We live such busy lives that we deserve an easy, warm, home cooked meal. So many nights I find myself digging through the pantry looking for an quick dinner. This rice dish with kale and cashews is great because it’s simple and it offers a little bit of everything- whole grains, protein, healthy fat, and leafy green vegetables. I also love it because it can last a few days, so you only need to cook once and eat three or four times, something that’s ideal for the average busy person.
-1 cup uncooked arborio rice
-3 cups water or chicken broth
-a couple handfuls of cashews
-1 bunch laciano kale, stems removed and leaves massaged
-1/2 cup chopped onion
-1 tablespoon organic butter
-2 tablespoons extra virgin olive oil
1. Saute onion in oil and butter in a skillet for three minutes.
2. Add rice and stir for two minutes.
3. Stir in 1 cup broth or water. Cook and stir until liquid is absorbed. Gradually stir in next cup of liquid. Add kale to rice and mix in.
4. When liquid is absorbed, add remaining one cup liquid. Meanwhile, toast cashews until golden brown, about three minutes. When the last of the broth/water is absorbed and kale is wilted, add toasted cashews. Serve and enjoy!
Locavore: one who eats foods grown locally whenever possible. (Merriam-Webster Dictionary)
This new year I recommend trying to eat and buy foods grown locally. Since my boyfriend and I dubbed ourselves locavores in 2014, it quickly became apparent that the quality of food was far superior to any commercial food products. Not only is locally grown food more fresh, but there’s less fuel and chemicals involved in the transportation of the food. Additionally, by supporting local businesses you’re giving less business to big corporations, which is a great thing because it stimulates jobs for local people and promotes whole foods and better eating.
The locavore movement was influenced by a Canadian couple, Alisa Smith and J.B. MacKinnon, who spearheaded the 100-mile diet in 2005. For a whole year the couple ate only foods produced within a 100-mile radius. This may not be easy for everyone, so start off with just a single family meal made of all locally sourced products. Taste the difference and put some love in that cooking!
I admit living in San Francisco I’m totally spoiled by the food options and local farms surrounding my area. Every week I either visit my neighborhood farmers market (Clement Street represent!) or have my food delivered directly to my door by Good Eggs, a company that brings farm foods and locally-sourced products straight to my door. It’s the bomb. There are also other companies out there that deliver fresh foods and not just in San Francisco. My advice is to look into farms or CSAs (community supported agriculture) near your own area and see where the farmers sell their products or see if there’s someone who’d deliver the food fresh for you. CSAs are a great way to get to know your local farmers!
Check out some of my favorite, must-have products in San Francisco:
I love the spatchcock chickens by Roli Roti. The company gets their chickens in the Bay Area and I order mine fresh from Good Eggs.
Thank you to the Yocha Dehe Wintun Nation in Capay Valley, CA for producing this incredible olive oil. This product has taught me the importance of cooking with quality olive oil.
Happy Boy Farms, near Watsonville, CA, keeps my belly very happy with their amazingly fresh and bright lettuces.
It’s a secret what’s inside Omnivore Salt, but the flavoring has never let me down! I use it on nearly everything I cook.
Given the amount of eggs I eat, I don’t mind paying a little extra for quality, pasteurized eggs. These multi-colored beauties come from Red Hill Farms in Marin County, CA.