If you’ve been cooking our recipes here on Nourish Network, you’ve probably noticed that the vast majority of them have no measurement when it comes to salt; only ‘sea salt’ listed in the ingredients. The reason is two-fold. First, range of preference varies widely when it comes to how heavily to salt a dish. Second, I’m more interested in encouraging people to wisely discern how much salt suits both their taste and needs than dictate how much to use in a single dish.
One of the most frequent questions I get is, “which oil am I supposed to use for what?” My answer is a combination of unwavering advice and “it depends.” Here’s a guide to choosing wisely in all circumstances—from grocery store shelf to pan on the stove.
With mid-winter’s chill stoking our appetite for hot, hearty meals, we often turn to long, slow braises and gently gurgling stews. Given our hectic lifestyles, though, it’s not always practical to babysit a meal for hours as it cooks. The answer? Embrace your slow cooker.
In this month’s theme of giving you tools and practical strategies for eating smarter throughout the year, this one is low-hanging fruit; a super-easy step that will radically simplify your meal planning. Rather than start from scratch each week with what you’re going to make, designate two or three nights as themes. The beauty of this approach is that it allows you to structure your meal planning while still leaving you open to creative interpretation. For instance, I’m not starting from scratch when deliberating what to make on a Thursday night; I already know I’ll be making seafood. But that could be as varied as Curried Mussels or Blackened Catfish or Barramundi with Shallots and Chile.
Originally, I was just going to write about keeping a par stock list to keep track of your (fabulously efficient) pantry. But then I looked around my own kitchen and realized I have three lists working synergistically to help me keep the basics well-stocked and use what I have on hand. Here’s how I use them and how they work together.
Healthy meals start with a healthy pantry. Stock up on these basics, from cooking oils and vinegars to whole grains, beans, legumes, salt and spices.
Satiety is what we feel when we’ve had enough; it’s what makes us stop eating and what keeps us full. As we amass more and more scientific research on the subject—on both sensory-stimulated behavior and physiological mechanisms—a more complete picture is emerging on just how our appetite is controlled. I’m hoping we focus on becoming more aware of the innate signals our bodies are giving us and the foods that are naturally satiating.
During the indulgent holiday season, you can keep it light while enjoying the feast. You’ll find it lightens your spirit, too!
Know your stevia from your Sucanat? Click here for Cheryl Sternman Rule’s low-down on natural sweeteners.
With all the different types of oats out there it can get confusing. Is one superior to the other? Is one healthier than another? Here’s the simple scoop . . .
Beans and stews and grains and braises from scratch in under an hour; with a pressure cooker, nourishing comfort food can be your new fast food.
Lia talks with Janelle and Spencer on ABC’s View from the Bay about whole grains.
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