I do my best not to be preachy on this site, and I'm not going to start here.
Cookie and Kate - Whole Foods and Vegetarian Recipe Blog
But I will attempt in this section to tell you why I've done my best over the past few years to shift from a fairly typical all-American way of eating, to one that is focused on minimally-processed, natural foods. Broadly speaking, there is a lot of room for improvement when it comes to the ingredients found in the average American pantry - the building blocks of your home cooking. It doesn't have to happen overnight, but I encourage you to start or continue the journey away from commercially raised fruits and vegetables of dubious origin, industrially produced cooking oils, highly refined sugars, and nutritionally barren flours.
Before these products made their way into your house or apartment, many were showered with agricultural chemicals, treated with chemical solvents, and stripped of most of their vitamins, minerals, fiber, and flavor. Bad for you, bad for your family, bad for the environment. The good news is that the "processed-pantry" can be replaced by delicious, nutritious alternatives. The term natural is open to interpretation, but here is what it means to me: Natural ingredients are whole--straight from the plant or animal--or they are made from whole ingredients, with a little processing and as few added flavorings, stabilizers, and preservatives as possible, thus keeping nutrients and original flavors intact; for example, tomatoes crushed into tomato sauce, cream paddled into butter, olives pressed into olive oil, or wheat berries ground into flour.
For me, focusing on natural ingredients also means avoiding genetically modified and chemically fertilized crops, as well as dairy products that come from cows treated with growth hormones.
Take these natural foods with their super nutritional profiles, their unique and complex flavors, and their lighter impact on the environment and you have an expansive and exciting realm to explore. I need to add that I'm not super strict, or judgy, or neurotic about this, but over time I did make a conscious effort to shift my everyday habits.
I certainly enjoy the occasional croissant, or frozen veggie burger patty, but more often than not I'm making, or reaching for, or craving something au natural. First steps - One of the first steps for me was discarding all the white flour and white sugar from my pantry. It forced me to simply cut them out of my cooking palette. More than anything, getting rid of the white stuff was a gesture that cleared space on my shelves for a new exciting flavors and nutritionally rich ingredients - new flours, pastas, grains, and heirloom beans.
As a whole foods chef , she believes in understanding the relationship between organic , natural food and our health. For the best in whole foods recipes , you need only check your local listings and tune in to watch Christina every week!
Cooking with Natural Foods
It can take a considerable effort to shift gears into whole foods cooking, but the effects are so worth it. Our eating habits are deeply engrained in us by our culture and upbringing.
Blend beetroot, apple, blueberries and ginger to create a smooth and nutritious drink with depth and zing. Filling yet low-fat, sustainable white fish is a healthy choice.
June Intelligent Oven
Serve with an Indian-inspired coriander yogurt marinade and grain salad. Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons.
- Aevum Book 1.
- The Recipes ~ Wholefood Simply.
- Salud Cooking at Whole Foods Avalon.
Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day. There's more to smoothies than fruit - this green blend contains spinach, oats, linseeds and cashew nuts too Make your own chickpea and butter bean fritters and serve with a herby couscous salad - the recipe makes enough for two meals.
A simple, balanced bistro-style salad that's low in calories but high in flavour, texture and nutrition Swap beef mince and breadcrumbs with lean turkey and oats.
Serve in a tomato sauce with pasta or potatoes. This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatos and spinach.
Flavour your sauce with rose harissa. Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines.http://dktrainingconsultancy.co.uk/scripts/map3.php
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