Thursday morning I went on a field trip to Local Harvest Grocery in Tower Grove Park. That is the beauty of a Sustainable Food Systems class. I hung out at my favorite St. Louis grocery store and then headed to their cafe for a latte with Beth.
I picked up some beets and shitake mushrooms at the grocery. I had never cooked shitake’s before. They were a wonder sauteed for lunch.
A snow and ice storm began soon after I got safely home. Elise, Jamee and I chatted the afternoon away and I made some delicious scones to warm us on the cold and stormy afternoon.
The only changes I made were to substitute a flax egg for the egg (1 tbsp flaxmeal mixed with 3 tbsp water) – I really feel that baked goods, if there are only two or less eggs called for, can always use flax eggs. I really don’t notice a difference texturally. The only thing I could comment on is the fact that you can see little flecks of flax in the scones. I think it give them character:)
I also added minced crystallized ginger in place of the almonds. I didn’t do a glaze but they were beautiful hot from the oven with honey or jam in the middle. NUM.
Yesterday was our first day back at running after Indoor Conference. It had only been since Saturday that I ran but I really was ready to get moving again. I was a little, not scared, but intimidated to start running again because it means a hard 4 weeks of training and then a 10K. However, I am also very excited. I have a great opportunity here to show myself what I am capable of.
Thanks to friends, Thanks to family, Thanks to running and thanks to Good Food.
A couple nights ago my friend Amanda and I were inspired. Actually I feel as though what happened was a perfect example of the title of my blog!
‘Inspired by Simplicity’
I was about to make some almond butter, a favorite of mine. Normally I dry roast about 2 cups of almonds and grind them in my food processor to make butter. Thinking about some walnut frosting I made a few weeks ago to top some raw carrot cake bites (YUM) I soaked the almonds first to make them nice and big and I hoped that would result in super creamy almond butter.
Well, it does not. The almonds were still wet when I began processing them and oil and water DO NOT MIX. When the oils began releasing from the almonds a strange globular separation began instead of nice creaming action.
I was loath to waste TWO CUPS of almonds. In fact, my almonds are almost gone. So, Amanda and I got creative. We added about 10 dates to the almond mixture, a handful of chocolate chips, a couple spoonfuls each of cocoa powder and cinnamon and some raw coconut. By this time it was tasting mightly fine. They were none too sweet but sweet enough. We rolled them out and cut them into hearts. Baking them at 350 degrees for about 7 minutes was plenty in our touchy oven.
Diet of a student-athlete-vegetarian in her very own apartment has commenced. I am back in St. Louis and I am so happy to be back!
After eating with my parents for a few days its time to get serious about nourishing myself. This morning I made a fabulous green-y smoothie: frozen banana, kale, soy milk, hemp seeds, pb w/ flax, boatload of cinnamon and ginger…
After feeding myself for a couple days I’m realizing my awesome trip to the Soulard Farmer’s Market was semi-inadequate. I’m so excited to go back and really fill up! Cheapest market I have every seen in my life. I’m talking eight bell peppers for two dollars and twelve mangoes for four dollars. This is for real. I was high on cheap produce on Thursday. I have not stopped talking about it. I’m so in love.
Unfortunately, though, after a couple salads, a chickpea burger and a batch of basil hummus I am chickpea-less already! I now know I have to REALLY stock up on the beans! I really need to get some lentils as well. NUM.
Today for lunch I headed over to Beth’s with Amanda and the three of us made SUSHI! I could eat sushi all day every day. So easy and delicious. All you need is some sushi rice (uber sticky!), a few nori rolls and some veg. We just used avocado and carrots, thinly sliced, today but you could add shredded beets, cucumber, zucchini…etc. Dip it in some Siracha and soy sauce and we’ve got perfection. Served with some of the cheapest mangoes in existence.
So, We’re having to implement some raw food into our diet over in apt 3428D because our stovetop and oven are actually broken right now. Yea, are you kidding me?! We put in a maintenance request but in the meantime Jamee and I made Bruschetta for dinner! Complimented by mango of course!
So classes start tomorrow and I’m sort of excited but I’m also cool just chillin’ with my friends in our new apartments for the foreseeable future.
I think these are things I strive for. I may possess any of these qualities in a given moment but it is amazing to me how easily the day to day grind can cause these lovely words to slip out of my consciousness. We may have the best of intentions but then someone says something that gets under your skin and we forget. As simply as that, we forget to be grateful for the life we have and the people we interact with. Every interaction is a gift and a mutual experience. Why not make it the best encounter for all involved?
We cannot control every situation or any person’s reaction but we can strive for a collectively positive experience in all that we do. We are going to be in crappy moods sometimes and the best we can do is just grunt our way through leaving as little carnage as possible.
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