Features

HIGH RESOLUTION

January 4, 2016

Photo @JenniferEmilson

#GETREAL: REAL FOOD RESOLUTIONS FOR 2016

Last week I watched Michael Pollan’s new film “In Defense of Food” on PBS that was featured in last Monday’s REVEL. If you missed it, you can check it out here—it’s inspiring. It reveals eating habits across the globe, health consequences, and how our changing food system has shaped the Western diet. The takeaway? A reinforcement of Pollan’s ubiquitous seven-word guideline: “Eat Food. Not too much. Mostly plants.” The solution is straightforward and attainable, and can be really fun!

Every January, we make resolutions that we aim to accomplish, but are often a distant memory once March rolls around. Why? Because happy, healthy living isn’t, and shouldn’t be, about deprivation and limitation, or setting absurd goals. It’s about embracing realistic, fulfilling resolutions. 2016 is here, and it’s time to make some real food resolutions that will really stick. I turned to our team to ask one simple question: “What real food resolutions are YOU going to #GetReal about in 2016?” Here are our #GetReal goals.

Rachna (@Rachna) is going to #GetReal by trying a new family recipe once per week, and not eat things in bags. Udi (@Udi) is going to eat less meat. Summer (@sugardetoxme) is going to reduce her sugar intake, always and forever. She’s also going to grow more of her own herbs and food in her Brooklyn apartment. Annie (@Anniemelia) is going to shop at the farmers market more, and know where her food comes from. Lauren (@lauren) is going to start composting, and cut back on processed foods. And I (@annefood) am going to branch out of my comfort zone by trying new fruits and vegetables.

So now we turn the question over to you, O’ Trusty Foodstanders! Maybe you’re going to make a real food breakfast for yourself every morning, generally cook more, or eat locally and in season. Perhaps you’ll ask more questions at restaurants, or talk to your farmers at the farmers market. Or simply #GetReal about eating real food like Michael Pollan (non-processed, only eat things that will eventually rot…). Tell us what you’re going to #GetReal about when it comes to your food choices this year—share on the Foodstand app using #GetReal. Because real resolutions go well beyond the month of January. Happy 2016!


EAT & DRINK


Kohlrabi Kimchi by gingerandchorizo

INGREDIENTS

For the kimchi
3 large kohlrabi, peeled and cut into bite size pieces
2 carrots, peeled and julienned
1.5 tbsp. of good quality sea salt
For the seasoning paste
3 spring onions, trimmed and finely sliced
2 cloves of garlic, peeled and minced
1 (2cm) piece fresh ginger, peeled and minced
2.5 tbsp. Korean chili powder
2 tbsp. fish sauce
1 tsp. sugar

METHOD

In a large mixing bowl, combine the kohlrabi and sea salt. Let it stand for about 30-45 minutes. When the time is up, drain the water from the mixing bowl and keep it for the seasoning. Rinse the kohlrabi once.

To prepare the paste, put all the ingredients plus the salt water that drained from the kohlrabi in a bowl. Mix well until you get a paste.

Combine the salted kohlrabi and carrot in a large mixing bowl. Use your hands (with gloves) and gently incorporate the paste into the kohlrabi and carrot, making sure all the vegetables are coated with the paste (about 5 minutes).

Transfer the mixture into a clean glass jar and really push all the vegetables down and allow some head space inside the jar. Seal with the lid, and leave it in a cool dry place (or on the kitchen counter) for 1 day.

After 1 day, you can enjoy the kimchi already and keep the jar in the fridge for the rest of the time.

Makes about one 1-litre jar.

 


Veggie Pot Pie by thehappyorg

INGREDIENTS

1 medium yellow onion, chopped
2 cups carrots, chopped
2 cups fresh corn
1 cup green beans
1 cup peas
3 1/2 heaping cups portobello mushrooms, chopped
1 cup gluten free flour
4 cups vegetable broth
1/2 cup coconut milk
1 large sprig rosemary
salt and seasonings to taste
1/4 cup french fried onions + more to top ramekins
Your favorite biscuits to top it off

METHOD

Preheat oven to 350 degrees F. Heat a medium-sized, deep pot over medium heat and lightly coat with olive oil. Add onion and carrots. Cook until soft, about 5 minutes. Add the flour and stir, then pour in the vegetable broth and stir until incorporated. Add coconut milk, rosemary sprig and stir. Simmer on low heat until the mixture thickens for about 10 minutes.

Once the sauce has thickened, add all of the remaining vegetables and cook for 5 more minutes. Taste and season, adding more salt/seasonings if needed. Remove the rosemary sprig and divide the mixture evenly between 4-8 small ramekins or a large baking dish. Top with extra french fried onions.

Place the ramekins on a baking sheet and bake until the onions are golden brown and the filling is slightly bubbly, for about 10 minutes. Let cool for 5 minutes and enjoy!

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