Tuesday, August 28, 2007

Bits and pieces

No Foodie Fridays this week as I'll be away from tomorrow until Sunday at a Vipassana Meditation course.

I thought I'd catch you up on a few things. First, thanks to all of you who weighed in on the author's photograph debate. In the end I scrapped all of them though (I started looking at other authors' photos and realized the background was an important consideration too) and am using one taken by my long-time friend Michelle:
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It's better, don't you think?

Also, for those of you who are interested in zines, do you know about the online zine encyclopedia ZineWiki? I'm somewhat embarrassed to admit that I found it one day when I was Googling myself. Someone had already created a page for me!

And finally, for those of you who live in Montreal, or who know folks in Montreal who you could pass the word on to, I'm recommencing my monthly nutrition talks at Co-op La Maison Verte on Monday September 10. I would really appreciate decent turn outs for these events - they're really quite affordable ($7-10 for 1-1.5 hours of nutritional information). These kinds of events are always posted in the sidebar in Live In Person!

Okay, have a nice week - maybe you'll do some meditating yourself.
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Friday, August 24, 2007

An old stand-by

I've just learned that chickpeas contain all nine essential amino acids, which make them a complete source of protein - another reason to love them as much as I do!
They're not, however, one of the easiest beans to digest - to help 'em go down a little smoother, try peeling off their translucent skins (that's the less digestable part).

Chickpea Salad

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This makes a good packed lunch, and the amount of protein from the chickpeas should tide you over till dinner-time.

2 cups cooked chickpeas (or 19 oz can, rinsed)
1 bell pepper (green or yellow pepper), diced
1 organic tomato (preferably local - there's no excuse at this time of year!), diced
1/2 medium cucumber, cut length-wise in quarters and then sliced
1 carrot, grated (optional)
1/2 cup diced red onion or scallions
1 large or 2 medium cloves garlic, pressed or minced
2 tbsp. flaxseed oil or olive oil
1 tbsp. fresh lemon juice
1 tbsp. unhulled (brown) sesame seeds
1 tsp. sea salt
freshly ground pepper, to taste

Put all ingredients into a large bowl and toss to combine.
Transfer to a sealable container and refrigerate until serving (will keep for about 3 days). Serves 2 - 4.

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Friday, August 17, 2007

If you're a cereal-at-breakfast person

First, an announcement. I have started an e-mail list of people who are into testing recipes for me that I've deemed polished and ready for the cookbook. You get dozens of recipes in exchange for feedback and the promise that you'll keep them to yourself.
Interested? Drop me a line at domesticaffairATgmailDOTcom .

Second, I wanted to mention that zines are not available by mail order at this time. It's something that feels impossible to keep track of for me right now. If you're in Toronto you can pick up my publications (the ones in print, at least) at the Toronto Women's Bookstore, and if you're in Montreal you can get them at L'Arterie. If you have put in a zine order at some point rest assured that you will eventually get your zines. I'm no crook.

Ah, now. On to food:


Morning Muesli

Muesli is defined as a breakfast cereal based on uncooked rolled oats and dried fruit. Here’s my version.

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4 cups cereal flakes (I like Nature's Path EcoPacs of Heritage Flakes, Millet Rice Flakes or Mesa Sunrise Flakes)
2 cups rolled oats
1 cup puffed grains (I like Nature's Path Kamut or Millet Puffs)
1/2 cup organic raisins
1/2 cup dried fruit, chopped if needed (ie. unsulphured apricots, dates, dried cranberries, dried apple, coconut flakes, or additional raisins)
1 tsp. cinnamon
1/2 cup raw almonds, walnuts, cashews or other nuts, chopped
1/2 cup raw sunflower, flax, pumpkin and/or sesame seeds

Combine all ingredients in a large bowl and toss until everything is evenly distributed. Serve in cereal bowls with non-dairy milk or yogurt. Store remaining muesli in an airtight container.

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...and here's RJ, who'll likely eat the entire double batch I just made.

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Wednesday, August 08, 2007

A summer treat

I know it's not Friday, but not only has it been far too long since we had a recipe, Friday's also my & RJ's anniversary, so I hardly think I'll want to be spending any time on the computer.

In an attempt to highlight local foods (RJ and I are reading The 100-Mile Diet right now - what a smart and beautifully-written book!), I've picked a recipe that you'll likely need a garden, or at least a balcony for:

Fried Green Tomatoes


I never really associated anything but a movie with green tomatoes until Karla worked on the Sun Run Farm and started frying them up when I came for a mid-summer visit. If you don't live on a farm or have a garden I'm not sure where you’d find green tomatoes – ripe red ones make quite a smeary mess.
These are a fun, if not sour, local treat – just try not to think of Chris O'Donnell being hit by a train as you enjoy them.


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4-5 medium green tomatoes (and I mean green – no red at all)
1/4 cup whole grain flour
3 tbsp. nutritional yeast flakes
2 tbsp. cornmeal
1 tsp. sea salt
1 tsp. Sucanat or organic sugar
1/8 - 1/4 tsp. cayenne or chipotle pepper
olive oil or sunflower oil for frying (about 1/4 - 1/3 cup)

Slice the tomatoes about a 1/2 cm thick, discarding the ends.
In a shallow bowl, combine the flour, nutritional yeast, cormeal, salt, sugar and pepper. Drege the tomato slices in the flour mixture, covering each side thoroughly.

Pour about a tablespoon of oil into a heavy-bottomed frying pan (cast-iron's the best for this) and heat over medium-high until the bottom of the pan is coated. Toss coated tomatoes into the hot (but not smoking) oiled pan and fry on both sides until golden brown (about 4 minutes for the first side, 3-4 minutes for the second side – you want 'em brown, but not black). Repeat with the rest of the tomatoes, adding another tbsp of oil for each round.

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These suckers are really best straight outta the pan. (Okay, well wait about a minute so you don't burn yerself.) Let 'em sit for 20 minutes and they're nowhere near as scrumptious.

Serves 4. I like them for breakfast with salad and toast, or maybe at dinner with fresh corn on the cob.

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"Domestic affair... do you think it's a funny title?" I asked a friend.
"Funny ha-ha?" she responded, "well, no not really."
"But 'domestic affair', it's like what's going on in the nation, but it's also me, being drawn to all these domestic tasks - knitting, cooking, caring for small children..." I tried to explain.
"I like that it has the word affair in it," she concluded.

jae's first book!

Get It Ripe cover Have you seen my award-winning whole foods cookbook Get It Ripe: a fresh take on vegan living (Arsenal Pulp Press, 2008)? Keep your eyes peeled for it!
To join the Facebook group for the book, go here.

hello?

about the blog:
domesticaffairATgmail.com

about the cookbooks:
getitripeATgmail.com

While I love hearing from you, and read each and every one of your e-mails, please understand that I just cannot respond to all of them due to the rate at which they're coming in these days!

If you have a question, I might have already answered it here.

in the press

live in person!

come see me:
* Vida Vegan Con in Portland, OR, August 26-28, 2011.

...but better yet, check the calendar for details!

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