The more pain you’re in, the less energy (or spoons – lovin’ it!) you have to cook. So this little diddy is to be taken with a grain of sea salt, depending on how much time and marbles you can dedicate to your kitchen experience.
Over the years, I have cooked in the can’t-be-bothered approach: Dump a bunch of vegetables into a pot, add protein, add sauce, and leave it to do its thing for however long it takes. Meanwhile, dump pre-washed, pre-cut raw veggies into a bowl, add dressing, and presto! Anti-inflammatory, pain-reducing dinner in 15 minutes flat.
The thing is, the taste can also be a bit flat when it’s the same damn hodge-podge day after week after month after year. This past Rosh Hashana, I was preparing the seder foods and got creative with them. (In case you’re scratching your head, Middle Eastern Jews have a seder on Passover AND on New Years.)
Here’s what I discovered: Veggies taste amazingly better and more interesting when they are kept distinct – ie, one veggie and spices or protein in one dish, two veggies and different spices or sauce for another dish, some cooked, some raw…It keeps things interesting.
So here’s what I ate tonight, and it was yum-delish!
- Fresh corn cut off from one cob
- A few broccoli florets from a pre-washed, pre-cut, pre-packaged thingamadoogee
- 1 spring onion, cut into pieces
- A little chili pepper
- A little black pepper
- A little salt
- A lot of garlic
- Fresh lemon juice from 1/2 squeezed lemon
- Flax seed oil
- ½ zucchini, chopped with big pieces
- ½ purple onion, chopped small
- ½ can salmon
- chopped fresh garlic (from pre-peeled, washed bag)
- lots o olive oil
- cilantro spice
- ginger powder
Not only was each dish yummy, but it had a distinct flavor instead of being Healthy Food Mush. I’m going to keep experimenting with vegetables, fruits, and spices, and I’ll let you know the stuff that seems to work. Meanwhile if you come up with easy-to-follow, low-maintenance winners, please leave comments as well!