A Super Simple Way to Prepare Farm Fresh Vegetables

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cooking / diet / eating / food / fun / gardening / healing / health / healthy snacks / healthy weightloss / how to be / how to live

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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.

radish

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.

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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

Step 1

Put on your favorite play list, pure a glass of wine and wash, chop and dry your favorite vegetables.

Step 2

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.

Step 3

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.

Tips

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.

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My favorite

New Snaplock Lid: Tempered Glasslock Storage Containers 20pc set~Microwave & Oven Safe

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Do add love and mindfulness to your cooking and eating

 

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Read How to Eat (Mindful Essentials) by Thich Nhat Hanh

 

The Author

Inspiring everyone to become the very best they can be while leading more passionate, purposeful lives filled with gratitude and greatness. Studying and curating the very best experts and masters of mind, body and soul for improving performance, achieving greatness and living a thoughtful and intentional life. Obsessed with how technology can improve our fitness, meditation and mindful practices while reducing stress and creating calm amidst the chaos of modern existence.

6 Comments

  1. šŸ™‚ going to try your dish today! We grow most of our own food here, the connection back to nature brings such deep joy on a daily basis and eating our own food with deep appreciation of nature’s magic almost make eating a spiritual experience. And yes, it is so funny that health food shops still uses unsafe plastic packaging, or Monsanto products or some far shop also sell Roundups …..

    Like

  2. sorry, not far shop, I mean farm shops, and Roundup (not sure if it is used in the US, Roundup is often used here in Australia as a weed killer)

    Like

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