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| Power Foods from the editors of Whole Living Magazine (which I might add is a great magazine to peruse for recipes) |
It's always hard to get enough vegetables into one's intake without creating numerous side dishes. However, this book uses vegetables as the basis of nearly every meal. Many recipes don't involve wheat either!
I love cooking -- as I'm sure my regular readers have read before. There is something comforting about making your own meal and knowing what's in it. And it's necessity, so you might as well make it great, right? Yeah, I know it takes time. And no, I do not have all the time in the world. Having to work 50+ hours a week often leaves its mark. You just get used to the time it takes and use it to relax, talk, listen to great music, or catch up on audiobooks. It also helps scrape off the rush-rush attitudes that feed us Americans, as well as sticking with portion control.
God gave us the ingredients to use. Not using them...well, I think we've paid our price. I honestly believe all these chemicals in the environment and food we are using (ridiculous amounts of sugar, too) is a huge contributor to rising behavioral disorders and numerous cancers. What's even sadder is that there are a lot of people who do not know how to cook a basic vegetable or piece of chicken. Unless it goes in the microwave, instant-add-water, or comes from a restaurant, it's a foreign concept. I'm not saying it's necessarily wrong to enjoy such things once in a while, but it is awful to think that humans cannot even cook food unless it comes pre-assembled any more. Why has it come to this?
Even when I do try the few pre-made frozen meals that I can have, my body and taste buds always relent with "what the heck is this!?" Fresh always gives me better energy. Seriously, it's amazing and totally worth the time.
Next up: a very, very big change! Stay tuned.
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| Oh yes, this cookbook rocks! This is "poached salmon with asparagus, herbs, and baby greens." |
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Quick Stir Fry:
Throw some vegetables (snow peas, peas, corn, garlic, carrots, broccoli, etc.) that need to be used up into a skillet with a bit of preferred food oil. Once cooking, put the lid on to keep in the steam. Stir occasionally. Meanwhile boil rice noodles (or what ever pasta). Once vegetables are soft but still bright in color -- about 10 minutes, I think -- put in drained, cooked noodles. Mix well. Add some oregano or other favored spices. Then (the best part) grate desired cheese over stir fry. I used Vermont sharp-cheddar and it was great.
If you put thinly sliced veggies -- like zucchini, radishes, and asparagus -- on a panini grill or cast iron grill it makes some great tastes -- with or without adding oils and spices. It's pretty quick too!
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