Wednesday, January 26, 2011
Friday, January 21, 2011
A connection between ecology and equality! Though, to provide answers to this question in a western society saturated in historically rooted patriarhy, it seems like starting at the basics is necessary. As with any branch of feminism, a concrete definition is impossible and innapropriate in terms of valuing change and flux - transitions that are integrated in any given approach under this umbrella. However, Eco-Feminism as I understand it aligns traditionally oppressive forces and holds them at blame for the exploitation and destruction of our environmental surroundings, womens bodies and social status. These forces are also seen as being responsible for the degredation and enslavement of all people on a multi-level and interdisciplinary basis.
Some take this perspective deeper, correlating and celebrating the direct connection and parallels between females and "mother nature", or "pachamama". This includes womyn's 28 day menstrual cycle and the 28 day monthly lunar calendar. It is even possible to chart your period with the moon's movement! Common ignorance about nature's cycles, lunar activity and taboo nature of menstruation, are examples of how both women and nature are disregarded or disvalued regularly. Eco-feminism would surely seek to reverse this along with current practices such as those that cause deforestation and global warming (euphemistically referred to as "climate change"). Transforming our attitudes and actions is a priority in this discourse - so that womyn, the ecosystem, our planet and all its organisms can live sustainably in peace, honouring the biosphere and everything that it constitutes.
Author Carol J Adams has written the recently celebrated 20th anniversary of The Sexual Politics of Meat which "explores a relationship between patriarchal values and meat eating". She also keeps an active blog where more veg-feminist insights can be found. The following exerpts have been taken from a book of essays she edited: Ecofeminism and the Sacred. Hopefully they will help in considering approaches to changing the current environmental condition, crisis and ethic of exploitation. Respecting nature and all people are inherently connected activities! Please consider the:
“interrelationship of social domination and the domination of the rest of nature”
[Issues of sexism, racism, classism, and heterosexism and the domination of nature must be recognized to adequately understand oppression of women, people and nature]
“transformations: respect and a willingness to assess one’s own role in perpetuating domination and, upon discovering what that role is, changing it”
“While the Earth is poisoned, everything it supports is poisoned. While the Earth is enslaved, none of us is free” –from Alice Walker’s “Everything Is a Human Being”
“Euro-Western Cultural Attitudes”
“When the majority of this nation’s [America] people consider environmental preservation to be more important than plundering it for economic gain, then they (we) will develop more appropriate methods for providing the basic human needs for food, shelter, comfortable indoor temperatures, clothing, and – to some extent – unnecessary human ‘comforts’ such as exotic household gadgets, recreational toys and modes of transportation”
“Many environmentalists have stated that careful planning in the use of renewable resources and the recycling of non-renewable resources must become the norm rather than the exception in every community across our nation”
Human/animal/plant/mineral hierarchy = top down destruction
“mindful[ness] of their place within rather than above the rest of creation” = soulution
-from Carol Lee Sanchez’s “Animal, Vegetable, Mineral”
Ecology: “examines how natural communities function to sustain a healthy web of life and how they become disrupted, causing death to the planet and animal life. Human intervention is obviously one of the main causes of such disruption.”
Deep Ecology: “ examines the symbolic, psychological, and ethical patterns of destructive relations of humans with nature and how to replace this with a life-affirming culture.”
“interconnection between the domination of women and the exploitation of nature”
-from Rosemary Radford Ruether’s Ecofeminism: Symbolic and Social Connections of the Oppression of Women and the Domination of Nature”
Monday, January 10, 2011
veggie stock, lentils, creamed coconut (or shredded), coconut milk (rice, soy or almond), agave nectar, fresh chopped coriander, fresh chopped parsley, red cabbage, lettuce, ginger, garlic, 1 jalepeno, sauteed onion, 1 sweet potato, chopped into squares, 4-5 white potatoes, chopped into squares, cumin, tumeric, mustard powder, oregano, paprika, cinnamon, sea salt, fresh ground pepper, dash of cayenne pepper, curry powder, viola!
for approximately 10-15 mins but keep an eye!
Sunday, January 9, 2011
PANAMERICAN(O) VEG COOKBOOK: Vegetarian and Vegan Recipes from South America
as gathered in September of 2010
Small Moon Village Recipes
4 Sliced carrots
1 tsp Parsley
1 tsp oregano
½ tsp Anise seed
½ cup (soy) Cheese
1/2 cup ea. of 2 types of beans
“Dulce de Leche” (cream of milk): Rich caramel cream spread
“Café Con Leche” (coffee with milk): Coffee with half (soy) milk
This was a devastating breakfast combo that we all ordered several times at The Continental which was down the street from our hostel in Buenos Aires!
2 cups pasta
2 tbsps soy sauce
¼ cup bean sprouts
¼ cup Shredded carrots
¼ cup Shredded cabbage
1 Red pepper
Salt to taste
Raw Banana Pudding
2 bananas, mashedcinnamonvanilla extract to tasteraw cane sugar to tasteapple sauce or pureed applesMash by hand or blend. Let sit in freezer for about an hour (stirring until desired consistency is reached). Top with vegan whipped cream.
This was the desert included in El Plato del Dia (set plate of the day - like a special combo) at the only veg restaurant we fortunately stumbled upon in San Salvador de Jujuy.
Vegan Whipped Cream
almond extractnutmegalmond milkvanilla soy yogurtspelt flourWhip by hand, adding ingredients for desired consistency.
Hot salsa with chillis
Guacamole (with pits)
White and black beans
Lentils with oil
Grilled onions and peppers
Late night taco buffet in San Salvador de Jujuy!
5 organic northern spy apples, quartered and chopped2 tsps veg oil2 tsps mustard powder1 red onion, diced1 red bell pepper, chopped1 tsp salt1 tsp pepper2 cloves garlic, minced1 large green chilli, sliced1 tsp ground ginger1 tsp masala spice3-4 prunes, chopped1 tsp brown sugar1 tsp agave nectar1 tsp vinegar1 cup water1 tsp lemon juice1/2 tsp lime juice1 small handful of cloves1 handful of chopped coriander1 1/2 tsp cinnamon1 1/2 tsp nutmeg
½ tsp cayenne pepper
Tantalizing El Tigre Dulce de Leche Crepes
.....these were first introduced to us by a great man named Fernando.
2 cups milk
one cup flour.
pinch of salt.
whisk together and place in fridge for 20-30 minutes.
coat pan with oil and pour enough batter to thinly cover pan.
fry until browned and flip..
fill with dulce de leche or whatever you fancy!
TO DIE FOR!.
SMALL MOON VILLAGE RECIPES
Our World Wide Opportunities in Organic Farming (wwoof.org) experience was amazing! We stayed on an organic, sustainable and mostly vegan farm (they had chickens and sometimes used eggs) on a mountaintop near the Andes. It was an unforgettable experience we will never forget. There we glimpsed into the sustainable life and spent time in the organic garden and kitchen.
Whole Foods, Whole Some, Whole Soul.
Lentil Pasta with Veggies
2 cups pasta
1 can lentils
1 red pepper sliced
1 green pepper sliced
Half onion chopped
Brown all ingredients in frying pan and add to pasta. Toss with oil and salt to taste.
Freshly chopped spinach
2-3 cloves garlic
2 boiled and chopped (free run) eggs
Toss with oil and salt to taste.
3-5 shredded beets
6-10 shredded carrots
2 heads romaine lettuce
1 cup bitter greens
Serve with oil, salt, vinegar and lemon juice.
Senora Elizabeth’s Kitchen Seed Bread
1 kilo white or whole wheat flour
10g yeast (fresh or dry)
Seeds (flax, hemp, quinoa…)
-add water for consistency
-KNEAD! Con fuerte (with strength!) por 25 minutos
-roll into jellyfish-like balls
Marmelada de Naranja
1 cup of organic cane sugar for every 3 large oranges
Boil and stir occasionally for ½ hr.
Serve with (Senora Elizabeth’s Kitchen Seed) bread, hot cereal, pancakes, white rice or crackers.
3 boiled potatoes
1 tsp oil
1 tsp vinegar
1 tsp salt
3 boiled potatoes
1 tsp oil
1 tsp vinegar
1 tsp salt
1 tsp pepper
3 cloves garlic, chopped
¾ cup boiled spinach
2 hard boiled eggs, chopped
Polenta Machete Meal
2 cups corn meal
Boil with good amount of water, stirring consistently until consistency is smooth.
Top with chunky salsa!
Salt & pepper
oregano, parsley, & basil
Serve tomato sauce on top of Polenta Machete Meal or pasta of any kind!
Veg Pate Plate
Form into patties, cook and serve with boiled potatoes garnished with salt, vinegar and parsley.
Smashed Avocado Sandwich on (large) Kaiser bun!
San Pedro Market Mash
-makes 2 servings
1 cup rice
2 fried plantains
1 avocado, halved
1 onion, chopped
1 tomato, chopped
¾ cup shredded lettuce
Serve in a bowl with fried egg on top!
Ordered this delicious dish at the big market in Cuzco
2 white onions
Salted broad beans
Fry in or serve raw with oil.
Pepper, parsley and oregano to taste!
Very common, inexpensive dish that we found offered throughout Peru and Argentina
Quinoa is a high protein grain and is a superfood! super easy to cook and super easy on the system! It is a grain with a light consistency but is packed with energy and protein, often extremely filling. Actually pronounced "keen-wah", it was eaten constantly the ancient Incans. This was apparent in Peru where the majority of the population is indigenous and sustains traditional practices. Quinoa was also featured in an Incan museum exhibit, showcasing seemingly endless varieties of the grain.
To prepare it, quinoa must be previously soaked in warm water for 3-5 minutes so that the bitter quality of the seeds is "agitated" and released into the warm water, leaving behind an almost milky substance. To agitate the grain, slowly run your fingers through it until water colour changes. Remember that the amount of seeds you use will produce an amount of cooked quinoa that is double, like rice. After rinsing, cook on stove with fresh water.
For every one cup of the grain, add two cups of water to soak it in and once that water is disposed of then two cups again to boil it with. Only leave it on the stove for about 10-15 minutes though - until it can be fluffed easily with a fork. Great as a hot breakfast cereal base, cooled to add protein in salad or used in traditional Quionoa soup. Try red or black quinoa if you can get your hands on it!
2 anise stars
3/4 cup chopped green beans
1 cup quinoa
Salt to taste
*use up to 2 bananas replacement for 1 (free run) egg
2 cups pancake mix
1 cup soy/rice/almond/coconut milk
¾ cup apple
1 tbsp honey or agave nectar
½ tsp cinnamon
¾ cup Marmelada
1/4 cup lemon
1/2 cup pineapple
½ cup shredded coconut
Guacamole with Papas Fritas
1 tsp cumin
1 tsp paprika
½ cup fresh coriander
Salt and pepper to taste.
Garnish with strips of boiled then fried potatoes!
Machu Picchu Inca Bowl
½ cup beans
1 hot pepper
1 cup red quinoa
This is a dish that can be created with ingredients grown on the epic terraces of the ancient Incan ruins of Machu Picchu (“old mountain”).
1 shot Tanqueray gin
Maracuya/passion fruit juice
Maracuya (like Passion Fruit) in Peru is a small orange fruit with a hard shell. Maracuya became an every day fixture at the fresh market in Cusco, Peru.
Café con Leche
Add cloves, cinnamon, anise or cardamom to coffee!
Malbec (vino tinto = red wine) and Torontes (vino blanco = white wine) are delicious selections from the wine province of Mendoza, Argentina. We highly recommend that you sample them immediately with any dishes included in this cookbook!
Enjoy your meal!