On a few issues related to food, first, using re-usable shopping bags. I’ve never bought a cloth shopping bag and we have at least ten of them – mostly handouts from various businesses. The county where I work charges five cents per bag at any store, so most people have learned to carry their own bags. But where I live, plastic bags are free so they’re flying all over the place. Have you ever noticed as you’re driving how many of those damn bags are stuck in the trees? If you’ve seen the indie movie about Brooklyn, Blue in the Face, this guy Ian Frazier calls them “flags of chaos.” Of course, how often do we find ourselves in the checkout line and realize we forgot our bags in the car? In that case, I ask for a paper bag, because I reuse them to recycle all of the junk mail, envelopes, scrap paper and packages that go out with our recyclables. And if we get stuck with plastic bags we use them for cat litter, recycle them back at the store, or give them to my mother-in-law who lives where they charge for bags.
I hope where you live they offer recycling and you can look into what they accept. Along with the bag of paper, you can add any empty cans, boxes, bottles, and foil. I look at the bottom of any plastic containers and as long as there’s a triangle with a number in it, I put it in the recycle. Our recycle pickup takes bottles, plastic tubs and lids, even yogurt cups and fast food drink cups (but we don’t use those)! If you aren’t sure you can recycle or what they take, contact me and I’ll find out for you.
Here is a quick side dish. You can use up any juice; today I used organic orange mango. I think I put in one spice and for the life of me I can’t remember what it was – probably paprika, right? (haha) Use whatever you’re addicted to or just leave it out. Or, better yet, use turmeric — I read an odd article today that turmeric prevents women from growing beards and men from growing breasts (not worth researching and quoting).
Juicy Mushroom Sprouts
1 lb cleaned brussels sprouts and leaves, quartered
2 t flax oil or coconut oil
1/4 C fruit juice
1-2 C sliced shiitake mushrooms (~3 oz)
Sea salt and ground pepper
Heat a large pan on medium heat with the oil and add the brussels sprouts. Cook for 5-6 minutes until they start to brown. Add the juice and steam the sprouts for a few minutes; add the mushrooms and season with sea salt and fresh ground pepper. Sauté until the rest of the juice cooks off and the sprouts are tender.
