4M

Mouth Revolution

No Trans Fats!
No GMOs!
No Chemical Pesticides!
No Artificial ANYTHING!

Real Food Now!

From the people who brought you the Meatrix. Go see it. And join the revolution!

~m

MAN it’s cold. I mean seriously cold. Weather like this demands comfort food and a fire. So last night I made up a rip-roaring fire and cooked this hot steamy colorful pile of root vegetables and meat:

Leeks-n-beets …

It’s just fun to say!

2 Leeks, well washed and then washed again after cutting
3 bunches of 3 beets each, also scrubbed clean with ugly bits peeled off, but leave the rest of the …

A really insightful look at the food chain that sustains human life. The author delves first into the story of corn, which underpins much of our highly processed diet in America. Next he examines organic, and in particular “industrial organic” food, and then compares that to small-scale, local, sustainable enterprises. Along the way he touches on the history of farm policy, plant evolution, “the distinctive innate desires of a chicken” …

So here’s me getting creative with leftovers again. Anybody who knows me, knows I hate leftovers. Passionately. But “new-overs” I don’t mind a bit! New-overs just means transforming boring old leftovers into something completely new and mostly unrecognizable as its previous incarnation.

Here’s where I started: Last night I baked some chicken thighs and made some quinoa with walnuts to go with it. If you’re not familiar with quinoa, it’s …

Super-simple something I concocted this morning. I ate it for lunch but it seems more suitable for brunch. Serves 1.

Ingredients:

Ready-made polenta (comes in a thick tube)
2 eggs
a handful of grated monterey jack
a handful of fresh ripe assorted heirloom organic cherry/pear/etc. tomatoes, sliced
salt n pepper

Cut 3 thick slices of polenta and add to hot pan with a little oil in it
Throw in the eggs
Turn over polenta and eggs
Add cheese and …