Soylent Green for Celiacs

We watched Soylent Green this morning:

It was fascinating! 

1. The over-acting was hilarious. How far we have come in the field of entertainment! 

2. One main theme was rich-getting-richer and poor-getting-poorer, always an intriguing theme. 

3. The other main theme was hunger: what people do when they are too hungry. 

I have enjoyed all sides of the food wars: Slow food, Fast food, Easy food, Hard food. 

For me: 

Slow food -- greens and more greens. If it requires any cooking, temps are kept low to not alter the nutritional content.

http://www.amys.com/

Fast food -- not what you think it means... Making dishes such as vegetable soup that can be made in large batches then divided into 20 servings so I can have veggie soup every Monday and Thursday dinners for 10 weeks, or whatever. It's food that can be prepped in under 5 min on the day of consumption. 

Easy food -- either simple meals such as a salad with lettuce and dressing only or something else equally easy such as premade meals like my beloved Amy's meals. 

Hard food -- so many Celiacs are familiar with this: the long, hard recipes to make the basics such as bread or dinner rolls. I've found a few easy recipes, but in general, they are tough, tough, tough. 

http://pinchmysalt.com

We Celiacs attempt the harder recipes only because a good loaf of GF bread is $7-$9 and a single cupcake can be upwards of $5. (Yes, I paid $5 for a single cupcake in LA once, but it was a red velvet cupcake and oh-so worth it.) 

Soylent is in both the Fast & Easy categories.

But back to the Soylent Green movie. It'll make your stomach turn, so make sure it's not too soon before or after a meal. It's one of the most disgusting films I've ever seen. 

The bottomline message is KNOW WHAT'S IN YOUR FOOD.

I'm liking Soylent so far because it cuts down on prep time and allows me the luxury of researching the origin of each ingredient. 

Note that my beloved and I make our own mixes. We haven't found one on the market that we like yet, so we're still messing with our own recipes, getting ingredients from a dozen cool sources. 

It deserves saying again: KNOW WHAT'S IN YOUR FOOD