About this Blog

Welcome! Thanks for checking out On Food Stamps.

I created this blog in 2009 when I began working at the Los Angeles Regional Foodbank. My work at this organization opened my eyes to food justice issues in America, and I had a strong desire to better understand the difficulties many people face when trying to access healthy food on a limited budget. So, I embarked on my own Food Stamp Challenge, living on $31/week as a vegan. I used this blog to chronicle my experience.

While my Food Stamp Challenge project has come to an end, you can see what I learned from it by reading the Greatest Hits posts linked to the right side of the page. Please excuse any out-of-date links, as I am no longer updating this blog on a regular basis.

Stay Hungry,


Sunday, November 15, 2009

Break Through with Beets

Today, I went to the Hollywood Farmers' Market to get my week's groceries, and I had an incredible impromptu cooking lesson from a man selling beets.

I walked up to his stand to buy some beets, planning to roast them as usual.

I noticed that he had samples. "So, are these roasted?" I asked. "No," he answered, "raw."

Hm. I popped one in my mouth.


He'd used a traditional combination from Mexican cuisine in a way I have never encountered before: lime juice, salt and paprika on thinly sliced BEETS. On mango, ok, I might expect this combo. It is very common in the fruit stands all over Los Angeles. But, BEETS? Unexpected and incredibly delicious.

I ran home and made my own version of this Mexican Beet Salad just a few hours ago.

Here are the directions:
  • Wash beets thoroughly
  • Peel off the skin
  • Slice them as thinly as possible
  • Squeeze lime juice all over them, making sure to toss them in the juice so that they are fully covered in citrus-y goodness. For 3 beets I used 3 limes, but number of limes will vary depending on how juicy your limes are.
  • Sprinkle paprika and salt to taste
  • Party in your mouth!


  1. It's like making ceviche but with veggies!

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  3. YUM YUM YUM...can't wait to try this with the bounty from our garden.

    THANKS, Julie!

    --Mother Connie