I have been an ardent fan of Michael Pollan ever since reading The Botany of Desire, a poignant plants’ eye view of the world. But the reason I like him most is that he’s a proponent of the same thing I am and that is Eat Whatever You Want, Just Cook It For Yourself.
Michael Pollan in Action
I am continually finding new ways to stop buying things in boxes or cans at the grocery store. Recently after my toxic tea bag rant, I decided that would have to trickle down to my favorite drink as well—tea. I’ve been thoroughly enjoying foraging the yard for ingredients. There’s nothing as serene as heading out to the garden at eight a.m. freshly rustled from a good night’s sleep to feel the first rays of sunlight on my arms as I peel away produce plants in search of ever-invading dandelion greens. The bees come by to buzz hello, the fat frog sunning on the damp rock blinks an eye, the birds are chirping their morning remarks, the snails are sluggishly heading up stalks of kale and I am fingers deep in dirt instead of jumping into early computer screen hypnosis. Once I have the base of dandelion greens, I look around for whatever else is currently available. At this time of year, it’s purple chive flowers in bloom along with hearty stems of rosemary. Once back in the kitchen I clean the dandelion roots, save the leaves for a salad later, and throw my entire foraged wild into a pot. The recipe is traditionally the same: around 6—8 cups of water in the pot, bring to a boil for about ten minutes and then simmer with the lid on for 45 minutes to one hour. Voila, a nice brew of tea to enjoy throughout the day. And the remains can be refrigerated to enjoy cold for up to three days.
Homemade tea may take a little more effort than opening a cardboard envelope, but when you get to commune with nature and discover things like the birth of baby doves, it is highly medicinal to the soul as well as the body.
Along with my tea, I like to enjoy a decadent breakfast that provides at least one substance to dunk. My recent obsession has been rye toast with almond butter, bananas and a sprinkle of coconut sugar proving that food that tastes sweet and good doesn’t have to be bad for you. My next endeavor will be to stop buying jarred nut butters and learn how to make my own in further endeavors to be completely box, bag and jar-less eventually.