Soul Food

[flower]

Ahhh... it feels so good.

Warm inside Satisfying..


Freshly Squeezed OJ





I love using my glass hand juicer..i enjoy this as often as i can


Home made bread

Homemade-Bread-Recipe.jpg

Oh my... this attracts all my senses.. Mmmm



Maple Syrup




Now, this probably is because of where i am from... but Maple Syrop ..taste like.. mothers milk in a sense.

When I eat it I feel connected to the earth around me..





Soul food.... what do you feed your soul?

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[VajraYaya]

Mmmm. I make my own organic spelt bread too.

I was never a big maple syrup guy. My best friend live on 28 acres outside of Toronto and every year he taps about 20 trees and I get a liter of his finest liquid gold. It tastes SO different than others I have had.

Aside from that, I can't think of anything else to add at the moment. Hmmmm...

[Odah]

mm..well never was much into syrup don't have pancakes that often.. but we gotta have our favorites ..

i like cooking i really enjoy the food i make more than most of the food i eat..haha ..when i tap into my abunance.. i will only be eating the best quality foods ..and enjoying every bit of it

Love when you eat..

oh and the effort you put in when you like prepareing your own food adds more positive energy to the food and make it better to eat ..

[VajraYaya]

I don't know, maybe this is a past life thing or something, but Thai food just LOVES me. If I could I would never eat anything else.

Tom Kah Gai. Mmmmmmmmmm..

Tom_kha_gai.jpg

[flower]

MMM i have not had good thai food in ages...

[pillaroflight]

I was introduced to the concept of "soul food" when I lived in Sacramento and met many people in the large black community. Me being a white girl from Colorado it was news to me, as perhaps it is to Canadians. Cooked greens such as collard are very popular I learned.........

Soul food cuisine consists of a selection of foods traditional in the cuisine of African Americans. It is closely related to the cuisine of the Southern United States. The descriptive terminology may have originated in the mid-1960s, when soul was a common definer used to describe African-American culture (for example, soul music).

The term soul food became popular in the 1960s. The origins of soul food, however, are much older and can be traced back to Africa—and to a lesser extent, to Europe, as well. Foods such as rice, sorghum (known by Europeans as "guinea corn"), and okra — all common elements of West African cuisine — were introduced to the Americas as a result of the trans-Atlantic slave trade. They became dietary staples among enslaved Africans. They also comprise an important part of the cuisine of the American south, in general. Many culinary historians believe that in the beginning of the 14th century, around the time of early Euro-African exploration, European explorers brought their own food supplies and introduced them into local African diets. Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal would play an important part in the history of African-American cooking.[1]

When the Europeans began their African slave trade in the early 15th century, the diet of newly-enslaved Africans changed on the long journeys away from their homelands. It was during this time that some of the indigenous crops of Africa began showing up in the Americas.[2]

European enslavers fed their captive workers as cheaply as possible, often with leftover/waste foods from the plantation, forcing slaves to make do with the ingredients at hand. In slave households, 'vegetables' consisted of the tops of turnips, beets, and dandelions. Soon, African-American slaves were cooking with new types of "greens": collards, kale, cress, mustard, and pokeweed. They also developed recipes which used lard, cornmeal, and offal; discarded cuts of meat such as pigs' feet, oxtail, ham hocks, chitterlings/"chitlins" (i.e., pigs' small intestine), pig ears, hog jowls, tripe, and skin. Cooks added onions, garlic, thyme, and bay leaf as flavor enhancers. Some African-American slaves supplemented their meager diets by gardening small plots given to them for growing their own vegetables; many engaged in subsistence fishing and hunting, which yielded wild game for the table. Foods such as raccoon, squirrel, opossum, turtle, and rabbit were, until the 1950s, very common fare among the (then-still) predominantly rural and southern African-American population. It is known that in predominantly African-American households on holiday these foods are cooked. Chitlins and pigsfeet are cooked in celebration of the New Year, Collard greens and blackeyed peas seasoned with spices and big cutlets of meat are cooked for Christmas, and sweet potato or lemon meringue pies and peach cobbler are often cooked for Thanksgiving.[3]

http://en.wikipedia.org/wiki/Soul_food

soul food.jpg

ps--not meaning to imply other yummy foods aren't good for the soul! One of my favorites on a cold day is homemade chicken soup or beef stew, served with biscuits with lots of butter melted on top. Comfort food.

[flower]

Yes comfort food would be a good description... and yes i am somewhat aware of the traditional soul food..


but this goes deeper...

You know? like... that mac and cheese that just brings back college memories ...

or grandmas cookies....

its about more then the food