It’s Saturday again. How has your week been?
Mine has gone by in the blink of an eye, and now I am faced with a barely checked off to-do list. Some days I feel like superwoman, and other days I feel like I’ve been hit with a ton of bricks. This week I had to take a step back and remind myself that no one has their shit together all the time. Sometimes you just have to keep pushing and hope that the people you encounter will be able to spare you some empathy. We don’t have the power to control the curveballs that life throws our way, but we do have the power to react in a way that minimizes stress – whichever way that may be.
I heard about the attacks in Paris and Beirut last night, and I’m keeping the victims and their families in my thoughts. The hardships of my week (and life) pale in comparison to those affected and those who live under regimes and have to live in terror every day. Earlier today I shared my sentiments on the attacks and the refugee crisis- I will refrain from sharing them again here but if you are interested you can find them on Instagram or Facebook.
This week in food and sustainability:
- The USDA Is Putting $34.3 Million Into Local Food Projects. Will It Be Enough? via Yes! Magazine
- Industrial Farming Is One Of The Worst Crimes In History via the Guardian
- This Is How Gullible General Mills Thinks Americans Are via Washington Post
- Surprise: FDA To Review Use Of ‘Natural’ Food Claim via MediaPost
- Getting Your Kids To Eat (Or At Least Try) Everything via the New York Times
- Summary: Three Interventions That Reduce Childhood Obesity Are Projected To Save More Than They Cost To Implement via Choices Project
I was hoping to get the first Waste Free Wednesday post to you this week, but since that did not happen (SORRY), I’m throwing in a recipe with today’s food and sustainability news round-up.
The days are getting shorter and colder here in Toronto and I’ve found myself subsisting on lots of warm, starchy goodness: roast potatoes, pasta bakes, toast. I’ve also been eating lots of soup. This red lentil dal is a favourite go-to recipe of mine, as it is a one pot project and I often have all the ingredients in my pantry. It’s a simple and nourishing, and can resemble either a soup or a stew, depending on how much vegetable broth you decide to use. If you like crunchy things on your soup as much as I do, you’ll love the toasted cashews on top!
RED LENTIL DAL
Yields 6-7 cups.
- 1 1/2 yellow onion
- 3 garlic cloves
- 1 knob ginger (around 1 1/2 tablespoons)
- 1 tbsp oil, for cooking
- 1 1/2 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 2 cups lentils
- 5-6 cups vegetable broth – you might want to add more if you prefer a “soupier” version
- salt and pepper, to taste
- 1 cup cashews
- Place the onion, garlic, and ginger in a food processor and pulse until well-blended.
- In a soup pot, heat the oil on medium heat and sauté the onion, garlic, and ginger in a soup pot until fragrant. Add the spices, stir, and continue to sauté for another five minutes.
- Add the vegetable broth and the lentils. Bring the broth to a boil, cover with a lid, and reduce the heat to a simmer. Simmer until the lentils are tender, around 20 minutes. While the soup simmers, toast the cashews in a pan on low heat. To serve, season the soup to taste and garnish with cashews.
Your edible plant enthusiast,
PS. Currently reading… A Supposedly Fun Thing I’ll Never Do Again by David Foster Wallace