Separation of food & drugs

It's an absolutely nutty notion that a whole room full of people get together and manage to come up with a bad idea. 

Case in point: have you ever thought about why or how the nation's food and its drugs are administered by the same governmental department? I mean, how did they even get lumped together? Food. Drugs. They don't go together. And yet we're so accustomed to the idea, that it just rolls off of our tongues ... "the Food and Drug Administration". See? ... Bad idea.

As hard as it is to believe, many still do not understand that the food manufacturers, the food police (FDA), and the pharmaceutical companies are working together. Or worse, that 'certain' food crops receive staggering government subsidies to keep them affordable for the unsuspecting and disadvantaged (how else can they afford to put corn, soy and wheat in just about everything?). My friend, Michele (thx Lady!), recently shared a video from The Guardian that breaks it down, links the growing incidence of chronic illness to the evils in our food system, AND offers grassroots, corporate and government solutions.

The bottom line: both Food and Drugs are big business, and profit is more important than people to too many. It's the truth and everyone knows it. It's time to cut the cord and wean our food system off the drugs. In order to offset what's offered in the marketplace, one man, Ron Finley, took on his local city government to start what is now referred to as Guerrilla or Urban Gardening. He is but one of many examples of people reclaiming the land for food. I started with a commitment to being informed and selective about what ends up on my fork from the marketplaces I frequent. 

How will YOU demand the right to eat real, living, wholesome food?

Another word on avocados

Every time I go food shopping I'm tempted to buy avocados to add to salads, accompany beans, make guacamole, or mixed with lime juice and salt atop corn thins. The body loves all the healthy fats and fiber in avocados too. In fact, in people with mildly elevated cholesterol levels, the monounsaturated fats in avocados have been found to lower LDL (bad fats) and raise HDLs (good fats).

Between the versatility and health benefits of avocados, who can buy just one? Certainly not me!

Unfortunately, if you don't eat them fast enough, they go bad. And refrigeration doesn't really help. So, my dilemma became what to do with really ripe avocados. Inadvertently, I found a solution: pudding. Yes, pudding ... made from avocados. 

Of all the recipes I tried, Louisa Shafia's 5-Minute Carob Pudding (get the printed recipe here) has become my favorite for the following reasons:

  • It's vegan - no dairy or eggs
  • It uses carob instead of chocolate (which I can't have)
  • Avocados + Carob = Super Nutrients
  • It requires minimal and natural ingredients
  • It makes two satisfying servings
  • It refrigerates nicely for the next day
  • Clean up is a cinch
  • The resulting texture and flavor are enjoyable
  • And most importantly, it is quick, healthy and delicious!

Here's how mine came out ...

Image: Avo-Pudding by  Aqiylah Collins . All rights reserved.

Image: Avo-Pudding by Aqiylah Collins. All rights reserved.

Let's face it, when you want dessert, you want it right then, not in 30 minutes, but now! Although Shafia's recipe claims to take 5 minutes, I find that to be true once you have all of the ingredients assembled and measured out. So in reality it's more like 10 minutes, which is still a short time to satisfy a craving for something decadent ... and healthy!

Image: Avocado FruitnFoiliage by Geographer is used here with permissions granted under the Creative Commons Attribution 1.0 Generic license