I wish that my meals looked as good as they taste.
How can I convince you that nutritious, yummy vegan meals are satisfying and delicious when they look so awful in photographs?
Food photography is indeed an art unto itself; an art which I have not mastered and do not see doing so in the near future.
However, making this stuff look good must take a talent far beyond my reach so I will have to ask you to indulge me; trust me, this food is great, not just nutritionally balanced but tasty!
When I make a meal like this I consider all the nutritional elements and the flavor notes, as well.
Some ingredients just lend themselves to certain herbs and spice combinations. Sometimes it’s nice to think outside the proverbial box and combine the unexpected.
And getting over the notion that you need a pound of flesh at every meal will liberate you to introduce your palate to flavors and textures that will seduce into a new way of eating.
It will also allow you to obtain necessary nutrition and micro-nutrients from foods which you haven’t been eating.
For my main meal of the day I consider a few things: I like to eat a lot of vegetables, I need to incorporate a healthy fat, and I like to make sure that there is protein.
Herbs and spices are important to healthy body function and can help fight off disease and increase overall wellness.
This recipe includes fresh ginger and garlic as well as crushed red pepper and red chili paste.
Coconut oil and avocado help provide that creamy mouth feel which leads to satiety and provide a vehicle for fat soluble nutrients.
1 TBSP coconut oil
2 TBSP red chili paste (or to taste)
1 TBSP crushed red pepper flakes
3-4 cloves garlic, sliced
fresh ginger to taste, sliced
2-3 Cups of broccoli
1-2 cups fresh spinach
1/2 cup pinto beans
1 avocado sliced, for garnish
In a frying pan, saute coconut oil, garlic, ginger, red chili paste and crushed red pepper.
Add the broccoli and spinach and allow to cook; Just a few minutes on high.
Add 1/2 cup of pinto beans and allow to cook on medium heat for about 10-15 minutes.
Serve with sliced avocado.