DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Veggies, veggies, veggies! In our house vegetables are a big part of our daily food intake. We try to eat a little or a lot at each meal. Veggies are the TRUE comfort food. They're loaded with a plethora of plant nutrients that provide the body with vitamins, minerals, fiber, antioxidants and water. Veggies (especially green) are alkalizing and help to keep the blood healthy and the lymphatic system moving, maintaining a constant natural detox.
Vegetables are 85-90% water, vitamins, minerals & fiber helping to reduce stress in the body by replenishing nutrients. They're also a great compliment with animal protein foods which supply the nutrients needed to aid digestion and absorption. Eating raw veggies is a great way to get a good dose of raw, vital sun energy and cooking veggies with a healthy fat like coconut oil helps the fat soluable nutrients become more available.
Stirfry's make a weekly appearance on our dinner table. They're a quick and easy way to get a good dose of vegetables and are often dependent on what's available in my fridge unless they make it on my weekly meal plan!
I like to use Japanese eggplant because of its slightly sweet flavour and creamy texture but regular eggplant works great also. My husband and son love this dish with a side of rice. Since I don't eat grains often I enjoy it as is, with cauliflower rice or over a bed of sauteed cabbage noodles. Either way, it's a delicious dinner made in under 30 minutes. My kinda meal.
Veggie Stirfry with Miso and Peanut Butter sauce
2 tablespoons coconut or avocado oil
1 onion, chopped
3 garlic cloves, minced
2 tablespoons grated ginger
1 large or 2 small Japanese eggplant, diced
1 small head brocolli, cut into florets
2 bell peppers, diced
1/2 cup cilantro, chopped
2 tablespoons sesame seeds
3 tablespoons tamari or coconut aminos
2 tablespoons rice or apple cider vinegar
2 tablespoons peanut or almond butter
1 1/2 tablespoons miso paste
1 teaspoon honey
1/2 teaspoon chili flakes (optional)
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!