Witness the incredible plant diversity flourishing on this vibrant plate! Recently, I delved into the enlightening pages of a compelling book by Dr. Will Bulsiewicz titled “Fiber Fueled.” The book underscores the paramount importance of embracing a diverse array of plants for optimal health. This newfound passion has transformed my trips to the grocery store into thrilling adventures, as I eagerly seek out and explore new plant varieties to incorporate into my meals.
Today’s lunch, a testament to this exploration, encompasses the results of my weekly slow bake, a nutrient-packed kale salad, and the savory remnants of last night’s dinner—baked beans and roasted asparagus. Adding a flavorful twist, I include something fermented, and today, it’s the dynamic addition of kimchi. The ingredient list reads like a botanical symphony:
• Roasted asparagus
• Slow bake: turnips, chard, tomatoes, chives, onions.
• Kale salad: kale, carrots, apples, raisins, with a touch of lemon juice.
• Baked beans: a hearty mix of great northern beans, crushed tomatoes, onions, garlic, tomato paste, maple syrup, tamari, veggie stock, and an aromatic blend of spices like garlic, onion, smoked paprika, and pepper.
• Kimchi: a zesty combination of napa cabbage, green onions, sea vegetable, garlic, ginger, chili pepper, and sea salt.
