Made this vegan dish last night and it was sooooo good. I love polenta. Instead of potatoes and leeks (didn’t have any), I added cauliflower and corn. I also added a chipotle pepper for some spice. Very flavorful and fulfilling. Getting back on the vegan train…all aboard!
haha! Granted there are a lot of things that are inaccurate (IMO) about the food pyramid to begin with, but this is just gold.
Open wide…”There’s always room for Jell-O!“
Gelatin in it’s rawest form.
Basically, it consists of the ground up noses, hooves, skin, ears, lips, bones and connective tissues of cows, pigs and/or horses. It’s boiled down to make snacks, food and medicine. Jell-O, fruit snacks, yogurt and even some frozen vegetables contain gelatin. It’s pretty fucking gross.
UGGGGGGG! Know where you food comes from.
Another example of how the people in control of the system are not setting us up for success. It is just ridiculous.
A great PDF cookbook from The Well Daily. I love every recipe!
Prepping our bodies for Vegas this weekend…
Chickpea, Kale and Tomato Salad
2 15-ounce cans chickpeas (BPA-Free cans where possible), drained and rinsed (or about 3 1/2 cups cooked dried chickpeas)
1 garlic clove, smashed
1/4 cup (fresh only…avoid sodium benzoate and other preservatives in bottled lemon juice*) lemon juice
1 teaspoon (sea*) salt
1/4 cup (organic…skip the pesticides*) olive oil
8 cups chopped kale, loosely packed
1/2 teaspoon fresh-ground black pepper
4 small (organic…skip the pesticides and GMOs*) tomatoes, seeded and chopped
1. Place the chickpeas, garlic, 2 cups water, lemon juice, and 3/4 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and set aside.
2. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the kale, pepper, and remaining salt, cook until kale is wilted and tender — about 6 minutes.
3. Toss the drained beans, cooked kale, tomatoes and remaining olive oil together in a medium bowl. Serve warm or at room temperature.
SERVINGS: 12; TOTAL TIME: 35 mins.
(Recipe:thedailygreen.com; Country Living;photo-foodsforlonglife.blogspot.com)