Ok so this my last fiber push of the season (pun intended). This time of year is so hard with all the holiday parties and extra indulgences at work. They are hard to resist but shit's everywhere. And do you know what all the sugar does to your system? It f***s it up. You get bloated, feel gross and things are not as regular as they normally are. You know what the easy fix is? G*d damn fiber. And the best part? It too, is everywhere. So get it in you fast and often. It probably will fill you up and you may not be so tempted. Double win, double rainbow. Oh, and for the love humanity, drink as much water as possible. We have a special shout-out to Send it and Goodfoot who fearlessly deliver your lunches everyday without question, with a smile and regardless the weather conditions - today is no exception. We love you guys!

  For pure sh*ts and giggles (as Skinner would always say) we're going to start posting random facts along side random pics throughout the week on top of our usual outrageously insightful and ever-inspirational blog. So here we go (p.s. we lied about the blog hiatus). The mighty orange always gets associated with vitamin C but it's the fiber count which is far more noteworthy (besides kiwis have 10x more vit C but I digress...). Did you know that the pith (the white fleshy part) has just as much fiber and good stuff than the actual fruit itself? Studies have found that the orange peel, has over 60 flavonoids and 170 different phytonutrients. What the hell are those? Doesn't matter, know the more the merrier and it sounds very impressive and will impress people around you when you mention it. Here are some other factoids about l'orange:
  1. Navel oranges are called just that because its bottom part looks like a belly-button.
  2. Orange is the world’s third favorite flavor. Chocolate and vanilla take the first two places (I think hummus might be in forth)
  3. Captain Kirk (aka. Canadian born William Shatner) used to work at a local orange juice store back in the day.

Photo cred Cat Oh I love hummus. Hummus, hummus, hummus.  I just learned a few things about this original prepared food. First of all, hummus is the Arabic word "chickpea". And if you go back to Socrates and Plato days, you'll find that they even wrote about it cause the shit is so damn good. Good for you with all its iron, vitamin C & B6, fiber, protein and potassium. I have to say it's perfection and it is (and always has been my desert island food - you know that game of "if you were stranded on an island with one thing what would it be?"). We introduced a new salad today, the Baouleh Baouleh and it came with a creamy hummus dressing. Hummus combined into a salad dressing? I'm in heaven. So here's the recipe for all you other hummus lovers out there. 2 cup cooked chickpeas 1/4 cup water 1/4 cup lemon juice 1 tbsp tahini 2 garlic cloves 1/2 tsp mineral salt 2 tbsp olive oil Blend'er up & enjoy.

RW Mitts THE GOODS is a group effort, every one of our followers, lunch goodies, students, friends and family members have been part of our creation. We get emails, stopped on the street, phone calls, text messages, tweets, Instagramed and Facebooked. We love it and we love you. Today we are especially excited, we have a new goodie joining our daily team. Raina Kirn is a long time friend of both Cat and mine. She has incredible style and a passion for real food. Come on, she's a West coaster, it's in her blood. Raina's first order of business is to bring the Nori Bowl to lunch delivery. This salad is made with crunchy napa cabbage and spinach, peppers, cucumber and organic edamame. Topped with a sprinkling of black sesame and shredded nori. Mix it all up with a creamy ginger-miso dressing and a side of rice. It is delicious! More exciting updates to come from THE GOODS... maybe we can even convince Raina to do a food photo blog or two...

Roncy Fruitstand An interesting morning at THE GOODS, we had the lovely Rainbow Power salad on the menu which consists of spinach, kale, heirloom tomatoes, cucumber, peppers, gooseberries, golden raspberries with a side of lemon-parsley rice and our wild blueberry vinaigrette. We can make this salad with our eyes closed... until today. We were so excited to use fresh picked, local field berries, but what we didn't know was they have a higher amounts of naturally occurring pectin than their wild cousins. What does that mean? Congealing... or the jello-effect. Within 30 minutes all the containers had oxidized into a deep purple and you could bounce a quarter off those babies... were they delicious? Yes! Were they all good for you? Yes! Were we stumped at the time? Yes yes. It's not living if you don't learn something new everyday right...