Recently I’ve been on a bit of a health binge. I’ve been trying to cut down on red meat recently in an effort to be a little more environmentally mindful. When it comes to being responsible with food consumption it feels almost impossible. If I eat less meat then I’m still eating vegetables that have been factory farmed. If I have almond milk I’m contributing to the California water crisis but if I have coconut milk instead I’m contributing to the abuse of monkeys in coconut harvesting. It’s like you really can’t win. But I keep reminding myself that doing something is better than doing nothing.
On a much lighter note, I’ve been drinking homemade smoothies for breakfast almost everyday. I’ve been experimenting with a bunch of different recipes to see what I like and what I don’t like. And on the whole they’ve been really delicious. The only downside is that I do tend to feel hungry still and I’ve reaching for carb-filled things to fill myself up.
Another side effect is that I do a lot of recipe searching because I’m so hungry!
This recipe for Roasted Alaska Pollock with Roasted Garlic-Creme Fraiche Risotto and Shaved Pear Salad seems like everything I want to eat right now. The recipe name is a mouthful but it sounds so delicious.
And another fish recipe I’m in love with is this recipe from Playin With my Food for Fish en Papillote. I really admire the photography they did for this recipe, every picture is bright and clean and appetizing. And I can’t wait to use this technique at home!
And then there’s this simple recipe for Garlic Roasted Cabbage Wedges. It sounds like a great replacement for a traditional salad and also the best way to use up the other half of a head of cabbage you used for coleslaw.
But with all of my avoiding red meat I definitely still crave it. And in my mind the perfect compromise is duck. It’s still quite difficult to find duck in the area where I live, I mean at least the kind that you eat. But I really want to tackle cooking duck at home someday, hopefully soon.
I found this article by Club W on breaking down duck really useful. It really has me craving duck confit. I almost went out and bought a duck and some duck lard after reading this article I was so inspired.
And as I was wondering what I would do with duck stock I found this amazing recipe from Wild Greens and Sardines for Duck Ramen! I’ve never had a ramen made with duck before but it sounds so good. And somehow it kind of just makes sense.
Thanks so much for reading! Hopefully I’ll get some recipes posted sometime soon.
Have a great week!