“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” Ruth Reichl
I listened to an NPR program years ago from a chef that related overeating to our industrialized diet. He shared that plating simple but beautiful, vibrant, colorful and locally sourced foods fed not only the body, but the spirit and, as a result, people ate less.
We eat first with our eyes so plating is critical. A few tips:
1) Seek a variety of textures in every dish. Add roasted pumpkin seeds or black lava salt to sautéed vegetables. Keep in fridge sprouted nuts, seeds, seaweed flakes. Look for inventive ways to elevate your dishes with these unique, nutrient dense textured options.
2) Add fresh herbs to every dish. (Store fresh herbs wrapped loosely in wet paper towels, then place gently in a ziploc or glass container).
3) Always have on hand vibrant and uniquely textured vegetables like radicchio, radish, endive, purslane.
4) Recommended condiments: Olives, capers, purple sauerkraut, pickled carrots, pickled ginger, etc.,
Recipe – Vegetarian Tacos
Roast mushrooms and cauliflower
Heat on open flame GF tortilla
Smother tortilla with hummus
Add mushrooms and cauliflower
Garnish with lime, salt, cumin & sprouts
Side salad of masche, dressed with olive oil and herbs
Garnish with sautéed radishes
Your body is a vessel for your spirit to live. Eat well, live well, be well.