It’s called woodely, and it was free!
But you’re no confident enough in your stance to comment un-anonymously? The dairy industry on on whole is still unnecessarily cruel.
If your parents milked happy cows occasionally whenever they had calves and were naturally lactating and the cows were cool with it then awesome! :)
Recreated a childhood favourite of mine this evening. Peach pasta salad! My mom used to make this every summer when peaches were in season. The original version had white sugar, vinegar, lots of oil, & no kale… so it was fun to try and come up with a healthier version. It’s just brown rice corkscrew pasta, kale, zucchini, celery, & peaches with a super yummy sesame-sunflower-basil-red pepper-zucchini-garlic-lime dressing. Recipe: Makes 2-4 servings. - 1.5 packages brown rice pasta, about 600g (I used Mrs. Leepers “organic rice vegetable twists”… Tinkyada makes great organic brown rice pastas also) - 4 large celery stalks - 3 ripe peaches - 1/2 medium zucchini - couple handfuls of kale - 1 tbsp of dehydrated celery flakes aka. celery salt - any edible flowers you like! (I used zucchini blossoms, nasturtiums, & calendula petals) For the dressing blend: - 1/2 medium zucchini (about 150g) - 1/2 red pepper (about 75g) - 2 heaping tbsp of sesame seeds - 1 heaping tbsp sunflower seeds - 1 garlic clove - 2 scallions (aka green onions), green tops only - juice of 1/2 lime - small bunch fresh basil, about 5-10g (add basil after thoroughly blending everything else, and then just pulse the blender a few times to chop up the basil leaves). And I had this dressing with a simple greens & garden veggie salad last night and it went great with that also :)
Beautiful dewy “jester” variety lettuce heads in the field this morning. Unfortunately the summer heat is turning all my lettuce bitter, which is inevitable but always disappointing since they still look so healthy & delicious! #organicgarden (at Sunshine Coast, BC)
Nasturtiums are my fave. They’re most people’s fav edible flower. I also love borage, calendula, johnny jump ups, & violas. And the blossoms of zucchinis, kale, arugula, daikon radishes, collards, & chives are always nice.
The first thing I planted was tomatoes and they didn’t turn out very good. The easiest things to grow in my climate are things like kale, beets, cilantro, radishes… and flowers like calendula & chamomile. Your climate might be different though, so ask at your local garden supply store what grows easily! :)
Oh I know how hard that can be! I used to live on-and-off in a small town in Costa Rica for a few years and finding organic food there was pretty hard. My advice would be to try and get connected with some local organic farmers, maybe via the farmers market (if there is one?) and buy as much produce from them as possible. And you can also try buying organic food online (dried fruit, nuts, seeds, pastas, grains… anything non-perishable).
Lovin’ summer salads! Green & red leaf lettuce, kale, swiss chard, beet greens, cilantro, tomatoes, chioggia beets, green & yellow zucchini, cucumber, scallions, blackberries, & a bunch of edible flowers (nasturtiums, zucchini blossoms, calendula petals, & violas). Dressing was a blended mix of 1/2 red pepper, 1/2 medium zucchini, juice of 1/2 lime, 1 tbsp hemp seeds, & 2 tbsp tahini. #gardentotable
Zucchini & cucumber “noodles” tonight with a pumpkin seed-tomato-basil dressing (same one I made & posted a couple weeks ago). And the first of my homegrown tomatoes! #gardentotable
Breakfast earlier today was wild blackberry & banana “nice” cream, topped with fresh picked blackberries, sprouted buckwheat, white chia seeds, & hemp seeds! To make: first I mixed 3 frozen bananas in my food processor (a good blender works also!), placed that in a bowl, then mixed 2 frozen bananas & a couple handfuls of frozen blackberries and also added that to the bowl, then folded them together with a spoon. Voila!
I’ve been meaning to try @missnaturallyashley’s low fat raw vegan “mac n cheese” for months, and after seeing her post about it this morning I decided today was the day to finally make it! For the macaroni I used spiralized raw zucchini as well as cooked brown rice pasta (so my version wasn’t fully raw) & the dressing was a blended mix of fresh corn, sundried tomatoes, celery, lemon juice, hemp seeds, garlic, scallions, and a few other things. Full recipe on Ashley’s blog! I also added parsley, scallions, & fresh tomatoes.
Getting some ripe blueberries! This is the duke variety, and they’re always the first to ripen every summer. Big delicious berries. I keep the birds away by putting mesh fencing around the bushes. #organicgarden #blueberries (at Sunshine Coast, BC)
Hmmmm… healthy organic fresh oranges I guess! Try to buy them in season!
Answered below :)
I might have lost 1-2 lbs of water retention weight (since it’s a low sodium diet) but that was it. Weight loss wasn’t the reason I stared eating 80/10/10 or hclf. I was pretty slim already, and didn’t want to loose any weight.
That said, I can definitely see how it would be easy to loose weight eating this way. If I’m not careful and eat too few calories on days when I’m exercising a lot I definitely notice I start to loose weight. I’ve found that I need cooked carbs on or around those days to maintain my weight.