It is so great being part of a Community Supported Kitchen (CSK)/Community Supported Agriculture (CSA) group, having access to local and organic agriculture, growing some of my own food and herbs, making the time to cook and knowing what goes into my own nutrition!
I have created a space for myself to be inventive in creating healthy green dishes. Traditional green salads are great for the summer time, and good nutrition is so much more. How about a veggie medley – carrots, beets, Hidatsa beans, broccoli, spinach, onions, squash all flash cooked and sprinkled with olive oil and basil, pumpkin seed wild rice with bok choy & leeks drizzled with roasted sesame tahini sauce, green tea pepper brown rice pasta with wild rice tempeh, kale, leeks and portobello mushrooms also drizzled with sesame tahini sauce, portabello mushrooms and snow pea scallion miso soup with cellophane noodles, cayenne kale chips with scallions, & garlic baked in coconut oil? All sprinkled with a touch of sea salt? Making my own salad oil and vinegar dressing with fresh herbs – lemon thyme and wild oregano!
In addition to the grand community dinner we had last night @ the Julia de Burgos Community Center in El Barrio, NYC, for our Community Supported Kitchen (CSK) with 4 kinds of herbal teas (mint, green, white pomegrante, roasted dandelion root), non traditional coleslaw, quinoa parsley almond raisin salad, a smoked turkey and veggie salad (harm reduction for carnivores!), and a foraged salad from El Barrio, cooking is so much fun and can be sooo healthy and can also be a great way to unleash creativity and weave back community!
And limes for every one, to get ur vitamin C in and to prevent the fresh food from oxidizing til it is served and enjoyed!
See for yourself, doesn’t it look appetizing? Um!