I celebrate seasons through food. I think we all do in some
level of mindfulness towards nature and it’s magnifique! (a c pls)
I was given some wonderful produce for this week.
Along with wonderful everyday organic vegetables like
cucumbers, tomatoes, green onions etc I have some awesome bright green bok
choy, orange pumpkin, red Delhi carrots, napa cabbage, freshly dug
new young potatoes, raw mango flavored mango-ginger, freshly stone ground organic yellow corn
flour. All the colors in nature in the food we eat are not only colorful but also contain
the nourishment we need for this season and beyond. Different colors in fresh
produce implies different antioxidants present in them like anthocyanins,
carotenoids etc which will help prevent oxidation of omega oils in our body. Never
mind all the details…it is just wonderful, tasty and good for your health to eat
wide range of fruits and vegetables that are in season!
I personally get inspired when I see nature’s abundance in
form of fresh fruits, vegetables, seeds, nuts, sprouts, spices etc. I think of various ways possible to use them
for creating wonderful meals that are delicious and awesome for you. I am
excited to share with you some of them in form of my organic lunches, juices
Following is the menu for the week of 28 Jan to 1st Febraury.
Continue reading Blog menu for the week of 28th Jan – 1st Feb
|Monday 28th Jan
papaya Thai salad with creamy sweet and spicy almond, orange, kifir lime leaf, bird
chili sauce. Served with a side of black eyed peas in a very mild dressing of
lime and coriander. Eat together or on their own, see what you feel like. Can
be enjoyed either way.