Foraging… no… Superfood Hunting

I listen to a lot of podcasts, and the Rich Roll podcast is one that always has inspiring guests discussion interesting ideas at the intersection of health, performance, and spirituality. Given that my two most recent posts have been about foraging (here and here), I was really happy to see that Rich Roll interviewed superfood hunter Darin Olien.

I really can’t describe Darin’s expertise sufficiently well, except to say that he’s the “Indiana Jones of Superfoods” and goes around the world to find medicinal plants and bring them to market. It’s super-interesting stuff and you can get it all from the podcast:

Here are a few takeaways that I got out of it. If you have more to add, let me know!

1) Many wild plants (and mushrooms) contain incredible compounds for nutrition and medicine. As soon as you harvest the plant, however, these materials begin to degrade—this makes it so important to get fresh or quality ingredients, and be wary of things in packages.

2) Eating well is tough, but it’s absolutely essential. Start small rather than trying to change everything at once. Darin suggests starting out by drinking more water (good water, not sketchy “processed” water) and eating a giant pile of vegetables for one meal a day. Start there, and add more later. That sounds do-able, so I’ll try that.

3) Calling oneself a “superfood hunter” is a whole lot sexier than being a “forager” although I’m not entirely sure what the difference is. Perhaps if I’m on the fence and not feeling up to going out to look for wild plants, I can reframe it as superfood hunting, put on some khaki, and head out to the woods.

Unconventional Living: Breakfast Salads

I bought breakfast cereal the other day, for the first time in ages. Sexy requested it, because his ankle is broken and he wanted some easy meals around the house.

I tried a few bites when I was getting him a bowl. It’s been two years since I’d had any cereal, and probably closer to three years when I gave it up in an effort to reduce how much sugar I was eating on a daily basis. Breakfast cereal, even the “healthy” stuff, is loaded with sugar, and it was a lot easier to give up cereal than chocolate or cookies. I don’t miss it at all, and actually eating a little bit confirmed that it’s not worth missing.

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I used to eat cereal nearly every day, first thing in the morning, so my breakfasts have changed a lot. So what do I eat for breakfast now? Continue reading “Unconventional Living: Breakfast Salads”

Sauerkraut Gets a Makeover (And It’s Looking Better Than Ever)

Let’s face it: Sauerkraut has an image problem. At best, the fermented food elicits memories of an Oktoberfest side dish served alongside bratwurst, and probably only consumed after drinking a boot (or two) of beer.

But this isn’t your grandmother’s sauerkraut anymore. New and improved kinds are popping up on everything from burgers to health blogs—and for good reason. Read entire article at Greatist.com > >

The Easiest Way to Make Your Own Pickles

This recipe is in quite the pickle—in a good way. Pickling is an easy way to preserve food by using acidic solutions that help prevent spoilage. Today’s versions of pickling include both fermented foods, which undergo a process to create lactic acid to keep bad bacteria out, as well as foods preserved in vinegar. Even though cucumbers are the vegetable most associated with pickling, all sorts of vegetables can be pickled, such as asparagus, green beans, onions, and carrots. Read the entire article at Greatist.com > >