You know that wonderful feeling that bubbles up when you go to a fresh farm stand on the side of the road and you load up on your favorite vegetables? Still covered with dirt, very much “in season” and obviously locally grown. Juicy, ripe healthy tomatoes, corn, spinach, broccoli, beets, carrots, onions, cilantro, radishes, peppers, squash, etc., stacked chin-high in old wooden crate bins.
You haven’t even started cooking and your soul feels nourished. The smells, the colors, the textures. Yes, this is how food is suppose to be. Like you’re deliberately shopping for something very wholesome and pure for yourself. In my mind, this is where nourishment begins.
I have a favorite “health food” grocer in town but I stay away from this isle on the left. The plastic jars, the amber bottles and the supplements with names and claims that are absolutely daunting to comprehend. This aisle gives me a headache. I find it incredibly ironic that a “natural” market would have so many processed products. Take a real mindful look at the photo above. Do you get the same feeling when you are bagging a bunch of fresh radishes as when you are reading the back of a supplement box? Probably not.
I obviously love vegetables and share one of my favorite and easiest ways to prepare them so you can nourish yourself all week long.
Grilled Vegetables Marinated in Extra Virgin Olive Oil and Roasted Garlic
Put on your favorite play list, pure a glass of wine and wash, chop and dry your favorite vegetables.
Heat up the grill while you chop and saute fresh garlic in a teaspoon or so of olive oil. The more garlic the better as far as I am concerned.
Grill vegetables, let them cool a bit and then toss with garlic. Add a bit of oregano, garlic salt, pepper, fresh basil and turmeric to taste.
Pack them for lunch and eat them with dinner all week long.
Don’t procrastinate and wait a few days to clean and cook your harvest or you will feel guilty about wasting them. With the exception of potatoes and onions, real food doesn’t last for weeks in the fridge.
Do bulk up and prepare enough for the week.
Do chop and slice them according to how they will cook on the grill and keep the red onions thick or they will fall into the fire.
Do store in glass containers that are oven proof so you can continuously warm them up during the week.
Do add love and mindfulness to your cooking and eating
Read How to Eat (Mindful Essentials) by Thich Nhat Hanh