SWISS CHARD AND SUNFLOWER SEED PESTO
HEALTHY EATING
GARLIC TRANSCENDENCE:
CRUSHING NUTRITIONAL RACISM BY KEVIN WILLIAMS
13 (lucky) Swiss chard leaves 2 tablespoons toasted sunflower seeds 3 garlic cloves 1/4 cup vegan (or dairy) Parmesan cheese 1 1/2 cups slow-cooked garlic oil (recipe above) 1 teaspoon coarse ground black pepper Salt to taste (I use pink Himalayan for its amazing taste and nutritional benefits)
1. Blend all ingredients in your food processor or Vitamix. 2. Store in the fridge for up to a month. Use in any recipe in place of or in addition to traditional pesto. When I first began working in a kitchen as a chef over 20 years ago, Black and Brown bodies were usually in the dish pit. Whenever I was in a new kitchen, it was usually assumed I was there for the clean-up end of food prep, not on the line, and definitely not in the driver’s seat of head chef. As Black and Brown bodies step away from bondage and begin to speak our truth we must be fueled by the economic privilege of access to nutrient-dense foods. It is no coincidence that BLM (Black Lives Matter) emerges at a time when African Americans are more invested in the food community than ever before, with greatly increased visibility of Black vegans, food bloggers and head chefs, as well as the emergence of the first celebrity chefs in Brown bodies.
ZUCCHINI SOUP
Chef Kevin Williams of Roots Natural Foods in Leominster, MA, reflects on nutritional racism and how to summon up your own inner spice wizard as you cook. Photos: Caitlin Sausville
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wareness. Fire brought awareness. It allowed us to cook food, which gave our brains the nutrients needed to evolve. Without proper nutrition our brains cannot function at their highest capacity.
SLOW-COOKED GARLIC
This simple recipe is a pantry staple in any kitchen. Use with any dish that calls for garlic to add flavor intensity and a delicious immune boost. Add a drop to high heat oil when sautéing for a nice garlic flavor in foods. Puree garlic cloves and use on crostini or add to any soup or sauce. Add whole cloves to grilled veggies. Super versatile! 20 garlic cloves 2 cups olive oil 1. Place garlic cloves in small saucepan. Cover with olive oil. Cook on medium heat until edges of garlic begin to brown 7-12 minutes. 2. Turn off heat to let cool. At this point, add herbs, spices, or citrus peel for added flavor. 3. Store at room temperature for a day or in the refrigerator indefinitely. 14 Spirit of Change | FALL/WINTER 2021
As we begin to acknowledge and dismantle institutional racism, we discover the root issue of nutrition, and how institutional racism has negatively affected the nutritional needs of non-whites in America. To what extent has this limited availability to healthy food hampered the development of the non-white brain? By climbing out of white supremacy, we can begin to view all bodies as equal, but it is necessary to examine how we got here in the first place. Government programs aimed at helping the disenfranchised are full of items like cheese and sugary peanut butter, two common allergens. Imagine the difference whole food nutrition and education would make to the brain development of those receiving assistance. We know that improved diet gave more free time and higher cognition levels to our ancestors living in caves, which in turn allowed them to begin building the fabric of society. Higher levels of nutrition result in higher levels of brain function, so if only one group of the population is getting all their omegas, live enzymes, and gut flora, we cannot have a level playing field for brain development. The brain needs exceptional fuel to reach its highest potential. Good food and good nutritional education must be the mainstays in this development.
They say you can’t get enough of a good thing, but zucchini might be the exception. The flip between waiting for those first zucchini flowers to bud and running out of family and friends who want zucchini happens fast. Anyone who has grown this summer squash can attest to the fact. Zucchini is the thug in the garden that takes a mile when given an inch. Good news, this is one thug you don’t have to back down from. Stand your ground against this aggressive yet courageous courgette (the word for zucchini in many parts of the world). Having too much zucchini, if you are ready to explore this nutritious and low-calorie food, is a good problem! This soup is one solution to that abundance. The coconut curried version is my personal fave, but this versatile vegetable can flip through flavors like a radio dial switching stations. Future versions you make could omit the curry and coconut milk. Rice milk or whole milk both work, and the Indian spices can be swapped out for garden fresh herbs. A little basil, thyme, rosemary and oregano work great fresh or dried. If you are a cheese head like me, a dried aged cheese like parmesan goes great, as well as a fresher, creamy cheese like a ricotta. Vegan cheeses have come a long way both with parmesan and ricotta. When using cheese go light on the salt and always save a little to use as a garnish. A good rule of thumb is “you can always add more, but you can’t take out,” so go slowly, tasting as you go. Slow-cooked garlic works in every version, both as a starting and a finishing oil. As a starting oil, it can be fortified by adding in equal parts high heat oil such as rice
