New Plant-based Eating Page Coming Soon!
What conscious eating means to me:
- Minimizing processed, chemically-treated, genetically modified, or hormone-filled foods and unethically raised animal products, maximizing using/eating whole and organically grown food grown/raised with love and respect for the Planet.
- Getting to know your food sources (farmer’s markets, inquiring at restaurants, etc) and reducing the number of ‘hands’ that it takes to go from the ground to your mouth
- Eating local food because less fossil fuels are used to bring your food to you, plus you can support local sources and get to know them easier than those far away
- Being grateful for what you eat and recognizing its Source. Depending upon your method, a prayer, a nod, or recognition of the fact that the creature died or plant grew to nourish you
- Learning what your body needs, and not eating more or less than that
- Putting LOVE into your cooking! You can taste it!
Carrot-raisin curry salad:
If you can keep carrots and cabbage cool, they won’t spoil for sometimes more than a month, so they are great staples for stocking when leaving port. This salad is easy and tasty:
2 large carrots, grated
2-3 Purple or white (or both) cabbage leaves, finely chopped
1/2 cup raisins
1 ½ tbsp yellow Curry powder
1/2″ grated ginger
1/3 cup plain yogurt or coconut milk
1 tbsp olive oil
1 ½ tbsp honey
1 tbsp Black Sesame seeds
Grate the carrots and chop the cabbage finely and combine all the ingredients in a big salad bowl. Adding tofu or chicken might be good too!
Sprouting is another great trick for having fresh food on expeditions that keep you away from fresh produce and refrigerators for an extended time. It’s SO easy that even I manage to do it between captain’s duties, blog writing, surfing, etc…You can do it with lots of different beans/seeds, but mung beans are the easiest to get started. Lentils or any kind of bean, and radish or alfalfa seeds are great too, but mung beans sprout really quickly–ready to eat in less than 24 hours!
You need a clear plastic or glass jar (like an empty peanut butter container or a glass pickle or jelly jar) with holes poked in the lid.
- Fill the jar with dry mung beans about an inch high.
- In the evening, add water to cover the beans and let them soak like that overnight.
- Poke holes in the lid, not bigger than the beans so that you can drain the water out.
- In the morning, drain the water, then rinse them with fresh water and drain again.
- That same afternoon you will have fresh, living sprouts to add some crunch and nutrition to almost any meal. I eat them raw or put them in anything from salads to pastas to sandwiches.
- If you don’t eat them all in one day, just keep rinsing them in the morning and night and they will just keep growing!
To sprout lentils, radish & alfalfa seeds, I find that this jar technique in the tropics can keep them a bit too moist and cause them to mildew. I have better luck soaking them like normal, and then leaving them in an open colander or strainer and rinsing them a few times a day.
Rainy Day Pumpkin Coconut Soup
Pumpkin/butternut squash are great for long sailing trips because they keep so long. This soup is simple and super good. No mixer needed.
6 cups cubed pumpkin/butternut squash
1 chopped onion
4 garlic cloves, chopped
1/2 thumb of ginger, chopped
1 tbsp curry powder
1 can coconut milk or 2 mature coconuts, grated and pressed
1/4 cup honey
Black pepper to taste
Cayenne pepper or fresh hot peppers to taste
Salt to taste
Basil leaves or green onions on top if you have em!
Boil or pressure cook your butternut squash in a big pot until its cooked thru. Remove all but about 2″ of water at the bottom with a mug or by pouring it out. Mash up the squash in the remaining hot water with a whisk or whatever. It should fall apart easily. Keep heat on low and stir in garlic, onion, ginger, and the spices and let simmer about 5-10 minutes. Lastly, turn off the heat and stir in the coconut milk. Enjoy! This makes about enough for 5-6 servings.
Kaleidoscope Coleslaw with Maple Tahini Dressing
3 cups shredded or grated cabbage
1 cup grated carrots
1/2 cup onion, thinly sliced
1/4 cup grated onion
1/2 cup shelled organic hemp seeds
Optional: chopped walnuts or raisins or chopped parsley or sunflower seeds
2 Tbsp tahini
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
juice from 2 1/2-3 limes
cayenne pepper or a fresh chopped hot pepper
salt and pepper to taste
Mix it all up!! LOVE this when fresh greens are running low!!