Garden Lunch

garden lunch

This was my first meal from my garden. This was my first attempt at a garden! It was actually thrilling to grow my own cucumbers, tomatoes, peppers and basil and construct these humble ingredients into a healthful meal. I felt invigorated all day with these wholesome foods in my belly.

I never realized that I would be so deeply affected by something so simple, so primal. Is this how our ancestors felt? Does this feeling explain the elaborate and brutal ritual sacrifice practices of ancient cultures? Did they realize the tenuous and fragile balance of nature which allowed them to produce food? Were they in awe? Were they grateful?

I wonder if we would be more humble, more grateful for our food if we were more deeply connected to it. Would we eat as much meat if we had to raise, care for, and slaughter animals ourselves? Would we value the complex nutritional components of vegetables and legumes if we watched them grow and saw the sun and rain turning tiny seeds into beautiful plants and fruits?

When you can taste the sunshine in a tomato do you not feel completely connected to the Universe?
I did. If just for a moment I was grateful.

Cherry Tomatoes with Cucumbers and Basil
Cherry Tomatoes
Cucumber
Basil
Olive Oil
Sea Salt
Lemon juice

Chop, toss together, drizzle with olive oil, sea salt and lemon juice.

Tuna Steak with Peppers

4 oz Tuna steak fresh or frozen
Garlic
Pepper

Pre-heat oven to 425 degrees
Chop pepper and garlic. Place tuna on foil (enough to completely wrap).
Toss pepper and garlic on top, sprinkle with sea salt. Add a drizzle of olive oil. Wrap completely. Place in oven and cook until the tuna is right where you like it!

  

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