Posts Tagged ‘Latin Foodie’

Crazy Veggie Toss

I’m on a roll. The past week and half, I’ve dedicated myself to cooking and eating “clean”. I figured, it’s the beginning of the year, perfect time to establish new habits, so why not try something different? I was inspired by Clean, a book by Alejandro Junger M.D. (viva Uruguay!), that crossed my path on January 1st (was this a sign or what?). The book focuses on a detox program that promises to heal and clean your body. But it also gives an in-depth explanation about toxins and practical advice to decrease exposure to them in a very clear and descriptive way.

When it comes to detoxes and cleansing, I’m your #1 skeptic. I believe that the body is intelligent enough to activate its natural cleansing functions so I was a little hesitant to even pick up the book. But when my friend JP told me it was written by a fellow Hispanic, I figured I should give him chance. Well, looks like I’m almost done with the book and I’m still not sold on the detox program. Yet, the one thing it has definitely done for me is build my awareness.

As an experiment, I spent the last 10 days cooking as clean and simply as possible, focusing on whole foods whenever possible and going back to basics: lots of fruits and veggies, more seeds and nuts, less animal products, more water. Immediately I noticed a huge difference in my energy. Not only did it soar, but I felt very balanced, both emotionally and physically. I haven’t really deprived myself of anything ( I had some Baklava for dessert!), just have paid more attention on preparing more simple and nourishing foods.

This conscious way of nourishing myself has made me more creative in the kitchen, too. This week, I made everything from roasted beet and carrot salad with thyme and goat cheese to an Italian-inspired kale and white bean soup. I’m devoting myself to the Clean Experiment for the next few weeks. Throughout my journey, I plan to share with you some of the best recipes I come across, in hopes that you too can restore your energy and balance. Happy cooking!

Crazy Veggie Toss Serves 4

1 bunch of Tuscan kale

1 tomato cubed

1 red onion cubed

2 carrots grated

3 cloves garlic minced

2 tablespoons olive oil

Herbs: could be thyme, rosemary, or cilantro for a latin kick (get creative!)

Salt

2-3 Sausage (I used a sun-dried tomato and rosemary chicken sausage from Whole Foods) cubed

Parmesan cheese

Stem and devein the kale. Roughly chop and rinse with cold water. Warm the olive oil in a deep pan, add the onion and carrots and heat until soft. Add the sausage and cook until browned. Add the garlic and tomato and cook until soft. Taste for salt. Add the herbs and the kale. Add a splash of liquid (water, broth, wine) until the mixture acquires your desired consistency. Cook for 20-30 minutes. Serve over pasta, chicken or a filet of grilled fish. Top with some grated parmesan cheese. If you want to make it veggie-friendly, just omit the sausage. ¡A tu salud!