What’s standing in the way between you and a good dinner most evenings? If you’re like most people, you’ll say some combination of time, expense, lack of skills and a shortage of ideas.
So, what can we do about it?
We can’t get more time in the day, but we can free up more available time by simply shifting our attention. Maybe it doesn’t exactly mean killing your television, but by turning it off or allocating more time to making real food we have the potential to have a real impact on our health. One of the best things you can do for your health and the health of your family is to make it a priority to prepare real, whole foods meals with nutritious ingredients that are organic, locally and sustainably sourced as much as possible - this week, next week, and all year.
Why cook? Because you were born with one amazing machine, my friends - emphasis on one - and the best way to fuel your machine is with nutritionally-dense real, whole foods. Period. We may get extra chances now and then to clean up our act and shift our eating style, but most of us wait until something drastic is staring us in the face to make those tough decisions about doing the best thing for our bodies. (Nutritionally dense foods are essentially foods or ingredients that are as close to their original state as possible as when they were grown or harvested - unprocessed, unrefined, and with a correspondingly high nutrient value.)
You may need a few more resources to help you on your way if you’re ready to get started right now. By asking friends whose healthy lifestyle inspires you to share a few recipes, subscribing to pra approachable food magazines like Real Food or Whole Living, taking a cooking class, or following a healthy food blog, you’ll get access to new ideas and tested recipes to start moving in the right direction of learning how to prepare great food.
To keep things affordable, consider shopping for staple items in bulk at a co-op grocery or at most grocery stores. Foods purchased in bulk allow us to buy more without paying extra for packaging, plus we contribute less garbage to the waste stream and we can buy just what we need, eliminating excess food being thrown away or not used. To save money while keeping it local, shop for pantry basics when they’re on sale, sign up for a CSA share this summer and plan to frequent a farmer’s market throughout the growing season to make use of fresh foods while they’re in season. Learn how to preserve foods for later – by freezing or canning fresh foods when they’re at their peak of flavor and nutrition – to eat fresh and locally on a budget throughout the year. If your family eats a lot of meat, consider sharing a portion of a large animal to freeze to have access to top quality, ethically-raised meats without paying the highest prices in the grocery store.
No matter what, using any of these thoughts to help shift us toward adopting a more nutritious way of eating will have us spending more time in the kitchen. That’s not a bad thing. The kitchen is typically the heart of any house, so let’s bring it to life and start cooking up some better stuff for our bodies with the goal of simply living better.
Curried Red Lentil and Sweet Potato Soup
adapted from the Cafe Brenda Cookbook
2 tablespoons olive oil
1 large red onion, diced
6 - 7 cloves garlic, peeled and minced
1/4 cup fresh ginger, peeled and minced
1.5 tablespoon curry powder
1 cup carrots, diced
1 jalapeño, minced (optional)
1 cup red bell pepper, diced
5 cups sweet potato (choose one with deep orange flesh), diced
1 14-oz. can organic coconut milk
2 cups dried red lentils, sorted and rinsed
8 cups vegetable stock or bouillon
juice of one lime
1 bunch cilantro, minced
Sauté red onion, garlic and ginger in olive oil for 15 minutes in a large soup pot. Add curry powder, hot pepper, carrots, bell pepper, and sweet potatoes. Sauté another 5 to 10 minutes.
Add coconut milk, lentils, and the stock. Simmer, covered, until lentils are done and sweet potatoes are tender, approximately 45 minutes. Add lime juice and cilantro and serve.
To make this in a crockpot, prepare soup on the stove through the addition of adding coconut milk, lentils and the stock, then transfer to a crockpot on low to cook for 6-8 hours. Reduce stock by 1 cup and add lime juice and cilantro just before serving.