There are tons of things I could write about for this week. After all, I have had five weeks of not writing and watching other people’s eating/buying habits! I also recently read a very interesting article from the New York Times, which talked about how FDA studies have revealed that many of the chemicals in antibacterial soaps and cleaning products pose significant health risks. They had studies of the chemicals being absorbed into the bodies of pregnant women and into their breast milk! Jesse (the boyfriend) has recently gotten into Do It Yourself cleaning and health care products, and for that I am immensely grateful. The idea that I could be poisoning myself and my potential future children by simply buying soap is a little scary. However, if he makes the soap, we will always know what is in it and have an economical, natural, and safe path to cleanliness and health.
But that is all for a future week, because the aforementioned soap/shampoo connoisseur boyfriend is here in Sacramento!
All this natural and budget stuff is illuminating and for the most part, tons of fun. However, everything is more fun with a partner in crime. I am grateful every day to have found someone who appreciates exercise, food, and living out our values every day like he does! We have our moments and our differences, but in some ways that is good. We both push each other every day to be better, and that includes 34-mile bike trips to Davis for burgers and a bit of fun. This weekend, the world better watch out! When we are together, who knows what schemes will concoct, and trouble we’ll get into.
Until next weekend, tell someone you love them!
This week in updates:
Prepped the fridge for a visit from my caveman. Coconut yogurt, apples, and eggs! I very dislike this new co-op method of printing the receipts out. It makes it so long.
The recipe: Easy pita bread with Asian tofu salad
The current cookbook I’m working my way through is a classic; The Moosewood Cookbook by Mollie Katzen. This was one of the cookbooks that basically invented vegetarian cuisine! That being said, some of the recipes are a little cheese heavy (expensive) and complicated (expensive) but I’ve done my best to simplify this one and it was delicious! The pita bread instructions are copied directly from the book, and I was surprised to see pita bread magically appear! How does this all work, the chemistry of different amounts of yeast and baking temperatures? The tofu salad I simplified, and put into the pita bread with a little avocado and tomato. Delicious, healthy, and oh so cheap!
For the Pita Bread:
1 cup warm water
1 ½ tsp yeast
3 ½ cups flour (1 cup of it can be whole wheat)
Cornmeal (or I used polenta) for the baking tray
1 tsp salt
1 tbs sugar
Place the water, sugar, and yeast into a bowl. Whisk and let sit until foamy; about 5-10 minutes. Add salt and 3 cups flour. Knead dough for a few minutes, and add flour until it is smooth and not sticky. Cover and let rise for an hour. Punch down dough, knead briefly, and divide into 6 pieces. Roll out into circles until about 1/8 inch thickness for each piece. Let these sit for 30 minutes. Preheat oven to 500 degrees and place your baking trays into the oven for a minute or two. Take over, dust with cornmeal, put the pitas on it and bake for 6-8 minutes until lightly brown. Take out, cover the pita breads with a damp towel, and place in a paper bag for 30 minutes to soften them up. You’re done!
Asian Tofu Salad
1 to 1 ½ pounds extra firm tofu
½ shredded purple cabbage
2 tbs sesame seeds
5 tbs red wine vinegar
1 tbs sugar
3 tbs soy sauce
Crushed red pepper to taste
Chop up the tofu into little bits. Mix all liquid ingredients and spices together, then toss with the tofu, cabbage, and sesame seeds. Cover and let marinate at room temperature for a couple hours, stirring occasionally. That’s it!