Since I forced you into the land of Vag yesterday, I felt it only fair to lighten the mood with a little fresh eating recipes. I have to say there are many great things to dating a man who is also a nutritionist- aside from the fact that he’s really healthy, active and doesn’t think it’s insane that I sleep on a grounding pad ’cause he does do.
The best of the best though is that we share our meals.
My mom used to make me do this when we were travelling. She’d always want to order two appetizers and share them and I thought it was her gentle way of trying to get me to eat less, when I may have needed to. But let me tell you- it’s the best way to eat.
You know that whole French Paradox thing, or the Mediterranean diet goodness, or why we love tapas and dim sum? It’s because you get little bits of a whole lot of things. You get to taste all the tastes- you get a variety of carbs, fats and proteins, and a mix of sweet, salty, sour, bitter, pungent and astringent. What I’m saying is that you can eat less, eat more variety and feel more satisfied.
It works! Whenever the man and I hit the town to dine, we usually order a few little things we can share- though I always suggest he eat a pot of quinoa before we leave the house as it takes a lot less to fill me than it does him.
Of course eating out is not a common thing, eating lightly and diversely is. To keep things light and satisfying- especially in the summer months, my fave approach is to mix and match and create my own little taste plate.
I am forever being asked to share what I eat for meals and it is very rare that I do. But this plate, inspired by the appetizer plate we served at my Raw Food Power class a couple weeks ago was too pretty, delicious and flavourful not to share.
My Plate Of Goodness
- Sour Cream and Onion Free Kale Chips
- Mix of Sliced Veggies
- Lemon Basil Pesto
- Vegetable Thin Raw Crackers
Vegetable Thin Raw Crackers
2 stocks of celery
1 red pepper
1 clove garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp thyme
1/4 cup ground flaxseed
pinch of sea salt
- Process all ingredients except sea salt together in a high powered blender.
- Add sea salt 1 pinch at a time. As the crackers dry, they will concentrate and you don’t want them to dry up too salty.
- Spread thinly over teflex lined dehydrator sheet or parchment lined cookie sheet.
- Dehydrate at 115 for 4-5 hours or in your oven with the door slightly opened at it’s lowest setting.
- Store in an airtight container.
Question Of The Day: What’s on your summer tasting plate?