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Happy Earth Day! Originating April 22, 1970, this is our 54th celebration. San Jose’s Valley Water marked the occasion with Diversity is Delicious, a cooking class to highlight the importance of diversity in our environment, as well as the food we eat.
Look around you – the planet is naturally diverse – many variations of plants, animals and bugs. A diverse environment is a healthy one. We only see “monocropped” acreage in commercial agriculture where fields become huge chow down fests for bugs with nothing to get in their way. Pesticides to the rescue. Diversity is natural protection.
Diversity in food? Super important too. Science shows that variation (in taste, texture, smell, color, cut) causes us to eat more. That’s so important I’m going to turn around and say it again – variation causes us to eat more. The junk food industry knows this; that’s why there are 15 flavors of Doritos. I love those nacho cheese, but Cool Ranch goes down easy and it’s totally different – so let’s eat both! Eatertainment they call it, flavors, textures and smells that bounce around your palette, keeping your brain endlessly entertained. Might we do the same thing with whole foods?
In class we made an International Bowl of Flavor, a meal of foods you should eat for the rest of your life: vegetables, a protein and hopefully a whole grain; prepared simply, quickly, deliciously. Then for brain entertainment, look to seasonings, sauces, crunchies and zing from around the planet. We have so many options to excite our palette thanks to our diverse environment that offers different and interesting tasting plants used by cultures the world over. With enough variations in hand, you can prepare a simple meal of foods-to-eat-for-the-rest-of-your-life, be able to execute it repeatedly, never seriously wonder again “what am I having for dinner?,” and be really satisfied and nourished by the outcome.
International Bowl of Flavor
- Grilled Chicken and Crispy Brined Tofu
- Pressure cooked Brown Rice and Hato Mugi (Japanese barley)
- Lupini Beans – gift from the Mediterranean
- Roasted Sweet potatoes and sautéed Marshmallow Garlic Collard Greens – saluting Southern and African American culture.
- Guajillo Sauce – honoring Mexico and countries south.
- Gomasio (crunchy condiment) and Scallion Miso (umami condiment) – many thanks to Japan
Here’s two of the recipes to explore on your next seasoning adventure. Serve them alongside veggies, proteins and grains for a flavor and texture boost.
Diversity is delicious. Difference is exciting.
This Earth Day, let’s celebrate the planet in all its variation, deliciousness and beauty!
Scallion Miso
1 bunch scallions
1 tablespoon sesame or avocado oil
1 heaping tablespoon barley miso
Wash scallion and slice thin. Heat oil in a medium skillet. Add scallion and sauté 1 minute. Top with miso and cover pan, heat on low a few minutes. Stir to combine and serve with grain or protein as a condiment.
Gomasio
¾ cup whole, brown sesame seeds
1 tablespoon sea salt
Heat a cast iron skillet and roast the salt, stirring constantly for a few minutes. Place salt in a suribachi* (or food processor).
In the same skillet, roast sesame seeds using a medium flame. Stir them constantly until all the seeds are browned equally. The idea is not to pop, but to roast. When they crush easily, they are done. Add to the suribachi or food processor and grind with the roasted salt. Grind gently with intention until 2/3’rds of the seeds are crushed.
Cool completely and store in a glass jar, tightly covered. Classic gomasio is 1 tablespoon salt for every 10 tablespoons sesame seeds but adjust accordingly to your taste.
- photos courtesy of LSIC unless noted