Hello WordPress. I’ve been absent for a little while, as life continues it’s busy winding road.
If you’ve been following along you know that my husband and I follow a nutritarian lifestyle when it comes to food/nutrition. The idea is to fuel your body with the foods highest in micronutrients. (Think cruciferous leafy greens, whole grains, delicious fruit etc at the top of the list, meat, processed sugars and oils, and dairy products at the bottom of the list). We believe from the research and study we’ve done over the years that this lifestyle (I say lifestyle instead of diet, because honestly we don’t see it as a restriction as much as an opportunity.) is the best way to offer your body and mind the healthiest and strongest life, least susceptible to disease and sickness. (See the works of Dr. Joel Fuhrman, Dr. Michael Gregor, etc for some good reads on the subject.)
Not only is my husband highly allergic to gluten, but he also struggles with autoimmune disease, and we’ve been learning under the guidance of our doctor at the Fuhrman Clinic in New Jersey, to fight that autoimmune disease with just such micronutrient rich food as previously mentioned.
It’s been a surprisingly fun journey for me, the cheesy butter mashed potato meat loving carnivore I grew up being, to dive into a world of health foods, buying things like collard greens, bok choy, hemp seed, and so on. Recently I picked up a cook book called “Clean Foods” by Terry Walters, and it’s stock full of recipes that follow our nutritarian lifestyle.
So last night I tried a couple of new but simple recipes:
Collard Greens and Black Eyed Peas and Spaghetti Squash with Parsley
Collard Greens with Black Eyed Peas:
1 large bunch Collard Greens, stems removed, and then leaves chopped into bite sized pieces
1/2 an onion, diced
3 cloves of garlic, freshly crushed
1 1/2 cups of cooked black eyed peas
Sauté the onions and garlic in some olive oil until soft, then add the collard greens. Sauté until wilted and bright green, and add black eyed peas. Continue cooking for 2-3 minutes to mix in flavors, then add a splash of apple cider vinegar, salt and pepper to taste, and serve up.
Spaghetti Squash with Parsley
Bake 1 spaghetti squash in the oven for an hour at 400 degrees, (stab a few holes into it with a knife first). While it’s baking…
Sauté 4 large cloves of garlic in 2-3 tablespoons of olive oil until soft, then let it sit until spaghetti squash is cooked.
Remove spaghetti squash from oven and cut in half lengthwise. Scoop the seeds out, and then separate the flesh into a serving dish. Top it with the garlic oil.
Chop 1/4 cup or so of fresh parsley, and mix in to the spaghetti squash and garlic oil, adding salt and pepper to taste.
My husband and I agreed it needed a little extra zest, so I suggest also adding the juice of half a lemon and salt perhaps even some paprika.
All told it was a delicious meal, and a different one for me. I’m very familiar with acorn and butternut squash, but this was my first time doing spaghetti squash. I also have never liked collard greens, but the sautéed greens with garlic and onion and especially that splash of apple cider vinegar made them more than palatable.