Sprint 2 the Table

Appetites and Adventures

Grapefruit Fennel Salad

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Summer is for salads.

Therefore I’m usually craving them in the winter.

We I don’t often remember, but winter has good produce other than squash (not that you’d know if from reading my blog…)!  I love the sweetness of in-season grapefruit on a salad, and the fresh fennel that’s in every grocery store adds a perfect licorice-like crunch to salad bowls.

Armed with these finds, I set out to make myself a giant salad for lunch.  Summer memories, be damned.

Into a giant bowl went all of the fresh veggies I looted from the local farmer’s market.  Citrus-y sweet sectioned grapefruit, a little heat from a serrano pepper, and my favorite – fennel – all played well together.  Accenting those flavors were fresh cilantro and yellow onion.  A crisp cucumber added a nice texture, all salted, peppered, and drizzled with lime juice and olive oil.

The perfect winter citrus salad bowl.

This salad will keep well for a day or two.  On day two I served it atop bulgur I pre-cooked and then mixed liberally with cilantro and lime juice.

Bowl #2 was topped with blueberries… the little extra punch of sweetness turned out of be a delicious idea, FYI.

Grapefruit Fennel Salad

Grapefruit Fennel Salad

  • 1 fennel bulb, sliced thin
  • 1 grapefruit, sectioned
  • 1 cucumber, diced
  • 2 T cilantro, minced
  • 1 serrano pepper, minced
  • 1/4 yellow onion, diced
  • 1 T olive oil
  • 2-3 tsp fresh lime juice
  • S&P, to taste
  • Blueberries (optional)

Mix all ingredients in medium-sized bowl.  Add more oil, lime juice, salt, and pepper to taste.

Optional: serve atop grains or greens – arugula would be fantastic here.

Serves 1-2

***

You could eat this and have a Granola Cookie for dessert.  I’m just sayin’… 😉

Do your salads change in the winter months?

What is your favorite winter produce (other than squashes and sweet potatoes)?

Chewy Granola Cookies

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Some might call these Oatmeal Cookies.

Yup – I’m finally posting the recipe for these lovelies I mentioned last week.

These Granola Cookies aren’t as sweet as yer mamma’s cookie, and the goji berries makes me think of granola rather than oatmeal.

You can call them whatever you want.  At under under 100 calories, I call them awesome.

These chewy cookies have a hint of molasses-y sweetness from the brown sugar.  Walnuts add a great crunch, and I loved the punch of cinnamon.  The whole wheat flour and oatmeal make them more filling than a “typical” cookie.

If you use the flax egg and Earth balance, these make a terrific vegan treat.  Plus, you can eat the batter without fear of Salmonella (as if that’s ever stopped me before…).

These cookies are great crumbled atop Greek yogurt for breakfast, as an afternoon snack, or dipped in milk for dessert. They also freeze really well!

[Tweet “Chewy Granola Cookies – a healthier #vegan take on oatmeal cookies!”]

Chewy Granola Cookies - healthy enough to eat for breakfast!

Chewy Granola Cookies

  • 1/4 C (1/2 stick) butter or Earth Balance, softened
  • 1/4 C unsweetened applesauce
  • 1/3 C light brown sugar, packed
  • 1/3 C xylitol (or other sugar-substitute)
  • 1 flax egg (1 T ground flax + 3 T water), or 1 regular egg
  • 1/2 tsp vanilla extract
  • 1/4 C all-purpose flour
  • 1/2 C whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 C rolled oats
  • 1/4 C goji berries (or raisins)
  • 1/2 C walnuts, chopped

Preheat oven to 350°F.

In a large bowl, cream together butter, applesauce, sugars, egg and vanilla until smooth. In a separate bowl, whisk flours, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, goji berries and walnuts.

Scoop cookies onto parchment-lined baking sheet leaving ~2 inches between. Bake them for 10-12 mins, until golden. Let sit on baking sheet for ~5 mins before transferring to a rack to cool.

Makes 24 cookies.

Approximate nutrition: 74 calories, 2.6g fat, 12.2g carbohydrates, 1g fiber, 3.1g sugar, 1.3g protein.

***

It’s another week of travel – very conducive to rockin’ out some Body Rock.

Do you like super-sweet desserts or something more savory?

What is your favorite kind of cookie?

Cardamom Hill

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If you have been reading for a while, you know that I LOVE Indian flavors.

 

Wednesday night I tried a much-hyped new Indian restaurant in Atlanta, Cardamom Hill (1700 Northside Dr.NW #A6, Atlanta, GA 30318, 404.549.7012).

The owner, Asha Gomez, is locally-famous for her underground supper clubs.  She wanted to share her food with a broader audience, thus Cardamom Hill was born.  I’m sad to have missed her Supper Clubs, but am excited to see where she takes the restaurant.

 

Cardamom Hill menu

 

They don’t have their liquor license yet, but they do keep some beers in the back to share.  Thus, I tasted my first Schiltz. It wasn’t as bad as I had imagined… though that’s not saying a lot.  They did have a Sweetwater IPA in the cooler that the server mercifully graciously brought me after I couldn’t handle anymore Schlitz.

 

 

The food was MUCH better than the beer selection. 🙂  I’m really kidding – it was great of them to offer my friend and I anything at all.

 

We started with a beautifully plated salad of arugula, starfruit, radish, cucumber, and papaya.  It was dressed in a tamarind vinaigrette.  Each item on its own was flavorful and fresh; however, my companion and I both felt it lacked something to pull it together.  I also thought it was slightly over-dressed (normally I ask for dressing on the side – my mistake!).

 

 

Our second app was on the house.  Beef and Potato Croquettes seasoned with ginger, garlic, and green papaya salad.  I nibbled on the potato part of the croquette (trying to stick to the veg thing) and wasn’t blown away.  I loved the (pickled?) ginger and garlic served with it.  I wish that had been used in a salad!

 

 

For my entrée I chose the Vegetable Trio, served with coconut rice.

Part 1 of the trio was Sweet Potato Verka sautéed in coconut oil with mustard seeds, shallots, and curry leaves.  It was absolutely fantastic.  A little oily, but honestly… that just made it better.  Perfectly balanced between the sweetness of the potato and the subtle heat from the spices, I could eat this dish all day every day.

 

 

As good as that was, Part 2 of the trio topped it.  It was a “Seasonal” Thoran, which is listed on the menus as a stir-fry but (as the waiter described) this more accurately identified as a soup.  A phenomenal soup.  The broth was just spiced enough with dried red chillies.  It contained bite-sized pieces of carrot, eggplant, potato, and tomato.  I’m not sure what sorts of other spices were in this, but whoa.  My friend and I agreed it was the best dish of the night.

Dear Asha, Please keep this on as an appetizer soup.

 

Lastly, I had a Beet Pachadi.  3 warm beets layered with housemade yogurt (ask for it to be left off to make this dish vegan) and mustard seeds, topped a curry leaf.  It was also good, just not quite as stand-out as the first 2 items.

 

My friend had the Braised Short Ribs with roasted coconut sauce, served over umpa (like fried polenta, but made from semolina).  It was nice… but I was happy I stuck with the veg.

 

 

We couldn’t pass up a traditional dessert.  I have no idea what this is called, but it was a warm coconut milk soup with toasted coconut, cashew halves, cardamom seeds, ginger, and rice noodles.  It was one of those dishes you keep eating but you’re not entirely sure you love.  The flavors were just so interesting!  We wondered if it would be better (albeit non-traditional) cold?

 

 

If you’re in the Atlanta area, I do recommend trying Cardamom Hill.  The service was solid and it has a lot of potential.  This isn’t the typical curry-laden Indian food many of us are accustomed to.  Dishes from the Southwest Indian state of Kerala are laced with interesting spice blends and not heavy on the heat.  It just enough spice to detect.  You know the balance of flavors much be great if I’m not begging for more heat.

Don’t miss the Vegetable Trio, try the dessert for fun… and do make sure to BYOB.  There’s no corking fee while they await the liquor license.

***

I just realized it’s friday the 13th!  Some people shudder, but 13 is my lucky number and this is my lucky day (knock on wood).

Do you like trying authentic food from different cultures?  Panda Express doesn’t count.

Who’s doing something fun this weekend?

 

Get Slimed (Green Protein Icing)

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Remember that slime show on Nickelodeon?

It was called “You Can’t Do That on Television.”

Side note: did you know Nickelodeon is recognized by spell check?

The contestants would have complete some challenge and if they failed, they got “slimed.”  According to Nickipedia, the slime consisted of “green gelatin and cream of wheat, and/or oatmeal.”

I wanted to be on that show so bad it hurt.  Probably more so because my parents wouldn’t even let me watch it.  Max + Lynda = most strict parents in the world.  Not that I’m bitter. 😉

Moving on to MY green slime…

Usually after a weight workout I have a green protein smoothie.  However, I had to run out to my car and by the time I got back I was far too cold for a cold drink.  Protein sauce seemed like the perfect solution.

Admittedly, this may be the weirdest thing I’ve ever posted about eating.  It kind of looked like Nickelodeon’s slime, but it was pretty tasty!  Especially with the blueberry “syrup.”

As a sad, waffle maker-less soul, I have become a fan of Van’s Waffles.  The blueberry flavor is good without packing a ton of sugar, and they offer whole grain, organic, and gluten-free varieties.  If you pop them in the oven on broil for 1-2 mins on each side, they come out nice and crispy.

The blended protein powder (I used Sun Warrior Vanilla) with spinach and a little almond milk only took a second, and I used my “lazy” technique to the get blueberry syrup in 30 seconds.  (1/2 C blueberries + 3-4 drops liquid stevia in a bowl and microwaved for 30-40 secs).

The topping is on the thick side – I like an “icing” topping.  If you prefer a syrup-y consistency, just thin it out with more milk.

Delicious and nutritious – not only will this entertain small children who like slime, but it will also keep you full until lunch!

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Green Blueberry Protein Icing

  • 1 C spinach
  • 1 scoop vanilla protein powder
  • 1/4-1/3 C unsweetened almond milk
  • 1 tsp maca (optional)
  • 1 tsp almond extract
  • 1/4 tsp butter extract (optional)
  • 5-6 drops liquid stevia (more if you like sweeter)
  • 1/2 C blueberries

Combine everything except blueberries in blender (I used my Magic Bullet).  Blend until smooth.

Meanwhile, place blueberries in small bowl and microwave for 30-40 seconds, until beginning to burst and become “juicy.”

Pour the juice and some of the blueberries into the blender with green mix and blend again.

Spread sauce on top of waffle/pancake/muffin/etc, finishing with remaining warmed blueberry sauce.

Creep out everyone around you with your odd breakfast creation.

***

Another point for green: it photographs so much better than brown.

Was there a game show you wished you could be on?

What’s the weirdest food/creation you eat?

Silver Balls + WIAW

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“Normal” people think I’m strange.

 

It’s perfectly normal to blow up a 65 inch fitness ball at your desk, right?  The stares would indicate otherwise.

People who have never even bothered to say hello in the elevator before stopped by to comment.  I’m sure this could be turned into some social experiment.

 

 

Whatever.  My butt falls asleep in my chair and it makes my hips hurt to sit there all day.  Everyone can kiss my big, silver ball.  (Yessss… I worked balls into yet another post!)

 

Since I’m not allowed to try running again until Saturday, I’m modifying The Sweaty Betties’ January Mile-a-Day challenge.

 

Runner's Knee or some IT-related thing. Lovely.

 

I’m now using a bike or elliptical for 30 mins of intervals in lieu of running.  Which only make me want to run more.  That’s how I started my day today, along with P90X Ab Ripper X.  Shout out to Dr. Schuman at 1st Choice Healthcare – it does feel better today!

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My big silver ball and I are happy it’s time again to celebrate Hump Day with  What I Ate Wednesday! 

 

 

Breakfast:

Covered in sweat after the elliptical, I was actually chilly when I got back to eat breakfast.  I had a craving for some deliciousness I created over the weekend: Shredded Sweet Potato Oatmeal.

 

I had shredded sweet potato left over from my Asian-Inspired Sweet Potato Lentil Loaf.  What better use than in oats?!

Yes, I realize I’ve made Sweet Potato Pie Oatmeal before… that used sweet potato puree, which make it more pie-like.  This was more in the vein of Carrot Cake Oats with the grated potato.  Less silky, though no less lovely.

(Recipe at bottom)

 

Lunch:

I still can’t get enough green!

 

At a loss for lunch inspiration, I stumbled across Sunflower Beet Pesto (which I made and liked before my recently acquired taste for beets) in my freezer.  I made a hodge podge salad and used the pesto as dressing.  With a side of Salt & Pepper PopChips, this was an winner.

In my salad:

 

Dinner:

My boss is in town from Houston, so we hit up one of my favorite spots for dinner: Top Flr.

Top Flr offers several vegetarian-friendly menu items.  I’ve been successfully avoiding meat (aside from one digression to have a taste of foie gras ice cream) since January 1st, and I have felt better.  Most dining establishments offer at least a few sides that are veg-friendly, but finding a tofu/soy-protein-based dish is still rare.

We started with hummus with chili oil and fried capers.  I don’t know what they do to it, but it is the most amazing hummus I’ve ever had… and I’ve had a lot of hummus.  Served with grilled pita, hot peppers, and olives.

 

 

My main was a the Orange-Apple Tofu, served with Baby Bok Choy and Japanese Eggplant Miso.  I order this every time I go.  Normally I don’t eat fried stuff, but I make an exception for this dish.

The freshly breaded crunch contrasts perfectly with the pillowy tofu.  I also loved sweetness of the orange with the savory miso sauce.  The bok choy was a little too done and covered in sauce for my taste… but I can forgive them for tofu perfection.

 

 

Sadly, the server dumped our check on the table without offering dessert.  There was a bread pudding on the menu I would have dove into.  I probably didn’t need it anyway. 🙁

 

Verdict: I’ll be back.  I could live on their hummus and the stellar cocktail program alone.

 

Snacks:

It’s no secret I’m a snack whore.

Especially for homemade Granola Cookies that have just 3g of sugar.  Not to worry, I’m sharing the recipe soon. 🙂

 

 

Followed up with a Cutie.  Because they’re not just for kids.

 

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Shredded Sweet Potato Oatmeal

  • 1/2 c unsweetened vanilla almond milk
  • 1/2 c water
  • 1 cinnamon stick
  • 1/2 c oatmeal
  • 1/2 grated sweet potato
  • Shake of salt
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • Maple syrup + ground cinnamon, to taste

 

Bring milk and water to a boil in a small pot with cinnamon stick.  Add oatmeal, grated sweet potato, and salt.

When 1-2 min from being done, add vanilla and spices.

Scoop into bowl and top with cinnamon and syrup to taste. 

***

Thank you SO much for all the well-wishes on my knee.  I don’t say it enough, but it means a lot to have such an awesome support group.

If you’re not a vegetarian, do you enjoy ordering veg items at restaurants?

Do you work in a state/location separate from your boss(es)?  Does it make a difference to you?

 

Babaganoush Soup

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Happy National Soup Month!

I’d really like to know who comes up with the stuff.  I’m going to declare next month National Wine Month.  I kid… I’m eating cleaner.. less wine, more water.  Unless I figure out how to turn it into wine… hmmm…

Did you know that the first soup can be dated back to ~6,000 BC and was made of a hippopotamus?

As much fun as it is to say, I can’t imagine hippopotamus being fun to eat.  Seems like it would be chewy.

No hippos were harmed in the making to this Babaganoush Soup.  In fact, it’s vegan.

The nutty tahini in this makes it reminiscent of a hummus or chickpea soup.  But it’s better – the flavors from the roasted red pepper and onion take this soup to a whole new level.

 

You will taste it before blending and think it’s too strong.  Blend it before adjusting… the purred veggies do balance it out.

Then you’ll think it’s missing something but you won’t know what… but you’ll ladle the soup and squeeze the lemon juice in it and realize this soup has reached perfection.

Don’t be scared of the fats from the tahini – sesame seeds are good fats!  They are a great source of copper, manganese, and calcium.  And – at the risk of sounding like a grandma – 9g of fiber in a bowl is pretty awesome.  Two of sesame’s more unique properties – sesamin and sesamolin – are special fibers called lignans, that can lower cholesterol and prevent blood pressure.

Creamy and satisfying, this one left me licking the bowl.

Save some leftovers – most soups taste even better on day two after the flavors have a chance to meld and this soup is no exception!

Babaganoush Soup

  • 1 large eggplant
  • 1 large red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 1 tsp grapeseed oil
  • 4 garlic cloves, minced
  • 2 San Marzano tomatoes (or 1 large regular tomato)
  •  1 1/2 C vegetable stock
  • 1 C water
  • 2 tsp ras al hanout*
  • 1/4 cup tahini
  • Lemon
  • S+P, to taste
  • Optional Garnish: red pepper flakes, cilantro

Preheat oven to 400 degrees.

Cut eggplant into 1/3 in slices and lay on a foil-lined baking sheet (spray with cooking spray if not anti-stick foil).  Salt generously and allow to rest 10-20 mins. (this draw out moisture and helps to remove bitterness).  When done, wipe away moisture with paper towel.  Sprinkle generously with salt and pepper, add red pepper and onion slices to the sheet, and roast for 25 mins.

Let cool and rub off any blackened pepper skin.  Rough chop peppers and eggplant.

Heat oil over medium-high heat then add garlic. Saute for ~1 minute until just beginning to turn golden.

Add the stock, tomatoes, eggplant, red pepper, and onion. Stir in ras al hanout. Bring to a boil, then reduce heat and simmer for ~10 mins allowing the flavors to combine.  Remove from heat and add tahini.

Using an immersion blender (or regular blender), puree until smooth.

Ladle into bowls and finish with fresh lemon juice, cilantro, and freshly ground pepper.

Makes 6 cups (3 mains or 6 sides).

Approximate Nutritionals (for main dish serving): 211 calories, 12.6g fat, 1.7g saturated fat, 22.3g carbohydrates, 9.1g fiber, 8.5g sugar, 6.4g protein.

*Ras al Hanout is a spice blend I had not heard of until reading Cara’s blog.  I made her blend with a few modifications.  It’s also delicious with sautéed spinach and onions!

Ras al Hanout

  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp coriander
  • 3/4 tsp cayenne pepper
  • 1/4 tsp allspice
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves

***

“I Want a Hippopotamus for Christmas” is now stuck in my head.  Ugh.

What kind of soup are eating for National Soup Month?

 Do you make your own spice blends? 

Weekend Fun + Roasted Lemon Pepper Cabbage

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Particularly awesome weekends make it hard to go back to work.

 

Friday I had dinner at Wahoo (how awesome is that name?!) with one of my oldest friends.

 

Beet Salad with goat cheese, toasted walnuts, arugula and mint vinaigrette

 

Then I came home and did something I haven’t done in a long time – I curled up in bed with a nice scotch and read a book.  My first book of 2012 was Room.  I also started using GoodReads again, thanks to a reminder from Carol.

 

RoomRoom by Emma Donoghue

My rating: 2 of 5 stars

The first half of this book was really, really slow. It was an especially hard read since it was written in the voice of a 5 year old. The second half was better, but depressing. I can’t say I recommend it.

View all my reviews

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Saturday I woke up to some exciting news – my Spinach Shiitake Miso Soup made the Food Buzz Top 9!  It made my day. 🙂  Thank YOU for the Buzz, and welcome new readers!  In case you missed it, check out my soup and the other 8 awesome recipes here.

 

 

I had a crazy list of errands to tackle, so I made a fun lunch to fuel it.  This resulted in me eating 1/2 a head of cabbage.  It was so good I couldn’t stop!  Clearly I didn’t learn my lesson about too much cabbage and gas (TMI, sorry) from the last time.

 

Roasted Lemon Pepper Cabbage and Asian-Inspired Lentil Loaf

 

This lemon-y roasted cabbage was so good I couldn’t stop eating it!  At the last minute I decided to add nutritional yeast to the mix, giving it a little more dimension.  I loved the rich nuttiness with all the lemon and pepper.  It was delicious with my Asian-Inspired Sweet Potato Lentil Loaf.

(Cabbage recipe at bottom)

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Saturday night I met up with a bunch local bloggers Carol, Heather, and Lee for the Atlanta Underground Market.

 

The market is wall-to-wall food samplings prepared by locals in their kitchens.  There is even a good variety of vegetarian and vegan food.  These aren’t restaurant owners, just home cooks and small-time bakers in Atlanta who want to share their food with a broader audience.  The website calls it an “incubator for new food talent.”

 

My favorites of the evening:

 

Teff bread with 4 Ethiopian tastes from Kushina Catering

L to R: Coconut Lime Yucca, Spicy Sweet Potato, Lemon Kale, Pumpkin Flax, Chocolate Parsnip Fig

 

Cookie Underground is one of the coolest ideas there.  They make cookies from vegetables!  Each cookies is about 50 calories and filled with good, clean vitamins and nutrients from fresh veggies.  Good thing because I could eat a dozen of the ancho and chipotle chili-laced Spicy Sweet Potato Cookies.

Sunday was a straight up lazy day of rest.  It was everything I hoped it would be.

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I was doing SO well with the Mile-a-Day Challenge… until Saturday’s run.  Around mile 2 I began having sharp pain in my left knee.  I didn’t twist it or anything, so I stretched a bit and kept going thinking it would work itself out.  Notsomuch.  It only got worse and I limped the last couple of miles home. I have no idea what happened… it still hurts to walk!  Needless to say, I skipped my Sunday mile-a-day and took a rest day instead. 🙁

Workout Recap (1/2 – 1/8)

  • Monday – This Biceps/Back workout with 1 mile intervals
  • Tuesday – This BodyRock, 1 mile run, TRX suspension class
  • Wednesday – This Tris/Chest workout with 1 mile intervals, 100 push-ups
  • Thursday – Kickboxing, 1 mile run, 100 push-ups
  • Friday – Legs, 1 mile run, 100 push-ups
  • Saturday – 5 mile run, 6 min plank rotation, 100 push-ups
  • Sunday – REST, 100 push-ups

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Roasted Lemon Pepper Cabbage

  • 1/2 medium head of cabbage
  • Juice from 1/2 lemon
  • 2 tsp olive oil
  • 2 tsp nutritional yeast
  • 1/4 freshly ground pepper
  • Salt, to taste

 

Preheat oven to 450 degrees.  Line a baking sheet with foil (spray with olive oil if not non-stick).

Cut cabbage into wedges, then trim the core bits from each wedge.  

Place wedges on pan, evenly spaced.Whisk together olive oil, lemon juice, nutritional yeast, salt, and pepper.  Using a brush, coat the top of each wedge. Flip wedges over and repeat on other side.

Roast cabbage for ~10 mins, or until the beginning to brown.  Carefully flip the wedges and roast from an additional 8-10 mins, until the cabbage is browned and tender.

Serves 1-2.

***

Tonight is my first book club!  I’m really loving the motivation to read for fun again.

What’s the best book you’ve read lately?

Anything fun/exciting happen this weekend?


How Will You Eat in 2050?

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Eating evolves.

 

 

Have you ever looked through a cookbook from 1952?  That was 60 years ago, but holy cheese ball they ate things I’d never make now!

Looking at the way I eat today versus the way I ate just 15 years ago astounds me.  Can you imagine how differently we will be eating by 2050?  Think about extended lifespans, a growing population, and limited resources/farmland.

 

Gourmet magazine wrote an interesting article titled what “We’ll Be Eating in 2050.”

From rooftop farmers to an English-teacher-turned-entomophagy-advocate (yup – that means eating bugs), Gourmet left no row un-hoed.

 

 

There are actually 2 farm styles highlighted:

  • Ben Flanner and Annie Novak founded a rooftop farm, Eagle Street Rooftop Farm, and oversee the Brooklyn Grange.  That grange is a whole acre in Long Island!  No, rooftops can’t feed all of Africa… but they might one day feed your condo!
  • Back at the conventional ranch, co-director and senior farm policy analyst Mark A. Kastel of the Cornucopia Institute sees us at a crossroads: the industrial, genetic engineering style of growth and the recent trend toward organics, local foods, farmers’ markets, and CSAs.

 

 

Side note: what was he thinking posing for this?!

 

Chefs will also play a role.  With the rise of the “celebrity” chef, opinions like Jamie Oliver’s are being heard more and more loudly.  Not only to food “activists” like Mr. Oliver influence the way we think about food, they impact our habits.

Think about it: if the only fast-food/restaurant cuisine available was fresh and healthy, that’s how society would be accustomed to eating.  As much as I hate the burger trend, it’s nice to at least have a “clean” grass-fed alternative to McDonald’s questionable patties.

 

 

Some of our beloved bioengineers are of the opinion that we can just grow meat.  Morris Benjaminson, of Zymotech Enterprises, is working on growing meat from cow muscle with his “muscle-protein production system.”  Hmmm… that’s a burger I’ll pass on.

 

Lastly, the one you’ve been waiting for…

 

 

Dave Gracer the English-teacher-turned-entomophagy-advocate, probably wouldn’t be the most popular teacher handing out lollipops with larvae embedded and making sandwiches with bread fabricated from cricket flour (is that gluten-free?).  Yes, we’ve all hear of chocolate-covered crickets… but somehow I don’t see that delicacy breaking through in the Western world.

Gracer does highlight the fact that insects are high in protein.  You guys know how I love my protein…

 

Gourmet didn’t get any dirt when they contacted Kraft, General Mills, and Frito-Lay to inquire about the existence of departments specializing in futuristic food ideas.  Too bad – I want to apply for THAT job!  I’d be the inventor of a healthier, squash-version of Tang!

***

I do believe we are going to have to make some changes to have a sustainable (and natural) food supply.  I’m not sure what that will look like… but I’d like to think the rooftop farmers are on to something.

What do you think about how we’ll eat in 2050?

More importantly, would you ever eat an insect?  Even if it was chocolate-covered? 🙂

 

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