Ep. 2.2: Mindful Eating

Chloe & Christy talk about food systems, eating mindfully, and our favorite influences from Michael Pollan & Oprah Winfrey. This episode was recorded during Summer 2018, released for the first time on February 12, 2019.

Delicious Eats

Check out this incredible recipe reprinted from Michael Pollan – so delicious! Take time to savor the flavors and enjoy everything that each ingredient has to offer.

Yield: Makes 6 servings. Active time 15 minutes, total time 1 hour.

2 Tbsp. unsalted butter
3 ripe yet firm Bosc pears, halved and cored
¼ cup balsamic vinegar
6 ounces ricotta cheese, at room temperature
6 Tbsp. honey
Ground black pepper, to taste

1. Preheat oven to 400°. Put butter in a 9” x 13” baking dish and bake until just melted, 2 to 3 minutes.

2. Swirl butter in the dish to coat the bottom completely, then arrange pears, cut sides down, in a single layer in the dish. Roast until tender, about 20 minutes. Gently turn over pears, drizzle vinegar over top, and roast until very tender, 15 to 20 minutes more.

3. Transfer pears to serving plates, spooning a bit of the ricotta alongside each. Spoon over some of the cooking juices, drizzle pears and ricotta with honey, sprinkle pepper to taste, and serve.

NOTE from Chloe & Christy: Feel free to use vegan butter or coconut oil instead to provide a dairy-free alternative. However, please note that the smoke point of coconut oil is only 350 degrees F, so you’ll need to adjust the temperature of your oven accordingly! Please keep your temp at 350 or lower.

Clickable Links

Big Food vs. Big Insurance by Michael Pollan @ https://michaelpollan.com/articles-archive/big-food-vs-big-insurance/

Oprah Winfrey’s SuperSoul Podcast on iTunes @ https://itunes.apple.com/us/podcast/oprahs-supersoul-conversations/

Find a Farmers Market Near You @ https://www.ams.usda.gov/local-food-directories/farmersmarkets

Short on Time? Find some ideas @ https://www.thekitchn.com/13-no-heat-no-cook-meals-that-still-fill-you-up-240527

Fantastic Reads

Cooked by Michael Pollan

Salt Fat Acid Heat by Samin Nosrat, which has also become a Netflix Documentary!

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