Eggs ‘n Ice Cream

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A couple weeks ago I was talking with the cashier about Three Twins Ice Cream, and delighting in their ‘Dad’s Cardamom‘ flavor (according to my boyfriend this is a rare gem on the East coast)… anyway, at one point the cashier had asked me if I was a vegetarian. I told her no, but that I gravitate towards more plant foods. Then the man standing behind me was asking which product we were talking about, and I pointed over to the carton, smiled and said “this ice cream”. Then with a judgmental tone I’m all too familiar with nowadays he said, “but that’s dairy.” Way to suck the color and pleasure out of delight! This could’ve ensued in a “TOWAAANDAAA” moment, standing up for ice cream and happiness all in one 

 

 In defense of ice cream! Huzzah!!

I understand from the tiny scope he would have of my dietary choices based on my purchases of the day … but to point that out, really? Not to mention, he didn’t know I was getting the ice cream as a loving gesture for someone I care about. I’m supportive of care of our health and wellbeing, and making conscious choices (doesn’t = a “better” person though)… but to judge other people’s food choices like that is just not cool by me. I don’t care if someone is “vegan”, “paleo” or whatever label they choose–think next time, do we (as in humankind) really want spread stigmatic vibes out to someone else? And I understand some people live their life in accordance to ethical values, but generally those ethical values are tied to a spirit of compassion (which is open to all, not closed). So why the animosity?

As for that man, I didn’t know what to say. I just felt awkward so I just smiled. As usual. Rod McKuen once wrote, “I’m only brilliant when the chance has passed.” I’ll learn the wisdom to handle those situations in time.

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Knowing what it’s like to live in my own disordered world/thoughts around food having dealt with anorexia and all the other manifestations that come along with deprecation… when I look around, listen–observe how things have changed in a very short span (CRISIS-MODE/HYPE!!)… I hear from many people that they have their own battle with food and their own health, being overwhelmed with what they find on the internet, and bombarded by intense crusaders with little tact. Feeling the need to justify what we choose to eat. Sometimes I just want to live in a remote place and tune out from all the noise.

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But I can’t help and acknowledge.. empathize with anyone who feels entrapped and vulnerable to those with merely loud voices (influencing the one coming from inside). What we feed our mind can = our beliefs, if we don’t take time to self-reflect and process the noise. That is why, especially taking Behind Foods into account, I am mindful of what is shared in the realm of food and health… taking an inspired approach to nourishment that I know helped me mixed with intuition (our own intelligence), creativity, and adventure with a touch of pragmatism for good measure. But really, it is more about giving other people the space to redefine the concept of ‘wellness’ for themselves. Beliefs. Inner-peace.

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Perhaps I should thank the man behind me at the check-out counter for opening up the conversation I’m sharing on here. I know he’s not a mean-spirited guy. Later on in the parking lot we smiled and waved to each other. And I don’t know his reason for saying that.

But I do know that fulfillment starts with the ability to enjoy with ease; “simple stuff” linked to the choices we make, why we find ourselves drawn to certain things. It’s the quiet kind of pleasure tied to our everyday. The details may be different, but the feeling is the same. Yes, we are complex, and through our lives we’ve taken on many layers. But remember, focus on what matters, look beyond the tiny scope.

Have respect: give space to one another, and give space to ourselves.

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Something these eggs know little about.

This recipe idea came to me on a beautiful Sunday afternoon. The moments where I feel most connected to the ‘real’ pace of time… down-to-earth… is when inspiration comes knocking on my brain. One of those “quiet pleasure” kind of moments…

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I had an abundance of eggs on hand, and had been on a mayonnaise kick so I started wondering about miso + deviled eggs (never had them before this)… so I went to google “miso deviled eggs”. Curiosity fed the cat.

I came across this simple Miso-Sriracha Deviled Eggs recipe on Martha Stewart’s site. I changed a couple ingredients because that’s just what I do + my body doesn’t do well with soy so you will find some delicious “Kat-approved” alternatives! For easy access I’ll post a printable and shareable version below.

Miso-Sriracha Deviled Eggs
Yields 16
Adding miso to the yolk brings salty flavors and umami notes, while Sriracha adds contrasting heat to the rich filling of this test-kitchen favorite. Also, a great recipe for meal prep on Sunday night!
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Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Ingredients
  1. 8 large eggs
  2. 1/3 cup mayonnaise (quality pre-made or diy super easy)
  3. 1 tbl Dijon mustard
  4. 1 tsp rice vinegar
  5. 1 tsp coconut aminos (I don't do well with soy + I love the taste of this condiment)
  6. 1 tbl chickpea miso paste
  7. 1 tsp sriracha
  8. Hichimi togarashi or black sesame seeds
Instructions
  1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water or set aside until cool enough to handle.
  2. Peel and halve eggs lengthwise; remove yolks, transfering them to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Stir coconut aminos, miso paste, and sriracha into yolk mixture. Mix well till you get a creamy consistency.
  3. You can get fancy with a pastry bag, but carefully spooning the yolk mixture into the whites get the job done. Garnish with hichimi togarashi or black sesame seeds. Serve immediately, or chill up to 2 hours.
Adapted from Martha Stewart Living
the kitchen gypsy http://www.thekitchengypsy.online/

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Serving suggestion: kimchi and toasted nori.

Trust me. You’ll be satisfied.

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