WHY DO WE NEED TO EAT WHOLE FOODS AND PLANT BASED?
In the lat half century we have gotten away from eating wholesome foods and homemade. Our society eats on the run, at restaurants and fast food places and we have forgotten to mind the sources of our food. The foods that we eat will eventually give us good health or detrimental health.
Our children need to be exposed to good habits and good eating. We as parents need to set the example and work hard (it used to be normal in the past) to not always be rushing and eating on the run.
So a few years ago I started a once per month "Plant Power Pot Luck" Where people gather to eat, drink and experience wholesome food, socialize and relax. Everytime we meet at my home, it's a place to empower ourselves to be mindful and work to be more healthy, less healvy, more aware of what we buy at the supermarket, cook or eat at restaurnats.
What is it to eat mostly plant foods? It means to serve your plate with "mostly vegetables" and if using meats, using them as condiments. Ideally we would focus on eating organic as well since all non-organic food is contaminated with thousands of chemicals and pesticides that cause disease and cancer.
So, I will be sharing a "Whole Foods/Plant Based" recipe that you will enjoy making for yourself and your family.
If there is only one or two of you in the household, buy glass containers for individual servings and freeze. In this way you will be able to enjoy some of this delicious recipe in the future without having to cook.
To your health,
gluten free, nightshade free, dairy free
I double amount of dressing so I have left over. Great as a sandwich spread.
1/2 cup parsley leaves
1 cup fresh basil leaves
2 cloves garlic
2 tbsp olive oil
1/2 cup olive oil
1/2 cup red wine vinegar
1 tbsp dried oregano
1 tsp himalayan pink salt
1 tsp ground pepper
Combine first four ingredients in food processor until well blended then add the rest of ingredients
1/2 red onion cut in strips
3 carrots peeled, sliced
2 cups of broccoli florets (cut in bite pieces )
2 zucchini sliced
1/4 Lb cremini mushrooms sliced
1 cup asparagus tips
1 - 6 ounce jar marinated artichoke hearts, undrained (I cut them in half lengthwise)
Salt and peper to taste
Olive oil as needed to cook each vegetable
Sautee onion in large skillet and stir fry each veggie at a time to cook them “just al dente” , then mix them in large bowl with the onion, pasta, artichokes and dressing -
1Lb rice flour fussili
Cook pasta al dente and strain
1/2 cup of toasted pinenuts
ON THE SIDE:
1 cup freshly grated parmesan cheese for those who wish to add on top
1 cup nutritional yeast for those who want the cheese flavor without the dairy to add on top
2 cups sliced and salted cherrie tomatoes to add on top
I “spoon" dressing when I mix veggies, pasta, mushrooms, artichokes and onion so I get the right consistency. Season with salt and pepper to taste.
This salad is best when made the day of event