Food Majors #10

Life is hard, food doesn't have to be [vol 1, issue 6.1]

Everyone is on a different health journey.  For my family, currently I’m working to eradicate industrial oils.  Don’t worry, we still eat fast food.  

Why is Canola Bad?

It is an industrial modern oil that has been proven to cause kidney, liver and heart problems. Once touted as healthy and beneficial, now researchers are discovering otherwise. Keeping with the foods of our ancestors is usually the wisest tradition. 

Canola comes from the genetically modified rape seed. Marketers knew the name “rape oil” wouldn’t sell so they brainstormed and decided upon canola because it’s primarily grown in CANada.  Say NO to caNOla.

Canola, soy, and vegetable oils are all inflammatory oils.  Inflammation is the root of disease.  When you are able, reach for traditional oils and fats that people have used for thousands of years.

I taught a mayonnaise and salad dressing zoom class to empower people to make their own.  Here’s one of the recipes we made.

Ranch Dip or Dressing

• 3/4 to 1 cup mayo (made with avocado oil, or Sir Kensington’s is a tasty store option)

• 1 cup sour cream or some part plain full fat yogurt 

• 1 t. dried parsley, or 2T fresh if you have

• 2 t. dried dill weed, 2-3T fresh if you have

• 1 t. garlic powder

• 1 t. onion powder

• 1 t. salt, add more to taste

• 1/2 t. black or white pepper

• dash red pepper

Combine above and taste.  Adjust flavors as needed. Refrigerate an hour. This makes a fairly thick consistency so if you are wanting a dressing, thin it with milk, buttermilk or water. 

Dinner at our House

Last week I made this roasted cauliflower and skhug. The sauce (skhug) is made with cilantro, parsley and olive oil. It’s sooo good and can be added to anything and everything.  In particular rice but also I made a red lentil dish and drizzled the skhug over it.

I doubled this potato and chicken meal and made in a sheet pan. The sauce is made with smoked paprika and Red Hot for an interesting twist but not too hot for my littles. Huge hit and will be in the regular rotation. I like that the recipe writer encourages roasting potatoes while you mix and chop other things. Gimme all the efficiency hacks in the kitchen!

Last night was a simple meal of roasted sweet potatoes.  Garnished them with Monterey and blue cheeses.  On the side I offered quinoa made in broth + black beans with skhug and ranch as dressings. Nervous the carnivores would revolt yet to my surprise everyone gobbled it up.  

Sauce elevates the normal.

I try to keep a couple sauces already prepared in the fridge.  Here’s a salad dressing recipe grid that is super thoughtful and creative, if you like making your own dressings or marinades.

And here’s a link for tasty 3-ingredient sauces.  Easy-peasy and delish.

As you find fun (and functional) recipes - send them my way!

Julie