A Word About Sourcing

A friend asked me recently about my sources for this blog.  Since I’m not in college anymore, I’m rebelling against citing every source of my writings in MLA format with footnotes, thank you very much, but I do think that it’s very important for my readers to see where I am getting my information from.  Though my writing style might be somewhat anecdotal, I am striving to relay information that is important not only to me, but should be to you also, and I want to use the most reliable sources to do so.  There are several categories of media that I pull from, but the following is a thorough list that I will update as new sources come about.

COOKBOOKS:

Heidi Swanson’s Super Natural Every Day

Jim Donovan’s Outstanding in the Field

The Organic Seasonal Cookbook

Five Ingredient Vegetarian

Raw Food, Real World

The Sneaky Chef

Sundays at the Moosewood

 

WEBSITES:

Modern Alternative Kitchen

The Road Not Processed

Kombuchakamp

Designsponge.com

Betterworldshopper.org

Various company websites (when companies are featured)

REFERENCE BOOKS:

The Better World Shopper Handbook

Taking Charge of your Fertility

Sufficient

New Choices in Natural Healing

Healing Diets

 

ANECDOTAL BOOKS:

Barbara Kingsolver’s Animal, Vegetable, Miracle

The Gradual Vegetarian

Diet for a Small Planet

 

MAGAZINES:

Yoga Journal

Natural Health

Real Simple

Whole Living

Vegetarian Times

Mother Earth News

 As I said, I am not 100% concerned with footnoting everything that I say here.  Much of it comes from my own experience and conversations. However, I want you to be as informed as possible, and I will do my best to link everything I can to articles and sources that you may find helpful to do research yourself!  Happy reading!

Quick and Easy Lunch: Black Bean, Feta, and Sun-Dried Tomato Salad

Happy Monday, Foodies!

A lot has happened in the past three weeks- tour ended, Matt and 
I moved back into our old apartment (joy!), and life has been all around busy.  SO busy, in fact, that I missed my one year anniversary of writing this blog!  I guess I need to have grace with myself since it was on our moving day, but alas, it has come and gone.

Thinking about how I felt starting this blog a year ago really makes me want to put more time and effort into my learning and take it more seriously.  I don’t want to make any promises, but my goal is to seriously step it up for this second year! I am excited about the journey I am on, and that you’re here to read along with me 🙂 

With that said, here’s a yummy, nourishing recipe for your lunch this week! Enjoy!

One of my new favorite go-to lunch (or even dinner) recipes comes from Heidi Swanson’s newest cookbook, Super Natural Every Day.  It is incredibly quick, full of flavor, and nutritious- not to mention very filling!  The quantities below make enough for at least 2-3 servings- I make a large portion and eat it throughout the week.  The flavors get better as it ages, too! 

 2 15-oz cans of organic black beans

1 jar olive oil-packed sun-dried tomatoes-chopped into small pieces, liquid reserved

1 6-oz package of feta cheese (flavored, if you prefer- black pepper is nice here)

¼ cup of slivered almonds, toasted (optional)

 Rinse the beans thoroughly in a colander- this really effects the recipe.  Not only are canned beans packed in liquid that changes the color/flavor of the dish, but the cans themselves contain BPA, and we don’t like that!  Giving the beans a good rinse (until they stop ‘bubbling’ on water contact) gets rid of most of the liquid and, therefore, chemicals that we don’t want to ingest.

 Once rinsed and patted dry, combine the beans with the tomatoes and their oil, coating the beans so that everything looks uniform and sort of ‘glistens’.  Fold in the feta and almonds, and you’re done! you can add some salt and pepper or even a splash of lemon juice if it suits you.

 I eat this raw with a spoon, but I think it would be lovely wrapped in a whole-grain pita for a little bit more substance.  You could even heat it up!  Enjoy!