The Alaska cotton is blooming--it's a whole other kind of Dr Seuss plant!
so many times before but it bears some repetition. After all, underlying harmonizations, finding balance, compromise, are major themes of this blog.
I'm grateful that I'm not rigid about being 100% raw. It recognizes the difficulty of living mostly on fresh produce in a part of the world where fresh produce is shipped in from far away and avoids setting me up for yet another impossible endeavor (yes, I do have an affinity for 'lost causes'). It also makes it a little easier to feed me when we're out on the road or staying with friends (both of which seem to happen pretty often in our life). Recalling my Conversation about ground rules for nutritional research and self-experimentation, I also remind myself that in these situations, it's smart to maintain a spirit of compromise around my current fat-avoidance. The third piece for me today is that I'm generally a bit of a stickler for making everything from scratch. Especially with travel, and also with preparing food for people with very different preferences from mine, I'm recognizing that taking short cuts occasionally, if I'm canny about the quality of the products I select, it can be 'allowable.'
Sometimes, getting something that's not technically raw gets me more good quality nutrition for a lot less money. I recognize that this is a very shaky criterion of choice, but it does play a part. As an example, I can get a gallon of organic orange juice (not-from-concentrate but pasteurized) for less than $10 (if we're in Anchorage) or a little over $10 (with markup here in Homer). But organic oranges are almost unavailable and I couldn't even get regular oranges that would make that amount of orange juice for twice that much. I'd love to hear any words from anyone to explain why this pasteurized OJ is such a bad idea. I hadn't had juice for years, and I've been impressed with how good I feel with it. It fills me up and makes me happy. I used to think that juice is empty calories: it's true that juice has no fiber. But judging how my body feels after drinking it, it doesn't seem 'empty' at all.
Jars of salsa fresca have been a godsend for lunches on the road too, and the remaining 3/4 cup of salsa lent itself to a beautiful kelp noodle dressing when we got home today. In about ten minutes flat. We got home with a ton of unpacking and other chores, and of course I was fixing 'regular' food too.
There was a lovely ataulfo (aka champagne) mango that was gorgeously ripe. Also a pineapple that was about as ripe as they can get here without rotting.
Soak the kelp noodles in warm water for a few minutes, then drain.
Toss together with half a pineapple, sliced up, a sliced mango, a roma tomato and half an avocado.
The sauce was about a three-quarter-cup of salsa mixed with a teaspoon of onion powder, two tablespoons of maca, a quarter teaspoon each of smoked paprika and cayenne pepper, all dissolved in a quarter cup of water.
Garnished with chopped chives and cilantro from our garden...
...And served on a bed of freshly harvested lettuce (with a few mustard flowers).
Light, delicious, very summery and a great texture combination with the toothsome noodles and the melting fruit. Oh, and of course, it would have been perfectly easy to make a sauce/salsa myself with sun-dried tomatoes, etc, but this was a super
Do you think I'm doing something wrong by drinking organic store-bought OJ? Do you feel ok about 'cheating' by using something premade in a recipe rather than doing it all from scratch?
Apologies for the rushed nature of this post: I want to share, and am in many places simultaneously.