Closed Loop Cooking Weekly Newsletter 5.1.20

May 1st, 2020

Hi fam,

As someone who lives to feed others, the act of cooking for one can look like a bowl of popcorn at 9 o’clock pm in front of my close friend, TV. I don’t usually argue with myself when offering up the reasoning, “Why bother?” I truly don’t mind. But our normal has shifted. So this endless stretch of sleeping and waking has to be punctuated with meaningful practice. It’s more than just overly hyped “self-care”, it’s self keeping. Creating intentional food for yourself is an act of mindfulness. It’s not enough to satiate yourself with an infinite scroll of food how-to’s–one must make dinner.

Whatever that looks like to you, dedicate time to a solo meal this week. Make an evening of it (and DM me pictures.) 

A favorite dinner for one (pass along or share your own):

1. Gather up a few root or hearty vegetables (I like a mix of potatoes with the skins on, carrots, and broccoli, stalks included), garlic, greens, and a lemon. Enough for you.2. Preheat your oven to 425°. Wash vegetables.3. Chop root / hearty veg in 1” ish pieces. Mince garlic. Add to large bowl and toss with plenty of good olive oil and kosher salt (about ½ - 1 tablespoon.)4. Spread evenly onto large baking sheet. Roast for 20 - 25 minutes, until tender.5. While those are roasting, chiffonade your greens (cut into very thin strips.) Add to same large bowl (don’t wash it) with a few pinches of kosher salt and massage until tender. Once vegetables are done, remove from oven and add to greens.6. Squeeze 1 lemon and add juice to bowl. Add 2 tablespoons of tahini or hummus if desired. Mix everything together until evenly coated.7. Scoop yourself a small bowl or take a fork to the mix. Grab a glass of vino, tequila, or preferred drink and sit yourself down to enjoy. 

What’s your favorite solo meal??

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

L I S T E N

Eco-friendly Small Business with Moji Igun of Blue Daisi ConsultingOur habits expert, Moji Igun, is featured on A Sustainable Mind, hosted by Marjorie Alexander. She’s focused on building diversity and inclusivity into the sustainability conversation (hell yeah!) If you’re a biz owner looking to implement sustainable practices (now more than ever) Moji is your guide into the land of longevity.

R E C I P E S

Red onion quick picklesA relevant fav to extend the life of your produce. I love, LOVE, a quick pickle. Name a food they’re not appropriate for. Red onion quick pickles ensure you have some flavor even when you can’t make it to the grocery store.

W I N S T A

Sonya Renee Taylor“Normal never was...We are being given the opportunity to stitch a new garment. One that fits all of humanity and nature.” Enamoured with the work and mindfulness of Sonya Renne Taylor. She’s a guiding light towards balance. Do yourself a favor and soak some of her wisdom in. 

W A T C H

Kiss the Ground

Kiss the Ground advocates for regenerative agriculture practices (we’re BIG fans) and following their work empowers general consumers to educate and share knowledge. Their newest short film: Biodynamic Agriculture: Farming in Service of Life premieres today on YouTube (May 1st at 10 am PT.) Stay tuned.

Have an idea we should feature in the newsletter? Want to support us? Drop us a line at [email protected] and tell your pals to sign up. We can’t wait to see what y’all cook up next! #closedloopcooking