The REAL food
What is real? AI (artificial intelligence) is taking over or so it seems. I see all sorts of stories about how robots are being trained to do this or that. Painting, cooking, working, security, you name it. 3D printers are printing everything from houses to birds beaks. The house is real, the beak is prosthetic but it comes from the same technique.
Yes the world is progressing. Progress in the 1950’s era had to do with the automobile and the production line. Progress in the middle of the 20th century also meant convenience foods. Canned goods on the shelf at the store. Frozen prepared meals to save time, the quicker the better. So much faster than canning our own foods, growing a garden and preparing a meal from scratch.
It would not be uncommon to have Hamburger helper for a main course, Rice a Roni for a side and a canned vegetable to go along with. No wonder my stomach felt like it was being torn apart. It has an aversion to additives and preservatives and huge amounts of sodium.
That was progress then, progress now is headed back the other way. A way of one ingredient food combined to make a meal. To go the extra mile and soak dried beans over night to prepare them to be cooked instead of opening up a can. The fresh method skips additional salt and sugar, large amounts of preservatives and additives and B.P.A (Bisphenol A, used to make plastics and resin) our cans are lined with this compound: C15H16O2. The FDA says it is safe but what if you ONLY consume canned goods? Would a person be over-exposed? I would suggest to eating more fresh foods.
Fresh one ingredient foods are not harder to make, and they do not cost more to buy. Sometimes they take more time to prepare but if we think ahead then time should be of no concern. For instance, when I soak beans, I soak extra and freeze them or I cook them until done then freeze the extra. When we can plan our meals for the week and prep the time consuming food needed ahead of time, we save time and money.
Buy in bulk where you can and process the food into sizes you and your family can use to avoid waste. I go to the chief store where they sell to restaurants, this is where I buy bulk meats and kitchen supplies. Because vegetables and fruit are perishable, it’s always best to plan for what you need and get it fresh when you need it.
Let’s keep it simple and make a little fresh meal in one.
Get a metal or wooden skewer, use your imagination and make your kabob vegetarian or it can include meat. Season it with herbs and spices or use a delicious sauce.
some suggestions: Vegetables, sweet peppers, onions, pineapple, apples, cherry or pear tomatoes, squash or zucchini, apples, pears, all go well when skewered.
meat suggestions: beef, chicken, pork, sausage, shrimp, fresh tuna, calamari, or just anything you can think of.
Sauce or seasoning suggestions: Teriyaki, BBQ, Sweet mustard, salt, pepper, garlic, southwest season.
dipping: BBQ, Ranch, Honey mustard, or any of your favorite dipping sauces.
In my newly published cookbook there are all sorts of seasoning, sauces and dip recipes you can make right at home. Click the link to order https://www.amazon.com/Comfort-Your-Soul-Foods-Spice/dp/B09PP8VYT7
Until Next time, Bon Appetite’
