Inspiration | Information | Recipes
When it comes to food, less is definitely more. Simple foods simply prepared are FAR more satisfying than the Standard American Diet (SAD), with its cacophony of flavorings, colorings, and other chemicals designed to make you eat more. Alice Waters says it best:
Refuse to settle for anything less than the best, for the one and only amazing body you get in this lifetime!
I’ve lost count of how many times people (not the healthy ones), have tried to dismiss health information by saying, “I just believe in moderation,” or “everything in moderation.” The problem with “moderation” is that what is considered “moderate” keeps getting pushed farther and farther out by our food marketers, whose job it is to sell us more and more food. (And don’t even get me started with the “everything” in “everything in moderation” – really, poisons, too?) I don’t need to say much here – the numbers from the USDA, below, tell the story.
Food labels are a hot topic – nutritionists and the FDA urge us to read them, know the ingredients, and use that knowledge to make healthy choices. But who (other than food scientists) actually knows what common ingredients like Sodium Benzoate (linked to thyroid damage) or Butylated Hydroxyanisole (serious endocrine disrupter) actually are, anyway? And as reported by the Journal of Food Additives and Contaminents, over 175 damaging chemicals are found in food packaging itself – many transferring into foods while on the shelf.
Instead, avoid foods with labels altogether, and instead choose organic foods with edible labels :-).
One way to make healthy eating a LOT more fun is to mix it up with interesting, beautiful fruits and veggies, like the ones shown below.
Save or pin the list below for ideas of what to look for on your trips to the grocery store or farmer’s market! I’ll be posting recipes for these this year!
Here’s to a happy healthy holiday season for you and your family!
This is dazzlingly beautiful with purple cauliflower from your local farmer’s market or grocery, but works just as well with the more common white cauliflower. With purple, the color darkens and intensifies as it’s cooked, and it serves as a beautiful contrast to potatoes, pasta, or other light-colored foods. Enjoy!
Ingredients
1 cup white wine
1 cup water
1/4 cup olive oil
3-4 tsp kosher or sea salt
3-4 tablespoons fresh lemon juice
1 bay leaf
1 head of cauliflower, leaves and a bit of the core carefully removed (not so much that the head falls apart!); purple is amazing for presentation, but white works just as well!
Mix all ingredients other than cauliflower at the bottom of a large, heavy-bottomed pot that is large enough to hold the cauliflower and still be covered. Place the cauliflower on the top, cover (use aluminum foil if you don’t have a lid for your pot) and bring to a boil. Reduce heat and simmer, covered, until a knife easily inserts into center, about 15-20 minutes.
Using 2 spatulas, spoons or a mesh spider, transfer cauliflower to a plate, draining well.
Purple cauliflower can be served immediately; white cauliflower presents better if you drizzle with a little olive oil and then broil for a few minutes to lightly brown the top. Great with freshly ground pepper over all. Enjoy!
And when you count enough servings of fresh fruits, veggies, herbs, and spices, you really don’t need to count calories!
Bold Winter Greens Salad
This bold winter salad pairs well with hearty but simple winter soups like white bean, or veggie chilis. I usually find myself going back for second and third helpings – and it actually holds well in the fridge as well – so I make a LOT of this salad at a time.
Dressing:
1/3 C tablespoons olive oil
1/4 C tablespoons white balsamic vinegar
1 tablespoon raw honey (or regular if raw is not available)
1 tablespoon oregano, dried
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black peppercorns
Vegetables/Fruits:
4 – 6 collard leaves, trimmed and finely chopped
1 bunch kale, with stems removed, then rolled (like a cigar) and thinly sliced into ribbons
1 head romaine lettuce, diced
1/4 small head red cabbage, diced
Optional: other winter greens, like escarole, chicory, or endive, sliced
1 apple, cored and thinly sliced – no need to peel
1/2 yellow onion, finely diced
1/2 orange bell pepper, diced
1 avocado – peeled, pitted, and diced
1 large carrot, sliced horizontally using vegetable peeler
Optional: walnuts, crushed
Directions
Mix all dressing ingredients in a mason jar or similar, shake well, and sit aside to let flavors blend. Salt can be reduced a bit if needed, but not eliminated entirely, or the ingredients will not mix properly.
Chop all vegetables per ingredient instructions. This salad is MUCH better if the thicker greens, like collard and kale, are properly prepared by being thinly sliced!
Place all veggies in a large bowl, and toss with about half of the dressing. Let sit for at least 15 minutes, and then serve with remaining dressing added to taste. Top with walnuts, if desired.
Check out the fabulous health benefits associated with these healing herbs and spices! Of course, never discontinue use of medications without conferring with your doctor, but do help your body stay healthy and strong through the bounty of nature. For myself, I’ve learned that mixing clove and sage oils into coconut oil as a mouth-healthy “mouthwash” for oil pulling keeps tooth decay at bay – I’ve had no cavities for years, after decades of tough dentist visits!
Let me know what you find in your experience!
