- Jenny Ziomek of StudyHall LA discusses her Veggie Recipe Calendar inspired by vegetables of Union Square Farmer’s Market.
- This Bread Will Change Your Life Recipe
- Mushroom Packaging – saving the world one corner wrapper at a time.
- Paleo-esque 30 Day Food Challenge: How Was It?
Jennie Ziomek’s Veggie Recipe Calendar Buy It Here
Sriracha “You’re Hot” Greeting Card by Study Hall
purple top radishes
4 Watermelon radishes
1 Meyer lemon
1 Pint Brussels Sprouts
2 TB grated Pecorino
3 TB EV Olive oil
1. Wash and trim radishes. Using a Japanese mandolin, shave the radishes into a bowl. Repeat with sprouts (watch your fingers!), slicing against the grain. Mix together.
2. Add remaining ingredients, toss well (I mean well!), season with sea salt and fresh pepper. Serve immediately
radishes
2 bunches of rainbow radishes
4 OZ sweet butter
1 baguette
2 TB sea salt
1. Wash and pat dry the radishes, place in a bowl of ice water.
2. Cut baguette length wise in half, smear with the softened butter, bake in a 375 oven for ten minutes, cut into pieces.
3. Serve the warm bread with ice cod radishes with the sea salt.
Giorgio Moroder and Donna Summer
Jenny Ziomek’s Playlist
- Giorgio by Moroder by Daft Punk (all of their new album actually!)
- Black Cab by Jens Lekman
- Faded from the Winter by Iron & Wine
- Someone Great by LCD Soundsystem
- Tyrant Destroyed by Twin Shadow
- Cactus Tree by Joni Mitchell (probably my all-time favorite song to draw to)
Now she rallies her defenses
For she fears that one will ask her
For eternity
And she’s so busy being free– from Cactus Tree, Joni Mitchell
Ingredient To Save The Day: “One Word, Fungus.”
First, let’s remember Benjamin from The Graduate. You all are today’s Benjamin. Now pay attention…
Why Mushroom Packaging? Read this comment from their TED Talk:
May 30 2013: AMAZING!!I just hiked 2.5 miles of what should be pristine North Coast beach. I found so many chunks and pieces of foam I couldn’t haul it all out. Sadly, this is nothing new. I walk the beach several times a week and find more foam than any other trash. The worst offenders are fishing boats. I hope this material will be configured to use in the fishing industry and food industry as well. Thank you!!
Ecovative Design was founded by two college students, Gavin McIntyre and Eben Bayer. Their mentor taught them to focus not on ideas but to solve problems. Read the Ian Frazier’s New Yorker Profile on them and the eco-benefits of mycelium here.
This Bread Will Change Your Life
The Life-Changing Loaf of Bread
from – My New Roots
It took me a long time to settle on the title for this post. Why? Because it’s quite a statement to suggest that a humble loaf of bread will change your life.
I am willing to be so bold…The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fiber. It is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you. –Sarah Britton BFA, CNP
Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
My Paleo 30-Day Whole Foods Challenge – How Was It?
Well, yes I do lose weight. So what? Who cares? Well I do. It simply feels good to put on old clothes that didn’t fit anymore and discover you have new items in your wardrobe. It feels good to see the body fat melting off your waist and arms. But more importantly is the consciousness that comes from committing to eat this way for a month. Suddenly you realize how frequenlty you are insulting your body with I generically call crap food. In my case mostly sugar from ice-cream, pastry, cookies and chocolate and milk, potatoes, pasta, bread and rice.
I’d love to say this challenge has changed my life in broad sweeping ways that would make anyone want to stop dead in the tracks and jump on board. Not so. Changes are subtle, varied, graduated and even ad-hoc. I now drink coffee black and shop at a proper meat butcher for grass-fed beaf. I use coconut oil for sauté and raw almonds for mid-day snack. I can say I feel pride and accomplishment from my commitment and discipline. In the end though, it didn’t feel like discipline. It felt like a natural choice. I felt free to choose. I didn’t feel limited or denied. It’s been exactly a week since I finished and I’ve stuck with it with the exception of a few drinks, an ice-cream run, a piece of homemade birthday cake and a bowl of ramen at Silver Lake Noodles – damn good.
At any rate I did it and it motivated me to make bread, plant our garden, cook more at home, bring my own lunch and say NO to things my body knows are not good for me. In the end, more mushrooms, less plastic.
Breakfast in Chinatown 