chocolate, and it's found in even larger quantities in cocoa nibs (roasted cocoa beans that have been shelled but haven't had anything added to them).

-It is the best source for theobromine, a natural stimulant similar to caffeine (which chocolate also contains in small amounts) that has also been shown to be one of the best naturally occurring cough suppressants.

-It contains Phenylethylamine, a chemical that occurs naturally in humans that seems to be responsible for people falling in love, and it is present during orgasm. It can also relieve depression without any negative side effects.

- It has large quantites antioxidants, chemicals that help to prevent cancer.

- It contains anandamide, which has a role in short-term memory (I'm totally eating chocolate while cramming for exams from now on!) and is necessary for implantation of embryos.

- Tryptophan, an essential amino acid (which means it's not produced by the body so must be eaten), is found in chocolate. It is the rate-limiting factor in the production of serotonin, a neurotransmitter important for relaxation. (It's the same chemical responsible for the food coma you get after eating a huge turkey dinner)

- It's a great source for magnesium, which assists in the absorption of calcium. It also turns out that magnesium deficiency makes PMS worse, so the chocolate cravings that women get are perfectly reasonable, and we should pay attention!

The Bad

Unfortunately, there is a dark side to chocolate. Most commercially produced chocolate is tainted with child slavery. The Ivory Coast is the largest producer of cocoa beans in the world, and slave trade in boys is rampant there. They are either kidnapped or sold for absurdly small amounts. They are forced to work under harsh conditions, are beaten regularly, and are only given enough food to survive. Because they are so inexpensive, they are viewed by the plantation owners as completely expendable. What makes this even more appalling is that chocolate manufacturers know that it's happening, but aren't doing anything to stop the problem. A common excuse is that because beans from plantations that use slave labor are mixed with beans from plantations that don't use slave labor, they can't determine whether what they're buying is slave-free or not. What they are really saying is that they don't want to make the effort and expense to ensure that they are buying beans from good plantations. Unfortunately, this includes all the manufacturers of the most popular candy in the US.

Fortunately, we do have options. Your best bet is to look for the Fair Trade symbol on your chocolate (you should do that for coffee, as well). Fair trade means that the plantations they are buying from guarantee their workers a living wage and decent working conditions. My personal favorite fair trade chocolate comes from Theo Chocolate, a local Seattle company. They are the only organic, fair trade bean-to-bar chocolate factory in the US. For more information on chocolate slavery, and for a great list of chocolate companies that produce slave free chocolate, check out http://vision.ucsd.edu/~kbranson/stopchocolateslavery/.

*A wonderful, well written, and beautiful book with tons of info on the history, and the preparation of chocolate is The New Taste of Chocolate: A Cultural and Natural History of Cacao with recipes by Maricel E. Presilla

For more info on the chocolate in general, check out http://chocolate.org/

Summer Lovin'

On days like today, when it's 90 degrees and nothing is air conditioned (one of the downsides to living in Seattle is that if the weather goes below 40 or above 78, no one knows how to handle it), it's hard to remember why I love summer. I took a bite of a ripe, organic, locally farmed nectarine, and I then remembered. My first bite was like a religious experience. I said to my roommated, "Oh my god, nectarines are my favorite food in the world." He laughed because I've said that about every fruit when I tasted it for the first time this season - at least when they were local. I had a few nectarines from California earlier this summer, and while they were tasty, they had nothing on the intense, complex flavor of this one. Once again, local wins.

Organic Body Care Recipes - Review

When you look at the label of an average bath product, you'll see loads of chemicals which you probably can't pronounce, and the very innocent sounding ingredient, "Fragrance." I'm trying to avoid eating foods with ingredients that don't instantly evoke images of food in my head (like dextrin, polysorbate, and red 40, among many others) because it isn't good for my body. As Stephanie Tourles, the author of Organic Body Care Recipes points out in her introduction, we absorb both chemicals and nutrients through our skin as well as through our digestive system. By using products that are full of beneficial plant-based ingredients, we absorb the good and avoid the bad. There is a brief section in the book that talks about common chemicals in personal care products that are harmful. Through some research of my own, I have also learned that companies are not required to disclose information about what they put in fragrances. The article I linked to says,

"Fragrance secrecy is legal due to a giant loophole in the Federal Fair Packaging and Labeling Act of 1973, which requires companies to list cosmetics ingredients on the product labels but explicitly exempts fragrance. By taking advantage of this loophole, the cosmetics industry has kept the public in the dark about the ingredients in fragrance, even those that present potential health risks or build up in people’s bodies."

I don't know about you, but I prefer to know exactly what I'm putting into my body, whether it's through my skin or my mouth. Organic Body Care Recipes is a wonderful place to start. It's a comprehensive recipe book for personal care products, ranging from skin and hair care to aphrodisiacs. Tourles gives plenty of information about the health benefits of ingredients, what to look for when buying them, and what tools you need to create your own products. She also helps you to understand what kind of skin and hair you have and which recipes work for which types.

I have tried quite a few of the recipes in the book and have been thrilled with every one of them. Some of them are so simple and effective, you'll wonder why you ever paid for over-priced store-bought products at all. For example, her "Nighttime Eye Moisturizer" recipe is 1/4 teaspoon of oil (she lists several acceptable varieties - I use jojoba, but you could also use extra virgin olive oil). That's it! Just dab the oil around your eye area, and you're good to go. Of course, some of the recipes require more work, and some take a long time to prepare, but it's satisfying and fun to make your own products, especially when you know exactly what's in it and where everything came from.

Skagit River Ranch

One of my plans for the summer was to go out and visit as many local farms as I could. Unfortunately, my car's breaks went on the fritz while I was waiting on my financial aid check, so I decided that driving out to the country was a bad idea. Fortunately, my breaks are now fixed, and I was able to go out to Skagit River Ranch this afternoon. Skagit River Ranch is just outside of Sedro-Woolley, WA - about 80 miles north of Seattle. I have only ever heard good things about the farm, and they have a store that's open on Saturdays where you can buy their products - they have chicken, lamb, pork, and beef (and probably the occasional goat), eggs, and honey.

It was quite a pleasure to arrive on the farm and to find chickens everywhere. They were truly free range and went all over the place - including the parking lot. The sweet lady at the store told me that last winter, it snowed, and there were chickens jumping from car to car in order to avoid touching the freshly fallen snow (but don't worry, they could have gone to their warm chicken coop if they had so desired). I took pictures of the happy chickens, but they didn't turn out so well (my iPhone just doesn't take good photos), so instead, you get to see pictures of the chicks, and let's face it, chicks are way cuter than chickens.

I asked the lady if we could take a look around the farm, and she answered with an enthusiastic yes and suggested that we take a 1/2 mile walk to the river, which took us through parts of the farm, including the sheep and goat pens. There were lots of kids (baby goats - not human children), which were small enough to climb under the fence, and happily played all over the place.

We also got to see several horses, all of which were friendly and wanted either attention or treats. Since we didn't have treats, we petted their faces, and they followed us to the edge of their enclosure.

We didn't get a chance to check out the entire farm, but it was clear that it would have been fine for us to go anywhere. We saw some farmers who were very friendly, though hot (it was 90 degrees). It was lovely to see that the animals were living in really good conditions and looked pretty happy. I'm really looking forward to eating the eggs and ground beef I bought. Fortunately, they have stands at the University, Ballard, and West Seattle farmers' markets, so I don't have to take the 2 hour drive up to the farm to get their food, which I just know is going to be delicious.

Almost Vegan Banana Bread

I've had bananas in my freezer for a while just waiting to be turned into banana bread. Today, I looked through dozens of banana bread recipes online for one that used honey and whole wheat, and that also didn't use eggs (I'm out and didn't feel like buying any). I found an excellent recipe that not only met my requirements, but it also didn't use dairy. It's a much healthier alternative to regular banana bread using only 3 tablespoons of oil instead of a stick of butter, and it tastes (in my opinion) just as good.

Because the recipe calls for honey, it's not technically vegan, although I know many vegans who still eat honey. To make it a truly vegan recipe, you could substitue agave nectar, or possibly even maple syrup.

Instead of walnuts, which I'm not a fan of, I used a 3oz bar of Theo 70% dark chocolate that I hammered until it broke up into small pieces. The chocolate was a delicious alternative, but next time I think I'll only use 3/4 of a bar. The banana was obscured somewhat by the chocolate. It might also be quite tasty with cacao nibs instead of chocolate.

Of course, everything I used was organic, and the chocolate, honey, and flour were all local. Overall, I'm quite happy with the results, and I'll definitely be making this recipe again.

Chicken Stock

I'm not particularly adventurous in the kitchen - mostly because cooking has always been somewhat intimidating to me. I am, however, making an active effort to cook more often. When you cook from scratch, you have complete control over what goes in your body, and it's the only way to guarantee that what you're eating comes from places that you're ok with.

Last night, I made chicken stock for the first time. I had eaten part of a roasted chicken from Whole Foods, and I didn't want the rest to go to waste. Now bear in mind that I don't have any of the appropriate equipment for making stock. A friend asked me if I had a stock pot, and I said, "What's that?" She looked at what I did have and suggested that I split the chicken in half and use my 2 largest pots to make the stock, so I did, which made it possible for me to make a reasonable amount.

I had no idea how foolishly simple it is to make chicken stock. Put the chicken carcus (skin and all) in the pot. Cover with cold water. Add vegetables, salt, pepper, and any herbs and spices you want, and then simmer for hours and hours. I took a trip to the farmers' market where I bought carrots, spring garlic, shallots, spring red onions, and spring Walla Walla sweet onions. (Only in Seattle are there spring onions at the end of July). The spring onions had the stems still attached, so those got thrown in the pot. I didn't use the Walla Wallas in the stock - just their stems. I want to eat the onions themselves because they are the tastiest onions in the universe. I bought cellery from the store - unfortunately, I went to QFC, which has the worst selection of produce in the world so they didn't have any organic available, but it's within walking distance of my apartment, and sometimes you have to make compromises. I also threw in some fresh rosemary from the garden.

Once I was done cooking the stock, I tasted the result, and other than not having enough salt, the stock was amazing. I added the necessary salt until it was to my liking (which is still pretty low soduim), strained the stock into gladware containers, and put them in the freezer.

I feel rediculously accomplished for having successfully made something that always intimidated me. Now that I know how simple it is, I'll be making it much more often.

Fresh Flour

My whole life, I've never given much thought to flour. You just buy it at the store and put it into whatever you're cooking. I always thought it was basically idiot proof. Recently, I learned that the amount of gluten in the flour makes a huge difference in how it should be used. Bread flour should really be used for making bread, and cake flour should be used for making light fluffy baked goods. Still, all that information is basic mostly idiot-proof information that is readily available on the internet.

A stand at my local farmer's market has started selling fresh ground flour. I bought some after my friend E had tremendous success with it, even though it's more expensive than what you buy in the store. This is the sort of flour that requires a good sifting (or even two) before you use it to get the larger hulls out. It is worth every extra penny, and the extra work of sifting because holy crap, it makes the most delicious baked goods ever. Apparently, flour goes rancid after a few weeks if you don't freeze it. It doesn't taste bad, but it stops tasting amazing, and it becomes harder to digest. It also loses qi pretty quickly. The stuff available in the grocery store was probably several weeks (if not months) old before it even left the processing plant. What shows up at the store is perfectly functional, bland, uninteresting, difficult to digest, but easy to use flour.

When you use fresh flour, it turns a good recipe into a phenominal recipe. I made whole wheat bread in my bread maker - something I do on a regular basis. I used bread flour from a bag because I didn't have fresh bread flour. In place of my usual whole wheat flour, I used fresh flour. The recipe only calls for 1/2 cup of whole wheat flour, so I didn't think it would make that much difference, but I don't think I can ever go back to using regular flour again. I have also had the same success with pancakes and muffins. Having this flour makes me want to bake. I think I'm going to have to try making cookies with this stuff.

Canning

E and I made strawberry jam yesterday, and it's amazing.
Washington has a short window when the best strawberries in the universe are available, and we took advantage of that. We used local, organic, delicious strawberries, and local, organic honey to make the jam, which incidentally, was really simple. It's a little on the runny side, but otherwise, it's perfect. It makes me absurdly happy that I'll have local June strawberries available to eat all year. There is something very satisfying about canning, and I hope to do more jams this summer. I'm really looking forward to canning Ranier cherries when they're at the peak of their season. Yum.

Moderation

Over the past few weeks, I have decided that while eating local is a wonderful thing, and that I will do it as often as possible, I'm not going to be a complete locavore. The simple fact is that I love things like oranges, bananas, mangos, and avacados. Right now, California strawberries are ripe and delicious. When I walk through the produce aisle, I can't resist the smell of ripe strawberries. My new rule of thumb is that if something is available locally, I will always choose it over something from out of state. If it's not available locally, I will buy it if it is from California or Oregon, but not if it is from Florida (or other distant states over on the other side of the country). In the case of bananas, I won't buy them from further south than Mexico. In fact, the only reason I am willing to buy them from Mexico at all is that a portion of the profits from all of the organic bananas that Ballard Market (one of my local grocery stores) carries go to a charity that promotes sustainable agriculture and good working conditions in Mexico. I can get behind that.

I still strongly believe that it's necessary to support the local economy and buy organic, sustainable food. I just can't limit myself as much as I have been when the limits feel like punishment. I didn't get into this to feel bad, but to help my planet and my health. Of course, when local products are available, I'll eat those. I can't wait for local Rainier cherries (quite possibly the most delicious fruit on the planet), and local berries. But until the local produce is ripe and ready for consumption, I'll celebrate the wonderful produce that is available from a little further away.

Food Rules - Review

Yesterday, I picked up a copy of Food Rules by Michael Pollan. The book is exactly what its title implies - 64 rules about food to get you to eat better. It is a very quick read, and he summarizes all the rules as, "Eat food. Not too much. Mostly Plants." He covers pretty much everything I've covered in my blog - eat whole foods rather than processed foods, eat animals that have eaten well, eat organic, and when possible, eat local, plus some other great suggestions.

The book is very accessible, and it's correct. If you follow the rules, you will have a much healthier diet than the average American, you will probably lose weight, and you will be less likely to succumb to all of the horrible diseases that are caused by the American diet (this statement was not approved by the FDA).

This morning, my roommate, who isn't nearly as excited about food and diet as I am, picked the book up off the coffee table and started reading it. He even told me, excitedly, that he had started following the rule, "Drink your food, chew your drink," which can be summarized as: eat and drink very slowly. At lunch today, I also followed that rule (while blatantly breaking a few of the other rules, but you have to start somewhere, right?), and I found that I ate about 2/3 of what I would normally eat.

The book lacks sources and data to back up its claims, though the author comes right out and says that he's not going to include them, but the data is out there if you look. On the plus side, the lack of scholarly language makes it much easier to read, so the average Joe can pick it up and start eating better immediately. On the negative side, the book is left wide open to criticism and ridicule from the corporations who don't want you to follow the rules in the book.

Overall, I give the book 4 out of 5 stars. It's definitely worth spending $11 and taking an hour of your time to read it.

Mmm, Mozzarella

Yesterday, my friend E and I made mozzarella together. Making cheese sounded like it would be a challenging but fun activity. It was certainly fun, but it was soooooo easy. There were 4 ingredients: whole, pasteurized, organic milk, salt, citric acid, and rennet (the citric acid and rennet came in a cheese-making kit that E bought). The process took about half an hour for 3/4 lb. of cheese (about 2 balls approximately the size you would get at the grocery store). Aside from the fact that it's delicious, it's wonderful because I know exactly what went into it. There are no additives, and the milk came from a cow that was pastured and grass fed. I really want to try making other cheeses now. Apparently ricotta is even easier than mozzarella, which is hard to believe.

The recipe book had all sorts of yummy sounding recipes to use the whey in (cheese is made of curds, and a byproduct is a watery substance called whey) including pizza crust. I'm imagining eating pizza in the summer with homemade crust and cheese, and garden tomatoes, basil, and other vegetables. Mmmmmm. I'll admit that most of the vegetables would probably come from E's garden - she has a yard with plenty of space for a big garden and a passion that far exceeds mine for food (I will have planter boxes on my balcony), but I know she will share.

Dave's Killer Bread

My roommate made a discovery that I absolutely have to share with everyone. It's called Dave's Killer Bread. It's the most delicious commercially available bread I've ever eaten - and bonus points - it already comes sliced for sandwiches! It's packed with seeds and whole grains, and has seeds in the bread and on the crust (they do have a variety without all the seed pieces for those who don't like the texture). The company is committed to sustainable practices, organic ingredients, and delicious bread. The best part is that it comes from Milwaukie, Oregon, which is less than 200 miles from Seattle. It's a little pricier than the average loaf of bread, but it's well worth the price. Heck, I even want to eat the heels of this bread, so not a single slice is going to waste.

If you get a chance, try this bread. I was sold after one slice.