Mother Nature Made my Lunch Today

I made this salad for lunch. Well, actually Mother Nature made it for me, I simply chose to partake of her delectable edibles that nourish me in boundless ways when I choose to look her way.

Convenience or Necessity — Which is it and What Matters Most?
Too often, I grabbed a bag or box of processed food because I thought it was quicker, easier. But, digging deeper I asked what am I trading off for this “convenience”? Being sold on “convenience,” I’ve found is often a cover up for something that is actually not so healthy like the increased health risks from Fitbit or extended cell phone use.

At one time I bought into the “fast” food trap, thinking it would save me time in meal prep. But when I noticed the long drive-through lines and realized I could prepare a steak, vegetable and salad within 20 minutes — AND relax at my table to consume it, rather than behind the steering wheel at a red light — I began to change my ways. It didn’t make sense to be handed a bag of virtually dead food tainted with GMOs, high fructose corn syrup, preservatives, and any other nasty ingredient that deteriorates good health when I could choose more wholesome and satisfying real “food.”

Thinking Behind the Goods
My thinking was lazy. Naively trusting big business and government I thought if products are allowed on the market they must be safe, right? Right. When the money trail of lobbyists controlling government, health and essentially our lives uncovered that fallacy, my thinking turned circumspect.


Think those chicken nuggets are simply “breaded “chicken”? If you knew a chicken nugget is “made from” 38 ingredients with nearly half of them derived from corn, or that they contain TBHQ which is derived from petroleum, would you still eat them? You may want to think twice before ordering again, or feeding them to your kids for Heaven’s sake.


Taking Time for All of You
There’s truth in the time-tested saying, “If you don’t have your good health, you don’t have anything.” I had to decide what’s more important — rushing to a class or making a deadline by quickly eating bad food, or nourishing body, mind and spirit through Mother Nature’s generous offerings for vitality and vigor? The answer seems obvious, but those “self-imposed” time constraints often get in the way.

Think you’re too busy to grocery shop for fresh produce? To rinse the spinach, red oak lettuce and red raspberries? Not enough time to chop some red bell pepper, and slice golden beets to roast? Too overloaded you say to whisk some strawberry balsamic vinegar with light olive oil while toasting the pecans…then dabbing some Chevre cheese on top and adorning with dried tart cherries? Think again. The benefits exceed the eye.

Creating a salad like this satisfies more than the belly, while a box or bag of processed food harms it. (No coincidence that shelves are flooded with probiotics and OTC remedies for stomach distress these days.) Rampant busyness robs downtime, a necessity for mind and body regeneration.


Still think you don’t have time to support your well-being?

This salad is loaded with fiber, antioxidants, protein, and nutrients through vitamins and minerals like A, B6, boron, C, calcium, copper, E, folate, folic acid, iron, K, lycopene, manganese, magnesium, niacin, phosphorus, potassium, quercitin, riboflavin, selenium, thiamine, and zinc.

Additionally, pecans which are high in healthy unsaturated fat, help lower “bad” cholesterol. Golden beets also lower cholesterol and blood pressure, decrease heart disease risk, help prevent various cancers, and cleanse the kidneys. Tart cherries contain melatonin and tryptophan which can promote better sleep. Goat cheese offers anti-inflammatory and antibacterial properties and contains healthy fats, including medium-chain fatty acids that can improve satiety and benefit weight loss. These are only some of the “physical” benefits. 


Selecting ingredients I thought would work together tapped into my creativity, while preparing the produce was an in-the-moment meditative experience. How divine to then taste each layer of color, flavor and texture. Raspberries and cheese melting in my mouth under the ying-yang, sweet-tart balsamic dressing and crunch of spinach and roasted pecans was far more pleasing — and nutritious too — than any bag of processed whatever I could pick-up. Mother Nature endows us with her riches. It’s simply up to us to accept the gift.


 

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This photo: Pixabay

Where did all the tomatoes go?

If you don’t start your own vegetable plants — like I usually forget to do in March, you’re probably like me and purchasing starter plants from a local greenhouse.  The problem I always run in to — especially for cherry tomatoes and peppers, is they’re usually packaged four to six plants to a flat which is way more than I need.  Luckily, another customer felt the same so I happily gave half of them away right at the checkout this year.  Still, I ended up with too many, particularly when a few plants returned on their own.  (I never have the heart to rip out and discard these orphans.)

But, I do toss tomatoes that split on the vine which turned out to be about a third of the crop this year.  After giving plenty away, making some tasty bruschetta, salads, and popping into the juicer for some added Lycopene, I’ve frozen several bags for when I’m puttering in the kitchen on a cool autumn Sunday.

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A day’s harvest…

This week I added some of those fresh tomatoes and red bell peppers to a meatless version of a southwestern pie that I make this time of year:

 

Have fun with the ingredients.  Try it for dinner tonight and let me know how you like it.