As you know, I advocate all-natural, preservative-free foods. You're thinking, ugh, doesn't EVERYTHING have preservatives in it? No! There's lots of tasty, healthy stuff you can eat that is going to make your body really happy. So, without further ado, here are my favorite ingredients:
Vegetables
- Spinach: anyone who has had lunch with me knows that I am a spinach monster. Look for it in pre-washed bags, as studies have shown that under the lights in the produce section, they lose some of their nutrients (photosynthesis continues, etc.)
- Garlic: I have a love affair with garlic. You really can't go wrong with it! It's good for your heart, and for ah, certain lady problems, and it packs a lot of flavor in a small package. Raw garlic is supposed to be even better than cooked; it's delicious, but a bit too strong for me raw--give it a try and see if you like it!
- Zucchini and yellow squash: I use these interchangeably in recipes, but I've found that the yellow squash is a little sweeter.
- Carrots: good for your eyes, apparently--though they've never helped my poor eyesight! I love balancing out the sweetness of carrots with something a little more earthy, like a yellow curry.
- Cauliflower: another slightly sweet vegetable, this is nice paired with a dry white wine.
- Broccoli: I've loved broccoli since I was a kid, and I always eat it the same way: boiled, with a little bit of lemon on top. Yum!
- Tomatoes: back home, we grow our own tomatoes; big, beefy, and delicious, these are some of my favorite fruits (yes, fruits); they're very versatile, and I like to use them with spinach and feta for a Greek-feeling dish.
- Butternut squash: what can I say about butternut squash? Delicious in both sweet and savory dishes, I can't get enough of it! Baked with cinnamon, or sprinkled with salt...both are fantastic.
- Spaghetti squash: I used to eat a lot of pasta; now, since I'm staying away from most wheat products--that especially includes pasta, because I don't like whole-wheat pasta--if I ever have an insatiable craving for it, I pop a spaghetti squash in the oven. Diabetics use it often, because it has a low glycemic index (meaning that it won't raise your blood sugar like pasta will), and the texture and taste are very similar.
- Okra: the underdog of vegetables, aside from brussels sprouts, no one really ever eats okra. It's an acquired taste, I'll admit, but it's tasty and mild.
- Brussels sprouts: well, we all know how much I love these buggers. As a kid, I never really experienced them, and I never had the awful memories of someone force feeding me sprouts, so my associations with them were neutral. Now, they are something I go back to continually for ever so slightly crunchy but still soft, versatile veggies.
- Avocado: a great source of healthy fat, these are technically a fruit; still, I use them in savory dishes as opposed to sweet ones. Like broccoli, I like them with lemon, but also with feta cheese and tomatoes...mm.
Grains
- Israeli couscous: I like to use this in soups instead of pasta; Israeli couscous is bigger than French couscous, so you get more bang for your buck. It's whole wheat, and easy to cook.
- Farro: I've only got one recipe in my repertoire for farro as of yet, but it was DELICIOUS. It's another whole grain, of Italian origin; farro is a great source of fiber, iron and protein--and is pretty simple to cook! It's actually just like cooking pasta. It's extremely versatile--you can eat it as a side, in soup, in a main dish, or even for breakfast. I will definitely be experimenting with farro.
Miscellaneous
- Quinoa: oh, quinoa. If you thought I was obsessed with spinach, let me tell you--there is a special place for quinoa in my heart. I don't even remember how it came into my life, but good golly I am glad that it did. Quinoa is like the Manchurian sleeper agent of food. Quinoa is not actually a grain, thought it looks just like one--in fact, it is a species of goosefoot, and is closely related to beets, tumbleweeds, and spinach. Weird, right? It is an ancient food, from the Andean region of South America, and was domesticated about 4,000 years ago for consumption. It comes in a few different colors, but my favorite is white quinoa. Nutritionally, it is a super food: it is high in protein, fiber, vitamins B1, B2, B9 and E, iron, magnesium, phosphorous, zinc. It has a balanced set of amino acids, is a complete protein and it's gluten-free.
- Chickpeas: also known as garbanzo beans, these little buggers are pretty darn delicious. They're a good source of "good fat" and taste great with a variety of things.
- Almond butter: another good source of healthy fat, I buy mine with flax seeds in it. Use in moderation, of course, as with any fat, but very tasty on apples.
- Olive oil: this is the only sort of oil I use (except for when I am baking, at which point if need be I use butter); make sure to get extra virgin!
- Balsamic vinegar: the unsung hero of my kitchen, balsamic vinegar is good, and good for you. 'Nuff said.
- Feta cheese: the only sort of cheese I eat these days (not for lack of love, I promise), feta is another high-protein-low-fat food. Great with basically everything, I like to add it to my quinoa and soup dishes the best.
I think that's about it, for now! Check back for more delicious recipes :)
