Food

Solstice, the Holidays, and Beyond 2025

by
Juanita Bay

I intended to write yesterday, on Solstice, but as is way too common during the holidays, I ended up fluttering around all day, attempting much and accomplishing little. The busyness and consumerism of this time of year gets to me every single holiday season, and I always envision quiet, simple Decembers full of crafting with evergreen branches and candles, exchanging simple gifts of food, plants, DIYs, and books, and allowing the false hubbub to simply flow around our quiet home while we contemplate firelight. I have yet to create this ideal December, but I intend to, one year, perhaps when I no longer check email daily or need to drive anywhere and fight the crowds heading to shopping centers.  

Simplicity, community, and authenticity call to me more than ever this time of year, maybe because the opposite is so militantly pervasive. I suppose one could argue that the holidays create more community time than other times of the year with people getting together to celebrate, but so much of the buildup to big days are isolating, and generally it’s women doing the majority of the labor. We can all choose at what level we want to participate in the bows and whistles of the season, to a certain extent, but we are community creatures, and it is hard to resist the priorities of those all around us and not mistake them for our own.  

Earlier this month I read Alice Water’s We Are What We Eat: A Slow Food Manifesto, and every word resonated so deeply. The Slow Food Movement encompasses not just how we eat, but also how we think about our world and how we live in it. The book was a warm reminder that there are many of us who want to shape a different reality where the main value resides in quality instead of quantity. If you feel alone in trying to implement sustaining values in your life and in the world, I hope you know, you aren’t alone. The unsustainable drive to want more, at the cheapest prices, as quickly as possible, needs to be challenged.  

This all has me thinking about how we collectively move forward, because the only direction we have to go is toward the future, whether that creates feelings of excitement or dread. Humans have a story-line, and we each choose what to bring with us, what to learn from, and what needs to stay in the past. Things are moving so fast that I understand the need to look at the past and try to recreate it, but that has never worked, and it won’t now. Blindly trying to mimic the past means recreating the past mistakes. Instead, we can intentionally bring the best with us and adapt it to the present moment. Personally, my intention for next year is to craft and cook more, create more communities in my life and others’, and to get clearer on how to follow my own compass and resist the busyness and consumerism that would happily devour us all. 

By the way, it’s probably obvious, but these words are written solely by me, not AI. In fact, the built in WordPress AI has underlined words in this piece that it thinks are too complicated for readers, which is ridiculous and depressing because what if everyone starts following those suggestions and writing gets dumbed down and people lose their ability to read words like ‘forward’ and ‘present? Those are seriously two of the words that are underlined by AI. I do not know how to turn off the AI suggestions that are automatically on here now, so if anyone wants to give me a tech lesson, I would love to hear your expertise! (Expertise is now underlined too. 🙄) 

Happy Holidays! I wish for you peace, joy, health, and fulfillment in the final days of this year, and throughout 2026. See you there! 🌿✨

Thirty a Week and Ultra-processed Foods

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There are two trends in healthy eating right now that complement each other nicely. The first is Thirty a Week, with the focus on eating at least 30 different plant foods each week to enhance the microbiome.  

Why has this become a thing? 

Eating a variety of different plant foods means you are giving your microbiome plenty of prebiotics which are essential for helping the good bugs in the gut to prosper and win over the bad bugs, (or too few bugs).  

How to do it: 

Thirty means thirty different plant foods, which can include many categories of food besides the obvious fruits and vegetables. It includes herbs, whole grains, nuts, legumes, and even dark chocolate, coffee, and more. The main point to observe is that if you eat a certain food, such as a Honeycrisp apple, every day at lunch for 5 days in a row, that only counts as 1 of the 30. If instead you eat a different kind of fruit every day at lunch for 5 days straight, then you have 5 out of the 30. There are apps out there to track how many plant foods you eat, if that is your thing, but personally I already have more apps than I care to. For more ideas on how to achieve thirty a week, this linked article is a wonderful place to start.  

How it relates to minimizing ultra-processed foods: 

The Thirty a Week concept works well with trying to get away from ultra-processed foods because when focusing on getting real foods into our bodies, there are less opportunities to choose ultra-processed food. There is more awareness now that ultra-processed foods make up the majority of American diets, (55% is the latest number), and an even larger proportion of youths’ diets. Ultra-processed foods lack nutrition, contain questionable ingredients, are generally packed with excess sugar and salt, and are designed to make people crave foods and overeat. Ultra-processed foods are seen as one of the main reasons if not the number one reason that people are overweight, especially children, and yet unfortunately, they are everywhere.  

What exactly is an ultra-processed food? 

Knowing what is ultra-processed as opposed to simply processed can be tricky. To understand what makes a food ‘ultra-processed’, I am copying this simple explanation from Stanford Medicine’s News Center: 

  • Unprocessed or minimally processed foods: Examples are fruits, vegetables, beans, nuts, seeds, eggs, meat, poultry, pasta, plain yogurt and coffee. 
  •  Processed culinary ingredients: These include sugar, honey, maple syrup, vegetable oils, butter and vinegar. 
  •  Processed foods: Examples are salted nuts, cured meat, canned fish, canned vegetables, most cheeses and freshly made bread (such as from a local bakery).  
  • Ultra-processed foods: Examples are commercially produced breads, most breakfast cereals, flavored yogurts, hot dogs, frozen meals, potato chips, soft drinks and candy bars. 

As you can see, unprocessed or minimally processed foods are mostly the foods that make up the Thirty a Week guideline.  

The upcoming change of seasons is as good a time as any to commit to healthier, smarter eating. Happy Equinox week! 🥣🌿 

EWG’s Dirty Dozen Updated

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Strawberry

The Environmental Working Group (EWG) puts out an updated list of the produce that contains the most toxins each year, as well as the produce that has the least. They test 47 types of produce and the ones that are contaminated with the most pesticides are called the ‘Dirty Dozen’ and the ones that are least contaminated are the ‘Clean Fifteen’.  

These lists are good references when making choices about when to spend more money on the organic version and when to save money by buying conventional produce when it is too expensive to buy all organic food.  

Dirty Dozen as of 2025:  

  1. Spinach 
  1. Strawberries 
  1. Kale, Collard, and Mustard Greens 
  1. Grapes 
  1. Peaches 
  1. Cherries 
  1. Nectarines 
  1. Pears 
  1. Apples 
  1. Blackberries 
  1. Blueberries 
  1. Potatoes 

Clean Fifteen as of 2025 

  1. Pineapples 
  1. Sweet Corn Fresh and Frozen 
  1. Avocados 
  1. Papaya 
  1. Onion 
  1. Sweet Peas (Frozen) 
  1. Asparagus 
  1. Cabbage 
  1. Watermelon 
  1. Cauliflower 
  1. Bananas 
  1. Mangoes 
  1. Carrots 
  1. Mushrooms 
  1. Kiwi 

I like knowing where it is most important to focus my organic-only dollars and appreciate that the EWG updates these lists yearly. It would be ideal if we did not need these lists at all, and maybe if you grow your own food, you don’t, but for the rest of us, the more we know, the better choices we can make.

Eat Well!🍓🍌🌿🍆✨

Celebrating Sustainability

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In a world that is increasingly focused on technology and AI, it’s such a treat to celebrate local foods and sustainable living in a county-wide, community setting. The county where I live, King County, named for Martin Luther King Jr. and home to Seattle as well as the surrounding area, hosts a free festival, Chomp!, every summer at a much-loved county park. All the vendors and booths that are there are focused on sustainability in one way or another, whether it’s a restaurant focused on fresh, local, seasonable foods or a booth for upcycled clothing, kids’ activities, twists on traditional fair attractions, and more, they all have the same base values. They also have live music throughout the day, and I was most excited about seeing Kim Deal, of Pixies and the Breeders fame and her band did not disappoint. Her new album partially reflects on her time as caregiver to her parents, one of whom had Alzheimer’s for twenty years, while still managing to transport listeners with her signature, ethereal voice and musical rhythms that play with quiet, voice on wind moments next to big, banging, all-out rocking beats. 

I loved the whole festival, but most of all I love that King County holds this every year. It reminded me that there are others who truly value sustainability and that all is not yet lost. Even Kim Deal, during her set, kept remarking how cool the festival was and how lucky we must all feel, and I had to heartily agree! I can’t say that I’m often praising the government these days nor feeling overly optimistic, but as far as King County goes, I’m extremely impressed with their priorities and values. I wanted to share this so other people can also be encouraged, as I was, that there are still people, communities, and even some leaders in charge who care about sustainability. 🌿 ️

Kim Deal performing on stage with her band.

Happy late summer ☀

Easy Roasted Artichoke Hearts Recipe

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Artichoke Hearts with Garlic Sauce

My friend and I like to go to a Spanish tapas restaurant and order their Artichoke Fritters with Serrano Aioli along with sangria. We always do this after a nice long walk, so the food tastes especially good. More than once we’ve finished our shared appetizer and ordered a repeat!

I really wanted to make something similar at home, so I started to search for frozen artichoke hearts, which are surprisinly hard to find. I eventually found some at Whole Foods, but they are not kept in stock all of the time, so when I see them, I grab several bags.

My attempt to replicate the artichoke fritters was a failure. The breading wasn’t the same without the frying technique that the restaurant uses. I decided to just roast the artichokes without breading, and instead just add olive oil, seasoning salts, and some fresh ground pepper, to see how they’d turn out. They turned out fabulously.

It’s so easy to do and artichokes go well with just about any protein you want to add to them. They work well on salad, in wraps, on pizza, or can just be dipped into an aioli or a tzatziki, garlic, or tahini sauce.

Recipe:

Ingredients:

Frozen artichoke hearts

Olive oil

Seasoning Salt

Ground Pepper

Whole garlic cloves (optional)

Preheat oven to 400. Pour olive oil on the still frozen artichoke hearts (and whole cloves of garlic if using) on a pan with parchment paper. Sprinkle seasoning salts and grind pepper on top. Cook for 20 minutes, then flip the hearts over. Cook for another 15-20 minutes.

Quick Video

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Since I am usually just cooking for myself, quick, easy recipes that are still healthy are my favorites right now. I hope you enjoy the idea and it sparks some creative cooking for you.

Happy almost Valentine’s Day!

You are What You Consume

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Most of us know about the Super Size Me documentary. In it, Morgan Spurlock ate McDonald’s for a month and shared his physical and mental decline during this period. Dr Chris van Tulleken conducted a similar experiment using ultra-processed food instead of fast food. He documented his health and well-being over a month when he ate a diet composed of 80% junk food in order to draw attention to the heavily processed food that children in the UK are routinely fed. This can be seen in the BBC Documentary, What are We Feeding our Kids?. What strikes me most about these two experiments is the fact that these people experienced such negative results in just a matter of a few weeks. It does not take long to create significant imbalances in the body.

Whether fast food or junk food, both of these men experienced physical and mental symptoms including weight gain, fatigue, addiction to food, erectile dysfunction, depression, and more. Luckily both were capable of reversing those symptoms once they switched back to a healthy diet. It’s so easy to go through our busy days without thinking about how our food affects us, but it clearly has a fundamental impact on our mind, body, and emotions.

Mind vs. Reality

Everyone thinks they have a healthy diet. Seriously, ask anyone and they will say that yes, they eat healthily. But the truth is we all have a tendency to go with the flow, and ‘the flow’ has been toward ultra-processed, fast and easy foods. It’s understandable. We are busier and more distracted than ever. We lack the time to even think about the food we eat, much less cook it from scratch. Most first world countries are indeed experiencing a longer life expectancy, but America is in fact, getting less healthy.

Consumption Beyond Food

These experiments have been on mind lately for a different reason than the connection between food and health though. I’ve been thinking about how fast it is to take a healthy body and make it unhealthy. It took less than a month for those two men to have serious consequences from their unhealthy diets. What about our minds? Can an intelligent person become less intelligent in a similar amount of short time due to what they consume?

For example, if we take a person with average intelligence, and give them books, time to process information, classes with instructors who mentor them, work that builds cognitive thinking skills, and discussions that encourage using them, won’t that person get smarter? If we take that same person of average intelligence and fill their days with social media, entertainment disguised as news, podcasts and articles that simplify issues and play on emotions and implicit bias, won’t that person lose intelligence? I’m just asking questions, but when I look around, these seem like reasonable questions.

Personal Responsibility

Some people might take issue with my saying that we gain or lose intelligence, and perhaps I should say cognitive thinking skills instead. I use the word intelligence though because it seems like the right word. We are not guaranteed health, just because we were born healthy. We have to support our health through what we eat, how we move our bodies, prioritizing sleep, hygiene, and more. I think it is the same with intelligence. We are not guaranteed to keep our intelligence just because we made decent grades in school or have a certain career. We have to support it, continue to be aware of what we are consuming, when our emotions are being played upon, and when we are goaded into thinking that aligns with our implicit biases.

I’m trying to stay hopeful about the state of the world. It seems to me that if we can collectively use less social media, respect the integrity of journalism, build communities in real life, and have a growth mindset, we might be able to survive, and perhaps even evolve.

Again, I’m just asking questions. I would love to hear what your thought and opinions are about the state of the world. So tell me, what do you think?

Wishing you days of fulfillment, and rejuvenating nights 🌱🍓🍜🫖💜

Easy Salad Prep: A Time-Saving Hack for Healthy Eating

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Everyone seems to agree that salads made by other people are the best. Whether ordering one at a restaurant or picking one up in the deli section of a grocery store, there’s just something so satisfying about eating all that healthy, crunchy goodness without having to be the one to chop it all up and then see some of it potentially go bad in the fridge. I have had a particularly acute aversion to making salads, especially because I was the only one to really enjoy them in my house, so the prep and waste never felt worth it.

That is, until this summer when I figured out a hack that works for me to avoid waste and to condense the prep time to something more along the lines of soup which I gladly make. This came about through watching my Iranian friend make a similar salad every time we cooked together, and I realized I loved the simple base but wanted to add onto it as I ate through the leftovers for a few days. I thought I’d share, despite the fact we are entering into soup season and leaving salad season behind for now, in case this helps anyone else overcome their salad making block.

The problem for me has always been the fact that if I chopped up all the ingredients and put everything together in one big salad spinner to store for a few days, that the lettuce or mixed greens I used would inevitably wilt, and I’d get sick of eating the exact same salad every day. The simple hack I’ve found is to chop up cucumbers, tomatoes, part of a red onion, and a quarter of a green or red pepper, and store those separately with half a lime squeezed over them, as well as some olive oil and balsamic vinegar, seasoning salts, and some black pepper. That way, I can pull it out when I want and add it to some greens with any protein I have on hand for a salad, or use it in a wrap, with or without leafy greens.

It’s customizable so you can add in whatever salad fixings you like best, like radishes or carrots, or trade red onions for green, or leave out the pepper or double the cucumber ratio. Feta is a great choice to add in either while storing in the fridge or wait until serving, and I like to add fresh herbs to dishes once they are plated in a salad or wrap. Fresh basil leaves or cilantro work great with this base and are my favorites, but peppermint would be a good choice for summer roll inspired dishes.

Here’s my basic recipe for the base:

2 Persian Cucumbers or 1 regular cucumber

1 or 2 on-the-vine tomatoes

Chopped red onion to taste (I like about 3 heaping tablespoons)

1/4 of a green or red pepper

Half of a lime

Olive oil and balsamic vinegar to taste (I use about 1 tablespoon each)

Seasoning salts to taste (1 teaspoon is a good place to start)

Ground pepper

I love how this supports variety in my meals and it’s so much easier to do most of the prep work all at once so when it’s mealtime, there are healthy, easy options available because when I’m hungry, easy is an important factor. When I get home from teaching a three hour class with an hour of class prep beforehand and an hour of meeting time afterwards, the last thing I want to do is chop veggies for lunch. Having a choice that is already chopped and ready to just put in a wrap with some falafels and garlic sauce, or spoon on top of greens with some tuna, makes a huge difference.

Meals should be enjoyed stress-free so please let me know your favorite hacks for healthy eating in our time-crunched world.

Strawberries in June

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Three strawberries

Most months of the year find me waxing poetic about blueberries, not only my favorite berry, but also my favorite fruit due both to taste and nutrient value. Even raspberries tend to top my favorites list before strawberries, except for in June that is. In June, strawberries win it all, promising summer is nearly here despite the PNW’s distinctive month of Juneuary. There is nothing like the scent of slicing strawberries when they are perfectly ripe, plump and juicy and packed with so much flavor that the sweet taste hangs in the kitchen before one has ever even made it to a waiting mouth. While prepping strawberries the other day, I allowed myself to sink into the scent and occasionally snuck one straight into my mouth despite my intended goal of divvying them up in equal proportions for my two sons. I sliced through those bright red hearts and felt a bit cold blooded, but those juicy treats sent love notes of sweet scents out into the world despite the harshness of the knife. I thought about timing, and how much time dictates the way we look at things, interact with objects and others, and how it all changes, endlessly, as we are simply dancers reacting to a song that will eventually end.  

Although blueberries tend to get all the superfood attention in the berry department, strawberries are also packed with nutrition as well. They are well known for their vitamin C content, and have other vitamins, minerals, and fiber that make them a healthy addition to diets. Lately, they have also been touted as having cognition benefits to aging minds as well. Here is a link to a study that shows strawberries can benefit cognition issues related to aging: https://pubmed.ncbi.nlm.nih.gov/33468271/.  

It is important to only eat organic strawberries. The Environmental Working Group (EWG) consistently lists strawberries as the number one fruit/vegetable that is contaminated with pesticides, including toxins that can cause cancer and/or reproductive issues, and chemicals banned by the EU. They regularly test 46 foods and list the “dirty dozen”, so if you are wondering what else is on the list, you can check it out here: https://www.ewg.org/foodnews/dirty-dozen.php. I can’t help but think this is related to the health and longevity expectancy in America compared to other comparable nations.

There’s a reason the full moon in June is known as the Strawberry Moon. The brief period when strawberries are at their peak is so monumental, even the moon takes note of this transient moment, destined to return but never for long. I hope your week leading up to the solstice and the full moon are full of sun, sweetness, and all of the ephemeral treats of June, along with a sincere appreciation for the fleeting delights the earth, and time, offer us.  

☀️🍓🌕 

A Better Life

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Sunny day along Juanita Bay

This is the time of year many people make resolutions for improving their lives, or at the very least think about their lives in terms of years instead of the minute by minute perspective in which we so often live out our days. I appreciate that we have this yearly built in reminder to look at the bigger picture, make goals, to think about who we want to be and how we intend to get there, although I don’t personally feel inspired in the dead of winter to make any big changes. I struggle every January with winter’s lessons, and leave my bigger picture thinking for the warmer, brighter days of early spring. Towards the end of last year though, I heard a bit of news that I’ve been gnawing on ever since I first heard it and felt compelled to look further into it. I have to wonder, as a whole, are we even making the right New Years Resolutions?

The news item was that American life expectancy is declining, while all other comparable nations’ life expectancy continues to improve. With all our health gurus, power supplements, fitness obsessions, smart watches, and expert doctors, how are we missing the mark in such a grand way? Almost every day there is some “new finding” that gets touted on the news and social media about what to do be healthy here, for example, eat blueberries for brain health, or walk 10K steps a day, (or is it thirty minutes? Or 7,000 steps? Or is the key to moderate the intensity? Or change it every 10 days? Keto or intermittent fasting or celery juice? ) It seems so…desperate, like a person who really really wants something so badly that they grasp onto every new promise like it’s their only hope, their last life saving technique that will float them to everlasting health and happiness. If this were one person, we’d call that person neurotic, but as a nation we call it culture, and it clearly isn’t working.

This website I found has graphs which illustrate the disparities between the U.S. and comparable countries, and it is pretty astounding. The one that shocks me the most, is the amount of money Americans spend on healthcare compared to peer countries, take a look:

https://datawrapper.dwcdn.net/HqLAQ/

This isn’t just a healthcare problem, although I do think the American healthcare system is deeply flawed and the pharmaceutical industry is problematic at best, but it is also our food system, work culture demands, isolation and loneliness, stress of all sorts, racial and class systemic inequities, guns, and on and on. I know we can do better in all these realms because our peer nations are proving the point quite well. I don’t have any answers to overhauling all aspects of American life, but I am grateful for the statistical health organizations who track these things to make it clear that an overhaul is indeed needed. Knowledge is power after all. Let’s make real changes this year.

My wishes for you for 2024 is that wherever you are in the world, you have long-term goals defined, understand how to attain your goals, and enjoy your days while getting there.

Creamy Cauliflower Soup DF/GF

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This is a reblog inspired by the fact that I made this soup again today after a blustery fall walk. It’s not only windy here today, but there are also intermittent downpours and epic thunder which is a rare occurrence here. I managed to take my dog out during a break in the rain and was rewarded with the pretty trio below. After our windy walk, this soup tasted especially warm and lovely.

The only things I’ve changed since posting this five years ago is that I use even more garlic now, closer to 6 cloves (yum), and I use an immersion blender instead of the stand up one in the video below. It is so much easier with the immersion blender! Use one if you have one. Also, this soup definitely needs bread to accompany it and really anything works. I’ve liked Rudi’s gluten free loaves lately and just toasted up two of their sourdough slices today to make it a full meal. Here’s the reblog from October 31, 2018:

I originally wrote this recipe for Basmati.com which has a wealth of Ayurvedic inspired wellness information, but I wanted to share it here too because it is one of my favorite soups. It has several steps but it is all very easy to do and it’s worth it, trust me. I’m not one of those people who embraced using cauliflower as rice or as any kind of grain substitute as was all the rage for a while there, so I’m not a huge lover of all things cauliflower, but this soup is delicious. The garlic and leeks are what really make it special so I add in a lot of those, but you can definitely tone it down if you don’t care for the allium family that much. Garlic is so healthy for the cardiovascular system and also for keeping germs and viruses away though that I recommend large doses if you can handle it.

In a family with gluten, dairy, soy, egg, and nut intolerances, indulging in creamy anything is quite rare. My oldest son and I are big soup lovers, though, and he especially loves creamy soups, so I’ve tried my hand at several vegan recipes using coconut milk, but we just aren’t always in the mood for the subtle taste of coconut. I’ve discovered that with enough olive oil in the cooking process, and by roasting the veggies first, we can end up with a creamy soup without any dairy or dairy alternatives whatsoever – and the taste is truly superb. It is one of those meals that you have to remind yourself is actually incredibly healthy –  just veggies, olive oil, herbs, and spices –  because it really does taste like a decadent treat. Here’s the recipe:

Creamy Roasted Cauliflower Soup

  • 1 medium to large head of cauliflower
  • 1 large leek
  • 2-4 cloves of garlic, depending on taste (I use 4 because I like it good and garlicky)
  • 1 small-medium yellow onion
  • 4 cups of vegetable stock
  • About 2-3 Tbs olive oil
  • ½-1 tsp sea salt
  •  Several turns of fresh ground pepper to taste (you can always add more, so start on the smaller side)
  • 1 tsp or more Herbs d’Provence or thyme

Preheat oven to 425 degrees Fahrenheit and pour olive oil onto a cookie sheet (or some other roasting pan) and rub it around until the bottom is covered, or cover the bottom with parchment paper. Chop the cauliflower and leek up into bite size pieces and put them on the pan to roast with the garlic cloves. Pour olive oil on top of the vegetables, trying to make sure each piece has been touched. I do this by pouring the oil in a crisscross fashion over the pan, and then I roast the vegetables for about 30 minutes, turning them over once or twice during that time. They will be done when there are brown bits on top in places.

Meanwhile, chop the onion and sauté it in about 1 Tbs olive oil in a large pot on medium-high heat until translucent (about 3 minutes).This is also when I like to put the salt, pepper, and herbs d’Provence (or thyme) in the pot, but remember: you can also add more salt and pepper later, so start with small amounts. The soup is so flavorful with the garlic that you might be surprised at how little salt in particular that you need.

Add the four cups of vegetable stock to the pot and bring to a quick boil before turning it down. When the vegetables are finished roasting in the oven, put them in the pot of soup and let it all simmer together for about 5 minutes before turning off the burner and letting it cool a bit prior to blending. Pour the soup into a blender and watch it turn into creamy deliciousness in less than a minute, and then taste to make sure it has enough salt and pepper to your liking.

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