I have some super dirty laundry that’s begging to be aired out.
This is like a week of backpacking in Moab type of laundry. The stank is pretty ripe.
I want to share an interaction that I had with one of my (ex) readers after he received my email last Saturday.
Here’s the thing.
When my day job fell apart in December 2013, I made the decision to start my own business and create the kind of job that I am PUMPED to go to every day. I was done getting permission, running things past people, waiting on other people to give me the green light, and most of all, always censoring myself and my work. I wanted the freedom to say what I wanted to say, and more importantly, say it EXACTLY how I wanted to say it.
And that’s exactly what I’ve done and will continue to do.
Because you know what, sugar lips?
I fucking LOVE the job that I’ve created for myself.
I love every aspect of what I do and I will NEVER change the way that I put my work out to the world in order to make someone else feel better or more comfortable.
There are literally thousands of blogs and websites out there with very helpful and polite language about eating healthier.
My voice, my point of view, my experiences, my language and my history are what sets me apart from everyone else. I create and put my work out to the world as if it’s for my very best friend. My best friend can vouch for me on this. I talk like a sailor.
If I censored myself to make people feel more at ease, I may as well quit what I’m doing and go work for someone else and be the puppet employee that I once was.
If you are one of those people who is offended by my language, I’m not mad at you! I’m not for everyone and I totally get that.
I wish you well with your clean eating journey, sans the swear words 🙂
Ok, consider my laundry fresh, cleaned, and aired. Done!
Today I have a gem of a recipe for you that I am currently addicted to.
A version of the recipe below was emailed to me by Stacie Bronson who runs Veg Italy Guide. She and her husband started the blog to help vegans traveling to Italy, navigate the vegan food scene.
The recipe below is called La Farinata, a traditional Italian recipe that is naturally vegan and gluten free. It’s eggy and almost bread-like in texture. I put my own little spin on it and it turned out delicious. I have made it several times and it’s the perfect thing to have in the fridge when you want a satisfying snack. I also found that breaking it into pieces and putting it on top of a big green salad is D – to – the – licious.
- 1 cup chickpea flour 110g
- 2 cups water 475ml
- 1/2 teaspoon salt 4g
- 2 tablespoons nutritional yeast 20g
- 1 teaspoon onion powder 4g
- 1 tablespoon fresh rosemary 2g, 20g, rosemary in food doesn’t work for everyone, I get it., chopped OR 1/4 cup green onions, chopped
- 1 tablespoon olive oil 15ml
Preheat oven to 400°.
In a large mixing bowl, add the chickpea flour, water, salt, nutritional yeast, onion powder, rosemary (or green onions) and olive oil.
Whisk together until everything is combined.
Pour the mixture onto a 9x13 inch (32.5x23cm) baking dish.
Bake for 18 minutes.
Take out of the oven and cut immediately. You can cut it into however many pieces you like.
Let cool for a few minutes and then transfer the pieces to a plate and continue to cool for 5-10 minutes.
Serve as a snack, a tapa, an appetizer, or cut it up and place on top of a big green salad.