If you’ve been following along on my 2016 goals, you’ll see I am continuing on the less is more, simpler lifestyle…
2015 was all about eliminating processed foods from our diets (okay not ALWAYS, sometimes a dirty water dog in Central Park is necessary).Then we looked into removing chemicals – from dish soap to shampoo. Then we started removing plastics and adding bamboo to cooking utensils and trading in our teflon skillets for healthier options for both us and the environment – cast iron.
So, now that we’ve got a pretty good handle on understanding food, it’s time to figure out WHERE that food is coming from. We all know that fair trade is great for coffee and chocolate, but a new word emerging on the market? SINGLE ORIGIN.
WHY SINGLE ORIGIN
I just LOVE what the The Real Co. is doing and more food retailers should take note. It is a global food company that partners with farmers and growers around the world who don’t have an established mainstream route to distribute their produce, allowing them a way to share their commodity with the world. Growing up as a farmer myself, I can appreciate the need for a direct line of food to consumer like this. Think about it:
- you’re receiving non-gmo, organic and/or vegan and fair trade certificated products
- you’re supporting a local farmer, who can offer the minimum standards of living and working conditions for their staff.
- you’re helping them utilize their land and local environment in an ethical and sustainable way.
- you’re supporting their local community, whether it be through the creation of jobs, tourism or any other tangible means.
WHAT TO MAKE
Using simple single origin ingredients mean you can use less in your cooking – because they help flavor food in a natural way. Whether it’s raw sugar cane in your coffee, pink rock salt to season your stir fry or non-gmo basmati rice, these staples in your pantry will make a difference in your meals, the environment (since they are sustainable!), and in the lives of small farmers worldwide.
My favorite dish lately is concocting rice bowls. Pairing plain rice with protein-packed toppings can make for a fulling, healthy and satisfying dish, especially in the winter when you want something hearty! Right now my favorite way to top them is with brussels sprouts (in season!) and black beans to even out greens, carbs and protein. I like to add organic, raw local cheese since you know I am a dairy lover, and depending what else is in season like avocados, herbs we grow in-house (like cilantro!) or even fruit. Listen, brussels with cranberries and rice is phenomenal and all in-season!
- 2 cups of The Real Co White Basmati Rice
- 1 tablespoon of olive oil
- 1 1/2 cups of organic, fresh vegetables cut into similar sizes (carrots, mushrooms, peas, zucchini, etc.)
- 1 cup of chopped celery
- 2 grilled chicken breasts, cut into similar sizes as vegetables.
- After cooking all ingredients, toss with Spicy Sauce, below.
- Spicy Sauce
- 1 cup of low salt teriyaki sauce
- 2 teaspoons of soy sauce
- 1 tablespoon of Fresh ginger (grated)
- 1/2 cup of any organic BBQ sauce
- 1 teaspoon of The Real Co Organic Raw Cane Sugar
- 1 tablespoon whole wheat flour
- 3 tablespoons of water
- Bring all ingredients, above, to a rolling boil then reduce heat to low. Mix the flour and water well, then add to the simmering sauce a little at a time. Cook for 5 minutes.
- Cool for another 5 minutes and add to your Spicy Rice Bowl.