A to Z: Dr. Plastic Picker’s Less Plastic More Plants Cookbook for Kids! – Dr. Plastic Picker
 

Category: A to Z: Dr. Plastic Picker’s Less Plastic More Plants Cookbook for Kids!

Passion fruit! Keep your own passion!

September 20, 2021

by drplasticpicker

I’m feeling selfish today. I am fundamentally a giving person but I’m a bit tired right now. Some of it was this wonderful weekend, and as an introvert – it took me emotionally most of the weekend to recover from the coastal clean up. I can’t explain it. I love organizing it and it is the right thing to do. I was energized from it, but also drained. I want to create these experiences for friends as this is a way to activate more physicians and it pushes me out of my comfort zone. But honesetly, it was emotionally draining and I can only do these a few times a year. Yesterday morning I walked by myself along the beach and gathered three bags of trash. That actually refreshed me. Even after I literally stepped in doo doo. But that is an entire saga that is detailed on Instagram.

Anyhow. My sister-in-law has a very productive passion fruit vine, and my mother-in-law as well has a beginning vine. I did not realize how wondrous passion fruit is! My mom showed me how to put the passion fruit innards in a blender, and yesterday I made the kids passion fruit and grape fruit juice with a bit of honey. It was wondrous!!!

Let me look up the nutritional content of passion fruit. [PAUSE] It continues to be wondrous!!! And here is some information I found on the internet. So wondrous!!! We’ll be eating all the passion fruit from our vine, thank you very much!

From Healthline https://www.healthline.com/nutrition/passion-fruit#nutrition

Passion fruit is a good source of nutrients, especially fiver, vitamin C, and provitamin A.

A single purple passion fruit contains:

  • Calories: 17
  • Fiber: 2 grams
  • Vitamin C: 9% of the Daily Value (DV)
  • Vitamin A: 8% of the DV
  • Iron: 2% of the DV
  • Potassium: 2% of the DV

Though this may not seem like much, keep in mind that these are the values for a single, small fruit that has only 17 calories. Calorie for calorie, it’s a good source of fiber, vitamin C, and vitamin A.

It’s also rich in beneficial plant compounds, including carotenoids and polyphenols.

No squirrel! You will not get my passion fruit!!! I know a lot of people at work like you. Too big from scavenging off other people’s creativity and ideas. The other mamamls will come back as will the shorebirds after we rewild this world!
New habit, matcha green tea.

September 14, 2021

by drplasticpicker

I had struggled with trying to find the most sustainable coffee. I used the drink the instant packets that come from the Korean market that had the sugar and creamer in it already. I usually needed to add more creamer and more sugar. Honestly coffee was a liquid caffeinated cookie for me. Then there was buying coffee for clinic, and did I buy the carry-away coffee carafes for the clinic, versus the different kinds of coffee makers that have so much disposable waste involved? Little plastic containers for creamers. Sugar packets and different sugar substitutes and then the different wooden versus plastic stirrers. When I pick up trash on the beach, there is an inordinate amount of coffee trash. Think of how much time and effort the world spends on drinking coffee, and it’s because we are all medicating ourselves from a life that is too rushed.

So rather than finding out which creamer was most sustainable or which coffee beans were rainforest certified and fair trade, I just kind of figured out my life and am trying to live a more sustainable life. And then my body did not need coffee anymore. It was a month that was a bit difficult truly weaning my body. I remember again it was because I was binge watching Dawsons Creek that helped me get off coffee. And now I drink a matcha green tea latte in the morning. I put just a bit of sugar in it, and can use any kind of creamer (right now I’m using soy milk) and I make no waste with my healthier kind of caffeine in the morning. My mood is more even as well.

I don’t think the world is going to stop drinking coffee, but I did. It was the right thing for me. There is so much tea in our house and clinic, that I’m saving a lot of money as well. It’s astronomic how much coffee costs and how much waste it generates. But in my little corner of the world, I’ve stopped drinking coffee. If you drink coffee, that is OK. I’m composting those coffee grounds for you and the earth. I was able to get the coffee grounds from the HMO coffee shop yesterday and they are going into our Aerobin 400 composter!

Got it! It was a good day!
The spices I had all along that I needed last night.

September 6, 2021

by drplasticpicker

Wow. Dinner was a complete and utter and delightful and healthy surprise. We had gone out to dinner on Saturday and had felt very, for the lack of a better word, heavy. We had gone to a nice family style high-end American-fare restaurant and we all had sandwhiches and various burgers and salad. The first bites were good, but afterwards all my daughter could mention was how much butter and oil there was on everything.

When our family moved toward a more plant-based diet and especially when I stopped drinking coffee with all that cream and sugar, my palate fundamentally changed. Without all the processed sugar that comes in pre-packaged foods, real food made at home and in general life became more real and flavorful and sweet.

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Wow. That was easy and VEGAN!

Ingredients

  1. can of diced tomatos with water
  2. one more can of water
  3. one zuchinni chopped
  4. left over carrots chopped
  5. 1/4 cup of lentils
  6. 1/2 cup of beans mixed soaked over night
  7. generous spoonful of better than boillon
  8. sprinkle in a grain 1/4 of a cup (quinoa or couscous)
  9. put in a 1/2 tablespoon of whatever seasoning you like
  10. bean function on instapot 20 minutes

Serve with leftover bread or crackers, or whatever you want.

All I have to say is there are a lot of good stuff in this light on the beans “chilli.” A keeper for my house. I’m definitely doing this every week! I made this recipe all by myself!!!!

It was really good.

September 1, 2021

by drplasticpicker

Yesterday was a really big climate win day. I put it on Instagram @drplasticpicker and my personal facebook page. County Board of Supervisors voted to pass 3-2 for the county to join San Diego Community Power. This gives our region a shot at meeting 2035 GHG goals. This was big. Very big. I was only one of two health care voices that came. Anyone can sign up to speak. But Dr. Bruce Bekkar and I were the two health care voices that spoke up as part of the Public Health Advisory Council of Climate Actions Campaign. All the other doctors were working. But for me, I use my educational leave time and OFF time to do climate work.

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New recipe for the residents.

August 25, 2021

by drplasticpicker

I have the HMO Family Practice Residents this morning. I helped start this rotation with my old mentor almost a decade ago. Now I just give one lecture on Pediatric Obesity and mentor one morning. I used to think it was a burden, but now I really enjoy my one day. I make muffins for the three residents and I take them on a field trip to visit a former resident who works upstairs. He is a friend. I have a bag of our family’s garden produce with tomatoes, eggplants and peppers to give him. Today I did vary it up a bit. I usually make the HMO residents banana walnut muffins but this morning I was up at 430am and wanted to use up the semi-mushy apples. So I made almost vegan apple cinnamon muffins. I also cooked down most of the apples for my own kids for breakfast/lunch. My teen daughter is needing more fiber, if you know what I mean.

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I made it. It was good. It was baked with lots of vegetables.

April 21, 2021

by drplasticpicker

This was really good. If I plan on cooking it again and it has a lot of vegetables and is baked, then I know I’m on to something. Cooking should be simple. Dr. DP our Pediatric GI specialist had shared a Spinach Mushroom Risotto Recipe on @kpkidsgoodfoodgoodearth and it is so simple and good. We’ve made it now at least four times. When you have a recipe like that, you know you are on to something good.

Last night, I kind of stumbled onto my own versian of a traditional South Asian dish which was really good for us. I had heard about “Vegan Buffalo Wings” and had tried two failed attempts. I think the entire name threw me off as I was expecting something that actually tasted like buffalo wings. I think these kind of dishes can indeed be a side-dish and in place of a meat, but I’d rather call it Baked Besan Coated Cruciferous Vegetables. We ended up dipping it in a balsamic vinegar creamy mayo type sauce which was really good.

Besan is chickpea flour. It’s gluten free. I am not gluten free, but for some people it seems to be a catchy thing these days even if one does not have any gluten-intolerance. Some people who are gluten free need to be gluten free. A large minority just want to feel special or they have borderline eating disorders. Oh, did I just say that??? LOL. It’s my blog and remember I’m a bit tired and sleep deprived from trying to save the earth a lot yesterday. But this is what many doctors think when you tell them you are gluten free and you don’t have celiac disease.

Anyway, Besan is an interesting flour that I’ve just started playing around with. It’s a staple of South Asian cuisine. This is a really good general article about besan flour https://www.delightedcooking.com/what-is-besan.htm. Me being “into” besan, is like someone who has just discovered tofu. For me tofu is just a normal ingredient like onions. I’m sure if anyone reading this is South Asian, than the entire plant based world being into besan is probably hilarious. But it’s an interesting new flour to me and make these vegetables taste really good. Plus its better for the environment and my wallet to eat cruciferous vegetables coated in besan than a chicken. Indeed after reading some Ecosia searched articles, coating vegetables in besan flour has been done for centuries in India and Pakistan.

Here is how Dr. Plastic Picker newbie Besan user did it. It was really good and my kids ate a lot of broccoli last night.

Directions

Mix together dry ingredients 1 cup of besan, some garlic powder, 1/4 teaspoon of salt, some ground pepper, paprika, Italian seasoning, panko breadcrumbs about 1 cup. (get the gist, you are just seasoning it the way you want). Clean and cut broccoli florets, I used two broccolli heads and saved the stems for another meal. Soak broccoli florets in plant-based milk (1 cup) , and then however you like coat them with the mixed dry ingredients. I actually liked it when the dry ingredients became almost like a paste and I spread it on the broccoli. Bake on a baking sheet with silicon, probably greased with a cooking spray lightly. Bake 15 minutes, and then turn 5 minutes. That is it. Lots of deliciousness last night.

I bought besan flour at sprouts. I think you can get it at South Asian grocers. But Sprouts has it and it’s very affordable.

All gone! This dinner is a winner!

April 18, 2021

by drplasticpicker

Just wanted to share a surprise dinner win last night. This has so easy, it’s definitely going to be on the rotation for now on. Lots of veggies! I looked at www.twosleevers.com which was the first site that comes up if you Ecosia search instapot eggplant and pasta. https://twosleevers.com/instant-pot-eggplant-pasta/ Click here for the original recipe that was modified for what we usually eat.

Ingredients

  • 4 cups Eggplant, peeled and chopped
  • 1 can diced tomatos, 14 ounces
  • 3 tablespoons of pasta sauce
  • 1 tablespoon Italian Seasoning
  • 1.5 teaspoon salt
  • 2 tablespoons of canola oil
  • 1 cup onion diced (we opted out of this tonight)
  • 1 tablespoon minced garlic
  • 1.5 cups Water
  • 1/2 package of spaghetti or 8 ounces uncooked Penne Pasta
  • handful of whatever cheese you desire (or omit if you are going vegan)

Instructions

  • Place eggplant, tomatoes, pasta sauce, dried Italian seasoning, salt, oil, onions, garlic, and water into the Instapot and stir.
  • 2. Add pasta, and stir. Original author said “I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water.” This was true. There was enough water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
  • Mix in whatever desired cheese you have.
  • The eggplant doesn’t get slimy when pressure cooked, which is another perk of making it this way.
  • In addition, the bitterness of the eggplant doesn’t come through because the acidity of the tomatoes counteracts that and breaks it down while cooking.
  • No, you can’t tell there’s eggplant in this dish.

Please click on the original link for the original author, where I modified this recipe. I simplified it since I’m a simple cook. https://twosleevers.com/instant-pot-eggplant-pasta/

It was really good. I’m putting in more on the blog so I can refer back to it. So much eggplant and tomatoes and they kids loved it!

Lots of plants in here!
Mix pasta in.
Yummy! It was all gone and a big hit at home!
Easy and got to use a pretty bowl from my mom.

March 29, 2021

by drplasticpicker

Sometimes saving the earth and eating plant-based should be easy! Soy-milk yogurt was easy. Home-made pizza dough – easy. Instapot oatmeal – easy. Homemade granola – easy! Vegan bacon with rice paper which we tried this weekend, too many salt. Many “failures” this weekend trying to green our life (ask me about henna hair dye LOL), but soy-milk ricotta cheese???? EASY!!!

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Easy Peasy Split Pea Soup: It really was free!

March 22, 2021

by drplasticpicker

I have been a Girl Scout Leader for seven years now. Seven years! The early years when the girls were young was actually really hard. I’m a pediatrician and not a teacher. They were really rambunctious and I felt like we were just giving them snacks all the time. Now they are 7th graders, and it’s easier. One of our troop members emailed us asking about doing a service project for homeless/shelterless people. In a very age appropriate way, she wanted to buy things for them that she thinks they need to ease their lives. And I felt like I’m finally the troop leader I need to be. Because indeed each of those girls are future leaders, and will help the world. Sometimes in the midst of planning badges and making time for meeting with other parents, I forget that. But this email reminded me, that Girl Scouts has always been a leadership program and about teaching them service. I was never good at crafts and sometimes did a haphazard job teaching them things. But I’m a leader and I’ve lived a life of service. I responded to this particular troop member’s email and it was very meaningful to me.

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