I’m so excited and I just can’t hide it!
Last night we went to Sobey’s to pick up a few things and to my gleeful surprise I discovered Blue Goose brand chicken (certified organic and humane), was actually CHEAPER than the regular ol’ stuff.
I think there are so many people in this country that want to be purchasing quality organic food and humanely treated livestock, but the price makes it difficult. That’s why I was so pleased to see my beloved chicken thighs at a lower price (by almost $2)!
Since picking up the stunning cookbook from Joy McCarthy, Joyous Health, I have made serious steps towards change in my diet. Making many more vegetarian meals is foremost in this new approach. I delight in eating meat, but the downsides just can’t be ignored.
As if I needed even more horrifying images on the treatment of livestock and processing of meat, I stubbled across a CBC Marketplace special exposing large grocery store chains and the nefarious things they do to sell us expired goods. Maybe the most disturbing was how they refresh, repackage and redate things to move them off the shelves.
Here it is folks… they actually PAINT the meat in blood to redden grey and discoloured cuts. They redate by as much as two weeks after the original expiration date. You could be getting meat WEEKS past its safe to eat date, and this is done by all the chains.
Scarier still, you may feel that if you don’t get sick right away that you are fine. Not so. Testing the meat uncovered a bacteria that leads to cancer. Not getting a tummy ache is the least of your worries.
The information keeps stacking up and it is screaming out to be taken seriously. It just isn’t responsible to be eating meat three times a day, every day.
So, in the coming months as more and more delicious fruits and veggies begin to roll out, I will be exploring vegetarian and meat reduced recipes.
I am also going to take charge of our garden and optimize growth of yummy things like arugula, herbs, peppers, tomatoes and more. I am all thumbs and none of them are green, so maybe we can learn together – better yet – maybe you can help me?
Finally, I will be doing a feature visiting Ontario farms to learn about their inner workings and see what this fine province’s farming community is up to.
It’s gonna be a super fun – and nourishing – summer! xo
EPIC VEG SANDWICH WITH QUICK PICKLE
This sandwich was inspired by one sold at my favourite local cafe Tatsu’s Bread. No bells and whistles here. No hipsters pressing perfect espressos, in fact, no espresso at all! *gasp* They churn out simple sandwiches, soups and pastries (and a killer hummus). As implied by the name, Tatsu makes incredible bread. I am currently crushing on their walnut multigrain loaf and have ripped through two this week.
Tatsu’s makes a veggie sandwich with their multigrain grain bread – soft, thick and always fresh – smeared with hummus (it actually is made with mayo, but they happily swap that out), and layered with avocado, tomato, cucumber and sprouts. So simple and so good.
Here I took some of those elements and added more veg for good measure. The quantities are loosey goosey because it depends on the size of your bread.. but, I trust you can figure it out.
a small handful each of shallot and radish
optional: thinly sliced jalapeno
2 tsp rice wine vinegar
1 tsp olive oil
pinch each kosher salt and sugar or agave
lots of fresh black pepper
2 thick cut pieces of multigrain bread
2 tbsp hummus
1/4 cup grated carrot
6 cucumber slices
1/2 avocado, sliced
a small handful of sprouts
optional: chili sauce (such as sriracha)
- Combine the shallot, radish and jalapeno (if using), in a small bowl and toss with vinegar, oil, salt, sugar and pepper. Taste for seasoning. Set aside while you slice and prepare the rest of the ingredients or about 5 minutes.
- Spread half the hummus on 1 piece of bread and scatter the grated carrot over the bottom making a cushy bed. Arrange the cucumbers over top and season with a little salt and pepper. Lay the pickled veg on top reserving the dressing. Lay on the sprouts and spoon over a little of the leftover dressing.
- Spread the 2nd piece of bread with remaining hummus, avocado slices and squirt on the chili sauce, if using.
- Carefully top with 2nd piece of bread and squash down a little. Slice in half and enjoy!
- P.S. This sandwich travels well and is great for a summer sojourn.