PGM In Season | Faring Well
Whenever it comes time to relaunch Pure Green In Season, we are always giddy at the prospect of a fresh batch of Community Leaders. Being a community leader for PGM In Season is not simply about spreading the word, but about representating the Pure Green lifestyle, being pillars of the community, and helping us lead a project we so deeply believe in. We look up to them, as much as the rest of the PGM community does, and if you haven't yet come to know them, then man, are we happy you're here.
For the Spring submission period, we are thrilled to introduce one of our Community Leaders, Jessie of Faring Well, a food blogger who is as silly and fun as we'd would hope our best friend would be, who wins over readers with her personality and charm, and all while fashioning the most incredible whole-food, plant-based, vegan dishes you could imagine. We sincerely hope you enjoy getting know Jessie as we have through her interview below, and not only lust over, but make her delicious pancake recipe to boot!
5 QUESTIONS WITH JESSIE
What 3 words describe you best?
Three words that best describe me… I just looked to my husband and posed this question. He responded, “needs a helmet.” I’m not going to lie, I can be pretty accidentally careless, albeit oblivious, to most danger around me. Somehow, though, I’ve made it through life this far without losing a limb or my life. However, sometimes Scott likes to count all the ways I almost get injured when we are together and it can be pretty astounding. But here I am today, with all my fingers and toes, so someone is looking out for me!
If I had to choose three words that best described me, I think the first word we be positive. I tend to only see the good in things the majority of the time - to the point where it’s almost annoying. A portion of that can be attributed to my blissful naiviete I seem to walk through life with, which I have no desire to change - I love what I see. The second word would probably be healthy. I love everything about health and am fascinated to the point where I never lose interest! Which can be slightly overkill at times, but I just can’t help wanting to try new, healthy things. Plus I love feeling amazing, and sometimes that means having a brownie for dinner. Balance is key, and mental health is just as important to me. The third word would probably be weird. Scott says he has never met anyone like me, and I would probably agree. I can be just weird. Like I can never eat an entire pretzel. I only can take a bite of one and put it back in the bag - just to pick out another one, take a bite, and put it back the same. I could go on for pages, but for the sake of you still liking me I’ll just leave it at one example.
What is your favorite ingredient?
My favorite ingredient is avocado. On everything. All the time. If something is amazing, guess what, it could be better - with AVOCADO. If I could cheat and have a second it would be cinnamon (when it comes to the sweets). I sprinkle it in everything like people do with salt. Pancakes? Throw some cinnamon in there. Muffins? Better with cinnamon. Homemade granola bars? You bet I put cinnamon in those. Basically every non-savory item in my house tastes like cinnamon.
What has been your best kitchen failure and/or achievement?
The biggest achievement I’ve made in my kitchen has to be my no-knead spelt bread. I’ve always wanted to be able to make my own bread, and having given up wheat, and gluten for the most part, thought my bread days were over. However I found this great recipe using spelt flour that involves no kneading and it basically fool-proof. I get a gorgeous, bubbly, luscious loaf every time and it makes our home smell like a french bakery. Or at least what I would imagine one to smell like - seeing as I've never been to France - but I like to pretend I have in my kitchen.
How do you incorporate sustainability into your life?
Sustainability is one of those things, to me, that is really important to practice on a small scale. Instead of making it about driving an electric car and having a compost bin in my back yard, I like to focus on where I put my daily vote. To me the biggest area is money. I believe that where I put my dollar is where I place my vote. Therefore I try to only buy organic, local products (when available) from companies who partake in sustainable practices - and try to avoid contributing to companies who practice otherwise. This goes for other goods other than food as well. A big one for me was cutting back on my use of plastic, being more conscious about waste, utilizing re-usable containers, and not buying more than I really need in all areas of my life. Simplicity, minimalism, and a conscious effort are what help me incorporate sustainability into my life.
What does eating local, seasonal, organic food mean to you?
To me, eating local, seasonal, organic food is huge. Being vegan, my diet is primarily produce - therefore it is incredibly important to me to purchase organic in order to minimize my exposure to pesticides. Being a huge advocate for health, that also means getting the most nutrient-wise from my food. Seeing as a crop begins to lose nutrients the moment it is cut from it’s life source, this means eating local produce is also very important because the time between when it is harvested and when it reaches my plate is minimized. This means eating with the seasons, which I love, because it gives you variety throughout the year and you never seem to get sick of any one food. The added benefit of eating this way is the reduced carbon footprint you have due to the lesser amount of miles food has to travel before it reaches your plate. Not to mention the support it gives to my local farmers, whom I love dearly. But most of all, its fun! Especially during farmer’s market season when you get to be surprised each week with different fruits and vegetables to experiment with and enjoy. Plus if you have a garden, the benefits just keep increasing with the wonderful connection you get to have with your food. From watching it grow, to gathering it for a meal, and then getting to enjoy it’s freshness - growing your own produce is so rewarding.
PANCAKES WITH FRESH BERRIES
Makes either 1 serving of 4 small or 2 large pancakes
- 1/4 cup whole spelt flour
- 1/4 cup + 1 tablespoon oat flour
- pinch of salt
- dash of cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup plain almond milk
- 1 teaspoon maple syrup
- Refined coconut oil for cooking.
- Additional maple syrup, fresh berries, and coconut ribbons to serve.
- In a small mixing bowl, combine the dry ingredients and mix well with a fork.
- Add the wet ingredients and mix until fully combined.
- Heat a cast iron skillet over medium-low heat and add a teaspoon of coconut oil to the pan.
- Drop the pancake batter into the oiled skilled using a tablespoon to create either 4 small, or 2 large, pancakes. Cook for 3 to 4 minutes (or until bubbles begin to form on the top of the pancake and the edges begin to brown) and then flip and cook for an addition 2 to 3 minutes on the other side.
- Serve hot off the skillet with additional maple syrup, fresh berries, and coconut ribbons.