I’m doing wholefoods private catering. I impulsively posted on Bunz, and got some interest. On one hand, yaddayadda it’s food-oriented so probs unideal for ED healing, but also it’s honestly a mind-break and a job that 1) feels good to be of service, keeps me busy, and 2) I actually get out of my mind and in a state of flow bc I get to express my creativity through r cope curating and flavour experimentation, and also 3) I make food that I’m challenging myself with
Long term, not ideal as a career choice of mine, but certainly good experience for my future retreat centre, and setting intentions to get bum to BC and up mountains and in lakes n stuff.
Also this no laptop thing is annoying- FWP, but phone autocorrects are hilarious I almost want to uncorrect them for the lols.
Here’s an example of some of the first orders:
The others left me too tired to take pics…le sigh.
Hire me? The food’s yum, right Cor?
Ps have also restarted meditating and focusing on breath: these two vids are worth it:
Has anyone read Hunger by Roxane Gay? I’m finishing it. Lots of similarities and lots of differences between under and overeating. Raw and real, but #shedidntreplytomytweet so….😉#noteveryauthorisascoolasRochelleBilow
What’re you hungry for?
Usually, I don’t do this shit: ingredients really are “non-food” items…
“Crab” salad: you know that “flavoured pollock” 💩
So much poop in here, solittlecare
But you know what? #yolo and #lettinggo feels better.
Everything in moderation, even moderation is good. If this is my “treat”, then so be it. I really do enjoy this salad, and I really don’t have very much at all bc my body doesn’t like too much (probs knows it has yick stuff in der).
I like a little bit, life’s spicy when you follow your intuition.
***update July 8th: straight up, taste testing only now (day-after, bc #fearfood)- this shit’s delicious: topped w hummus, avo, nooch, and leftover salad from yesterday’s BURGER)
Mung Bean Salad with Sundried Tomato Dressing:
1 cup mung beans, cooked (timeswheniwishihadapressurecooker)
1 carrot, grated (don’t peel that shit #savethechildren)
1 cup shelled fresh snow peas
1/4 red onion, diced thin
1/2 cup trail mix: nuts, seeds, berries
Few sprigs garden kale and lettuce
Big handful of grape tomatoes, quartered
Nice bunch of fresh dill (or any other herb you like), chopped
1/3 cup olive oil
3 sundried tomatoes
juice of 1/2 lemon
1 clove of garlic
sea salt to taste Blend all dressing ingredients.
I’ve been doing mini-catering jobs round these parts, and it’s great because I make things with ingredients that are food fears for me. I make extra so that I challenge myself with them. This salad is pretty scary for me with the pasta, although it’s made of only beans (that’s literally it), but so is the dressing. I saved some dressing for myself. Some challenges are bigger than others.
Bean-Pasta Salad with Avocado-Sesame Dressing:
1/2 package bean pasta, dry (boil it to cook)
1/4 red onion, chopped
handful of grape tomatoes, quartered
big handful of kale leaves, chopped up
1/4 cup sesame oil
1 clove garlic
juice of 1/2 lemon
1 tbsp miso Blend all ingredients in a blender/hand immersion blender.