A nice plan for all of life, not just eating, right? Love this quote from Gregg Krech’s book, The Art of Taking Action: Lessons from Japanese Psychology. Savor the day!
This recipe will make chard-haters lick the bowl, I PROMISE. It has a flavor that is hard to explain until you try it … and it’s so easy, fresh, and healthy, you’ve gotta try it!
~ 1 large bunch multicolored rainbow chard
~ 2 tbsp. olive oil
~ 5 garlic cloves, crushed (you get more flavor and nutrition by crushing them!)
~ 3 tbsp. fresh rosemary, finely chopped
~ 1 tsp red chili flakes (more if you like it spicy)
~ 1 tbsp raw honey
~ 1/2 lemon, juiced
few pinches of sea salt, to taste
black pepper, to taste
How to Make:
Wash and clean the chard. Fold the leaved in half, and using a small, sharp knive, separate the leaves from the stems. When done, take the stems and slice them in pieces about 1.5 – 2 inches long. Put the leaves in a rough pile (this doesn’t have to be perfect), roll them up, and slice crosswise into 1/4″ strips.
This dish looks so pretty because the stems and leaves are cooked separately, so the stem colors stay strong and they really pop on the plate. You can cook them at the same time in different pans, or one at a time, stems first, in one pan.
First, start your pasta (any kind, enough for 2). It can cook while you’re cooking the chard, but you’ll want it to be ready when the chard is ready.
To cook the stems: place them in a small pan with a few tablespoons of water, a bit of salt, and about 1/2 tsp olive oil. Bring to a boil and then turn down to simmer for about 10 minutes. Add just a bit of lemon juice when you’re adding lemon to the chard leaves, and toss.
To cook the chard leaves: add about 1.5 tbsp of olive oil to a large pan. Add the crushed garlic, chopped rosemary, red pepper flakes, a pinch of salt, and honey. Let cook on medium to medium-high for about 4 minutes until bubbly and just starting to think about browning. Add the chard strips and toss, letting cook for another 5 minutes or so, or until soft and tasty (yes, please taste as you go and correct the salt if needed!). About 2 minutes before it’s done, sprinkle the lemon juice over all and continue tossing. NOTE: the broth flavor in this recipe is AMAZING, so I usually make sure that it has a nice brothy bottom by adding about 1/4 cup of the water from the pasta along with the lemon juice, and cook it down just a bit.
Real fruit rots, bruises, has odors and attracts flies. It also is full of healthy vitamins, minerals, living enzymes, fiber, and all sorts of things we don’t even understand yet! To hold onto its sweet goodness, you can freeze it, cook it, dehydrate it, ferment it into delicious kombuchas, or more … but for goodness sake (literally), don’t buy it in packages laced with chemicals, added sugars and fats, and natural/artificial flavors and colors! That’s not fruit, it’s frankenfruit, and your body deserves better.
The great thing about this is that we can make this choice whenever we want – we don’t have to wait for a new year, a new week, or a new season to make choices that will bring on a “new you!”
And the most awesome choice of all is to free yourself from the tyranny of having to make and re-make this decision again and again … to decide, once and for all, that the only foods for you are the ones that promote wellness and vitality – that the rest is not worthy of the word “food” in your world. Eat Yourself Well!
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If my experience is any indication, once you toast your bread in an iron skillet, you’ll never go back to the dried-out toaster toast again! The crunchy grilled outside with the soft-fluffy inside is an amazing way to start the day, and no more difficult than using the toaster! Simple instructions below.
How to make Cast Iron Toast:
Heat a cast iron pan over medium high to high heat – you want your toast to sear! If desired, add a bit of coconut oil, ghee, olive oil, or butter to the pan – you don’t need much, and actually don’t need any at all for most breads.
If you’re slicing your own bread, cut a slice a little thicker than usual – this allows you to really enjoy the layers of crispy outside, warm chewy inside, then crispy outside. I’m a huge fan of long-fermented sourdough from my local farmer’s market, but any bread will be delicious.
When the pan is really hot, drop the bread onto the fat if you’re using it, and let it cook a couple of minutes on each side until golden brown. Enjoy immediately!
If you’re making bread to go with dinner, feel free to add spices, garlic, etc. to the oil before adding the bread. My favorite, though, is just a tiny dab of olive oil or ghee … amazing! Enjoy, and please let me know your thoughts below!
What better place to be than in the center of the household, where we fill our most basic need for food and water, multiple times a day?
I really hate that food marketers got away with introducing the flawed idea of “slaving away in the kitchen.” The real slavery is being chained to food packagers and restaurants to get your meals, because you’re missing the skills or courage to prepare simple, fresh foods on your own. Kitchen prep and simple meal assembly/cooking can be one of the most life-affirming, creative, and delicious things any of us can do for ourselves and our families. So, let’s get into the kitchen – ALL of us!
It’s no secret that we’re a world hooked on sugar. In the US:
This may be my favorite “eating consciously tip” ever!
When people say, “I’m trying to cut out (insert favorite junk food here)”, I remind them that thinking “I can’t have this treat” feels like punishment, but raising your food standards is empowering. Or to say it another way, what marketers have sold to you as a TREAT is actually a TRICK.
– posted by Jennifer Silverberg, Eat Yourself Well!