Is systemic racism at work in our food system. Are areas of poverty the deciding factor in who gets access to good, wholesome foods?? This is a great article that introduces the concept of “Food Apartheid”
Food justice activist Karen Washington wants us to move away from the term ‘food desert’, which doesn’t take into account the systemic racism permeating America’s food system
When people think about food and sustainability, they typically focus on how the food is produced—is it locally sourced, pasture-fed or organic? New WRI research shows that the question of *what* is eaten is just as important.
This mother and son run one of the coolest vegan restaurants in NYC. Check out this article to find out about them and many other Black-owned vegan eateries around the country. Check them out and let them know that The OrganicBabyDaddy put you down.
It’s quite possible that one of these 29 Black-owned meat-free restaurants could be around the corner from you. Check them out!
This is a great way to plant and grow your own in a small space like a patio, balcony or small backyard. Easy to build and maintain. This could be the start of your own veggie garden. Start small and grow big.
Did you know that lower-sodium tomato or vegetable juice makes a convenient soup base? This creamy soup uses a ready-to-drink beverage plus diced fresh tomatoes for a double dose of flavor.
This soup makes a great, quick, light evening meal or something to fill a thermos and take to work on a chilly day for a warm lunch. Either way, it is easy to make, great to the taste and good for diabetics and non-diabetics alike.
Homemade Double Tomato Soup
Serving Size: 1 cup
Prep Time: 15 minutes
Cooking Time: 15 minutes
2 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, minced
1 ½ Tbsp all-purpose flour
2 cups lower-sodium tomato juice (V-8 or other brand)
1 cup seeded, diced fresh tomatoes
2 Tbsp minced fresh oregano
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 cup low-fat evaporated milk (optional)
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Add the flour; stir and cook for 1 minute.
Add the tomato juice and mix well, whisking if necessary to make sure that flour is dissolved. Add the tomatoes, basil, oregano, salt, and black pepper. Bring to boiling, lower the heat, and simmer for 5 minutes.
(Optional) Add the evaporated milk; stir and cook for 1 minute. Do not boil.
Per Serving:Calories 170, Total Fat 8 g (Sat. Fat 1.7 g),
Cholesterol 5 mg, Sodium 205 mg, Potassium 660 mg, Total Carbohydrate 20 g (Fiber 2 g, Sugars 14 g), Protein 7 g,
Phosphorous 175 mg Choices: Fat-free Milk 0.5, Nonstarchy Vegetable 2, Fat 1.5
I prepared this chicken for dinner and it was out of this world!!! I would double up on the spice ingredient and rub it under the skin as well. It gave the meat a nice kick. Prep time is simple and cook time can be a little longer, in my opinion.
Give it a try and post your feedback. I would love to hear from you.