In my ideal world, I’d go to the Farmer’s Market every day – being surrounded by gorgeous food, freshly picked, is pure magic to me. That being said, I can’t call myself a “locavore”. The reason being…I can’t bear to label the way I eat. Even if I ate 100% local food I still don’t think I’d call myself a locavore! The beauty of valuing “rituals” over “rules”, and knowing how I want to feel, is that I’ve found myself naturally moving towards foods that feel good, both mentally and physically.
When I don’t bind myself up with “shouldn’ts” and “shoulds”, I find that I effortlessly gravitate towards:
These things are the general standard but…that doesn’t mean I said “no” to Thanksgiving dinner last week. There are occasions where eating what’s in front of me is more about gratitude and connection than anything else. I never eat anything that I feel pressured to – I choose everything consciously based on the situation and how I’m feeling. What we do most of the time is what has the biggest impact.
1 pound fingerling potatoes
1 pound sunchokes
1 green bell pepper
grass-fed butter or coconut oil
sea salt and pepper, to taste
Shred potatoes and sunchokes and squeeze out any excess moisture with a thin dish towel. Thinly slice leeks, mince bell pepper, and add to the shred. Toss together. Heat a large pan over medium heat and add anywhere from a teaspoon to a Tablespoon of butter. When butter is melted and completely coating the bottom of the pan, add hash ingredients. Cook undisturbed until hash begins to brown. Flip over in chunks and brown the other side. Season to taste. Great with creme fraiche and salsa!