I would feed you like a king or a queen. I love to cook. I love to try different recipes and I enjoy cooking for my loved ones. It’s not work. It’s not hard. It is a labor of love. I sometimes get frustrated at those who are dismissive of cooking. In this day and age of fast food and ready-made products, the focus on creating a healthy, warm, delicious meal is something of a lost art.
We want everything quickly. We eat too fast when we need to be sitting down at the table with our loved ones savoring their company and that food with which we are nourishing our body. Would we pour any old sludge into the gas tank of our car? No, we wouldn’t, at least I hope not. And yet when it comes to our bodies, we overlook the amazing system that it is and we “nourish” it with crap.
True, the price of food can be problematic for some in terms of eating healthy. I get that. It frustrates me to no end. But it also comes down to healthy choices even in this economy. A little preparation – time spent actually cooking real food and freezing it can save a lot of time and money in the long run. I’m not saying this is always the case for those who are really struggling. Again, I get that. I wish I could change things for the better. I truly do.
Since I got a pressure cooker and waffle-maker I’ve been making a ton of food for freezing. Food packed with nutrients and flavor such as Chicken Pot Pie (minus the crust), Chicken Chipotle, Roasted Cauliflower Soup, Asparagus Soup, Elk Chili, kohlrabi soup, stews, chicken biryani, and waffles (blueberry, pumpkin, banana, cinnamon-nutmeg-raisin). It has actually cut down on our grocery bill quite a bit. And I know exactly what is going into these foods. The soups have NO cream – they are blended using an immersion blender. I use a lot of carrots, celery, spinach, onions, brussels sprouts, cabbage, garlic and collard greens in the pressure cooker with the meat and sometimes a cup of brown rice thrown in.
I’m starting to clean up my diet even more by going gluten-free, soy-free, sugar-free, dairy-free and peanut butter free. I’m tired of the congestion after eating certain foods and feeling sluggish and unwell. Since I’ve started eliminating foods with these ingredients, I have been feeling a ton better. I’m learning to bake all over again using alternative ingredients – real, natural, and as unprocessed of ingredients as I can get. Here are just a couple pictures of the muffins I’ve been making. The first picture is the banana chocolate chip muffins. I used brown rice flour and agave nectar as replacements for regular flour and sugar. The thing with brown rice flour that I am finding and also just read is that the end result does not hold together that well. So, the taste is great but the muffin crumbles quite easily. I’m working on that and may switch to a different multi-purpose gluten free flour. The second picture is of blueberry muffins and blueberry waffles. These are NOT gluten-free. I made them for my husband and my mom. They contain wheat germ and I used whole wheat pastry flour for the muffins. The waffles are made with a multi-grain flour from Bob’s Red Mill.
It’s making me feel like a million bucks that I am learning more and more each day about removing certain things from our food and replacing them with healthier alternatives without sacrificing taste.
Bottom-line, I’m enjoying cooking and savoring (there goes that word again!) the bounty from the garden and I love seeing our freezer full of healthy foods to choose from.