JOHNZEUS.COM

Heritage Turkey Eggs In A Basket
Collected at Murray’s Farm, Cambridge, Ontario, Canada
Photo By John Zeus

Related Posts:

• The Heritage Farm & Sustainable Living – A Lifestyle
• The Farm – Heritage Chicken Breeds

I’d like to share a link to a photo I posted on National Geographic’s Your Shot, an online photo community where amateur hobbyist like me can post our best shot. The assignment this month is #Foodscapes – What does the landscape of food look like in your world?

Taste of The Danforth, Kataifi & Baklava Photo by John Zeus — National Geographic Your Shot

This photo was taken at a street festival in Toronto. Shot with my phone as we walked down the street experiencing the glory of food by smell, sound, sight, touch and taste.

Morning Sustainability…

Greek Yogurt or Goat’s Milk Yogurt, ensure it’s plain, topped with fresh berries, unpasteurized local honey, organic local walnuts and/or granola. So healthy with the added benefits of protein and active probiotic cultures. Plain Greek yogurt is available almost everywhere now.

Greek Yogurt with Berries, Local Walnuts and Unpasteurized Honey!

I’m one of those guys who would eat a full breakfast daily and still feel low energy during morning meetings and workouts. Maybe it was what I was eating? My breakfasts varied from cereals to breakfast sandwiches and muffins which food corporations advertised as “power breakfast”, “energy nutrition”, “sunshine in a meal”. It took a while for me to realize the food companies were lying. What I was really eating was sugar and gmo corn.

It’s unfortunate that most food corporations and fast food brands spend more money on advertising and marketing than food quality. Many breakfast cereals are made of chemicals, sugar and gmo corn, disguised to taste like good food. Fast food breakfast sandwiches are made from gmo soybeans and processed meats and cheeses from gmo corn-fed animals, how unhealthy.

I started to look beyond the marketing and more at the foods I was eating and asked myself; would I trust a corporation to make my food over an individual? The answer was no. I immediately thought of my Yiayia (grandmother) and the traditional breakfasts I ate in my teens. At that moment I craved homemade Trikala Greek Yogurt.

No Added Sugar!

Natural energy with no added sugar, my power breakfast for one, getting me through to lunch.

Serving: 1 • Time: 2 minutes

Medieval Fort at Trikala Thessaly, Greece

• 6 oz. plain Greek yogurt or Goat’s Milk Yogurt
• 1 tbsp honey (preferably local and unpasteurized)
• 1/2 cup fresh berries
• 1 tbsp (.25 oz) smashed local organic walnuts or local granola

Place yogurt in a dish, top with berries, walnuts and honey. Substituting walnuts with granola would taste great too.

A traditional recipe from Trikala

There’s nothing new about Greek Yogurt. In my early years I would spend some of my summer vacations in the old country visiting my Yiayia. Every morning I’d wake up to fresh Trikala Greek Yogurt as I would call it with fresh fruit, walnuts and honey. The true power breakfast of champions. ^

Source: John Zeus
Cover Photo Source: Web

A Place at the Table – Film Trailer

One in four children in the U.S. lives on the brink of hunger. This film asks why. From Magnolia/Participant, the team that brought you FOOD, INC. http://fb.me/MagnoliaPictures