Pit stop at @leftcoastfood .....honestly I don't love the smoothies here ... I think they are overpriced for what they are, considering they don't consistently use organic ingredients. Next time I'll stick to the k-town grain bowl which is amaze-balls.
I made this Chocolate Chip Banana Zucchini Bread a while ago (pic is from my old phone), but since it's zucchini season I thought I should post this yummy sweet loaf, a recipe by --> www.ohsweetbasil.com. I cut it into slices, then halved them so it's easier to grab a piece to eat!! Here's how I made it:
CHOCOLATE CHIP BANANA ZUCCHINI BREAD
1-1/2 cups gluten-free or all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/4 teaspoons cream of tartar
1/2 teaspoon sea salt
1/2 cup organic canola oil
2/3 cup organic cane sugar
1 egg or egg replacer for vegan
1 cup banana, mashed ~ 2 large 🍌🍌
1 cup grated zucchini 🥒
1-1/2 cup vegan chocolate chips 🍫
Preheat oven to 350F. Spray a 9×5 inch loaf pan with non-stick spray. In a large bowl, mix together oil + sugar. Add egg or egg replacer + banana. Mix well. Add dry ingredients. Stir to mix. Add zucchini + chocolate chips. Stir well to combine. Spread into loaf pan. Bake 50-55 minutes until done. Cover with foil during the last 20-25 minutes to prevent the top from browning too much. Cool 15 minutes in pan before transferring to a wire rack. Slice and ENJOY!!! Store leftovers in fridge. #BananaLoversDay#FightHungerWithFyffes
🌱Fun fact: Did you know that compared to dietary fat, it takes your body about 23% more energy to convert carbohydrates into fat for storage? Even in the case of excessive overconsumption of carbs, very little conversion occurs(through De Novo Lipogenesis). Remember; carbohydrates are first stored as glycogen in the muscles and liver so we have tons of wiggle room(approximately 2,000 calories worth, on average). Dietary fat, on the other hand, is readily and easily stored as body fat. It also happens to be regularly eaten in excess thanks to all the popular low-carb/high-protein diet fads like Atkins and Paleo. St🚫p falling for the #carbophobia . If you're worried about spiking your insulin, consider that animal protein causes more insulin secretion than table sugar. Animal protein also spikes cancer promoting IGF-1, damages epithelial cells, triggers the kidneys into a state of hyper-filtration, is highly acidic and is putrefied by microbes in our guts, which produce toxic compounds like cadaverine and putrescine. That being said, you can be #vegan and still follow a low carb diet if that's what floats your boat. Don't trade your long term health for short term results, is what I'm saying. 🌱
This was mine and my mums delicious & nourishing lunch at @tibits_uk yesterday!😍👌
We had great fun taste testing the new buffet dishes for the new autumn menu!
Includes sweet potato wedges, falafel, veg samosa, lentil curry, curried quinoa, hummus, ginger fried rice, carbonara, pumpkin salad, Asian slaw, barley stew, lentil dahl, roasted beetroot & a pasta, tofu & sundried tomato mix! #vegan 🌱
4. Fish and fried bananas
I initially balked at the idea of pairing fish with a fruit, and then I remembered that in Southeast Asia we mix mangoes with a lot of things, so I cheerfully dug in. The salty and sweet flavors are like a party in your mouth—then again, most meals were like that to us in the Amazon. The fish in the Amazon are not your garden variety salmon or, please, cream dory, these are huge fish like tambaqui, which could feed me for a couple of weeks.
Let’s hear it for gluten-free tapioca! While I do not have celiac disease, I do like abstaining from wheat when I can, because it makes me feel less bloated afterwards. In Asia, we have boba or tapioca balls in drinks, but in Brazil tapioca is like a crepe that you can put fillings in and eat like a sandwich. The tapioca flour congeals when you heat it, so you don’t need oil to fry it with. The catch is that it’s difficult to stop eating them, and the varieties you can get are quite abundant. You can get cheese, bananas, dulce de leche, and other fillings in them, too.
What is it with Brazil’s seemingly strange but wonderful pairings? It’s a type of stew made with flour, fish… and flowers. It’s eaten as a side dish, but as someone who has never tasted it before, this was the one thing that I remembered from this particular meal.
7. Pão de queijo
I could eat this cheesy bread all day! Crispy on the outside, chewy on the inside, this was my first and last snacks as I transited through six of Brazil’s airports.
Year for the Planet Week 29
I’m back in the city and in the connected world, so hurray for Week 29 of Year for the Planet, the food edition. I’m four posts late so let's get this party started.This essay is about all the things I ate in the Amazon rainforest for my residency with Lab Verde.
First off, Brazilian food is a whole new world for me. While it shares a similar tropical climate with the Philippines, where I grew up, the food is quite unique. The fruits and vegetables are different, and they have a unique set of root crops that I was thrilled to sample, as these were a great alternative to rice and wheat, though they have those as well.
Here are some of the things I loved and ate for the first time:
This is the magic dust you sprinkle on food to make it crunchy and flavorful. It’s a wonderful way to add texture to your dishes. It’s made with manioc flour and comes in different flavors.
This is the fruit that will always remind me of Brazil. The original fruit looks unappetizing and unfriendly, with its hard shell. The juice and ice cream versions are sour, reminiscent of pineapple. To make it less acidic and more edible, some genius turned it into a dessert by adding condensed milk, sugar, and sometimes, coconut. I remember the first time I had it in a boat, and our photographer, Gui, passed by with a bowl of this bright white blob and I demanded to know what it was. I was skeptical of it at first, but ever since that magical first bite, I had multiple servings every meal. Southeast Asia might have a similar climate, but we do not get this outside of South America. Oh, the injustice.
It’s a dish made primarily of beans, so I didn’t need meat, and despite the wonderful-smelling chicken and beef that the residency sometimes provided, I just didn’t feel the need for them despite the daily hikes in the forest. Feijoada is a common dish in Brazil, and so I would find it in Rio later in my travels as well.
It always astounds me how cheap farmers markets are. I get into the lazy habit of going to supermarkets and completely forget the town markets exist. All of this only cost me £8, which is a fraction of what it would've cost at a large store, plus look at the SIZE of it all! 😍 #shoplocal
Brunch Box 🌻 For my third installment of #plantbasedkidslunch collab with @intentionalism @marypardoux and @veganfoodforoskar I've packed a few make-ahead breakfast favorites. Breakfast for lunch can never be a bad thing, especially when it includes gluten free oat waffle sticks with "caramel dip" (almond butter, maple syrup, and a splash of almond milk), roasted sweet and red potatoes, homemade vegan bean and hempseed sausage patties, and a juicy red plum. The waffles are based on a recipe from the blog, and the "sausage" patties are adapted from a recipe from @vegetariantimesmag. Everything was made ahead of time, making this essentially a lunch of leftovers, which I love! Also, it's all finger foods, which my daughter loves. What's in your lunch box? Be sure to share/tag your ideas using #plantbasedkidslunch 🎒
If you’ve tried it, you love it. If you haven’t, what the heck are you waiting for?! The Pit Boss you know and love is steppin’ out in some fancy new digs. It’s slow smoked BBQ done right! Tender, juicy, and damn delicious!
An early morning walk through the dusty streets of Istanbul down to the banks of the Bosphorus, a long and choppy crossing over the Sea of Marmara, a death-defying ride on a horse-pulled cart (there are no cars on Büyükada, the largest of the Princes Islands, just mad horsemen) followed by a hot and steamy mile-long climb up a mountain. That’s some effort for a lunch that consisted of a simple salad, a bowl of cacik (yogurt with cucumber and herbs), a plate of dolmades and a basket of bread. The thing is though, that was one of the most memorable lunches of our summer. This is my version of the salad we ate that day, a classic fasulye piyaz. There's a link to my recipe in my profile #cardamomanddill
Empanadas 💕 One of Colombias traditional foods! They are either a stuffed bread or pastry and are sold on the streets everywhere 🚗 Unfortunately not many vendors have vegetarian ones but I managed to score these from Delicias Naturales vegan cafe 😁🌱🥖
@Regrann from @veganrenmora - @Regrann from @onegreenplanet: So long dairy! Dean Foods, the largest dairy company in the United States is closing yet another one of its milk processing plants, PET Dairy, in Richmond, VA because sales are so bad, according to Dairy Reporter.
This news doesn’t surprise us. The consumption of dairy has been facing a steady decline for decades. Today, Americans consume 37 percent less dairy than they did in 1970 and in the past year alone, consumption of low-fat milk plummeted by 13 percent. Not only that, but plant-based alternatives are on the rise. Within the past year, almond milk sales in the U.S. have risen by 4.2 percent, reaching just shy of being a $1 billion industry.
From concerns over growth hormones and antibiotics in milk to a rise in dairy allergies, and growing awareness of the environmental impact as well as animal welfare issues associated with milk, people are increasingly saying “see ya!” to dairy.
#ditchdairy#eatfortheplanet#imagreenmonster#vegansofig#veganfood#Vegan#veganshare#plantbased#healthy#eatclean#food#plantbased#plantpower#veg#environment#futureoffood * #dairy#milk#animals#crueltyfree - #regrann
'I grew up surrounded by food, as it was the backbone of immigrant traditions in a new environment. My family brought their cultures and traditions and expressed their love through meals of plenty. Their story (and their food) was a complex one rooted in Jerusalem in the 1950s, a time in which ethnicities were melding together in a young country. Influences from the Middle East and Eastern Europe were melding together to formulate a new country. I began Sunday Suppers, a communal cooking space, and became more and more immersed in the world of food. I was photographing and also cooking. Exploring, eating, and finding my own sense of things. I met amazing chefs and cooks, and was continually inspired in our collaborative atmosphere' - Karen Mordechai, Simple Fare, Spring/Summer issue #cardamomanddill#fridayinspiration