Possibly the best Lunch ever

Turn the oven to 200 Celsius, break out the oven fries, add a few stalks of broccoli onto the pan. Fries need about 15 minutes. In the meantime, dice a clove of garlic and a slice of fresh ginger, and saute them with olive oil in a pan. Cut a Chorizo-Spacebar (or any other flavorful veggie-sausage) into slices and add. Add satesauce (from a jar) and some water, a dash of salt and chili pepper. When the fries look good and done (and the broccoli probably a bit charred), put on a plate and sprinkle with salt. Pour the sauce on top, and enjoy!

Thoughts on Food Part 1

Here's the English version of yesterday's post:
It's kind of strange, how the Western world is dependend upon the breastmilk of another species, namely cattle. If you'd take a step back and look at supermarket shelves, say, from the perspective of an extraterrestrial anthropologist, you'd have to wonder. There are hundreds of milk products, yoghurts, cheeses, pizza, baked goods, chocolate. To our anthropologist this would seem absurd, in fact, she would think it disgusting. If those products were at least made from human milk, it might make some sort of weird sense to her.


And right in line with this line of thought, my friend Katja sent me this:
http://www.guardian.co.uk/lifeandstyle/2011/feb/25/human-milk-ice-cream-sale
I'm seriously hoping this is a satirical article.

Menschenmilcheis

Und hier ein Bericht, den meine Freundin Katja mir geschickt hat, ganz passend zum Thema, ueber Eiscreme aus Menschenmilch:
http://www.guardian.co.uk/lifeandstyle/2011/feb/25/human-milk-ice-cream-sale
Ich hoffe jetzt einfach mal, das es ein Satireartikel ist.

Gedanken zu Ernaehrung Teil 1

Schon merkwuerdig, wie sehr die westliche Welt von der Muttermilch einer artfremden Spezies, sprich dem Rind, abhaengig ist. Wenn man sich die Regale eines Supermarktes einmal mit Abstand, etwa aus der Perspektive einer ausserirdischen Anthropologin, betrachtet, muss man sich doch schon sehr wundern. Hunderte von Kuhmilchprodukten stehen da, Becher um Becher von Joghurts, Kaesesorten en masse, Pizza, Gebaeck, Vollmilchschokolade. Aus der Sicht unserer Anthropologin ist dies voellig unverstaendlich, ja ekelerregend. Wuerde es sich um Produkte aus menschlicher Muttermilch handeln, wuerde es fuer sie wenigstens ansatzweise einen Sinn ergeben.

The Stevia Fruitcake Experiment

Since there might be a slight connection between sugar intake and tooth decay, and I've logged plenty of hours in the dentist's chair, I've decided to try some baking with stevia. I've had it in drinks before, and find the taste takes a bit of getting used to. So for my first official stevia-bake I mixed it up with rice sirup, an excellent sweetener which does not pull nutrients from your body like sugar does, but in fact has minerals and such.
The result was actually good, I was pleasantly surprised. I still had to have a tooth worked on today, though.

Here's what I used, I started out with a tiny cake to see how it would turn out:
125 g speltflour
30 g rice sirup
1 g green stevia powder
40 g organic margarine
1 tablespoon of soyflour + 2 tablespoons of cold water = substitute for 1 egg
vanilla powder or extract
1/4 teaspoon baking powder
soy-rice milk as needed
a dash of salt
tart canned cherries

Mix the ingredients except the fruit  together, place dough in a small pan or on a cookie sheet. Place cherries on top. Bake in a 175 degrees Celsius oven for approximately 25 minutes.

 The cake on the left is the one with stevia, to the right is the control group I baked with raw sugar, in case the experiment turned awful.

How I came to be a Vegan

First off, I never planned this. At the time, I was happily unconscious about food, although choosing organic as much as possible. I had been a vegetarian in the past, but had gone back to meat-eating when somebody told me about the 'Eat right for your type' theory, which states that I, as bloodtype O+ positively must eat meat, especially the red kind. I was at a conference, in Portland, OR, and I went right back to the counter for the barbequed chicken. They hadn't really done a good job with the tofu dish I had been picking at. Maybe that's why my energy was so low, I thought. Basically, an excuse as good as any other at the time.

I had often heard that cow's milk wasn't that great for humans, that the molecules are larger, and therefore we can't really digest it. So I tried at numerous times to use less of it, to substitute milk with soy or rice or almond milk, I tried various cheese substitutes. And I could never get used to it. I always had to go back to drinking cow's milk in my coffee. Nothing else tasted right. And I thought I could never live without cheese. I was a bread and cheese kind of woman. So when my doctor suggested I try to lay off all animal products for a while to see if I would feel better, I tried. I tried lactose-free milk and cheese, which didn't work for me. I tried different plant milks, and relapsed back to the cow stuff in no time.

And then, one day in April 2010, I had a very bad day, for numerous reasons, and one thing that stuck out to me was the graincoffee-latte I'd had the night before. That had been a lot of milk. I wondered if there might be a connection to the humongous headache I was having. Next time when I was at the healthfood store, when I was standing in front of the meat-and-dairy isle, I just didn't want to buy any of that stuff. I went home with oatmilk and an assortment of vegan spreads, which turned out to be delicious. And that was it, and I haven't really looked back since. Strangely, I now really like plant milk in coffee, on cereal, everything. Those first few weeks, I baked a batch of cookies with butter, because I still had some, and found the buttery taste gross. 

No chicken were harmed in the production of this lunch

Ovenfries with Sate Sauce and Chickin Fillet. The sauce came from a can, hence a quick heating up was all that was necessary. I added the chickin fillet to the fries in the oven when they were about halfway done, to bake for another 10 minutes.

I used the viana Chickin Fillets, which has a protein content of 22 g in 100 g, the same amount as chicken breast.