How Lazy is the Name national Food Day?
Well, that’s what today is. Somehow, though, it doesn’t quite get to the point. The title is a little broad. The actual concept of the day is to increase awareness of healthy, sustainable, and affordable food. If you aren’t familiar with it, don’t worry. It was started only 10 years ago. There hasn’t been enough time, nor interest to commercially exploit the day. And, that name… How Lazy is the Name national Food Day? Pretty darn lazy and uninspired. But, that shouldn’t stop us from exploring the concepts espoused.
The day was named by The Center for Science in the Public Interest (CSPI). One of the central themes is to “eat real” and cut back on the crap in your diet (like sugars and fats). Coincidentally, this website was founded on a concept of eating real food. We strive for moderation and avoiding preservatives and prepared foods. If you have access to a kitchen, we can help you prepare all the food you need on your own. And, home prepared meals are inherently healthier because you control what ingredients go into them.
Eating healthy, supporting sustainable food production, and creating affordable meals are all major goals today, and, we want to echo that sentiment. I know, we all say we want to eat healthier. But, eating a bag of chips with a beer and waffles are truly alluring concepts. We asked, How Lazy is the Name national Food Day? Well, how lazy are we, when we just reach for the salty, sweet carb fix? Maybe a lazy name is just what will catch the attention of lazy people like us.
Table of Contents
How Lazy is the Name national Food Day? Well, Is it really that hard to grab an apple instead of a pop tart?
Eating healthier starts with a mindset change. I am guilty of eating things I know I shouldn’t. Sometimes, I will reach past the salad to grab a slice of pizza. I know the salad is more nutritious, lighter, and will sit better in my stomach. But, I want comfort food. We all crave carbs, fat, and protein more than the micro nutrients in the natural world. Well, to celebrate national food day, perhaps we should try to curb those cravings and learn to enjoy the healthier options.
Pop tarts cost about 15 cents per ounce give or take. Apples cost about the same. So, why do we go for the pop tart? It has something to do with evolution. When humans were evolving, we lived in a dangerous world of hunt or be hunted. We needed bursts of energy. If your life involves a constant expenditure of calories, high carb foods make sense. But, that is not the state most of us live in. Along with our bodies, our lifestyles have evolved (or devolved) to require different levels of sustenance. Unfortunately, we don’t stop eating. Our ancestors spent weeks in the bush trying to capture an animal to feed the village. They didn’t eat a full meal every 4 to 6 hours and snack in between.
Put down the Doritos!
Yet, here we are, munching a bag of corn chips while binging Netflix on the couch. Gee, I wonder why we’re out of shape. Our caloric intake is constant. And, our activity levels are almost non existent. Put down the remote and go do something. My sister once lost a good amount of weight. When asked what her secret was, she blew peoples’ minds with this incredible plan: “I eat less and exercise more.” Frickin’ genius! Nobody would ever think of that. Obviously, from the looks of most Americans, few have.
So, that is why national food day is so important. People don’t eat a healthy diet. Even most who claim to be healthy do a lot of cheating. Things like Impossible burgers and other plant based food products have become popular. People think they are eating vegan, and that is good.
Not so fast. While plant based meat substitutes are more sustainable, many are so overly processed that they lose their “healthy status.” The best foods are minimally processed, the way nature intended. A simple Grilled Portobello mushroom stuffed with Spinach, vegetables and quinoa is far better for you than most things pretending to be meat. It’s a bit ironic that we used to joke that fast food restaurants and cafeterias would substitute meat with fillers. Now we pay extra when they tell us they are substituting the meat.
Why do we always feel the need to substitute or make things appear to be something they aren’t? Maybe it’s because most people have a limited vocabulary when it comes to tastes. It’s all about bacon, steaks, and chicken. How may times have you heard that it tastes like chicken, when they can’t describe a flavor? Why not eat chicken then? Let’s learn to eat things as they are.
A burger by any other name…
For today and any other day, let’s try to accept food for what it is. No more substitutions. Why do we insist on over complicating things? To eat healthy is to eat simply. Even the food pyramid, and other diagrams demonstrating a healthy diet, agree that the American diet is too meat-centric. Meats are high in proteins. But, our bodies don’t need a lot of protein. Vegetables, grains, and fruits give us more of what we need. Protein should only be about 10 percent of our diet. Fats (mainly form vegetable oils) should be about another 10% to 20%. We tend to have the whole thing backwards. A meal in America is considered a large portion of protein with starch and vegetables as a side dish. It should be the other way around.
If you look at many Asian communities and other parts of the world, their plate starts with rice and vegetables. The meats and fish are the smaller part of the plate. There are more elderly people living longer lives in Japan and Italy than anywhere else in the world. Why? Because they eat a more balanced diet. The grains come first. Followed by vegetables, then meat. When you hear people talking about a Mediterranean diet, there is a reason. And, it’s more than just pasta. So, let’s dig in and eat a healthier, more sustainable, and affordable diet.
How Lazy is the Name national Food Day? Not as lazy as most meal preparers.
You can produce more food per acre by planting vegetables than raising livestock. So, eating a vegetable-centric diet is not only better for you, but better for the environment and the population. With some conscious decision making and adherence to eating the right foods, it is possible to eat healthy without meat. But, you have to have the right balance. If you don’t want to give up animal products, the same concept holds true. Think through your food choices. We tend to get complacent and eat what is quick and convenient (which is usually not good).
Accessability is key. But, Every region has shortcomings.
In some cases, the problem is the availability of good food. In some urban areas, the corner convenience store is where most people get their “groceries”. I’m sorry, but a pack of slim jims, a few hohos, and parliament menthols is not good for anyone or anything. Even the rats sniff that and say, “no thanks.” If we could have more bodegas with fresh fruits and vegetables, that would be a start. Although, there are usually plenty of sources for good food in Urban areas. But, it’s not practical to go grocery shopping and carry your supplies on the bus or subway.
Similarly, rural areas require a long special trip to get major supplies. Even if you are a farmer, chances are, you specialize in one type of food. And, you have to drive an hour to get the supplies you need.
That is why people in Suburban areas have the most opportunity to eat well. But, that comes at a premium. They have the supermarkets, boutique shops, and farmstands. But, real estate is pricey, and one needs a vehicle to get around.
So, there are pros and cons to all living situations. The bottom line is, plan your meals.
Speaking of meal planning
No matter where you live, take the time to think about what you are eating, where it comes from, and what impact it has on the world. In this world of pre-packaged commodities, it is easy to forget that everything comes from somewhere. If you had to grow, harvest, and kill your own food, you would have a different perspective on what you eat. When Europeans settled America, the natives ate a mostly vegetarian diet, since it was a better use of the land, and hunting animals required a vast expenditure of energy and resources. Again, this is how nature intended us to eat. So, let’s get back to nature.
Today. we are going to prepare a meal that respects the land and what our bodies need. If you can grow your own food, good for you. If not, source your food from conscientious suppliers and growers. With the internet, it is easier to find what you are looking for. No matter what you do, please, for your own sake, and the sake of the world and others, try eating fresh food, and put the processed stuff aside. Try to use seasonal and local products as much as possible.
Today’s Menu
Today’s menu is vegan’ish. We did include some dairy and eggs in the dessert. But, they can be substituted (even though, we said no substitutions). You could always opt for a different dessert or simply have fruit to avoid that issue. Another option would be to make a sweetened flatbread with Fruit. It would be like a dessert pizza. Perhaps, a nice balsamic drizzle over Caramelized apples on a honey glazed pizza crust. Simple, but effective.
Today’s main dish starts with grains that are high in protein and adds local seasonal vegetables. Chia seeds are not necessarily a favorite item. But, they do create a unique experience. When cooked they create a gelatinous texture along with an Earthy flavor. If you don’t have access to Chia, feel free to substitute rice or lentils. We chose Chia for its nutritional purposes, plus the color and texture contrast with the Quinoa. Chia is a seed that dates back to the Mayans and Aztecs. The name translates to “strength”. For a day dedicated to eating healthy it is very appropriate. And, having ancient roots, it fits in with our get back to nature theme. Plus you finally have a use for your chia pet.
- Simple Greens Salad with Radish, tomato, and Sage Vinaigrette
- Herbed Spinach, Chia and Quinoa Timbale with Fresh Vegetable Medley
- Limoncello Apple Rice Pudding
Simple Greens Salad with Radish, tomato, and Sage Vinaigrette
Ingredients
- 8 Ounces Baby Greens
- 1/2 Pint Baby tomatoes
- 1/4 cup Cleaned and thin sliced Radishes
- 1/4 cup Thin shaved Sweet Onions
- For the Dressing
- 1/4 cup honey
- 1 cup White wine or cider vinegar
- 1 Cup Olive oil
- 1 tsp dijon mustard
- 1 Tbsp Chopped fresh shallot
- 2 Tbsp Fresh sage
- Salt and pepper to taste
Instructions
- make the dressing: Put all ingredients except oil in a blender. Start at a low speed and rise up to high. Drizzle in the oil until the dressing emulsifies. Set aside.
- Cut your vegetables and mix in a bowl with the greens and dressing. Serve family style or on individual plates.
Herbed Spinach, Chia and Quinoa Timbale with Fresh Vegetable Medley
Ingredients
- 1 Cup Chia Seeds
- 1 Cup Quinoa
- 8 Oz Baby Spinach
- 1 Cup Diced Sweet Onion
- 3 Tbsp Chopped Fresh Garlic
- 1 Cup Red Bell Pepper
- 1 Cup White Wine
- 4 Cups water
- 1/4 cup Chopped fresh herbs (whatever is available)
- Salt and Pepper to taste
- 3 to 4 cups Assorted Fresh vegetables (Seasonal, local, and Fresh)
- Olive oil for cooking
Instructions
- Heat 2 separate pots over medium high heat. Add in a coating of olive oil. Put 1/4 cup onion and garlic in each. Stir occasionally. Cook until translucent. Then add the quinoa to one pan and chia to the other. Stir both. Add 2 cups of water to each, and bring to a simmer. Add salt and pepper, and stir. Allow the two grains to cook until they are fully cooked through, but not mush. Fold the herbs into both grains. Set aside.
- Char the red peppers on a grille or pan without any oil. The skins should be well charred. Place them into a pan and cover with plastic, so they steam. Let them sit for a few minutes. Then peel the skin off, and remove stems and seeds.
- In another pot, heat some more olive oil. Put in the remaining onion and garlic and stir. Cook until translucent. Then add in the peppers. Add the white wine and reduce by half. Add a little more water and cook for a couple minutes. Then, either transfer the mix to a blender or use a stick blender in the pot. Season with salt and pepper. Blend until a smooth sauce is created. Set aside.
- In a large saute pan, heat some olive oil. Add in the spinach and wilt it down until it is lightly cooked, soft, but still somewhat intact. Season with Salt and pepper.
- Cook your seasonal vegetables in a little olive oil and season lightly.
- Use a round pastry cutter or a dessert cup to assemble the timbale. If using a cup, put the spinach first, quinoa second, and the Chia last. Then, invert onto a plate. Otherwise, use the cutter to hold the three ingredients as you build a tower on the plate. Ladle the sauce around the timbale and add the vegetables to the plate and serve to your guests.