Why you should participate in the meal plan being offered at Sat Nam Fest West?
We have and continue to make a genuine commitment to supporting the local growers and providers of the southern region of California for Sat Nam Fest West. Our intention is to provide the highest frequency of foods offered, we buy all the honey from local vendors, the coffee is organic coffee, our baked good and breads come from a local bakery, all the produce comes directly from the markets, eliminating the middle man and we have a direct relationship with the growers. The preparation of the foods that will be served will be created with the highest level of integrity and love, the kitchen is being orchestrated by food professionals whose creativity focuses on good, delicious vegan/vegetarian cuisine. The kitchen team’s careers are committed to translating healthy foods into delicious, healthy conscious foods. We as a team are committed to being there to serve, we want to support each and everyone with the highest level quality foods possible, everything that we create and serve to the community of Sat Nam Fest is done with love, passion and commitment, we love everyone, we want to make sure that you have everything you need to “have the best time ever”……….
If that’s not enough reasons to eat with us at Sat Nam Fest… how about these 10 good reasons to share a meal with us?
1. Locally grown food tastes better. Food grown in your own community is usually picked within the past day or two. It’s crisp, sweet, and loaded with flavor. Produce flown or trucked in is much older. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles.
2. Local produce is better for you. Fresh produce loses nutrients quickly. Locally grown food, purchased soon after harvest, retains its nutrients.
3. Local food preserves genetic diversity. In the modern industrial agricultural system, varieties are chosen for their ability to ripen simultaneously and withstand harvesting equipment. Only a handful of varieties of fruits and vegetables meet those rigorous demands, so there is little genetic diversity in the plants grown. Local farms, in contrast, grow a huge number of varieties to provide a long season of harvest, an array of eye-catching colors, and the best flavors.
4. Local food is GMO-free. Although biotechnology companies have been trying to commercialize genetically modified fruits and vegetables, they are currently licensing them only to large factory-style farms. Local farmers don’t have access to genetically modified seed, and most of them wouldn’t use it even if they could.
5. Local food supports local farm families. With fewer than 1 million Americans now listing farming as their primary occupation, farmers are a vanishing breed. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their crops.
6. Local food builds a stronger community. When you buy direct from the farmer, you are re-establishing a time-honored connection between the eater and the grower.
7. Local food preserves open space. As the value of direct-marketed fruits and vegetables increases, selling farmland for development becomes less likely. The rural landscape will survive only as long as farms are financially viable.
8. Local food helps to keep your taxes in check. Farms contribute more in taxes than they require in services, whereas suburban development costs more than it generates in taxes.
9. Local food supports a clean environment and benefits wildlife. A well-managed family farm is a place where the resources of fertile soil and clean water are valued. Good stewards of the land grow cover crops to prevent erosion and replace nutrients used by their crops. Cover crops also capture carbon emissions and help combat global warming.
10. Local food is about the future. By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow, so that future generations will have access to nourishing, flavorful, and abundant food.
We love you all, here are a couple of recipes to keep the ball rolling, you might just find these rolls being served at the café this year, see you soon!
Shivanter and “the moveable feast’ tribe.
Spicy Nut Tuna Roll
Nut Tuna Pate
1/2 C raw almonds
1/2 C raw sunflower seeds
1 T fresh lemon juice
1/4 t salt
1 T miso paste
1/2 T minced celery
1 T minced onion
1 T minced parsley
dried cayenne pepper/fresh jalapeno to taste
sprouts or dry shredded lettuce
red pepper, cut into thin strips
avocado, cut into long strips
Process everything but celery, onion, and parsley until the desired texture is achieved, then pulse in these ingredients.
Place nori shiny side down on saran-wrapped bamboo sushi mat. Place a strip of nut pate about 1/2 inch thick along the bottom of the nori. Neatly layer strips of avocado, carrots, red bell pepper, cucumber and sprouts. Make sure that all ingredients hang off the edge of the nori so the end pieces have ingredients sticking out. Roll firmly yet gently using bamboo mat to achieve a tight roll. Seal the roll by dabbing a bit of soy sauce on the edge of the nori sheet. Cut with a sharp knife using a sawing motion and little downward pressure. Serve with wasabe paste and ginger.
For Nut Salmon Pate add 1/2 C grated carrot, replace parsley w/ 1 T minced fresh dill, or 1 tsp dried.
Marinate Portobello Mushrooms for at least 3 hours in 1 part soy sauce, 1 part maple syrup or honey, 1 clove garlic, and 1 T minced ginger.
Cover half of the nori sheet with cauliflower rice.
1/2 head of cauliflower
2 diced spring onions
1/4 cup walnuts
1 T lemon juice
Process in food processor. It is good to pat your cauliflower rice dry with a paper towel so it does not soak your nori.
Neatly layer the mushrooms, cucumber, and avocado on top of the cauliflower rice, and roll.