Part Two of my Four Part Series: How to Find Balance in a Chaotic World

As someone who has been cooking heavily for 20 years now, I love good food. There is nothing better than sharing a wonderful whole meal with friends. Cooking always helps me regain balance. As someone with so many allergies, I have always had to eat well. People are astonished to see a black woman who has grown up with health food, but yes, we do exist, and no, we are not uncommon.

As I have been quietly writing a cookbook that will be published sometime in this decade of my life, I wanted to share a recipe that I love on cool winter evenings. Dark leafy greens give me life, and ensure I feel whole, and unfortunately I find there are large periods that I feel I am not having enough vegetables, and it is times like these that I rely on my trustworthy recipes I love. Here is a recipe for my Sautéed Veggies that I recently shared with a dear friend:

Sautéed Veggies

You will need:

  • 1 medium size yellow onion
  • 3 cloves of garlic
  • 2-3 tablespoons of olive oil
  • 1-2 tablespoons of Bragg's Liquid Aminos (for salt and flavor)
  • 2 bunches of veggies (I use swiss chard and red curly kale)

Chop the onion and mince the garlic.

Heat oil in the pan on medium heat.

Rinse and then chop the kale and chard into large pieces.

Add the onion and garlic, sauté until soft.

Add the rinsed veggies.

Sauté uncovered until wilted (about 3-4 minutes, sometimes less).

Add liquid aminos.

Cover with a lid, and let cook down for 5-10 minutes (or until liquid evaporates)

It often will stick to the pan, so I try to watch it (today I forgot and it still was delicious).

Enjoy!

I added my veggies to a soup my daughter made last week (which you see in the main photo).

Note: I add less salt as I am trying to naturally train my palette to ensure I get no shocks later in life. Instead of salt, I use the liquid aminos.

 

In other news, I wanted to share a wonderful meal I prepared for my daughter this week. I planned to make a parfait for her berries, but our yoghurt smelled a bit sour.

 

We are going to be developing a gluten free bread recipe this month. Once it is done (I anticipate it will take all Spring to perfect), I will be sure to share it. It may be something for my Patrons only, pr blog subscribers, so be sure to sign up for my newsletter to find out more.

Until next time,

Serah

 

Song of the Day: Tift Merritt-Another Country 


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