There are five very simple rules of thumb we should all try and implement on a daily basis, and they are this:
1. Eat fewer animal products
2. Eat all the plats you can get your hands on
3. Implement legumes and whole grains into your diet
4. Avoid processed foods
5. Treat yourself
Small changes in your thought process, and habits will go a long way, we promise. A great place to get started is by reading, and learning about what our bodies actually need, vs. what we think they need. Our first suggestion is the book Food Matters, by Mark Bittman. This is not a become vegan because everything you eat will kill you book, it's not even a become vegetarian book. This is, as they put it, about eating sanely and the effects that animal production and processed foods have on our earth, and our bodies. It's very important and very real, and if we all start paying attention we can make a difference.
Here are couple of recipes that are easy to make and won't shock you into new eating ideas from the Food Matters Cook Book:
What you will need:
2 medium fennel bulbs. Trimmed, some fronds reserved
3 celery ribs trimmed
1/4 cup of extra virgin olive oil
3 tablespoons of fresh lemon juice (more to taste)
Salt to taste
Freshly shaven parmesan cheese
1. Cut fennel bulbs in quarters lengthwise and use a mandoline to slice thinly. Slice the celery equally as thin.
2. Combine fennel and celery into a large bowl and top with olive oil, salt and pepper, toss gently to combine and then top with the parmesan cheese
Roasted Mushroom Quesadillas
What you will need:
2 whole wheat tortillas
1lb. cremini mushrooms
1 tablespoon of minced garlic
1 fresh hot chile (jalapeno, or red chili flakes) minced
1 tablespoon of fresh sage
1/4 cup of shredded mexican style cheese
1. Heat your oven to 400 degrees, oil an oven safe skillet and put it in the oven for a few minutes. Once it's hot (not smoking) add the mushrooms, sprinkle them with salt and pepper, and stir them up.
2. After about 20 minutes stir in the garlic, chile and sage. Continue to roast, stirring every 10 minutes, until the mushrooms are fairly dry and deeply colored. Total time will be 40 min. (You can make the mushrooms up to a day in advance, refrigerate, and bring to room temp before using in the next steps.)
3. Grease a large baking sheet and place the tortillas on it. Sprinkle the cheese on each, taste your mushrooms to make sure they don't need additional seasoning, then put those on as well.
4. Bake the tortillas until the cheese melts and then fold each in half and press down gently. Bake for 5 more minutes, then flip (make sure to coat the flipped side in some of the oil). Bake for another 5 or until crisp. cut into wedges and serve.
Stay tuned every tuesday for tips, recipes and ideas for healthy living!