Natsuki made a super simple but delicious meal for our group. Blanched string beans, which took only a few minutes to prepare, were mixed with slices of salami. Our mealshare provided the opportunity for Natsuki to use up some noodles served over her left over tomato sauce made from heirloom tomatoes she bought at the USQ farmer’s market. This sauce was incredible! We talked about a few different techniques for sauce and for blanching vegetables such that they maintain their texture and color. What a great learning and eating experience! Thanks Natsuki!
This lunch wonderfully prepared by Jocelyn. She had the smart idea of assembling a sort of buffet, the components of which we could pile on to our nori wraps. If I’m remembering correctly, the brown rice was mixed with some other grains as well. She blanched bok choy, mixed it with raw cucumber and finished the dish with sesame seeds. This kept the wraps crunchy and moist. The kimchi was store bought but definitely worth bringing as it provided texture and a jolt of flavor to complete wraps.
QUINOA with PESTO
RED SALAD WITH AVOCADO (red pepper, grape tomatoes, avocado, dried cranberries, sunflower seeds, fresh mint, lemon and olive oil dressing)
I was really excited to share my lunch with Sarah and Marisol! We had a great talk : I am always surprised to see how talking about food can actually bring you on so many different topics!!!
TORTILLA (spanish omelette)
WHOLE BREAD WITH OLIVE OIL
CHOPPED SALAD (cabbage and radish, pomegranate seeds, pumpkin seeds, pistachios, cashews, dressing made with blended mango, olive oil and lemon)
This meal was SO DELICIOUS! and gave me ideas on making different salads and mixing seeds, fruits, dried fruits and vegetables! and I discovered the “raw food” diet: there are so many creative possibilities!