Straight from the farm! The greens are in full motion, along with our internal spring cleansing. It’s all happening, the cocoon is slowly unfurling.
Sometimes I just don’t know how the days pass so quickly. Perhaps that’s partially because I am turning into a sleep dep zombie. You know the type, my eyes only become unglazed at around noon. Easily I fall into a trance staring at a lovely tree branch. Words seep slowly and meaningfully into my brain and my analysis is very…deliberate. Really guys, sleep dep is like tripping on mushrooms constantly. Eventually you just want that trip to end and clear thoughts to fill you with answers.
In other news, doing this whole30 packed with whole foods, real deal, awesomeness is certainly going to bring a boost of energy once my sugar cravings die down. What a substance- we take all that sweet artificial energy for granted. It’s certainly not something our ancestors ever had access to. Imagine, 1 bottle of mountain dew is equivalent to 8ft of sugarcane. Though of course it’s not made with sugar cane which is at least natural. Any food that needs an acronym ex. HFCS, MSG can go get rocketed into the far reaches of some other galaxy where aliens can transmute them into fairy dust. Scientific, I know. The Canadian Gov. halted the licensing for GM alfalfa because of the huge grassroots movement against it (source). Good start, maybe we’re on our way to joining the ranks of Italy, Spain and New Zealand who’ve halted them entirely.
Here’s todays vegetable abundance from our friends who grow heirloom, old school, real plants that can reproduce, hooray for that!
Bok Choy, I have a secret to tell you about bok choy. Now don’t get me wrong I love that crunchy goodness, I just think it’s interesting. Bok Choy comes from the same original plant as turnips, canola & napa cabbage, weird right? They are all bred for their desired characteristics from the same plant. Out of all of them, bok choy is my favourite. Eating it with delightfully asian accents like ginger and sesame only seems right. It’s not one of those vegetable you have to cover in cheese and bake the life out of.
I love this side of sesame ginger garlic glazed bok choy with spicy chicken and fried egg. But I could just eat a bowl by itself easily. Usually I would’ve added a bit of honey or coconut sugar so to make up for any lack caused by that I added some good mustard (maison d’orphee) free of any junk.
- 1 large head of bok choy, cut the butt off
- 1 thumb sized knob of ginger, peeled and diced
- 2 garlic cloves, minced
- 1 Tbs good quality dijon mustard (not the grainy type)
- 1 Tbs sesame oil
- 1 Tbs coconut aminos or tamari
- pinch of salt
- sesame seeds to garnish and add crunch
- Heat oven to 400F
- Combine the ginger,garlic,mustard,oil,salt and coconut aminos.
- Toss with the bok choy and lay on a baking tray in a single layer.
- Bake for 7 minutes and sprinkle liberally with sesame seeds