easy to prepare ingredients, tried and tested homemade recipe in singapore Chicken drumlets or breast 1 tsp concentrated maggi stock 2 tb light soy sauce (da hua brand) 1 tb dark soy sauce (da hua brand) some ginger slices carrots , potato, onion mix all with water and allow to boil allow to simmer at low heat for one or two hours or place in a magic cooker.
Here is a delightful crock pot breakfast recipe that even the kids can prepare. The ideal fathers day or mothers day breakfast recipe.
As readers know, I spent labor day weekend hanging around at Slow Food Nation in San Francisco, taking in the talks, as well as the blackberry mint coolers and masa cakes of change for an improved future food system in America. It was a celebration of food but also a virtual manifesto that brought out 60,000 like-minded and/or curious, hungry folks to partake in the various events, from music, to tastings, to idea-sharing.
Food for Thought got down and dirty with the food policy discussion, featuring the biggest names in food, notably Wendall Berry, Carlo Petrini, Vandana Shiva, Michael Pollan, and Raj Patel. I confess, I’m a wonk. So I took it in like a succulent meal, taking furious notes and even writing a breakdown for the Slow Food Nation blog for day 1 and day 2.
Above is the video for the panel on the world food crisis, which was the opening star-studded talk at Food for Thought. Keep an eye on the Slow Food Nation site in the coming weeks for all of the panel videos, free for all to view. One of the biggest takeaways from the conference was that we can’t think about the environment, oil dependency, education, health, or most anything else without dealing with the issues surrounding food. All of the panels were enlightening, but I highly recommend the panel on climate change and food, and the Slow Food Nation panel featuring Wendall Berry, who if you couldn’t tell by now is my food warrior hero. I even waited in an hour-long line to have him sign my copy of The Unsettling of America (a prescient book of essays about our culture and agricultural policies, published in 1977). Berry was humble, but everyone sharing the stage with him had taken inspiration from his writing. He said he felt a change coming, alas. When I met him I shook his hand and let him know that our generation was taking him up on that. I hope to be proven correct.
Are you as sick of the food system we’ve gotten stuck with as I am? I know there are at least a few of you out there, so here is something empowering that every individual (and those on their email lists) can do to demand change from Washington: Sign the Food Declaration!
On Thursday, at the rotunda inside City Hall in San Francisco, the Food Declaration was read aloud for a crowd of 200 people to hear. Framers of the document, including Dan Imhoff, Alice Waters, Michael Pollan and many other food and agriculture policy thinkers have been working on creating a concise document that clearly states the kind of policy that is needed right now. It gives policymakers distinct guidelines, and endorsements from professionals in different fields who can act as advisers.
The petition has been getting tons of signatures at Slow Food Nation, where it is visible for all to see and sign, and afterward it will travel around the country to Slow Food convivia and NGOs who will host signing parties of their own. Meanwhile, endorsements and comments can be posted on the Food Declaration website, so that everyone can get in on the conversation. Roots of Change, Slow Food USA and other like-minded groups hope that by Spring 2009, the petition will be in Washington, D.C. for a final signing event, and then will be presented to Congress.
On Friday August 8th, Michael Pollan gave a talk entitled “Taking the Plant’s Point of View” at PS1 Contemporary Art Center in Queens, New York. Taking a leaf from the subjects of his books The Botany of Desire and The Omnivore’s Dilemma, he told stories to re-orient us in our place in the natural world. Specifically he spoke about the relationship between human beings and plants, which need other species to help spread their genes. One example he gave was the lawn, something that he has written widely about. Now, though, it was no longer a totalitarian landscape in his reckoning, no longer just a place where we’d forced our will on plants.
“Suddenly I understood the lawn from a different perspective, when I adopted the plant’s point of view. And that was, in mowing the lawn we’re doing exactly what the grass wants us to do, without knowing it. That those of us who mow lawns are the greatest dupes in nature. Because what does grass want? Grass wants what all things want: lots of habitat. In the case of grass it wants sunlight. It wants freedom from the trees.”
We took a trip to Berkeley to indulge in a delicious lunch at Chez Panisse. We ate a three course, local and organic meal, and drank elderflower soda and rose wine. The restaurant is situated in a house, which has an upstairs cafe and an intimate dining room on the bottom floor, where chefs (in the photo above) were preparing the day’s set dinner menu. It was nice to peek in on their wood burning stove, and talk with one of them about his work. The setting was elegant and comfortable, the staff knowledgeable, and I was so happy to sit in a restaurant that represents so fully my eating values. My dinner companions ordered fish and duck, and I knowing these animals were treated with respect and were raised using sustainable practices was a good feeling. Here was my main dish, assorted peppers and eggplant with saffron rice and raita:
Next order of the day, brunch on the roof of Ayrin’s apartment. Champagne with pomegranate juice, local organic fruit from the farmer’s market, Pavel’s yogurt and French toast. The afternoons here have been sunny and beautiful (before the fog rolls in and I pull out my wool sweater).
Things are starting up at Slow Food Nation. We stopped by the Victory Garden this evening and I took a quick photo. City Hall was behind me. Tomorrow I will be in the midst of the garden working as a docent. More to come!
Diets were always local by necessity until fossil fuels gave us the ability to move seeds and food around. These indigenous diets were honed and perfected over thousands of years of trial and error, using our instincts to decide what was edible and what wasn’t, and what keep us feeling good and what had the opposite effect.
As it turns out, we have perverted this idea, by trying to create a profitable and scientific diet in laboratories, one which has spread all over the world because it seems to save time and money (and carries with it a certain je ne sais quoi from the west). Instead it encourages us to forget the way our ancestors ate, and then wonder why we are obese, with high rates of diabetes and heart disease.
Dr. Daphne Miller set out to analyze places where indigenous diets still thrive, and where western disease rates are their lowest. Her book, The Jungle Effect, writes in great detail about how we can change the tide of fast food, and make indigenous food from good, clean and fair sources at home. I had the privilege of interviewing Daphne for the Slow Food Nation blog. I encourage everyone to check out her highly readable book, which fuses travel narrative, science, food writing and her medical and nutrition knowledge into a book even someone new to the dirty little secrets of food policy in America can understand and be inspired to take up the cause.
Thai Slaw (serves 4-6)
DRESSING
½ cup of your favorite raw butter
¼ cup coconut oil, liquid form
1 tablespoon agave nectar
Juice of one lime
1 silver of ginger, peeled and minced
1 small clove garlic, minced
1/2 tablespoon red pepper flakes
1/4 teaspoon sea salt
Combine ingredients in a large bowl. Use a whisk to blend into a smooth, creamy consistency. Add extra coconut oil a teaspoon at a time, if needed.
SLAW
4 cup finely shredded Napa cabbage
2 cup finely shredded red cabbage
1 cup finely shredded carrot
4 sprigs fresh mint, leaves only, shredded
Combine cabbages and carrot in a bowl and toss with dressing. Marinate for two hours before serving. Overnight is best.
Thai Red Curry with Sweet Potato Noodles (serves 4)
1 clove garlic, minced
1 Thai chili pepper, finely chopped
2 teaspoon curry powder
½ teaspoon ground red pepper
Juice of one lime
½ tablespoon coconut oil
1 tablespoon agave nectar
1 cup coconut milk, recipe follows
½ red onion, chopped
1 red bell pepper, chopped
1 sweet potato, peeled
Basil, cut into thin strips
In a bowl mix garlic, chili pepper, curry powder and sea salt. Add lime juice, coconut oil and agave nectar. Gradually add coconut milk until curry powder breaks down. The sauce should be a saucy, soup-like consistency. Add onions and bell pepper.
Spiralize the sweet potato to make thin spaghetti noodles.
Pour curry on the sweet potato noodles, gently toss to coat. Garnish with basil.
Honey Mint Ice
1/2 cup fresh mint leaves, chopped coarsely
1 cup honey
2 cups water
juice of one lime
In a blender, puree ingredients until mint leaves are small pecks of green.
Transfer mixture to popsicle molds, ice trays or paper cups. If using ice trays or paper cups, add popsicle sticks to the center of the popsicle as soon as its solid enough to hold stick in place (about an hour). Continue to freeze for 4-5 hours.
Here’s a delicious carrot juice recipe. And as with most of the recipes on this website, very easy and quick to make.
Ingredients
1 bunch of carrots with greens
1/2 lemon
About 1/3 inch fresh ginger
Directions
Wash the carrots thoroughly. Cut of the greens and save half for juicing.
Peel the ginger and lemon with a knife.
Put all ingredients in your juicer. Mix. Drink immediately.
Enjoy.
Get more raw food diet recipes
Download the interview | 45 minutes
Topics Covered:
Anthony at Raw Spirit
If you’re planning on being at the Raw Spirit Festival make sure you hit up Anthony’s session. He goes on right before Philip in the Discover Dome on Friday.
Note: Hey everyone, Dhrumil here. Sometimes I curse when I get excited – especially when I’m talking to a close buddy. Anthony is a close friend and yes, I do get excited in this interview. Just so you’re warned, I think I cursed 1 or 2 times in this podcast. 1) sorry if you’re bothered by that and 2) that’s how I roll. If you disapprove of my language don’t worry about emailing me. In fact I’m so spiritual that I’ll be able to feel your vibrations of disapproval via the field!
Thank ya and much love.
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