Thoughts of food and food for thought...spring brings them both to the front and center of our mind...and our table.
My food for thought this spring is "action." Regardless what areas of our life need attention, until we act, nothing will change.
I don't know many families who are not dealing with major issues of weight, illness, disease, and emotional stressors that leave them exhausted and overwhelmed at the end of the day.
A very real truth is; All of these issues can, and many do, come from foods that we have come to depend on for our daily nutrition.
But, alas....the standard fare in the average supermarket today is far from nutritious...in fact, it is tainted with chemicals, genetically modified ingredients, and high powered artificial sweeteners that keep our systems constantly out of balance and in a state of slow deterioration.
Action needed.....education and application. Know from whence your food comes and how it is processed. Read and understand labels.
Research your favorite companies to learn how they operate...pay close attention to what they 'don't ' say.
More and more companies are on board with healthy and safe foods.
If you need or want links to my favorite companies...just ask.
~
Now...on to one of my favorite ingredients...Gingerroot~
Ginger, when fresh, has a much different taste than the powdered version. This beige, knobby root has a bite, a sweetness and woodsy aroma all its own.
Gingerroot has a tan skin with white to creamy yellow flesh.
When purchasing gingerroot, look for withered skin or softness to the feel...both are indications of 'age.' Firm, unpeeled gingerroot will keep for 3 to 4 weeks in the refrigerator.
Peel only the amount you plan to use, wrap the remainder in foil and place in a storage bag in the bottom crisper of the frig.
Slice the peeled root into 'coin' shapes and mince....ready to toss into your favorite stir-fry.
One of my favorites:
(Stir-Fry Chicken & Cashews)
Chicken broth-12 to 14 oz
1 tsp each; arrowroot and Sesame oil
2 tbsp terriyaki sauce ( optional ) I use molasses instead
4 cloves garlic-minced
1 tbsp fresh ginger-minced ( or to taste )
1 lb organic chicken -cut into strips
4 green onions-chopped
1/2 cup cashews
1/2 tsp hot pepper sauce
Combine 1/2 cup broth, arrowroot, and terriyaki-set aside
In a large wok ( or skillet ) heat oil over medium/high heat
Add garlic and ginger and and stir fry for 10 seconds
Add chicken and stir-fry for 4 to 5 minutes ( just til done )
Push chicken to side of wok-stir sauce and add to center of wok
Cook and stir until thickened
Combine with chicken, add green onions, cashews and hot pepper sauce.
Serve hot over a mixture of green salad greens.
Enjoy~
Summer is here...have fun, be safe, and hope you are gardening~
Bea~
My food for thought this spring is "action." Regardless what areas of our life need attention, until we act, nothing will change.
I don't know many families who are not dealing with major issues of weight, illness, disease, and emotional stressors that leave them exhausted and overwhelmed at the end of the day.
A very real truth is; All of these issues can, and many do, come from foods that we have come to depend on for our daily nutrition.
But, alas....the standard fare in the average supermarket today is far from nutritious...in fact, it is tainted with chemicals, genetically modified ingredients, and high powered artificial sweeteners that keep our systems constantly out of balance and in a state of slow deterioration.
Action needed.....education and application. Know from whence your food comes and how it is processed. Read and understand labels.
Research your favorite companies to learn how they operate...pay close attention to what they 'don't ' say.
More and more companies are on board with healthy and safe foods.
If you need or want links to my favorite companies...just ask.
~
Now...on to one of my favorite ingredients...Gingerroot~
Ginger, when fresh, has a much different taste than the powdered version. This beige, knobby root has a bite, a sweetness and woodsy aroma all its own.
Gingerroot has a tan skin with white to creamy yellow flesh.
When purchasing gingerroot, look for withered skin or softness to the feel...both are indications of 'age.' Firm, unpeeled gingerroot will keep for 3 to 4 weeks in the refrigerator.
Peel only the amount you plan to use, wrap the remainder in foil and place in a storage bag in the bottom crisper of the frig.
Slice the peeled root into 'coin' shapes and mince....ready to toss into your favorite stir-fry.
One of my favorites:
(Stir-Fry Chicken & Cashews)
Chicken broth-12 to 14 oz
1 tsp each; arrowroot and Sesame oil
2 tbsp terriyaki sauce ( optional ) I use molasses instead
4 cloves garlic-minced
1 tbsp fresh ginger-minced ( or to taste )
1 lb organic chicken -cut into strips
4 green onions-chopped
1/2 cup cashews
1/2 tsp hot pepper sauce
Combine 1/2 cup broth, arrowroot, and terriyaki-set aside
In a large wok ( or skillet ) heat oil over medium/high heat
Add garlic and ginger and and stir fry for 10 seconds
Add chicken and stir-fry for 4 to 5 minutes ( just til done )
Push chicken to side of wok-stir sauce and add to center of wok
Cook and stir until thickened
Combine with chicken, add green onions, cashews and hot pepper sauce.
Serve hot over a mixture of green salad greens.
Enjoy~
Summer is here...have fun, be safe, and hope you are gardening~
Bea~
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