Vietnamese Spring Rolls & Internship Days

I cannot believe it has been two full years since my dietetic internship! This time two years ago I was studying my butt off for my board exam to become a Registered Dietitian. In honor of the anniversary, I will reminisce…

In order to be a dietitian, there is a practical internship comprised of three topic areas: clinical, community, and food service. Of the three, food service was at the bottom of my anticipation list. However, I was pleasantly surprised to find I actually enjoyed and connected with many aspects of food service.

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Creative Things: Cashew-Basil Pesto

Hi there! The herbivore in me got creative and I have a recipe I’m excited to share. Striving to eat a plant-based diet has awoken my culinary spirit.

On Thursday I rang in the Jewish New Year, Rosh Hashanah, with my family members (some of whom happen to be vegan). It was the perfect excuse to test out a new recipe. I searched “vegan” on Pinterest and stumbled across a Cashew Basil Dip from a blog called The Garden Grazer (I am now a big fan). I kept putting off making it over the weekend (Skins loosing zapped my energy) and I didn’t have much time in the middle of the week either.

Cashew Basil Pesto

 

On wednesday,after a long night of yoga, I finally got it together and  made the dip. I was surprised on how quick  and easy it was to prepare. This pesto may or may not have a permanent place in my fridge. It so creamy and flavorful, plus I soaked way too many cashews, so I doubled the recipe and saved half for myself. I eneded up spreading it over some left-over lemon pasta for my lunch #AAAmazing. 

Cashew-Basil Pesto

Ingridents: 

  • 1 cup fresh basil, washed
  • 3/4 cups cashews
  • 2-3 cloves garlic
  • 1 Tablespoon lemon juice
  • 1/4 tsp salt
  • 2 Tablespoons nutritional yeast
  • 1/4 cup vegetable broth
  • 1/4 cup olive oil

Directions: 

  1. Soak cashews overnight, or for 6-8 hours
  2. Throw all ingredients into a food processor or blendor and blend away!

Caseh Basil Pesto Process

 

good food fresh ingreidents

Finding My Farmers’ Market

I had a busy weekend and didn’t do justice to my Farmers’ Market visit!  I loved the trip so much it really deserves it’s own post!

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Farmers' Market .jpg My friend Brittany accompanied me on my first visit the Farmers’ Market five minutes from my new place! I need to disclose that I had full intentions to purchase some unique veggies and give you a fun new recipe…But all the choices overwhelmed me and I got side tracked by the local granola vendor….

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I mean she had cinnamon, coffee, chocolate granola…three of my favorite things in one container of goodness. Plus she used organic oats and I could understand every ingredient on label…SOLD. I ended up with three apples and some coffee chocolate granola. I am not at all upset about my purchases but veggies are in the near future don’t you worry.



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While I was pacing back and forth trying to decide on a veggie to buy and driving my friend Britt crazy I spotted a recipe that was produced by Maryland SNAP-Ed …my office!!  We have a curriculum called Market to Meal Time where we provide nutrition education at Farmers’ Markets in low in come areas. I have worked a lot with the curriculum  recipes and you can check them out here: https://www.eatsmart.umd.edu/recipe/recipesearch by choosing the Market to Meal Time Curricula…I’m currently cooking my way through these recipes and creating step by step blogs for them that you can find at https://www.eatsmart.umd.edu/

 

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While I was busy snapping photo’s …Britt found the baked goods…something she is known to be a sucker for…naturally she got cookies!

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Just in case  my enthusiam for Farmers’ Markets isn’t enough to get you to one… here are some more reasons to go:

1. Many farmers depend on the income from markets to get by. Nearly all who particpate in small markets run very small operations and the profit margin is small. In other words they need you :)

2. The food is fresher than you can get it anywhere else. Many Farmers pick the produce the day before the market making it very fresh and very local.

3. It’s cheaper to buy locally grown foods at Farmers’ Markets than at speciality stores that mark up the price for locally grown foods.

4. You have the oppertunity to cultivate relationships with the people who grow the food you eat.

“Some people think they are in community, but they are only in proximity. True community requires commitment and openness. It is a willingness to extend yourself to encounter and know the other.” 

—David Spangler