It has been an awesome week over here. I am immersed in the detail work of my Reset and Restore program (which is very-near full! If you want to sign up, I seriously suggest you act now), I have signed on to a VERY cool new project (as to be revealed sooner rather than later), and I am, in general, focused, productive and happy. My sweet partner is out of town for nearly a month, which is sad, but hey. At least I’m getting a little extra work done. (I’m sure come November I’ll be clawing my face off and begging for someone to make me watch TV with them, but for now, I’ll take the productivity.)
What else? Oh! Halloween! I am throwing a Wes Anderson Halloween Party. I am going to be DUDLEY.
Originally I wanted to be Margot Tannenbaum, but my dudefriend was all “You’re really more of a Dudley”.
I responded with a “Fuck you!” closely followed by a “Goddamnit, You’re right.”
Onto the links!
In this video, Joshua Katcher of The Discerning Brute discusses meat eating and the male identity, with the ever-wonderful Carol Adams. (Carol Adams wrote The Sexual Politics of Meat, which is one of the first texts I read to connect vegetarianism with feminism. OF COURSE sixteen year old Lacy’s mind was BLOWN.) Together, Katcher and Adams touch on the glorification of butchering and the paleo diet, and I find it really enjoyable. Carol Adams is the grandmother I wish I had.
Have you started listening to Serial yet? It is a new podcast series, brought to you by This American Life (which I also love) , and it is wonderful and captivating. Serial is a 12-part series, that explores the 1999 murder of Hae Min Lee, a popular high school senior. The main suspect is her ex-boyfriend Adnan Syed, who is currently convicted and in prison. So far, it just doesn’t seem like he did it. I’m only three episodes in, but I am can’t wait to hear more.
Let’s Broaden the Conversation About Thin Privilege by Jessica Wilson, MS, RDIn this article, Jessica Wilson brings talk of race into the conversation about thin privilege. I AM ALL ABOUT INTERSECTIONALITY. Can I just say that? Conversations about just about anything become richer and deeper when they get more complex and I love wrapping my mind around how subjects (especially subjects that touch on oppression) relate. Please check it out!
So, when I was 17 years old I heard Against Me! for the first time. It was in a sweaty basement in Portland, OR, I was in the Pacific Northwest for the first time, and I was so happy I could hardly contain myself. Against Me! was totally pivotal to my youth with all of their cheesy idealistic lyrics, and their early records were my constant soundtrack on greyhound busses and coming from my boom box which was attached to my bike handles.
Sometime in my mid-20’s the singer to Against Me! came out as trans, and came to be known as Laura Jane Grace. This series of videos is put out by AOL (!?) and explores the life of Laura, documentary style. I love that my old favorite band is morphing into a vehicle to bring trans women more into the limelight. I love that AOL is stoked on it. (And holy shit, I love that AOL still exists. WHO KNEW?!)
Just because sometimes I feel like if I don’t laugh in the face of misogyny, I might start to cry.
Have a great weekend!
It seems that without trying, my Vegan MoFo recipes have a common theme: there are just a few ingredients, and they are extremely simple to make. These flapjacks are no different.
It’s getting just a touch colder in the bay area, and the sun is coming up later. I absolutely love autumn, and the telltale signs that it is arriving are making me STOKED. Although my go-to breakfast nine times out of ten is a green smoothie, sometimes it’s just nice to have something warm and fast. These flapjacks fill that autumn time breakfast niche.
The main ingredient in this recipe is simply plantains. You can use green ones and add garlic, curry, and a dash of cayenne to have a savory tortilla-like wrap, or you can use a brown and spotty soft one to have something more akin to a pancake. If you choose the pancake variety, it is totally possible to add berries, maple syrup, and maybe a little cashew cream, but honestly, you don’t need it. All on their own, these flapjacks are sweet and satisfying. I had mine with a smear of almond butter, standing up, and running out the door. Not exactly the mindful eating I strive for, but hey. I was satisfied and full for a long time, and powered through meetings with clients like a champion. I would say that while my tactic is not ideal, it worked.
Hope you enjoy!
|Plantain flapjacks|| |
- 2 large plantains. Choose green ones for a savory treat (and add spices of your choice) or go the sweet route, like I did, and choose ones that are soft, brown, and spotty.
- ¼ cup melted coconut oil
- ½ tablespoon grated ginger
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Melt your coconut oil (it is really important that it is liquid)
- Add all ingredients to a blender. Add ¼ cup of hot/very warm water to the blender, cover, and puree on lowest setting for a minute or two. Gradually turn speed up, adding a bit more water if needed, to form a thick, very smooth puree. You want it to be stiff enough to spread, kind of like hummus.
- With a spoon, smooth batter into 6 flapjacks onto baking sheets. Bake for 10 minutes, flip them if you can (be careful, if they seem like they'll break, just leave them), then bake for another 5-10 minutes, until puffed and browning in spots.
I made this milk for myself during a stretch of particularly terrible IBS symptoms. My stomach was extremely bloated and distended, I had incessant gas, I was starting to feel less and less like going out with friends, because I felt basically terrible. Ahhhh, Irritable Bowel Syndrome. When you are bad, you truly know how to fuck up a life.
Anyway. This recipe is super simple, and very soothing. Pecans are a low FODMAP nut, which might be helpful for some, and the ginger and other spices are deeply soothing. I drank big cups of this on the regular, and within a few days, the pain in my gut had chilled. Now at the first sign of discomfort I make this milk, and 9 times out of 10, it helps.
|Gingered pecan milk|| |
- 1 cup pecans, soaked overnight (the longer you soak, the creamier the nutmilk. Just don't go over 24 hours, or it starts to get weird)
- 4 cups water
- 1 date, pitted
- 2-4 Tablespoons grated ginger. I would say the more, the better.
- 1 Teaspoon cinnamon
- ¼ Teaspoon cardamom
- 1 pinch of sea salt
- 1 pinch of dried turmeric
- Place all ingredients in a high speed blender, and whiz on high until creamy
- Strain through a nut bag for a smooth milk (recommended for those with big time gut pain), or leave chunky for a more milk-shakey experience.