Play like this isn't the third time I have posted today. My brain is just a hair back logged, but I'll get it all up here, eventually, hopefully, surely I will. So, here it goes. A few years ago, I read The South Beach Diet book and it changed my life. I've always looked at food as fuel for my body and not a pleasure source, but once I cracked the code of glycemic index and good carb vs. bad carb, clean protein vs. dirty protein, life changed as I knew it. I was suddenly thrust into a new way of eating and the realization that most of what my generation (Boomer's kids) are eating and feeding our children is not food at all, it's mass produced to the profit of Wal Mart chemically induced genetically altered refined rice corn wheat. By the time it gets to your mouths, what is it? I sure don't know, but Wal Mart is making a killing, literally. What has it been processed with or come in contact with....and the packaging chemicals and hazards, that's a whole nother blog post. Later maybe? Anywho, so I get asked, how do you do it? What do you eat? How do you get your family to eat that? The family question is an easy one, trickery. It's for their own good. I also do it on a budget, and that seems to surprise some. I don't shop at Crack Mart, unless it is a dyer emergency, which can happen from time to time in this little town. I make it a point to buy local or organic, or both. I buy groceries at Natural Grocers at 34th and Coulter and United in Canyon. I also love to get goods and wine at World Market on Loop 335 West. There is a wealth of fabulous places to get groceries and staples that doesn't start with a Wal and end with a Mart and costs the same in the long run.
I try to make my kitchen an easy place to eat healthy.
When you're hungry, the place you want to start is with what you've already got. Don't hide fresh fruits and veggies in a low crisper drawer, covered in a plastic bag. Store them in baskets and bowls, right in front of your face. It is important to start any eating session with plants, its like adding water to mud or clay to make it manageable. This is a pic of where I spend a lot of time in my kitchen. In front of the espresso maker. Espresso is highly addictive, I'll explain later;)
The bulk herbs section at Natural Grocers is amazing. They've got it all, organic and in bulk. I like to buy bulk herbs and store them close at hand in the glass jars. The 3 square ones close to the right are basil, thyme, and dill. They each have their own little scoop for easy access while cooking. Cooking with fresh or dried herbs is so easy and it makes you look like some sort of genius when you're really just a neurotic tightwad. There are a few basic rules I live by when cooking with them.
Rule #1, they need moisture and an oil to carry their flavors, so put 1/2 inch of water and meat in a pan and drizzle with your favorite oil, mine is olive. There are many oils, maybe I'll do a post on oils soon;)
Rule #2, garlic compliments everything. Press a clove into the water and oil and bingo, you're done. This is also a place where you could ad onions or shallots. Remember, onions take on a whole new personality when cooked. Also, place the onion in the freezer for about 10 minutes before slicing and you will not sob involuntarily, I promise, it works.
Rule #3, it is impossible to o.d. (overdose) on herbs. In fact, as cheap as they are, waste if you must. Sprinkle your herbs over the meat. They will just add savor, they'll never become over whelming. There are several basic herb/meat/wine combos I will try to enlighten you on soon.
There they are. Only 3 rules and very basic. There are also fabulous herb combinations that you can try. One of my favorites is the Herbs of Providence which is basil, lavender, thyme, and rosemary. It's fabulous on tilapia or lamb chops. There is nothing like a few bulk tilapia fillets in a little water, drizzled with olive oil, a pressed organic garlic clove, lemon juice and zest and a handsome sprinkling of the herbs of Providence. It will make you stop wondering how they did it in biblical times, now you'll know. TTFN
No comments:
Post a Comment