If there is one thing that makes me want to run to the kitchen and start cooking a delicious plant-based meal more than anything it’s watching a food documentary.
A few weeks ago, I was contacted by the makers of a new soon-to-be-released food documentary called, Food Patriots, and yesterday I finally had the chance to sit down and watch it.
Food Patriots was started by a family whose son contracted food poisoning after eating a chicken salad at a restaurant. No big deal, except that he didn’t get better in a few days. He got worse. He took antibiotics and nothing helped. He took them again. He lost over 30 lbs before getting rid of the Superbug.
And the family started diving deeper into the world of clean eating: local, fresh, organic foods. The film is their journey – from chickens in the backyards to fighting the superbug battle in DC to growing tomatoes in their garden. It also follows several other parts of the clean food movement: from city gardens, to a GMO corn farm, to Farmer’s Markets, and even into college athletics and student cafeteria food.
Food Patriots is relatable to foodies, but also to people who are just wanting to learn more about how to eat healthy and where their food comes from. It follows a regular family and their commitment to a 10% shift. The film even wraps up with 10 health tips to get you started.
The main motto: Start simple. Make a 10% shift to organic/local/fresh AND don’t buy anything with a cartoon on it 😉 Then YOU can be a Food Patriot too.
The makers of the film are excited to share it with audiences, and are hosting a free streaming event before the official release. Simply click here to register for the Live Event and Twitter Chat on October 23, 2014 at 7pm (CDT).
And in honor of fantastic food and the urge to eat something good and sustainable, I’ve also got a recipe for you. This is one of my favorite new recipes, because it is simple, I can get things done while it cooks, and its warm on a chilly fall night.
6 large rainbow carrots (regular also works, but the color is so fun!)
1 lb brussels sprouts
2 celery stalks
1/2 yellow onion
1-2 cups chopped yellow potatoes
1 cup vegetable broth (low sodium)
2 tsp garlic paste or 2 garlic cloves minced
black pepper to taste
sea salt to taste
Preheat oven to 450 degrees. Chop all veggies and place in a roasting pan. You can mix together or keep them separated. Pour in vegetable broth and sprinkle with salt, pepper, and garlic. Roast for 30-40 minutes. The brussels sprouts will get brown, the rest should be soft when ready to eat.
Serve it up and enjoy!
What is your favorite food to make after watching a health food documentary? Does it make you want to head to the grocery store and restock your kitchen as much as it does for me?
Peace and Love,
Jessi
