Ripe from Around Here

barbara — Mon, 08 Nov 2010 00:00:00 +0000

I'm an avid vegan cookbook collector, and Ripe From Around Here is more than a vegan cookbook. jae steele, a holistic nutritionist from Toronto, offers a neat little package of sustainability, mindfulness, and the politics of food in addition to vegan gourmet recipes in the end. She really does pack it in—the first five chapters alone touch on local eating, container gardening, mindfulness, canning, natural housecleaning, worm composting (vermicomposting), and a four season overview of how to be healthy through the perspective of traditional Chinese medicine. I really enjoyed reading the paragraphs on how to eat an apple mindfully, and what to holistically focus on during each of the four seasons to promote overall well-being.

But what about the recipes? Yay! The rest of the chapters are a vegan journey, taking us through how to make your own oat milks, nut milks, and rice milks (how much more local can you get?) to West African Groundnut Stew. My mother-in-law and I tried the Tomato Chard Bake the first few days I had the book, and were definitely pleased. A little warning though... the bake took an hour to prepare. This is not fast food, folks. If you have three hungry children waiting for dinner, you have to be strategic about making these kinds of entrees.

You can definitely tell that steele is a nutrition counselor too, because many of her recipes call for spelt and oat flours, coconut oils, and other ingredients you might not immediately have lying around or can pick up at your local corner store. Some of the ingredients will be more expensive. Convenience and price are two big factors for myself and most struggling people I know. I've come to a personal revelation though that perhaps as people in the U.S., maybe we should be spending more money on the food we eat. Michael Pollan, of Omnivore's Dilemma fame, mentioned once that our portions of income on food has declined but our spending on health care has increased. Food is health care.

Ripe From Around Here comes right on time, adding to the zeitgeist of getting back to the basics, eating more locally (and with real food!), and supporting a growing sustainability movement. It can be challenging sometimes to find the time and money, but after finding ways to work it, sitting down to your own homemade Grandmother Palmer's Baked Beans (baked for over four hours!) will be worth it. Mine are just starting to simmer and they smell delicious.

Written by: Maleka Fruean, November 7th 2010

Ripe From Around Here

andrea — Thu, 04 Nov 2010 00:00:00 +0000

By jae steele

Arsenal Pulp Press

When jae steele’s Ripe From Around Here arrived, it joined a pile of vegan library books on my kitchen table. I needed inspiration and fresh ideas, and hoped one of the books would help. steele’s book was the star. These are the recipes that will become everyday favorites, and the ones that omnivores will devour, blissfully unaware that no animal products are present.

The first part of Ripe From Around Here lays out steele’s philosophical interests and approach to food. As a holistic nutritionist, steele hopes readers will slow down and eat healthful foods. She presents helpful health information without sounding preachy or heavy-handed. I especially appreciated her emphasis on mindful eating—the importance of taking time to notice our food with all of our senses. The section on seasonal influences, inspired by traditional Chinese medicine, has interesting and practical ideas. steele lays out the numerous food choices available to North American consumers—organic, local—and offers advice on the various benefits.

The recipes are flexible enough to work for cooks who find it challenging to prepare any dinner at all, as well as those who aspire to do things as much from scratch as possible. These dishes are not just for the virtuous; plenty of dessert is included too. Some of the recipes put a tasty twist on dishes I already make, such as root and barley soup and Mexican stuffed bell peppers. Others, created more for special occasions, I look forward to hungrily. Blueberry lavender ice cream, made with coconut milk, tops this list, followed closely by rosemary mushroom gravy. The tomato chard bake and herbed garden biscuits are sure to become staples in my house.

steele strikes me as a very practical idealist. She does not expect diet purity from readers, but offers up options so that we can make informed choices. For example, many of the recipes call for spelt flour and sunflower oil; steele cites why these are her preferred options, but also knows readers will substitute to suit individual preferences.

As her title hints, steele encourages the use of local ingredients. She also recognizes (as a resident of Toronto) that many delectable ingredients would have to be omitted, and sorely missed, if one sticks to a strictly local diet plan. The key, I think, is to appreciate a lemon as a gift from a warmer climate, and to not take it for granted. Thoughtful, reflective eating can help our health and our local economies.

I actively seek out vegan recipes for their flavors as well as healthfulness. I love the creative use of produce and the variety of grains found in innovative vegan kitchens. Ripe From Around Here provides plenty of tasty options to explore, and steele’s blog offers additional recipes and kitchen ideas. Overall, steele presents food as an opportunity for joy and pleasure.

Written by: Lisa Rand, November 3rd 2010