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You can. 💫
It is the people in our lives that colour our world and make our hearts feel happy and safe. Not just the ones we live with, but our friends, our clients, our colleagues ... these pandemic days have us missing wrapping our arms around each other, laughing and sharing in person, but we can still continuously show gratitude to and appreciation for those good humans we “share” our days with...and remind each other how fortunate we are to have these connections.
"When we are involved in creativity, we feel that we are living more fully than during the rest of life.” -
You can either focus on your challenges and fears or you can focus on what is keeping you together. We always have choices, we simply need to make decisions!
We appreciate Anna Lappe, founder and director of @realfoodmedia, sharing how she finds the courage to speak up and speak out:
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“ I remember getting ready for one of my first public talks and being terrified. I was talking with my friend Anuradha Mittal, who heads the @oaklandinstitute, and confessing my fears. She said, well, do you feel like you have something to say that you want people to hear? ‘Of course,’ was my quick and easy answer. ‘Then, focus on that,’ she said. It doesn’t matter if you’re nervous or scared: It’s not about you, it’s about the message. She was right. And every time I have gotten butterflies since then, I think of her wise words.”
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This is an excerpt from our conversation with Anna, part of our series, #InterviewsWithMosquitos, found on our unblog at bordencom.com. Real Food Media is a women-led organization that uses a wide range of communications tools for food system transformation. If you haven’t watched/listened to Anna’s @ted Talk called “The Empathy of Food”, we highly recommend you carve the minutes out to look it up and pass it on too!
Wishing you a meaningful day. 💚
Another reminder.
We appreciate @patagonia! These "hidden messages" can be found on Patagonia’s new "Road to Regenerative Stand-Up Shorts” (made with Regenerative Organic Certified cotton).
We appreciate Jessie Sosnicki from @sosnickiorganic for so many reasons, including sharing why her local, organic tomatoes cost more than ones from Mexico:
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“As an organic farmer that works bent over in the dirt picking by hand I will not grow or sell cheap food. I once wholesaled bushels of peppers for $4. Never again. Our organic fields yield less tomatoes than large scale grown conventional imports because of bug damage, and diseases such as blight. But most importantly I grow for TASTE, not ‘production’ or ‘shelf life’. Paying $3/lb. for the most succulent tasting Heritage variety, like a big fat sweet rainbow Striped German, will boot the heck out of the .79 cent boring, tasteless, imported, red tomato any day!”
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This is an excerpt from our conversation with Jessie part of our series, #InterviewsWithMosquitos, found on our unblog at bordencom.com. Visit sosnickiorganics.com to find out how you can enjoy her incredible produce in #Toronto! We love making Sosnicki our first stop at @evergreen_brick_works every Saturday and our weekly contactless delivery from their farm to our door you can sign up for fall and winter which includes perogie delivery - the best food is the food grown with love and good energy and best practices - this is it! And although tomato season is just about done, they grow everything with heart and for taste ... so choose well - every dollar you spend on food matters!

Pasta

  • 3 minute read

How great is it to enjoy a hearty bowl of pasta? It’s true comfort food, but conventional white, or even whole wheat pasta weighs us down, bloats us up, and offers little to no nutritional value. The good news is that there are so many great choices when it comes to pasta now, made with nourishing ingredients. Try choosing a product that is wheat-free and gluten-free, loaded with the good stuff our bodies need and crave, and make your whole family very happy. Remember to read the ingredients on every package when shopping!


Tinkyada This al dente pasta is made from brown rice and water. It’s a wheat-free, gluten-free alternative to traditional pastas, and the texture, flavour and mouth-feel is super close to the “white stuff” that we really need to stop consuming. It comes in many shapes, but make sure you buy their organic products, cook it (even over cook a bit), and rinse it really well (it’s super starchy and you want to wash that all away!).


Sea Tangle Konaberry Kelp Noodles These noodles are made from sea vegetables, and are fat-free, gluten-free, and contain almost no carbs or calories. Konaberry is added, which packs in extra antioxidants.  Kelp noodles are great either hot or cold and toss well into any salad with any dressing or sauce. The best part about these noodles? No cooking is required – just rinse and enjoy right out of the bag!


King Soba Organic Black Rice Noodles These beautiful wheat + gluten-free noodles retain a deep, dark purple color when cooked, and look beautiful in any dish you make, especially if using bright veggies for contrast. Also, black rice contains several times more protein and minerals than ordinary white rice, and is rich in iron, calcium, zinc, manganese, selenium, and B vitamins. What more could you want from a pasta?


truRootOrganic Ancient Grain Pasta  Made from a blend of whole grain brown rice, quinoa, amaranth and corn flours, this gluten-free and organic pasta keeps a firm al dente texture after cooking to provide an authentic experience.


Kaslo Sourdough Pasta Made from fermented sourdough, Kaslo’s Sourdough offers 11 different flour combinations (including rye, spelt, millet, kamut, quinoa, amaranth, and more) – all grown organically in Canada. Your family will love their family recipe!


Solenzi Organic Gluten-Free Sorghum and Purple Carrot Penne These noodles are made with just four simple, certified organic ingredients: organic sorghum flour, organic purple carrot, and water. Sorghum is a gluten-free wholegrain that is easy to digest and offers higher protein content than many other grains.


Better Than Foods Konjac Noodles Konjac is a low calorie, high fibre root vegetable that has been eaten in Japan for centuries. These carb-free noodles are made from organic Konnyaku flour from the Konjac plant.


Lotus Foods Millet & Brown Rice Ramen Ready to eat in just 4 minutes, these traditional Japanese-style noodles are made from organic millet and brown rice (both fairly easy-to-digest grains). Lotus’ ramen come in dried “noodle cakes”, perfect for making a quick single serving in very little time. Just add it to a bowl of miso soup, a stir-fry, or a cold noodle salad. I love it for “build your own ramen bowls” for a fast family dinner.


Chickapea Shells Not only is this pasta made by a local small business (out of Collingwood, Ontario), but its two ingredients (just chickpeas and lentils) are organic, non-GMO, nut-free, gluten-free, and vegan. The shells are the perfect pasta for a plant-powered mac and cheese, and will give you 23 grams of protein, 11 grams of fiber, iron and B vitamins in every serving, even if served plain! Chickapea plus a jar of any organic sauce in a glass jar makes for the ultimate fast food around our house!

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