Hello lovely peeps, here's a power bento to fuel your afternoon! 💪🏼💚 And a few thoughts on 'plant appreciation' below :) 🌿
#Shisobento in my @monbento box:
💚Brown shortgrain rice cooked with arame seaweed, black rice and aduki beans which are all great for extra minerals, deliciousness and looking great!
💚Cucamelons, wild strawberries, cherries
💚Homegrown red shiso: the dark fringed leaf
💚Japanese style layered rolled omelet: #organic farmers market eggs, peas
💚Shiso raw style 'goma-ae' - homegrown raw runner beans marinated in soy sauce, rice vinegar and lots of crushed toasted sesame seed. Soooo delicious 😭
💚Bouquet of homegrown leaves
Now that it's season I'm growing a few salads in our lil #urbangarden . I love bitter leaves like chicory and the snails don't! 🐌🐛🙌
So this time of year I LOVE eating a bunch of leaves with my meals. I use them as wraps - even with fruit. And yes I love eating part of my meal with my hands if i can - getting in there and really feeling what I'm eating with my skin!!
There's something intensely satisfying about eating a whole, unbroken leaf .. appreciating its beauty: colour and shape as well as flavour, and having a close look at how it's grown and developed (imagine it as a seed, then a sprout, then .. 🌱 ) and wondering how it's made its way to my meal.
This 'plant appreciation' is something I like doing with any veggie or #plant , homegrown or not but .. as I started to really become friends with my food it soon became clear there's a huge difference to the energy and 'personality' of an large-scale, industrially farmed vegetable or fruit (even many of the organic large-scale ones) and the ones grown smaller scale: 🏭vs🏡?
I mean .. where would you rather grow up, amongst tens of thousands of other almost identical clones or in an environment where it's fine to be an individual, with character and 'imperfections'? 😉
Running out of captionspace now so with this thought: Love you all, Sara x