Growing up, I knew the best places where mushrooms grew and I could identify them. Later on, as a teenager, I even went down to the villages in Austria and sold them to the local restaurants, who paid me nicely.
Tag: <span>healthy cooking</span>
I have Rheumatoid Arthritis and Celiac Disease and because I dislike pain, and much of the pain is food-related, I eat mostly vegan meals and cook healthy dishes. Many of them I found online, others I compose by using my older recipes and then I adjust them to my needs. NO dairy, NO meat, NO gluten, NO sugar, NO GMO, NO processed food, but, surprisingly enough, it doesn’t mean it has no taste or is not filling, it also doesn’t mean it has to be expensive. YES to taste! Yes to health!
I love to cook and I enjoy good food but these days I have to listen to my body, which is attacking me at all times if I don’t eat right. Autoimmune disorders, in my case an inflammation that affects my small joints. Pain, and joint stiffness, endless fatigue, and brain fog I should get a patent for. All gone if I stick to a healthy diet. Too much protein is my downfall, sugar drives me mad, gluten inflames my gut, dairy, including my beloved cheese, has become my archenemy.
Living a rather healthy lifestyle these days, I was still searching for the perfect beverage. My beloved glass of red wine in the evening is long history and is only remembered when I look at my collection of wine glasses I once thought I could not live without.
Cooking tasteful, heart-healthy meals containing less sodium has been quite a challenge. My husband, who now after his bypass surgery is considered a heart patient for life, has not been very helpful. The times of juicy burgers and fried foods are over. Sodium loaded soups, chili’s, stews, and gravies have been banned from my kitchen.
My husband is a picky eater. He searches for fat around the meat and pushes food, which he thinks might not please him, to the side. “I cannot stand the texture of fat,” he says, and I can see the disgust on his face when he looks at my marbled ribeye.
A few years ago I realized, that even though I tried to stay away from processed food as much I could, there was one thing I always needed and always bought. Beef, chicken and vegetable bouillon cubes -one of the essentials in so many recipes.
Antipasto is like the overture to the opera, it announces that something special is about to begin. The colors, the smell, the artful compositions remind us that it is time for pleasure now; time for relaxation and indulgence, time for the Italian meal.
The 4th of July is just around the corner; there will be get-togethers, picknicks and BBQ’s. What do we provide to eat? What do we bring? I always try to offer a side salad, but somehow it never turns out right. How do you serve a salad for lots of people and make it look good for hours? I made a mixed salad and served it in a big bowl. It looked nice for a while until people started to dig in; tossing and turning, trying to get what they liked -leaving behind a mess that nobody wanted anymore.