So, amidst a week of stout retouching work, I’ve been taking breaks to watch documentaries on the paradigm shift towards ecological awareness. And amidst those, I caught a few flix about healthy eating and sustainable food practices (No Impact Man, FoodMatters, The Real Dirt On Farmer Joe). This got me thinking about my meat binge that I went on while I was in New Orleans just recently (yes, I’m a miserable vegetarian) and how I ought to be more focused on a healthier lifestyle overall.
To be fair, I (and my wife) usually eat only organic, vegetarian fair that I cook at home. You may recall that I even make my own bread. I do really value a connection to my food; to knowing where it came from and what’s in it (I try to be one of those “100 mile diet” types). Unfortunately, at this time of year to eat well and eat locally in south Florida is quite difficult – there’s just not much that can grow in the mid-summer heat of Miami.
So for the past week I’ve been eating as much raw, vegetarian awesomeness as I can muster the creativity to create. Well…the “raw” bit kinda fell through and ended up being only a small, salad-like proportion of my food, but I did come up with some sweet new dishes. This one, inspired by a delicious afternoon spent in a market in northern Lebanon, I’m calling, “Roasted Chickpea au Leban”:
Roasted Chickpea au Leban - Kaare Iverson Photography - Food
Strobist: 1 580exII bounced off a white wall, camera right and 1 580exII through a 1/8″ Honl speed grid camera left (on dish)
If my picture here got you salivating, please take a look at my new blog “Life Sustainable” for the recipe!
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