Friday, January 27, 2017
Sunday, January 15, 2017
Tips For Cooking Greens
When I was a kid, my idea of “eating my greens” was a serving of baby peas. My sister loved spinach, especially creamed spinach but other than that, I don’t think I even knew about the existence of other kinds of greens. If it wasn’t lettuce in my salad, I was clueless. When I became vegan, a whole world of food was opened up to me: whole grains, succulent fruits, colorful vegetables and a slew of dark, leafy greens. I was amazed at how many kinds of greens there are: cabbage, bok choy, broccoli rabe, kale, collard greens, spinach, Swiss chard, and mustard, turnip, radish, beet and dandelion greens, to name just a few. Today, I love them all. I add greens into just about every dish I make though my favorite way of eating them is simply sauteed or steamed.
I think one of the biggest obstacles people face when it comes to eating dark, leafy greens is not knowing how to prepare them and make them taste delicious. Many greens can taste bitter and often, greens are undercooked and tough or overcooked and mushy. Knowing how to get rid of the bitter taste and be left with tender, flavorful greens requires knowing a few tricks. Consider this a crash course in how to cook greens so they taste delicious.
Tuesday, January 10, 2017
Tuesday, January 3, 2017
As you know I'm a big fan of prevention. Preventing anything bad or negative before it happens is my base mindset and dealing with life from this standpoint had been my personal default setting for years and has become integral in my way of life. It may not seem heroic macho or significant to some but it works for me. For those of you who understand the art of living, preventing disasters before they happen can be as real as preventing failure or preventing the destruction of the environment. Whatever area you work at preventing negatives you are allowing positives and that in my estimation is a very good thing. That's why I'm a big fan of the Wim Hof Method. (see the blog post)