The communities of Bolivia rely on quinoa (keen-wah) production for their livelihoods. What’s fascinating is how the life of the farmer revolves around the production of the crop, and the care with which they plant and tend to it.I’m so accustomed to seeing foods planted & processed through machinery. Something about this human contact with the Earth just feels right, and from this city-person’s perspective it feels like something we’ve disconnected from that we need to return to.
Who knew that eating healthy helps more than yourself, it helps the world!There are real video clips inserted into the powerpoint presentation starting at the 1:37 mark, once they begin to harvest the crop – which is totally cool!
I like to prepare this at night so I have my next day’s lunch ready to go.Boil water in a saute pan. Cut ends of asparagus and cut the good parts into quarters.Blanch asparagus pieces in boiling water for only 90 seconds… just 90 seconds.Drain the water, toss in olive oil and dried shallots, salt and then put it in a covered bowl in the fridge.Next day your asparagus is soft but not mushy and the perfect temp for a salad!