The sounds of the world reappeared as I closed in on the uninhabited island. Seagulls scream. A gentle swell bounced of the cliffs. A light crashing sound and a clucking noise as the waves got trapped underneath stones and tilted mountain ridges. Not as deep water now, bottom changed from bluish to turquoisish. I felt the need to throw off my bikini and swim naked.
I have started growing my own organic food, so far the seeds of cherry tomatoes, oregano, nero di toscana kale, red basil and broccoletti have begun sprouting. What a beautiful process seeing something grow from almost nothing. A very inspiring process to witness.
– Garlic is more magical than you might realize so make sure to use it in as many foods as you can. Garlic possesses antiviral, antibacterial, anti-fungal properties allowing it to stand against pretty much all sorts of infections. One particular substance found in garlic called ajoene has been used to help prevent infections with Candida overgrowth. And as you might know, garlic is great for boosting the immune system as a whole, as it contain high levels of vitamin C.
Additionally, it is also being identified as a serious anti-cancer food. Scientists believe that the exceptional anti-cancer properties may have to do with the way that garlic boosts the production of something known as hydrogen sulfide. Interestingly, high (daily) intake of garlic has been found to lower risk of virtually all cancer types except cancer of the prostate and breast cancer. However, moderate intake of garlic (roughly translated as several times per week) has been repeatedly found to lower risk of only two cancer types—colorectal and renal cancer. This difference between “high” versus “moderate” garlic intake may be a real difference that suggests we all need to eat more garlic if we want to maximize its cancer-related benefits.
As I said, food carry such immense power. Especially when the produce you use is organic as the nutrients are kept and the nasty chemicals of pesticides won’t come and destroy the beautiful healing of the body you are trying to achieve.
I know some of you may want a recipe for this meal but I hate writing them.. Never really follow a recipe (unless I cook out of someone else’s, recipe…) normally I just throw in what I find suitable. So here’s a general guideline quick for this warm, soothing, plant based winter bowl:
At low heat, sauté onion in olive oil until brown, then add garlic, ginger and all those nice herbs. Leave it to sauté on low heat for around 10 min, stirring occasionally – and always on low heat my dear! You don’t want to mess up your food by killing nutrients at too high heat + burned garlic is not very delicious.
Add in chopped veggies whatever you may have in the fridge. I had mushrooms, red pepper, courgettes. Add salt and spices, taste it off. Increase heat for a bit to give the vegetables a brownish hue while stirring to incorporate the herbs and spices. Then lower again and pour a cup or so of water and some more oil onto it. More salt and spices as the water have diluted so much of it at this point. Leave to simmer for quite some time. Maybe 45 min, maybe an hour. Add more water, add more spices. And to make the sauce thicker, use either a half cup of water mixed with a teaspoon wholewheat flour, or some cornstarch to give the sauce the thickness it needs. Serve with brown rice.
Some of you may wonder what I worked with over the 2,5 years I was in the US in total. Besides working on opening that café you know, and building my little take-out company in Massachusetts before that, I also worked in several different restaurants, partly to gain some insights into running a restaurant in America. This pic is from my friend’s Turkish restaurant on South Beach where I worked as bartender/waitress 😀 Good times..
Back to the apartment. Might not be so interesting for you to see all these shots but I’m keeping this blog as my diary as well and pics always remember more than the mind.
Organic TVP soy protein with sprouted lentils, vegetables and basil/cilantro pesto.
Raw strawberry cake with lemon cashew filling. Obsessed that I easily get at times when stumbling upon something likable, I once made like eight different raw cakes in one week.
We will always run into temptations. Some of which seems so alluring that we might lose the footstep for a while. At least that’s what happened to me. Though I wouldn’t ever want to be without these insights, as the experience is what made me redefine my values and really plant them into solid ground. I’ll tell you more about my move at a later time, but I have now seven weeks left in the US and then I’m finally flying back to my beloved Mediterranean. Will make the best of this time remaining and appreciate all the good that this country offer. I am thankful and happy for many things America has given me, one of the best things (besides the friendships made) is of course my degree in holistic nutrition that I have started to work towards, and which will be of great value anywhere I go and whatever I do in the future.