I had a great weekend escape last weekend with 5 friends from high school. While it was wonderful to talk about when we were in high school and catch up on who’s doing what, what I found to be the most powerful was how we are going through similar things together.

Because I love food, everyone had lots of questions about food and healing, food and cancer, food and psychology. It made me realize that everyone is starting to be more knowledgeable about how food affects our bodies and how society’s search for easy, fast food, is actually starting to hurt us – not only from a physical stand point, but also from a family and community place.

I’m thinking of doing another month-long experiment. Each day I’ll write about what I’m making for supper. That way not only do I become accountable, but also it makes me really walk my talk. And you’ll be able to recognize that I have the same challenges as most of you.

I have a teenage son who won’t eat vegetables (but will eat fruit and so he has a Greens + supplement with every meal), a husband who is so busy with work that we sometimes aren’t able to eat together (and he often forgets to eat), and a daughter who is always watching her weight and so juggles what food is put in front of her. Me, I prefer to eat vegetables, but will enjoy white meat and fish. Oh, and cheese. I LUV cheese!

Tonight we’re having a Thai Basil Turkey dish, with saffron rice (white basmati rice), and stir fried vegetables. No doubt my son will pick out all of the vegetables and green things – but I’ll get over it!

I found the recipe idea in the Longo’s magazine on the inside front cover ad for Maple Leaf chicken. I’m using free-range turkey from the butcher instead.

1 turkey breast (boneless, skinless) – I’ve got 2 small turkey scallopini
1 tbsp olive oil
6 green onions, chopped
2 cloves garlic, minced
2 red chilli peppers, deseeded & chopped – I’m using chilli sauce
1/2 cup finely-chopped fresh basil
2 tbsp Hoisin sauce (or oyster sauce)
Saute turkey (cut into bite-sized pieces) in olive oil (with a little vegetable stock) for 3-4 minutes until no longer pink
Add onions, garlic and peppers. Cook until onions are softened. Add basil and hoisin sauce, cook for 2-3 minutes (I’m also marinating the turkey right now in hoisin mixed with veggie stock).
Serve with rice and stir-fried vegetables (I’m doing bean sprouts, snow peas, broccoli, carrots, cauliflower, red pepper and red onion).

I look forward to your comments. Let me know what you’re cooking for dinner – it may help me decide what’s on for Thursday dinner!