8/1/2013 -- The Eats

I don't play when it comes to food. Not for flavor and not for health. What you eat, when you eat it, how you cook it, etc. All of these things play such an important part in our day-to-day and long term health. It's one of those things that makes spending an extra $15-20/week on good ingredients, whole grains and fresh produce so worth it.

It also throws the door open on so many ingredients that Americans tend to forget about.

When you grew up did you eat brown rice? Quinoa? Couscous?
Did your parents/guardians cook with fresh basil? Dill? Mint? Fennel seeds?
How about fresh fruits like lychee? Dragonfruit? Durian?
And now that you're an adult, do you use flavors and spices like sesame oil? Tahini? Ginger? Tumeric?

The transition to vegansim and my drive to create a more healthful and diverse diet has introduced me to so many new foods. Additionally, when you elevate your vegetables to the "star" of a dish, rather than casting it to the side of your plate, you can introduce so many new and exciting flavors!

I find the colors that I get to put on the plate are also so much more exciting. Rather than a lump of tan potatoes, a slab of brown meat and maybe a small mostly green salad I now get to add so much more. For instance the roasted veggie skewer and quinoa salad below.

Green: bell peppers, spinach, basil
Red: grape tomoatoes
Brown: baby bell mushrooms
White: diced onions, quinoa
Yellow/orange: bell peppers

All in one dish! I used to eat garbage like this but not anymore. Cut the saturated fat. Cut the cholesterol. Cut the crap and eat like your body wants you to. That said...I went a little overboard on the fat today. It's that damned salad dressing! Oh well-- tomorrow is a new day. :)

(You're darn right I ate two whole plates!)