The Green Grocer


(2/1/2017)

by MELISSA GORDON 

Resist the chip!

I recently heard about something so disturbing, so alarming, so void of independent thinking it instantly reminded me of George Orwell’s “1984.” My co-worker said to me: “If someone walks into a room and sees a bag of chips, they will think, ‘Oh, chips!’ and dive right in. It doesn’t matter if they don’t know where the chips came from or who they belong to. It doesn’t even matter if the bag is opened or not. They’ll just go for it.”

Let me pause here to explain that this particular co-worker spends a lot of time in a room where chips are present, and she’s witnessed this behavior on several occasions.

So we start this week’s column with the unnerving premise that we are programmed in such a way that we are unable to resist chips. Add to that our upcoming National Chip-Eating Holiday, a day on which chips are on display in nearly every American household. The outcome? This Sunday, because American encounters with the chip kind will be unusually high, we will be crunch, crunch, crunching beyond our control.

At this point you are expecting me to tell you: Resist the urge! Don’t accept this fate! Protest the insanity! So here’s the Green Grocer’s advice: Resist the urge! Don’t accept this fate! Protest the insanity! How? With my patented seven-point approach to getting out from under the firm grip of chips.

 

The Green Grocer’s Patented Seven-Point Approach to Get Out From Under the Firm Grip of Chips

1. Don’t even buy chips to begin with.

2. If you’re at a party where fruit and vegetables are also served, choose those. (And if it’s your party, be sure to stock up on organic fruits and veggies from Bluff Country Co-op.)

3. If you’re craving the crunch, try Nami Chips! They’re local, they have minimal ingredients, and they’re available at Bluff Country Co-op.

4. If you simply cannot resist the chip, take a handful and put them on your plate. Portion control is better than all-out chip mania.

5. Load up on hummus, guacamole, salsa, and/or the spicy black bean dip below. These healthy dips may prevent you from binge eating chips.

6. Avoid at all costs those traditional creamy chip, fruit, and vegetable dips. Seriously. What did your body ever do to you that you’d punish it like that. Opt instead for a specialty cheese from Bluff Country Co-op. Try one of these delights: Deer Creek’s The Blue Jay (a spectacular blue cheese kissed with juniper berries), cumin gouda, chipotle colby or Fini cheddar.

7. Eat a satisfying meal at home before heading out to prevent over-snacking.

 

Chipotle Black Bean Dip

(From StrongerTogether.coop)

1 cup vegetable broth

2 celery stalks, diced

2 small carrots, diced

2-3 chipotle peppers in adobo sauce, chopped

1 cup cooked black beans

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon coriander

Sea salt and black pepper, to taste

Preparation

1. Place vegetable broth, celery, and carrots in a small saucepan and bring to a boil. Simmer with lid on until veggies are tender, about eight minutes.

2. Pour cooked vegetables and broth into a food processor or blender along with chopped chipotle peppers, cooked black beans, garlic powder, cumin, and coriander. Pulse, scraping sides occasionally, until well blended with a thick/chunky consistency.

3. Season to taste with salt and pepper and let cool 20 minutes. This dip is best served at room temperature or chilled.