Monthly Archives: November 2013

Mindful Thanksgiving

KaleDSC_5139 For an alien, Thanksgiving is a strange ritual. Based on harvest festivals, to unify a Nation beyond religion, every year in every US household an imaginary feast is staged, that native Americans supposedly held for starving Pilgrims.  …For most Americans today, that means eating Turkey with a given order of sides, which makes Thanksgiving about consuming a bird, which has been industrially altered since Pilgrim’s times. Likewise all our food species, plant or animal alike, have been modified for optimum output, scientifically enhanced for maximized industry gain. Thanksgiving to me is not only being thankful to have food on the table, but also being mindful about what has happened to our food and what might happen in the future. Continue reading

Quinotto, Millotto, Farotto…

QuinottoDSC_5132We love Risotto. Treated like a delicacy in restaurants, it is fast, tasty and satisfying, we serve it quite often, and surely we will bring risotto to the Thanksgiving table.
Traditional recipes ask for peeled round grain Arborio rice. Great alternatives however, are other seeds and grains. I sometimes blend my ‘risotto’ with millet or quinoa, as they cook very fast. Another great thing to try instead of rice is soaked grains, such as Farro, which may cook a little longer. Brown rice, which needs longer cooking, should be made ahead of time, then blended it in the last stage of the risotto.
Pictured is a version of Quinotto, a variation made with quinoa, asparagus and brussels sprouts. See recipe

What are all those grains?

GrainburgerDSC_5082 Oh, I remember Grünkern. Grünkern Frikadellen were the grain burgers of the early generation Birkenstock Vegetarians in Germany. Now on my eternal quest for the best plant based burgers I find that grains make a very ‘believable’ modern burger. Different than those crumbly tasteless early Generation ones… That reminds me to look up the difference of all those kernels: Continue reading