Many of us have a couple favorite herbs growing nearby, or would like to one day. But there also times when a recipe calls for some strange herb we don't have on hand. So you look around at the grocery store and start to wonder, "Should I buy the fresh ones in the produce section, or is it ok to get the dried version?" Well, frustratingly, the answer is "it depends".
Do you know what the biggest concern is from people considering switching to a real food diet? They don’t want to eat the same thing all the time! Of course not, who would!? There is more to healthy eating than chicken and broccoli.
You might be surprised to learn this, but you have an exceptionally well developed palette. You have hundreds of flavor receptors on your tongue. Over 400 smell receptors in your throat and nose. And you, with your incredible human body, are able to distinguish between trillions of unique aromas. Why do we come with that kind of equipment?
A big part of making healthy eating feel like second nature is your mentality around food. Specifically, you need to hold the awareness that food affects every aspect of life. An obvious one is health. What does that really look like? Day by day how can you tell if the healthy food that you’re eating is actually making your body healthier?
A big part of eating healthy consistently is finding creative ways to eat more veggies. This asparagus breakfast definitely fits the creative veggies category! After cooking the bacon, the asparagus is gently cooked in the bacon grease and then paired with crunchy, crisp sprouted lentils.
When I decided to make a shift toward eating a healthier, more natural diet, cooking wasn’t the hard part. It was finding veggie recipes that my husband actually enjoyed. I cook almost every night for Jake and I didn’t want to force him into a diet he didn’t like. Food is meant to be enjoyed!
Most people know swiss chard for it's big, beautiful leaves and brightly colored stems.
The leaves are often steamed or used raw in salads and wraps. This recipe uses up the stem, which is often discarded. It has a texture similar to celery and keeps some of it's crunch when cooked. The flavor is very mild and just a tiny bit sweet.