February 8, 2016

Kitchen Essentials

I love my chef's knife. It's a Chicago Cutlery knife -  not an expensive brand - that was passed down
to me by my parents about a decade ago. I chop almost everything with my chef's knife: from onions to apples.

The key to enjoying your kitchen knives is to sharpen them regularly. This is a very quick and simple task, which will make your food preparation much easier. It's not worth the work to struggle with poor quality, dull knives! You will enjoy cooking much more when you have a good, sharp knife.

To choose a chef's knife: make sure that the metal blade goes all the way through to the end of the handle. This will ensure that the knife lasts and has good leverage without bending its blade.

To choose a sharpener: go to your local hardware store and ask for a simple kitchen knife sharpener. Mine is small and yellow. It has criss-crossed ceramic edges that sharpen knives quickly and easily.

Now that you have a nice knife and a good sharpener, enjoy preparing food! When you return from food shopping, chop up a few days' worth of vegetables and store them in the fridge.

I like to make cubes of sweet potatoes, carrots, beets and potatoes. I use these either for roasting or for soups.

I chop kale, collards and chard for sautes or soups. I add chopped onions to add to almost anything, from pot pie to frittata.

Regardless of how you prepare food, please set aside time to cook and enjoy your meal!

February 7, 2016

A Week in Vegetables

As we pass the halfway point between winter solstice and spring equinox, I am thinking about the fertile seeds that we will plant in dark soil this spring. These seeds will bring delicious food to our table and fill our root cellar with bounty for the winter to come.

I realize that time is not linear, but cyclical. The cycle of seasons finds plants on another ring of the spiral each year as they sprout new branches, stalks, and shoots. We can also grow into each new cycle by appreciating how far we have come since this time last year and renewing our body, mind, and spirit with simple food. 

As the outside world slowly wakes up to welcome another growing season, so can we rejuvenate our bodies by including more plant foods into our diet.

Here is the shopping list for a week of healthy, plant-based lunches.
You can gain the complete guide, including recipes, for $10.

Simple Vegetable Recipes 

to keep you nourished all week long

Shopping List
Produce8 small sweet potatoes (or 5 to 6 medium/large)
1 head of cauliflower
1 head of broccoli
2 bunches Swiss chard
Baby spinach
2 bunches kale
1 can white beans
1 can chickpeas
2 red onions
1 large leek
Parsley or cilantro (optional)

Olive Oil
Ghee or grass-fed butter
Tamari or soy sauce
Apple cider vinegar
Salt and pepper

While making breakfast, do the following each morning. It will take about 30 minutes per morning.

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