Food has been on my mind a lot lately.
Real Food. Whole Food. Nourishing Food. Humble Food. Truely Fast Food.
We drive around to gigs and work and play, and lately, I’ve been noticing so many (obnoxious) food smells. Maybe I’ve been on this Non-Dairy, Non- Meaty kick too long and it’s affecting my sense of smell? The air is foul with nasty smells of cheap fried foods on every corner, beckoning all to stop by for a nutritional indiscretion.
This September marked 4 years no dairy, no meats (cow, pig, chicken, etc)!
The only animal proteins we have consumed, for the most part, has been pasture raised eggs and fish/seafood. I say for the most part because there were two incidents of me eating a slice (and a half) of cheese style pizza in a stressful social situation.
I have not intentionally eaten any meat in 9 years (I count by my grand daughter’s age because the year she was born was the year I swore off eating what I perceive as sentient beings). I say intentionally because more than once I found out there was broth or bullion put into the food I thought was vegetarian or pescatarian.
We left all the dairy behind for health reasons. It was literally clogging our veins!
Every other species weans and then never drinks milk again for the rest of their lives. As a result, they don’t have an enzyme to break down the sugar in milk. But during human evolution, some humans experienced a mutation in the LTC gene, the lactase gene, which allowed us to process lactose as adults. With approximately 65-75% percent of humans on the planet unable to properly process it, it becomes clear that we are not doing what is natural and in accordance with our bodies. — Katherine S. Pollard, a PhD at the University of California, San Francisco
Upon studying and learning all about dairy: where it comes from (in America, the animal husbandry process is appalling), how it is processed, it’s properties, the health effects of consumption — I was convinced — I didn’t want to participate.
We totally changed our diet! Dairy in all its lovely forms was thrown away — Cheese, yogurt, even the skim milk I used for cocoa in the mornings, gone in the bin, kaput!
We washed our hands of it all!
It took some time and reprogramming, but now I find a quiet comfort in our food: shopping and preparing whole ingredients and in eating simpler uncomplicated foods.
Our main staple, the thing we go to, day-in, day-out is Brown Rice & Veggies…
Humble Foods, as my Sweetie would say “Monk Food”.
It took me a while to become a custom to brown rice, so often it is served flavorless and a little hard or chewy. Shortly after we moved to “The City”, Sweetie set me on a mission to Japan Town procuring a Zojirushi Rice Cooker, we chose the small Micom
Rice Cooker & Warmer. Perfection in brown rice — add a few spices before cooking and the rice is no longer flavorless!
The super cool thing about our rice cooker is that I can set it on a timer and the rice will start and cook on its own… if I get home a little late, that’s okay, the rice is still warm!
We know that Rice and Beans make a complete protein, so paired with some homemade beans or hummus and we’ve got a great start!
Combine the right types of foods. Combining certain plant-based proteins will give you a complete protein. Aim to consume a variety of whole grains, nuts and legumes – these foods together will provide all the essential amino acids your body needs to make a complete protein.
Combine legumes and whole grains for a complete protein. Examples include rice and beans, lentils and barley, bulgur with beans or peanut butter on 100% whole wheat bread.
Combine legumes with nuts and seeds also provide a complete protein.
I’ve found that veggies chopped and bagged at home are a bit more cost effective. That works well at home, on the road we tend to opt for the prepared bagged veggies we can find in larger supermarkets throughout the land.
Quick, again, because if the rice is already done and warmed in the cooker, we can just pop a bowl of pre-cut veggies into the micro and in a flash, we have a Humble Meal.
Now THAT’S what I call Fast Food!
I like to keep on hand in the fridge bags of hand-cut cauliflower, broccoli or broccolini, green beans, leaf spinach, baby or whole carrots, baby or whole zucchini.
Our go-to variety of sauces to mix up the taste include Fresh Salsa, Filipino Banana Sauce, Curry Sauce, Seratcha, Soy, Teriyaki, Vegan Style Butter, and of course Hummus.
Occasionally we mix it up by adding some grilled fish, shrimp or scallops.
It’s the simple things that do it for us…
Rice Bowl because #riceislife and #comfortfood
Easy to take on the road, easy to reheat, easy to eat well.
She & He…
& Rosie, too!