Roasting Vegetables

My new favorite way of preparing vegetables is the simple roasting method.  They become so sweet and carmelized, and a sprinkle of salt just makes them absolutely delicious.  My favorites are brussel sprouts, cut in half lengthwise, tossed in a bowl with a little olive oil until they are coated, and sprinkled with salt. Then spread them out on a cookie sheet and roast at 400 for about 40 min.  It's easy and works for almost any vegetable.  Eating roasted string beans is almost like eating French fries! (I said almost!)  Asparagus, broccoli and cauliflower are also delicious roasted.  I recently started cooking kale leaves like this and they are really surprisingly good.  They are light and crunchy and remind me of eating popcorn.  It's hard to generalize the cooking times, so just keep checking until the vegetables are browned, but not charred.  Get adventurous, try new and different veggies like sliced fennel, parsnips and red onion. Parsnips have a nice chewy texture which is very satisfying, and combine well with any sauteed greens.  Sliced grape tomatoes roast beautifully and practically taste like candy!  Try a few different roasted veggies tossed with pasta (or spaghetti squash) and bite-sized pieces of grilled chicken.  I recently made an arugula salad for dinner with the  following roasted veggies:  fennel, red onion, zucchini, red pepper and diced sweet potato. I topped it with blue cheese and toasted walnuts, added a few grilled shrimp and dressed it with balsamic vinaigrette.  Wow.  That was good.  I need to make that again soon!

Whole Foods

The term "health food" used to always conjure up certain images in my mind: a heaping bowl of grass and bark, a handful of granola, raw celery and carrots.  I have since learned that eating healthy doesn't have to be bland or boring.  My diet is basically whole foods, meaning foods minimally changed from the way nature intended.  I have eliminated all processed and refined foods (white flour and sugar, preservatives and chemicals) and try to stick to mostly vegetables, fruit, whole grains, chicken and fish.  The only canned foods I use are beans, because dried are too time-consuming for me to prepare, and tomatoes.  I do use prepared stock for my soups, but have found several good brands of boxed chicken, beef and vegetable broth at Whole Foods, Trader Joe, and even Costco.  The best advice I can give for leaving dangerous chemicals out of your diet is this: READ THE LABELS!  Generally, if I can't pronounce it, I don't want it in my body!  Look for the smallest amount of ingredients possible, and stay away from ingredients that were born in a lab.  Most of all, try to limit packaged food and stick to fresh whenever possible!