The other day, one of the sites I follow posted the flow chart of what major, large-brand corporations own organic (or natural) subsidiaries. While most of the connections I knew, the comment section is what drew me into the post. Some people commenting on the fact that while it’s great these companies are making organic products more available to the market, the money that is made through these companies is actually being funneled back to the major corporation (and subsequently, funding the brands we wouldn’t touch with a ten foot pole.) Others commented that sometimes, these products are the only organic ones available in a particular market. So the question becomes: how far do you go? Do you only buy locally sourced, organic items? What happens when you can’t?
It’s easy for me to get on a soapbox about this topic but I promise that’s not what I’m trying to do, I just want to start (or continue) a conversation. I think it’s easy to feel overwhelmed in today’s food-centric culture. I’ve had my fair share conversations where people want to start slow by eating more fruits and vegetables but then feel overwhelmed by everyone shouting at them: “buy organic! buy local! buy non-gmo!” That’s great, if you can afford it/have the resources but sometimes that’s not the case. At the end of the day, any shift towards cooking at home and eating more produce is a great thing. I don’t think that is said enough. If you want to do more, go to the farmers’ market or look into organic/fair trade brands at the grocery store. This doesn’t have to be an complete overhaul process- baby steps are always good.
Now onto the recipe. I’ve made mentioned before on the site that I have a sort of empathetic relationship with carrots. If they were are star in a movie, they would always play the supporting actor. However, I think they are good enough to stand on their own. One of my most popular recipes on the site is a simple ginger-carrot brown rice pilaf. Of course, the noodles and sauce could be perfect for really any item (spinach, broccoli, cauliflower, onions, etc).
- 4 ounces Brown Rice Noodles
- 2 carrots, julienned into noodles or cut into thin strips
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1-2 tablespoons sriracha
- 1 teaspoon brown rice syrup or honey
- Sesame seeds, for serving
- Fresh cilantro, for serving
- Cook rice noodles according to package. Drain, rinse, and toss with carrot noodles in a bowl.
- In a separate bowl, stir together the ingredients for the sauce. Taste and adjust flavorings as desired. Start with 1-2 teaspoons of sriracha and add more depending on spiciness wanted.
- Serve with a sprinkle of sesame seeds and cilantro.