Sunday, September 5, 2010

Everyone ls a Cook!

As people are slowly but surely waking up to the fact that a pharmacy can reside in their kitchens, there's a universal truth that lags in belief.

It is this: Everyone is a cook.

The majority of Americans don't have the confidence, even though they are capable of producing. for example, a tasty marinara sauce for pasta if they have a skillet, some olive oil, a can of diced tomatoes (fresh is better, of course), and onion and some salt and pepper. Anyone can saute some chopped onion in a dab of olive oil, then add the tomatoes and some salt and pepper. Get fancy with Italian seasoning and some Parmesan cheese, and dinner is served!

But we get hung up on ingredients and measurements, just as we do calorie-counting. There's little we can really enjoy about the experience when we're stressing over details.

We can, however, put stuff together ~ and the more you do it, the more you develop the art of cooking. (Even if you're just mixing cans of food!)

For example, to that same tomato concoction, I added some lemon zest, and some diced basil, mint and parsely!

All of that good stuff works to nourish your body and boost your immune system!

The pasta, by the way, doesn't cover the whole plate. You don't have to measure it though ~ just use common sense about portions. Add some other vegetable to the mix instead of eating too much pasta. I also recommend buying the grain pasta, rather than enriched. Better for blood sugar control!

It takes a bit of planning, but once you get in stride with it, you'll find you eat out less, you feel better, and you're saving money!

Check out the section lower on this page on preparing Leek, Potato & Spinach Stew!

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