“So what is a Dosa Chip?” is the very question you’ll see if you head over to Table Foods’ website. It’s Friday and here at the Collective we begin to say “what is that?” about pretty much everything by the time it hits the end of the week, so we’ll break it down for you.
Based across the Bay from us in Larkspur, California, Dosa Chips are pretty much a wonder food. We just recently started carrying these and are already crazy about them. They’re gluten free, contain just four ingredients and are totally handmade. As the website explains, they’re cooked in antioxidant-rich rice bran oil. A little bird even tells us that the original chip will be joined by three new flavors soon: curry, cinnamon sugar and chocolate.
If you’re craving a salty fix, these are the perfect solution: crunchy and healthy and absolutely sure to hit the spot. (Did we mention they’re good for Fridays?)
We love to pair them with our very own BSFC hummus that we make fresh in the shop, or you can get creative and pair them with pretty much anything already in your kitchen. They’re unique and delectable and we’re more than a little bit happy to be carrying ‘em. What are you waiting for?
Dosa Chips are available for $4.00 in our store at 2440 Bancroft here in Berkeley. We’re open Monday-Friday: 9:00am-8:00pm and Saturday-Sunday: 12:00pm-6:00pm. Our store is open to everyone, including non-members and non-students. Come visit!
Not-So-Tuesdays Real Food Tuesdays/100 Days of Real Food Mini Pledges/A College Student’s Real Food Journey! Sorry to keep you waiting!
WEEK 4: HELLO 2 NEW REAL FOOD!
The Rules (derived from the original post):
I tried Rye Porridge (from the image) and large bok choy. I have never seen wheat in its original form before, so this is an entirely new, slow-food experience. Although the instructions says to boil and then simmer for about 20 minutes, I feel like the water kept evaporating, so I kept adding water!
Large bok choy was playing it safe, but the leaves do taste earthier and it has a larger branch/stem than baby bok choy.
I got introduced to a lot of new whole foods when I came to Berkeley and joined BSFC, including butternut squash, hummus, kale… the list goes on! Berkeley is truly a wonderful place to discover new foods! (The original post also includes a list of (exotic) things-to-try!)
Reflections for Weeks 2 & 3 below!
Week 2: Meatless Reflections
Do you know when your parents tell you not to do something, but it just makes you want to do it more? This is also one of these things! I’m not a HUGE meat-eater, but restricting meat made me notice it more. Fortunately, I forgot about it as the week went on. (Two midterms in one week can do that to you).
I accidentally make Tuna “Curry” because I added too much cumin (and a bit of tumeric) when I was cooking my tuna-celery stir fry… Great foods are often found by accident! (Though I don’t think others would approve of my curry…)
I think not drinking sugar beverages (sugar-ed/cream-ed coffee) made me more alert. Maybe it was the lack of food (sugar/carb) coma.
Week 3: Slow, Non-Frying Reflections
I do like to eat fried stuff occasionally, but it’s easy to avoid it when you don’t eat out. I feel that cafés run a fine line between “fast” and slow foods… However, it helps if you know the owners or know that it is a local establishment.
Until next time!
Happy Friday! I’m going to pass along the news about one of our newest products here at the Food Collective today, but don’t tell anyone I told you, okay? Because if the word spreads, we might have a bit of a chocolatepocalypse. It’s that good.
I’m talking, of course, about Dandelion Chocolate. Founded by Cameron Ring and Todd Masonis and based out of 740 Valencia Street in San Francisco, these lovely chocolate bars contain only two ingredients. If you’re thinking “great” and “better than great”, you’re not far off the mark. The two ingredients are cocao beans and cane sugar. That’s right, just those two.
The way it works is that they use a process that was popular before chocolate making was industrialized, about 100 years ago. They take the slow road: sorting the beans by hand and then roasting them long and carefully. They use a mixture of vintage and modern machinery, including a 1950s, fire-engine red machine for wrapping the bars in custom paper from India. (Pictures or it didn’t happen? Voila.)
The result is like no chocolate you’ve ever tasted before — and it’s pretty beautiful, to boot.
Dandelion Chocolate is available for $6.59 in our store at 2440 Bancroft here in Berkeley. We’re open Monday-Friday: 9:00am-8:00pm and Saturday-Sunday: 12:00pm-6:00pm. Our store is open to everyone, including non-members and non-students. Come visit!
When we first heard about an all-vegan nacho cheese dip, we thought it was too good to be true. But it’s on our shelves here at the Food Collective, proving that dreams do come true. (Okay, some dreams. Summer mornings in Berkeley without fog are still a pipe dream, but we’re working on it.) Whether or not you’re a vegan, Nacheez is a delicious alternative to plain old nacho cheese. It’s dairy, gluten and soy free. So what’s the secret ingredient, you ask?
One word: cashews.
The rest of the ingredient list is short, topped off with water and red bell peppers. You can grab the mild, medium or spicy variety off our shelves and you’re ready to go.
Like all of our products, it’s local! It was created by Ilsa Hess from Sacramento, who was wondering if she’d have to give up Mexican food when she became a vegan. Which is kind of a blessing for the rest of us, but I digress.
A few of our favorite ways to eat Nacheez are in a salad, spread on bread and toasted and on tacos — need we really say more?
Nacheez is available for $7.19 in our store at 2440 Bancroft here in Berkeley. We’re open Monday-Friday: 9:00am-8:00pm and Saturday-Sunday: 12:00-6:00pm. Our store is open to everyone, including non-members and non-students. Come visit!
Today is actually the start of Week 3, so to catch up, I will post the Week 2 & 3’s missions first, and give my reflections around Sunday!
Buy local, organic eggs, just to go with the spirit
Visit The Local Butcher Shop at Cedar & Shattuck, which I have never visited before, to see any possibilities with local meat this week. They source sustainable meat within the 150-mile radius of their shop.
Go vegetarian/vegan! I still have some succotash left!
Get Fair Trade, Organic Coffee at BSFC!
Finally use some of my BSFC raw honey if I want sweetened latte or tea!
No fast food, including food from the obvious ones, convenience stores, “food court” setting restaurants, or places where you can watch your food being assembled.
No school lunches or airplane meals. (Gladly. They aren’t horrible, but just don’t taste that fresh)
No deep-fried foods (including fried taco shells!)
Until the end of the week!
So, Real Beverages is actually a Week 2 from the original 100 Days of Mini Pledges… HOWEVER, I found that the instant coffee mix I drank had sugar in it! Even though I thought it the Real Beverages Week would not affect me much, being a non-soda/beverage drinker and all, apparently this project cannot be underestimated. Thus, that will be combined to next week, just to shorten the project time into this Fall semester.
WEEK 1 (Two vegetables/fruits each meal) REFLECTIONS
It is very hard to do this, especially for my morning meals.
Extra salad for an event became my main source of vegetables!
If you are on-campus, buying a sandwich is much more convenient since they usually have tomatoes and lettuce (or other greens). If you are on a budget, bringing the succotash in a small container is also a great way!
Had instant coffee that had sugar and milk powder in it… Real Beverages combined to next week’s local meat!
The Veggie Regretful Experience
I thought this would be a fairly easy challenge, but apparently not. I honestly should’ve thought more about it, especially when I have to rush in the mornings and don’t feel like stuffing two fruits, my bread and daily coffee all in one go. I think I also “cheated” a bit with counting the processed/dried fruits in my peanut-butter-and-jelly or trail mix as “fruits”…. I think breakfast was the only main problem though!
Ideal, Sample Breakfast (when you have time)
Banana + this:
(Local, organic eggs from BSFC with Spinach on Toast!)
What do you do when you don’t have time? A piece of fruit and peanut butter & (organic) jam sandwich then I guess…
Stayed tuned to the still on-going Week 2 (Meat)!
WEEK 1: TWO KINDS OF FRUITS & VEGETABLES IN EACH MEAL &
The Rules (derived from the original post):
I always found making succotash (or at least a version of it) a nice exercise, because you never know what you may add! I used the carrot tops as the “herbs” in my succotash, because I often end up wasting the fresh herbs I use. The BSFC mostly sells carrot with their tops still intact, but don’t throw them away! With an earthy (and uh, carrot) flavor, carrot tops does well in salads, pesto, or just sauteed with olive oil and vinegar or lemon juice. The stems may be very fibrous, but hey, we can always get more fiber in our diet! You may have tried these unorthodox pesto in one of your visits to the store already…
Benefits of 2-A-Meal:
Stay tuned for the last week’s reflection as well as the start of this week soon!
Welcome to a new section of the Berkeley Student Food Collective (BSFC) blog! I am your Real Food Advocacy Intern, Eve Lee, who will educate all readers and people of the Berkeley community about the Real Food Challenge—our purchasing policy of sourcing Local, Ecologically-Friendly, Humane and Fairly-Traded foods and goods. In addition, I will show the benefits of eating Real Food for students and really, everyone!
I figured the best way to demonstrate and promote Real Food in students’ lives is to record my own experiences here! I will be conducting the Mini-Pledges version of the 100 Days of Real Food with one Real Food goal each week, which I find is more realistic for us super busy students. I will start each week on Tuesdays, and post my game plan for that week as well as my reflections from the previous week. As a junior majoring in Nutritional Science, Dietetics, I will incorporate some nutrition facts, or reasons for these missions.
The original 100 Days of Real Food was created and conducted by Lisa Leake and her family of four, who recorded their Real Food adventures and tips on that site. They also completed the seemingly impossible 100-Days on a Budget, in which they restricted their food budget to $125 each week for the family.
Here is the tentative timeline of my mission (adapted from the Mini-Pledges Page):
Week 1 (9/10 - 9/16): Two fruits and/or vegetables per meal
Week 2 (9/17 - 9/23): “Real” beverages & Local Meat
Week 3 (9/24 - 9/30): No fast food or deep-fried foods
Week 4 (10/1 - 10/7): Try two new whole foods
Week 5 (10/8 - 10/14): No low-fat, lite or nonfat food products
Week 6 (10/15 - 10/21): 100% Whole grain
Week 7 (10/22 - 10/28): Stop eating when you feel full
Week 8 (10/29 - 11/4): No refined sweeteners
Week 9 (11/5 - 11/11): No refined oils
Week 10 (11/12 - 11/18): Eat local foods
Week 11 (11/19 - 11/25): No sweeteners
Week 12 (11/26 - 12/2): Nothing artificial
Week 13 (12/3 - 12/9): No more than 5-ingredients
Week 14 (12/10 - 12/19): 10-Days of Real Food, with all of the above…?! During dead week?! We’ll see!
I will post a more detailed description of each week’s “missions” in the upcoming posts, so stay tuned!
This drink is so refreshing it will have you gulping down water like nothing! I chopped up approximately 3 pineapple spears and picked around 4 stems of mint. Add these items into the mason jars first so water does not overflow. Store overnight and you got some tasty H2O!
Tag us your creations on Instagram @702Vanda or #702Vanda!