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Week of May 25th

My dear Community,

I watched the Ted Talk by Dr. Terry Wahls. She shares her own life experience with her debilitating multiple sclerosis. She had the chance to see all the best doctors and yet with conventional medicine she was only able to slow down the progression of this disease. Then she discovered the radical use of vegetables as she puts it. I think she calls vegetables radical because not once was diet discussed as part of her treatment in conventional medicine. Her story is a true testament to eating whole, unprocessed foods and grass fed and finished meats. Processed and packaged foods were designed for taste, convenience and excessive consumption, but it feels to me like the health benefits were left behind by the process. When it comes to living your best life or for specifically nurturing healing of disease, we are so lucky to be in one of the most abundant communities when it comes to fresh produce. Here’s to enjoying life all the way to the very end in the best of health.

If you’re looking to add extra veggies, fruits, eggs, local beef, mushrooms, freshly baked bread and more – make sure to check out our CSA store. We work hard to make it easy to get everything you need in one place. If you have any suggestions of things you’d like to see please don’t hesitate to let us know.

Be good to each other.

CSA Contains:
CARROTS
STRAWBERRIES
ARTICHOKES from SUNRISE ORGANICS
WHITE CAULIFLOWER
LEEKS
RED CABBAGE
RED BEETS
BUNCHED SPINACH
ROMAINE LETTUCE
RED TOMATOES
BIG BOX ADD: CARROTS, STRAWBERRIES, RED CHERRY TOMATOES, SALAD MIX, GREEN ZUCCHINI

JUST the BASICS:
CARROTS
ROMAINE LETTUCE
WHITE CAULIFLOWER
STRAWBERRIES
RED CABBAGE
RED TOMATOES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
BUNCHED SPINACH
ITALIAN PARSLEY
STRAWBERRIES
RED BEETS
CUCUMBERS

FRUIT EXPANSION: double STRAWBERRIES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: Picked fresh from Golden State Papaya right here in Goleta

Coconut Cauliflower Curry

(This is such a forgiving recipe. Things like spinach, carrots and/or mushrooms would be a delicious add in.)

Ingredients:
1 Tablespoon Coconut Oil
1 large Onion (finely diced) – sub two leeks, white and light green parts only
4 Garlic Cloves (finely minced)
1 medium knob Fresh Ginger (peeled, grated and minced)
1 head Cauliflower (cut stems off and use only florets, cut into bite-size pieces)
1 teaspoon Salt
½ teaspoon Pepper
1 to 1 ½ Tablespoons Curry Powder
½ teaspoon Turmeric Powder
(1) 14.5 ounce can Full-Fat Coconut Milk (canned)
(1) 14.5 ounce can Crushed Tomatoes
1-2 fresh Limes (juiced)
Fresh Cilantro (chopped)
(Find the full recipe and inspiration here at The Modern Honey)

Paleo & Vegan Stuffed Artichokes

Ingredients:
Juice from 1 lemon
1 tbsp sea salt
2 large artichokes
3/4 cup almond flour
1/4 cup nutritional yeast
2 garlic cloves minced
2 tbsp olive oil plus more for brushing
1/4 tsp sea salt
Zest from 1 lemon
(Find the full recipe and details here at What Great Grandma Ate)

Spinach & Roasted Beet Salad

(Add a little mustard and maple syrup to the dressing to kick it up a notch)
Ingredients:
3 cups spinach
1 cup diced cooked beets
1/2 cup canned chickpeas
1/4 cup walnuts
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
Pinch each salt and pepper
(FInd the full recipe and directions here at Clean Eating Magazine)

Asian Peanut Slaw

Ingredients:
5 cups red cabbage shredded
1-2 carrots shredded
3 scallions chopped
1/2 cup fresh cilantro leaves OPTIONAL
Peanut Dressing:
1/4 cup creamy peanut butter
1.5 tbsp soy sauce
2 tbsp coconut milk or any plant milk
2 limes juiced
1.5 tbsp maple syrup
1 tbsp fresh ginger root grated
1.5 tbsp sesame seeds
1 pinch red pepper flakes to taste
hot sauce to taste optional
(Find the full recipe and inspiration here at The Veggie Society)