Why I Love DC

DC has a lot to offer, including famous people and important events. And this year I feel I've been blessed to take part in a few.

First, I met Dennis Kucinich and Robert Kennedy Jr. when I handed each of them an invitation to speak at Green Festival (the sustainability event put on by my organization, Green America). This happened when I went to a documentary showing they hosted about factory pig farms, Pig Business. The documentary is great; I recommend it (and have a copy the creator gave me if you want to borrow it). It covers the problems factory pig farms cause to the environment, air, water, public health, animal welfare, farmer livelihood, economic enslavement, and market monopoly.

Apparently previously our organization had asked Dennis Kucinich to speak, since he's in line with our mission and work, but he didn't respond. After I talked with him and his aid, the next thing I know he told us he'd do it! Our director was quite ecstatic (and very appreciative). So he came and spoke at our Seattle Green Festival.  Here are photos from the festival including one of Green America's booth (with me ending up in it) from Seattle Weekly on the Green Festival.

Next, I met His Royal Highness-the Prince of Wales-Prince Charles when he came to the farm I've been working/volunteering at for the last few years, Common Good City Farm.

It got picked up by a lot of press. Here is one article in the Washington Times.  We hope this will help bring more support to the farm.

So all this makes me feel good about the work we are doing, happy to be in this city where so many gather to create change, and grateful for these opportunities. I hope you are all inspired to do a little as well to lower our impact on the earth, treat others justly, and make a positive difference.

Another dish from Iran...mostly

So today I planned on making an Iranian dish with lentils and butternut squash. However, the store did not have the squash, so I used sweet potatoes instead. It actually turned out really delicious. The sweet potatoes were...well...really sweet. And then the dish is with dried and fresh limes (I called my father to get the details.) which bring out and balance the sweetness. And, as with most Iranian dishes, it is served with rice. and yogurt.

For the side dish, I made a spicy kale this time. I fried coriander and cumin seeds and added Bragg (soy sauce). And perhaps another spice???

Anyway, I can provide the recipe for the Iranian dish. Just let me know. I don't want to bother typing it if no one is going to read it. ;-)

Lunch - Iran and more

So today I made khoresht-e-haveej (translated to carrot dish or stew), which is an Iranian dish my Dad made when I was growing up. He still makes it now, and I also have had the opportunity to eat my Grandma's version visiting her in Iran.

It's a dish made of carrots, yellow split peas, and dried limes which come from Iran. Then you serve it over rice. They use white basmati rice in Iran, but I use long grain brown rice in the US. You can find dried limes in the US as well, although you might have to go to an Iranian store to get them. (Whenever going to Iran, we always bring some back.) You could also use fresh limes, although it will be just slightly different. But don't let that scare you from making it! ;-) Also, to provide the whole story, this dish usually has meat in it. However, my US family has stopped adding the meat many years ago. It still tastes fantastic!

Oh, and we usually eat it with yogurt and bread on the side. I did serve it with my homemade yogurt but didn't bother with the bread. Too many carbs.

For the side dish, I steamed kale with my favorite dressing: apple cider vinegar, Bragg (soy sauce), and tahini. It comes out creamy and delicious. Note, this is not Iranian. I just really like this dish.

If you want either recipe, let me know. I'm happy to share.

A New Idea: Sharing and Documenting My Lunch Co-ops

For the last year or two, I have been keeping track of some of the dishes I prepare and typical food I eat so I can look up recipes if I forget and can be inspired with ideas when I blank on what to make/eat. And then recently I told my friend Laurie I would send her the recipes I make each week for my lunch co-op at work. In my typical fashion, I have yet to send her a single meal idea or recipe. But then as I sat down to record this week's lunch co-op because I sort of pieced together the recipe but thought it was delicious and want to make it again, I suddenly realized I could record my dish ideas AND inform my friend about what I'm making by recording it in one place that she can access. Brilliant! The beauty of the internet and organized instant access. I'm supposed to work with technology and never thought about this before...? :-( Anyway, I'm excited to get started.

So I'll start with this week's lunch co-op dish, which I'm pretty excited and pleased with. I actually had used triple what it says below, but I adjusted for the average person making one meal for four.

Black Bean Burgers and Rutabaga Fries

I couldn't find a recipe I wanted to use because they almost all use bread crumbs, and I'm trying to keep my wheat/gluten intake down. (Ok, perhaps a bit silly when these burgers are going on wheat buns, but...I'm trying to lessen the intake...not eliminate?) :-) So after much searching, I finally pieced together four different recipes, as reference, and sort of did my own thing. I don't really measure so the amounts are just a guideline. Please do NOT hold me accountable if these don't work for you. :-) BUT I would LOVE to hear what changes you make and how it turns out...or any other feedback.

Burger Ingredients:

2 cups black beans, dried (I soak them overnight and then cook them. But you could buy canned and adjust.)
2 onions (I used one red and one yellow), to be used separately - yellow chopped small and red sliced
2-3 cloves of garlic, chopped or minced
1-2 hot peppers, dried or fresh
cumin
cayenne or chili powder, optional depending on strength of peppers and your taste
3/4 cup cilantro, fresh
1 egg
3-4 tblsp flax meal
1/4 cup gluten-free all purpose flour OR wheat flour if want OR almond meal
salt
oil

1. Cook the black beans. I soak them the night before and then cook them the night of cooking. They take around 30-45 minutes depending on how long they soaked and how old they are. Add the cumin, hot peppers, and salt towards the middle of their cooking.
2. Saute the yellow onion in oil. After a few minutes, add and cook the garlic. Add the cayenne or chili pepper, if using.
3. Mix the flax meal with few spoons of water and let sit for few minutes to become a thick goop.
4. Once the beans are cooked, turn off stove and combine the onion/garlic mix and cilantro into the beans. Taste to see if need more spice, salt, etc.
5. Combine egg, flax meal goop, and flour into the beans.
6. Shape into patties.
7. Now you can either fry them in oil on the stove or grease a cookie sheet and bake them.
8. While waiting with frying or baking the burgers, saute the red onion slices. Keep them separate to use when serving the burgers.

Rutabaga Fries:

1. Slice the rutabagas
2. Combine oil, rosemary, thyme, salt, black pepper in a bowl. You can really use whatever spices you like.
3. Toss the rutabaga slices until nicely coated. Be careful not to use too much oil or they'll end up oily and soggy.
4. Place on cookie sheet and bake. I did 350 degrees but hotter might work too. After about 20 minutes or when they are just starting to get a bit soft, I flip them and cook until done.

Serving the Meal:
Since this was for my coop, I included a lot of accompaniments. I served the burgers and fries with the following:

sauteed red onion slices (from above)
lettuce
tomato
avocado
pickle relish
buns
ketchup
mustard
tahini


I would also like to mention that almost everything is organic. While I made this meal the week of February 25, there was not much local to be had. But in lieu of (and addition to!) local, I always strive for organic.

I hope you try and enjoy this meal. Let me know how it turns out!!!

To healthy and delicious food