In my last post, I wrote all about why it’s so important to buy local and organic produce and meats for health benefits and environmental reasons. NOW, I’ll let you know that not only are local and organic foods better for you to eat, they will also make your life a whole lot easier in the kitchen! I LOVE to cook, but honestly, I rarely use more than 5 ingredients because:
1) I like to keep in simple when I can; I am immediately turned away from a recipe when it calls for 15-20 different ingredients.
2) Cooking for me is relaxing and mood-boosting, but this easily changes when I’m trying to manage too many steps and/or ingredients.
3) When you’re using high quality ingredients, you want those ingredients to shine! Quality ingredients are more nutrient dense and flavorful and don’t need to be covered up or overshadowed with sauces and other flavorings.
As a kid, I used to hate eating my vegetables. I’d push them around on the plate, and eventually just force myself to eat them. Those broccoli or cauliflower florets, to name a couple, were pretty much always prepared in the same, boring way: steamed or boiled. The flavorless, vegetable mush did little to excite my appetite. Here, however, are just a few ideas for cooking your vegetables simply, while still incorporating tons of flavor! I honestly now LOVE vegetables when they are prepared in a way that allows for their unique flavors to be highlighted!
ROAST - I pretty much roast all vegetables, no matter what they are. Roasting draws out the natural sugars in vegetables, allowing them to become slightly caramelized and so delicious. I especially love this method for root vegetables, like squash, potatoes, and parsnips. Chop your vegetables in uniformly sized pieces, coat in olive oil, avocado oil, or coconut oil (depending on your roasting temperature), add salt and pepper, and roast until tender. SUPER SIMPLE. You can always enhance by adding some herbs and spices or a yummy dipping sauce.
GRILL - I use my grill every month of the year, no matter what the temperature is outside. I love the char and smokiness that develops once fruits and vegetables are grilled. I prepare them the same way I do when roasting - keep it simple, and let the cooking allow for the natural flavors to become more pronounced. Try grilled fruits for a super sweet dessert treat.
SAUTEE - sauteing vegetables on the stove top is another simple and easy method. I typically heat some ghee or coconut oil in a pan, add in onion/shallots and usually some garlic too and start cooking away. Then I add in whatever other vegetables I feel like having and allow them to soften. I especially love this method when cooking mushrooms and greens, like spinach and chard.
Roasted sweet potato wedges with an herb pesto
Grilled broccolini and sautéed mushrooms
Trout with a side of sautéed kale and roasted root vegetables (carrots, beets, celeriac, rutabaga)
