Day 30

I did it! Yesterday was my last designated day nearly free of processed sugar. With perhaps one or two barely-notable exceptions, I consumed a teaspoon or less of added sugar per day all month. The upper recommended limit is 6 added teaspoons per day for women, and the average American consumes a whopping 22 added teaspoons a day. So I done good.

My breakfast yesterday was a local feast: Florida strawberries, eggs from the next county over, and greens from my own backyard.



3/28/10
• 2-egg omelet w/broccoli, onion, red bell pepper and garden greens, 3 strawberries
• steel cut oats w/goji berries, raisins, raw pecans, raw sunflower seeds, coconut oil, dried unsweetened coconut.
• curried mustard greens, WW pita chips w/hummus
• 1 tiny square organic milk chocolate
• 1 grapefruit

Day 29

Every time I see a blog post about roasted vegetables, I HAVE TO HAVE THEM. We served this batch with some of that born-to-melt, worth-its-weight-in-gold blue cheese, and a salad on the side.




3/27/10
• GS: collards, kale, spinach, 1 orange, 1 apple, few strawberries, cinnamon
• ½ WW bagel w/grated garlic and parmesan EVOO
• roasted sweet potato, potato, celery, red pepper, onion and garlic w/blue cheese. Spring mix, carrot and avocado in balsamic vinegar and lime juice.
• 1 tiny square organic milk chocolate, some crunchy fried garlic cloves, few raisins
• BBQ potato chips
• steamed broccoli and carrots in ginger coconut broth w/tofu, cilantro, scallions and lime
• 1 banana w/PB and unsweetened cocoa
• few bites hummus w/WW pita

Day 28

3/26/10
• GS: kale, spinach, parsley, 1 orange, 1 nectarine, few strawberries
• black beans and brown rice with sautéed onion, red bell pepper, spices, cilantro and cheddar.
• 1 tiny square organic milk chocolate
• young coconut meat
• small bowl kimchi
• falafel gyro w/lettuce, tomato and sauce, carrot and celery sticks dipped in ranch.
• 1 small chocolate macaroon
• few slices dehydrated strawberries

Day 27

Yesterday I splurged on the creamiest wedge of cheese ever to be injected with syringefuls of proliferating blue microorganisms. I can't wait until I'm rich and I can buy whatever I want at the supermarket every time I go.

Maybe I'll also get a car. Like, a Toyota!

Dream big, lady, dream big.

3/25/10
GS: kale, spinach, parsley, 1 pear, 1 apple, blueberries, ginger
spoonful almond butter
small bowl kimchi
orange wedges, popcorn with curry powder, butter, salt and <1tsp sugar, shared
dandelion greens sautéed in EVOO, garlic and lemon juice, steamed sweet potato, whole grain rye crackers w/blue cheese
5 strawberries, 1 tiny square organic milk chocolate
black beans, quinoa, onion, purple cabbage, tomato, cilantro, cumin
few raisins
more rye crackers w/cheese

Harvest

A few pictures from the orange harvest. We did end up whacking the branches with bamboo to get the fruit. (Thanks Alex!) It required a lot of whacking, but we took turns.

My roommate Tricia wielding the weapon against the tree, while poet friend James holds the ladder:



Dressed in black and beating nature with a big stick:



Poet friend Jessica: booty gathering booty.

Day 26

3/24/10
GS: kale, spinach, parsley, 1 pear, 1 apple, blueberries, ginger
2 spoonfuls PB, young coconut meat
few kalamata olives
parmesan quinoa, big heap of broccoli, onions, celery, peas, red bell pepper.
1 grapefruit
2 spicy tempeh tacos with avocado and salsa, ½ corn cob, little romaine salad
1 small square organic milk chocolate

Super Kale and My Backyard

Below is a true testament to the power of homemade, organic compost. I planted the kale on the left in compost, and the one on the right in commercial organic potting soil. Check out the difference! The most amazing part is that the compost plant was originally the punier of the two. It caught up and FAR surpassed its sister.



Also here's a picture of my little patch of nature, my backyard. You can barely make it out in this shot, but one of my orange trees in the upper right is still hanging on to a few dozen stubborn, unreachable oranges. Tomorrow, some friends and I are setting up a ladder and finishing off the harvest in mimosas.

Day 25

3/23/10
2 slices WW toast with melted chedder, 4 strawberries, 1 large raw carrot, big pile of mixed salad greens with EVOO, lemon juice and balsamic vinegar
small bowl kimchi
spoonful PB with a touch of raw honey
water from 1 young coconut
1 orange
lightly sautéed peas, broccoli, onion, celery, red bell pepper in garlic ginger broth with raw pecans
3 pieces Satchell’s pizza

Day 24

3/22/10
GS: collards, spinach, 1pear, 1 apple, 3 strawberries, hemp seeds.
huge Chipotle bowl: black beans, stir-fried peppers and onions, guacamole, salsa fresca, corn salsa, sour cream, cheese, romaine.
bowl Thai vegetable soup, 1 hardboiled egg.
1 cube candied ginger, few raisins
salt and vinegar chips
spoonful PB and homemade banana chips

Day 23

3/21/10
steel cut oats (plus goji berries, sunflower seeds, raisins, unsweetened coconut, cinnamon, and coconut oil) steamed broccoli, 1 grapefruit
small bowl kimchi
bowl Thai spring vegetable soup
1 WW bagel with grated garlic and parmesan EVOO
5 strawberries
BBQ chips

Day 22

My hope is that after my official 30 days are up, I'll continue my largely sugar-free habits. That said, I am so eating a Cadbury Cream Egg in eight days.

3/20/10
GS: collards, spinach, parsley, 1 pear, 1 apple, blueberries, hemp seeds
yellow split pea curry soup with brown rice, plain yogurt.
5 strawberries
½ WW bagel with grated garlic and parmesan EVOO
small bowl of Scott’s homemade creamy potato soup
small bowl kimchi, few almonds
1 banana with PB
1/2 grilled cheese on WW bread, mixed greens and bell pepper salad

Day 21

Part of yesterday's lunch: my first meager harvest of dinosaur kale, garnishing some vegetables in the steam basket.



3/19/10
GS: collards, spinach, parsley, 1 pear, 1 apple, blueberries, hemp seeds
yellow split pea curry soup with plain yogurt, 1 slice WW toast
1 cube candied ginger
small bowl strawberries and plain yogurt
brown rice, cheddar and scallions, steamed asparagus, sweet potato and little kale, red bell pepper strips, almonds
1 orange
popcorn with butter, salt and curry powder
tortilla chips and salsa

Day 20

3/18/10
steel cut oats with goji berries, raisins, raw sunflower seeds, unsweetened dried coconut and coconut oil.
yellow split pea curry soup with asparagus, mirepoix, tomatoes, cilantro and plain yoghurt
few tortilla chips and salsa
½ cheddar sandwich on WW toast and big bowl steamed broccoli with EVOO

Day 19

In honor of Saint Patrick's Day, I tried to recreate the "New England Boiled Dinner" from the diner where I worked when I was sixteen. Without the corned beef. Even with lots of butter, it was hard to eke any flavor out of this plate. The carrots were good, though. Boil whole, cut later for the most flavor and nutrition.



3/17/10
GS: kale, spinach, parsley, 1 pear, 1 banana, hemp seeds
½ WW bagel with dipping EVOO and grated garlic, steamed sweet potato
boiled cabbage, red potatoes and carrots, sautéed onions, parsley
3/4 grapefruit
pecans
Cheez-it

Day 18

3/16/10
GS: kale, spinach, parsley, 1 apple, 1 pear, 3 strawberries, hemp seeds, 2
pieces WW toast with dipping EVOO and grated garlic
leftover soup: pinto beans and veggies
small bowl kimchi
few banana chips, dried unsweetened coconut
"mushroom bourguignon” over egg noodles, lots of brie and crackers
3 small dark chocolate lavender biscuits

Day 17

I just ate too much food yesterday.

3/15/10
GS: kale, spinach, parsley, 1 apple, 1 banana, 3 strawberries, hemp seeds, unsweetened cocoa
Krishna lunch: some lentil porridgey thing, some creamed spinach/cauliflower thing, rice pilaf, iceberg salad, half of a rice dessert thing.
1 small dark chocolate/mint fondant
grilled cheese and tomato on white French bread, small baby romaine salad
1 grapefruit
carrots, celery sticks and 1 mashed avocado with lemon juice, Cheez-it

Day 16

3/14/10
GS: kale, spinach, parsley, 1 pear, 1 apple, 3 strawberries, cinnamon, hemp seeds
leftover pinto bean and veggie soup, ½ WW bagel w/veggie cream cheese
small bowl kimchi
1 grapefruit
parmesan quinoa, steamed broccoli and sweet potatoes, 1 hardboiled egg, 2 strawberries
popcorn with butter, salt and 1 tsp. sugar
small serving Cheez-it

Day 15

3/13/10
GS: collards, spinach, green leaf lettuce, parsley, pineapple, 3 strawberries, hemp seeds
soup: pinto beans, brown rice, mirepoix, Korean sweet potato, canned tomato
small bowl kimchi
few pecans and raisins, 1 cube candied ginger
celery and red bell pepper with blue cheese dressing for dipping, steamed broccoli, 1 slice WW toast.
2 small oatmeal/raisin/cranberry cookies
popcorn with butter, salt and <1 tsp. sugar, shared.

Day 14

3/12/10
GS: collards, 1 whole head green leaf lettuce, pineapple, ½ banana, ginger
big spoonful PB
lentil/vegetable curry, 2 spelt crackers, small bowl kimchi
tempeh burrito (not sure of specific ingredients), chips, salsa and queso dip of death
1 grapefruit

Day 13

Yesterday's log and lunch. My mom sent me those long spelt crackers... yummy!



3/11/10
GS: collards, spinach, lettuce, 1 apple, 1 pear, 1/2 banana, hemp seeds
spoonful PB
Curry: brown lentils, mirepoix, garlic, bit of bok choy, canned tomato and curry spices. 3 strawberries, bit of lettuce and 2 spelt crackers
2 small bowls of kimchi
Parmesan quinoa, steamed Brussels sprouts, 1 orange
popcorn with butter, salt and <1 tsp. sugar

Vegan Probiotics: Perfect Kimchi

Today I harvested a perfect batch of delicious, spicy, tangy, pungent, probiotic-rich Korean Kimchi. It is so yummy I couldn't get through the photo shoot without eating TWO bowls of it.





The Recipe:

5 lbs napa cabbage
3 Tbs. sea salt
2 tsp. Korean chili powder (more if you like it spicy)
2 Tbs. freshly grated ginger root
2 Tbs. freshly graded garlic
4-6 green onions
few dashes paprika for color (optional)

sesame oil for serving

Directions:
1) Cut your cabbage into symmetrical halves, then quarters. Rinse each quarter and rough it up with a butcher's knife into bite-sized squarish pieces.

2) In a large bowl or jar, toss chopped cabbage in salt to coat, then go read a book for approximately 6 hours. More time- overnight for example- won't hurt.

3) Have you waited long enough? Don't rush it.

4) Drain the cabbage VERY well. Press it into a colander, or squeeze big handfuls of it over the sink to remove as much water as you can. This is a good stress release.

5) In a separate bowl, combine the garlic, ginger, chili powder, and chopped green onions.

6) Stir the spices into the drained cabbage until well-mixed. At this point, you can add a dash or two of paprika until the kimchi looks as red as you want. (Don't worry about altering the flavor: paprika doesn't stand a chance) then pack into jars (leave an inch of space at the top of each jar) and let sit at room temperature for 2-3 days.

7) Serve with a few drops of sesame oil and a sprinkle of sesame seeds. Refrigerate unused portion, where it will continue to slowly ferment until you finish eating it.

This stuff is fiery, gingery, garlicky and delicious! And great for digestion, heart health, cancer prevention, et al.

My recipe is a little different than others I've seen online, primarily because it doesn't require soaking the cabbage in brine and then rinsing it.

I decided on this modification mainly because I didn't want to lose half a cup of my good quality sea salt down the drain. And since I used only 3 Tbls. of salt, my cabbage wasn't overly briny and I got to skip the rinsing step. Win win.

Note: Pop into your Asian grocery store for Korean chili powder; it's made from medium-coarse ground chili peppers without seeds. It's not the same thing as chili flakes, and it's definitely not the same thing as Mexican chili powder, which includes cumin and other spices.

Happy fermenting!

Day 12

3/10/10
GS: collards, spinach, parsley, 1 apple, 1 banana, hemp seeds, unsweetened cocoa
parmesan quinoa with red bell pepper, onion, broccoli and peas
chunk white bread and herbed butter
spicy pumpkin seeds, 2 carrots, 2 stalks celery, blue cheese dressing for dipping
Cheez-it Party Mix

Day 11

Yesterday's dinner and log. Lots of kimchi tasting yesterday as my jar ferments.



3/9/10
GS: collards, spinach, chard, 1 apple, 1 banana, 3 strawberries, hemp seeds, unsweetened cocoa.
few bites homemade kimchi
Leftovers: Thai vegetable soup, Brazilian black beans and brown rice with jack cheese, ½ avocado.
1 cube candied ginger
1 grapefruit, bite of kimchi
steamed brussel sprouts/carrots, 1 piece of WW tst with EVOO, garlic and balsamic for dipping, few almonds and olives, jack cheese, red pepper strips
few bites of kimchi
small bowl fresh strawberries

Day 10

Ugh, again with the salty junk food before bed! Sugar-free can only go so far if I keep brining myself.

Here's a picture of lunch, and yesterday's log:



3/8/10
GS: collards, spinach, parsley, 1 pear, 1 apple, 2 strawberries, hemp seeds
1 spoonful PB
Brazilian black beans and onions, brown rice, jack cheese, cilantro and roasted asparagus
1 grapefruit
1 cube candied ginger
Thai Spring Vegetable soup (bok choy, bean sprouts, sweet potato, celery, onion, garlic, ginger, etc)
1 chocolate covered pretzel
roasted edamame
Salty party snacks: sour cream and onion chips, cheese puffs, etc. UGH.

Day 9

3/7/10
1 grapefruit, steamed brussel sprouts, raw almonds, few banana chips
1 Thai coconut (water and meat)
2 potato chips
2-egg omelet with jack cheese and tons of broccoli and onions, ½ WW bagel, 1 carrot
bowl of steel cut oats with sunflower seeds, goji berries, raisins and shredded coconut
Cheez-It

Day 8

Very little processed sugar yesterday, but I still ate a bunch of junk.

3/6/10
GS: chard, spinach, parsley, 1 pear, 1 apple, blueberries, hemp seeds
Louis’ Lunch with poets: American cheese, tomato and onion on white bun, several onion rings
mozzarella on few spelt crackers
1 grapefruit
Thai spring vegetable soup
more mozzarella on spelt crackers, 1 ginger candy
few banana chips, a bunch of Gibble’s white cheddar cheese puffs (ugh).
few brazil nuts
“vegan soft serve”: 1/2 cup vanilla soymilk, 3 frozen strawberries, unsweetened cocoa
more Gibble’s cheese puffs

Thai Spring Vegetable Soup

This is like Pho redux, thrown together to use up some Asian vegetables in the fridge, and more delicious than anything I have eaten... ever. I didn't measure anything because I knew not how delicious it would turn out to be.

Thai Spring Vegetable Soup

“Better than Bouillon” organic vegetable base
fresh garlic
fresh ginger root
soy sauce

sweet potato, peeled and cut in bite-sized chunks
baby bok choy
bean sprouts
yellow onion
celery

cilantro
Sriracha hot sauce
spring onions
fresh lime

Directions:
Heat water on the stove and add a small dollop of vegetable base, a splash of soy sauce and generous amounts of grated ginger and garlic.

Steam the sweet potato chunks

Sautee yellow onions, celery, bok choy and sprouts until tender but still a bit crisp. (I used butter).

To each serving bowl, add a handful of chopped scallions and cilantro, a squeeze of lime and a dash of seasoned rice vinegar. Pile in sauteed vegetables and sweet potatoes and pour broth over everything. Add Sriracha to taste. Die from happiness.

Day 7

3/5/10
GS: chard, spinach, parsley, 1 orange, 1 pear, 3 strawberries, hemp seeds, ginger
spoonful PB, few banana chips
few walnuts, kalamata olives, 1 cube candied ginger
mozzarella cheese and 1 spelt cracker
steamed brussel sprouts with EVOO. 1/4 cup homemade sauerkraut
“veggie pho”-- tofu, carrots, oyster mushrooms, snow peas, onion, bean sprouts, celery and bok choy in veggie broth
snacks at Harry’s: bagel chips, cashews and green olives

Day 6

Yesterday's smoothie: notes of creamsicle.

3/4/10
GS: chard, spinach, parsley, 1 orange, 1 apple, 1 strawberry, 1/2 avocado, hemp seeds
few pumpkin seeds
roasted asparagus and carrots with chopped almonds and lemon juice, mozzarella cubes, WW pita with EVOO, balsamic vinegar and grated garlic.
few banana chips and dried unsweetened coconut
tofu cubes with peanut sauce (PB, soy sauce, rice vinegar, Sriracha), spring green/herb and bell pepper salad with EVOO, lemon juice and balsamic
popcorn with butter, salt and 1 tsp sugar (x2, shared with Scott and James)

Day 5

I said there wouldn't be food porn, but I lied. Yesterday's lunch and log. I want to eat this. Again.

3/3/10

apple with PB

snow peas, Yukon potatoes, purple cabbage, onions and chopped almonds over brown rice with soy sauce, rice vinegar and lemon juice

few home dried banana chips

roasted edamame

few walnuts/Brazil nuts, 1 slice pepper jack cheese

2 egg scramble: broccoli, bell pepper, onion and mozzarella, spring greens and herb salad with EVOO, balsamic vinegar and lemon juice

1 strawberry, popcorn with butter and 1 tsp. sugar

Day 4

Here's yesterday's log. Let's do this for thirty days, yeah? A defined endpoint modifies the whole project from unmitigated obsessiveness to... mitigated obsessiveness.

Talented fictionist and chef extraordinaire Rachel from Waffle Songs created the amazing coleslaw from last night's dinner. I went back for seconds.

3/2/10
GS: kale, spinach, celery with leaves, 1 carrot, 1 mango, 1 pear
spoonful natural PB
few home dried banana chips
Huge pile of steamed broccoli and carrots, WW pasta with butter, garlic, onions and parmesan cheese.
Few Brazil nuts and almonds, few banana chips
Brazilian black beans with cilantro, purple/white cabbage coleslaw, orange wedges, few nuts

Day 3

Recent discovery: dry popcorn kernels microwaved in a Pyrex bowl make perfect popcorn without processed oil. Adding your own butter tastes better anyway.

3/1/10
GS: kale, spinach, pear, apple, blueberries, hemp seeds, ginger
1/2 Chipotle bowl: black beans, guacamole, corn, fresh tomato salsa, sauteed peppers and onions, romaine lettuce, cheese, sour cream
quinoa with sauteed peppers, onions and purple cabbage, pepper jack cheese
few walnuts, 1 ginger candy
roasted edemame
popcorn with butter, salt, 1 tsp. sugar

Sugar Bust- Days 1 & 2

Hello again, faithful readers.

It may look like I'm back, but in fact I never left. I have been here in Florida since my last post in August, composing poems, teaching writing to undergraduates, drinking green smoothies and laconically surfing the internet.

Now I'm clearing my throat in the blogosphere to report on a topic that promises to be completely uninteresting: food. Not gastronomy, not food porn, not slow food, just food that I eat. I'm determined to cut back on sugar and I'm looking to inject a little accountability into the effort by posting all meals and snacks here on Vegetable Mine at the end of each day. (This is not a diet and involves no calorie restriction whatsoever.)

So welcome back to my (b)log, where you may find nothing besides artless lists of food consumed. And thank you, silent reader, for your unwitting complicity in my quest to healthier living. Let my solipsism remain more symptomatic than my blood sugar!

Useful notes for interpreting the log:

- I am vegetarian, no longer vegan but mindful of the environmental cost of dairy and eggs.
- I do not aim to eliminate all sugar, only to severely limit processed sugars.
-"WW" will mean "whole wheat"
-"GS" will mean "green smoothie"
-"few" will mean a small amount, less than 1/4 cup
- bold text will represent a larger quantity of food, "a meal"

Enjoy! Or perhaps more accurately--Tolerate!

2/27/10
GS: kale, collards, spinach, parsley, pear, apple, hemp seeds, unsweetened cocoa powder and ginger root
few home dried banana chips, few pumpkin seeds
Vegetable/red lentil /garbanzo curry soup w/1 slice WW toast and 2 spelt crackers with avocado
1 cube candied ginger, two Doritos
Quinoa with stir-fried purple cabbage, soy sauce & sesame oil, steamed broccoli, baked beans
popcorn with butter, salt and 1 tsp. sugar

2/28/10
GS: kale, spinach, pear, apple, blueberries, hemp seeds, cinnamon
½ WW bagel with natural peanut butter, raw honey and Sriracha
1 spelt cracker with pepper jack, few kalamata olives
quinoa, steamed broccoli and sweet potato, 3 grape tomatoes, pepper jack cheese
1 ginger candy, few home dried banana chips
small bowl vegetable/red lentil /garbanzo curry soup, ½ avocado