20130522-142355.jpg For those of you who have not had the pleasure of eating THE GOODS or more importantly getting your morning chuckle from Cat's email that goes out with our lunches, I have to share this with you. She is such a gem, I'm pretty damn blessed to call her friend, family and business partner. And her emails just make my day. Amen!
The lovely Carrot Top Smoothie has blended dino kale, carrots, apple and ginger. That ginger is BFF with your digestive system so drink it up quickly so they can be together.The NEW & IMPROVED Bali Bowl features kelp and zucchini noodles, topped with home-grown mung bean sprouts, broccoli, cabbage, carrots, peppers and snow peas. Mix it all up with our sweet Thai Chili Kaffir Lime dressing and a side of long-grain brown rice. Tidy. Ok, so I feel it is my duty to inform the public about the inhuman treatment of baby carrots. They are forced to grow in tight clusters to keep that "cute small" factor. They're taken from their home at an early age and then shoved into bags with only tiny holes to breath from. I'm shocked and appalled and plan to march on their behalf tonight at midnight...who's in? Anyone? But on the bright side, we at The Goods only use adult organic carrots, mostly ex-cons, if you want me to be perfectly honest. They have happily volunteered themselves to your food today as a kind gesture to make up for all the bad they probably did in their troubled youth. Have I taken this a bit too far? Probably. Have a great day.
 
Enjoy the goodness,
Cat + LL  

photo cred 123rf.com You know my ongoing obsession with soup these days... So here's a family classic that I'm going to make today. It's nice and easy and warms your innards (though with the current temperature, you won't really need much warming up, but what the H - E - double hockey sticks). Red Lentil Soup 2 tsp coconut oil 1 1/2 tsp cumin 1/2 tsp ground coriander 1/4 tsp cayenne 1/4 tsp cinnamon 1 sm org. red pepper chopped 2 med org. carrots 900 ml org. chicken stock or org. veg stock 8oz red lentils washed & dry 1/8 tsp himalayan salt In a medium pot heat oil, add: cumin, cinnamon, coriander, cayenne - Stir for 50 seconds. Then add: red pepper, carrots - cook for 5 minutes. Then add: stock, lentils, salt, bring to boil, cover and simmer for 20 minutes. Transfer to blender and puree. Yummy-yum-yum.

Photo cred Cat Ok what's in my fridge that desperately needs to be eaten? Leftover brown rice...ahhh, I'll make my special fried rice - The Goods style. All local/organic and crazy yummy and good for you. (don't like rice sub in some leftover quinoa instead) In a frying pan add: 1 tbsp of coconut oil 3 large cloves minced garlic 1 small onion finely chopped 4 carrots finely chopped Once all that is a bit soft (about 5 mins) add whatever you have in your fridge. Yesterday's version consisted of finely chopped, organic: Mushrooms, corn, chard, zucs, bok choy, red pepper & eggs Add some Himalayan sea salt and some organic tamari and you're GOODs to go. The joy about this dish, is you add whatever you want and in any quantity you want - just taste it and add more or less salt & tamari. Let me know if you come up with any rockin' combos.