May Groceries + a life hack!

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Everything seen here was purchased at Cliff’s Country Market. I went with my sister as she had never been there before. We had a very interesting and fun conversation with an employee about when a person can tell certain fruits are ripe. We discussed how when local cantaloupes are in season, one can smell them from the parking lot. Mmm.

We also talked about the future of the business, and I, like always, gently suggested beautiful, fantastic bulk bins! Apparently the owner doesn’t want children getting into them and has some other hesitations about them. I think pull down bins would be the best option if there is concern about children’s hands going into the bins and contaminating the contents. Perhaps someday!

They were having a sale on mangoes! 12 for $8, so of course I had to get them. When I worked in Australia, I would stop and buy a mango each time I made a delivery to a certain fruit and veg shop. It was such a treat, and mangoes are difficult to find around these parts (for good reason!), but I just couldn’t resist.

I’m thinking of making this trending vegan mango coconut yogurt from Minimalist Baker.

Other items on my list include:

  • Greek salad
  • Watermelon salad
  • White bean + sweet potato burgers
  • Tacos (still some mushrooms in the fridge) + freshly cooked black beans
  • Roasted cabbage wedges
  • Ginger beer (always!)

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Ok so my life hack is probably not new to anyone but myself, but you never know when a tip can be just the thing you never thought about doing that could change a so-so day into an awesome day.

I started taking all the produce stickers off my fruit & veg as soon as I get home! That way I don’t have to worry about them as I put peels / rinds in the compost / vinegar jar, etc. It doesn’t hurt that it looks way prettier when I take a photo of my groceries. I never thought I would ever be taking photos of my groceries… yet here I am.

Peace and love,

Kristan

 

Massaman Curry Paste

Massaman curry is one of my favorite dishes to order from Thai restaurants, and it generally doesn’t contain fish sauce. When I came upon this recipe, I knew I wanted to make this as a change from my previous curry paste.

This recipe was followed almost exactly. I did not use cilantro root, but rather used stems and leaves. Also, I used whatever dried chilies I had that were from a Mexican market which were quite spicy. I happened to find galangal and lemongrass at my co-op, but wasn’t really looking too hard for it. All other ingredients I had on hand, so this was a nice recipe to make this weekend.

When it came time to process in a food processor, I found the concoction was way too thick to properly get to a paste consistency. All I have is a ninja chopper, and I ended up adding probably 1/4 cup of water to thin it out.

This still tastes amazing! I can’t wait to update with a curry I have made with this paste.

Peace and love,

Kristan

Green Shakshuka

 

 

 

Thoroughly enjoyed with homemade sourdough and backyard eggs.

Recipe here.

All ingredients easily found in bulk and or produce aisles.

P.S. I’ve stopped feeling guilty about those damn twist ties that accompany all bunches of spinach, cilantro, and parsley; I feel fortunate to find them not wrapped in plastic, and am thankful to eat healthy food.

Peace and love,

Kristan