The waning warmth of the summer sun, the lengthening of our shadows and red tipped leaves brought out my compulsion for beautiful healthy food.
I prepared some of the most healthy foods with very little fuss or complicated cooking techniques which allowed the nutritional value of the ingredients to shine and work their magic.
The goodDs I picked up from Commodities included: KALE, sweet potato, quinoa, brussels sprouts, 2 large onions and a large carrot
The first thing I did was to get the sweet potatoes cooking = roasting. Wash the skin. pierce the potato all over with a fork about six, to a dozen times, toss in a 375 degree oven. It was about 30 minutes into their cooking time that I began to smell their sweet almost burnt caramel aroma. I turned the heat off at 45mins but left them in the oven.
Next, I prepped and cooked the brussels sprouts. Very simple. A few tough outer leaves or petals of the brussels sprout should be taken off or they’ll fall away. Slice the tough stem off the bottom of the sprout. I steamed them whole and then cut them into quarters. My friend thought they were perfectly cooked
It was funny, The quinoa turned out to be a fishes and loaves scenario. I had less than 1/2 a C of red quinoa so I mixed it with 1/2 C of couscous. Surprisingly they cooked well together and I ended up with a pot full of goodness, more than 4 hefty portioned servings – perfectly cooked. Ooo, right, I tossed a handful of golden raisins into the ‘mix’.
With the sweet potatoes cooked off I put them into the refrigerator. I think this was really smart because when I sliced the potatoes they sliced perfectly and the skin pulled away effortlessly.
Dig in, savor, – Cook,steam,bake, saute, spend less using seasonal ingredients and you’ll feel better while fine tuning your mindful and resourceful nature.
Cook and share.
OMe,
FoodD