Eat food. Not too much. Mostly plants.

Foods I am eating lots of, the winter edition:

Collard greens/ kale

Squash

Diced canned tomatoes

Lentils

Brown Rice

Apple Cider

*Bottom hook and line haddock

i amn doing pretty good with this one. Not much packaged food on the shelf. And I always mostly ate plants anyways. But I still eat sort of gargantuan proportions…

Based on a great article by Michael Pollan, available here:

http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?_r=2&oref=slogin&ref=magazine&pagewanted=print&oref=slogin

I am going to change my food-health goal to follow his simple advice to:

“Eat food. Not too much. Mostly plants.”

Steamed Kale and Carrots with Lemon Tahini Sauce

Yield: 4 side servings

1 clove garlic, minced
Juice of 1/2 lemon
1/3 cup tahini (sesame butter)
Splash of tamari
1 tablespoon honey
1 bunch kale, chopped
2 carrots, sliced
2 green onions, sliced
Black sesame seeds (optional garnish)

Blend the garlic, lemon juice, tahini, tamari and honey in a small dish until creamy (use a blender if desired). Add water in increments to make a smooth, pourable dressing. Adjust flavors by adding a little more lemon juice, tamari or honey, if needed. Let stand at least 15 minutes for the flavors to develop.

Steam the kale and carrots together for 5-8 minutes, until tender and bright in color. Remove the vegetables to a bowl or serving plate and toss with the dressing. Top with the green onions and garnish with the optional black sesame seeds. Serve warm.

So many of my goals have to do with food!

So yeah, eating more cruciferous vegetables?

To achieve this goal I must incorporate three 1/2 cup servings of one of these veggies per week into my diet. I don’t even know what some of these are:

Arugula
Bok choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Chinese cabbage
Collard greens
Daikon
Kale
Kohlrabi
Mustard greens
Radishes
Rutabaga
Turnips
Watercress