If flavor-explosion-in-the-mouth were a food group, it would be my favorite. I like dynamics in my food – bitter & sweet (ahem, coffee with cream or raw chocolate milk), spicy and creamy, sweet and tart. This might explain my penchant for Thai food.
The flavors of Thai food are sweet and spicy and sour and pretty much the aforementioned flavor explosion all in one. But I don’t generally keep Thai chiles, limes, and five other ingredients I can’t pronounce in my pantry. I have apple cider vinegar, raw honey, coconut milk, and a few yummy spices. And then I have this Thai basil plant in my garden gifted by the best kind of neighbors – the kind that give you vegetables and herbs when they have too many.
And so, when wanting one of those Thai-inspired dishes, I enlisted that basil plant, a can of coconut milk, and some good chicken to help me out. Flavor explosion minus the fuss? I’m in.
There are many variations of borscht… some have cabbage, some meat, but nearly all have beautiful red beets.
Truthfully, I find the deep purplish-red color of traditional borscht absolutely stunning. In spring and fall though, bright golden beets fill the markets, so I just couldn’t resist some golden beet borscht… something new and different. Use any potato variety you have… baby reds, baby Dutch, or little purples will do the trick. Flavored with a heap of fresh dill, this soup is delicious served cold, at room-temp, or hot right out of the pot.
Welcome to another Fight Back Friday! Today we are bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.
Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!
So, let’s have some fun.