A recent message at church, given by my dear friend, Dr. Hany from Impact Middle East got me to thinking about how seemingly little insignificant choices we make have a big impact over the long haul. He was preaching from Matthew 5 about how we can be salt and light in the world. He said salt and light don’t have a strong physical presence, their influence is subtle but impactful. Those listening laughed when he said, “When do we get up from a meal and say, ‘ That was delicious salt?’ ” Instead, we say, “That was a delicious meal!”
I was reminded of the simplicity of this biblical passage and how Jesus is using the everyday stuff of salt and light to make a profound point. The influence of being salt and light, especially over time, makes an impact. I have heard many sermons from this passage but this one was especially moving – yet it was so simple!
You’ll probably laugh, but it also made me think of food. Yes, real, unadulterated simple and fresh food. How powerful it is to eat a clean diet over time and the effect that has on our health, weight, skin and energy. While I post some tasty recipes that require more time, and are all natural and good for you, much of our everyday fare is simple, not time consuming and very satisfying. My kitchen table offers fresh variety whether simple or festive and you can expect all of the above at any time. It’s my hope that you will feel inspired to embrace a healthier lifestyle, knowing it’s okay to keep it simple, and that over time, everyday simple and fresh is best.
Nothing could be easier than putting this smoothie together!
1 peeled and cored fuji apple quartered
1 peeled pear ( peach or banana frozen or fresh) quartered
1 inch piece of peeled fresh ginger (optional)
2 cups water
8 cleaned fresh leaves of either kale, swiss chard, spinach or collards
a handful of ice
Directions: Place the fruit, ginger and water in a blender. Start blending on a low speed and increase gradually. Add greens and blend until very smooth. Add ice. Blend on high speed. This is delicious in the summer for breakfast with Nutty Granola and berries. Change up your greens to get the greatest benefits from them.
With Swiss Chard, Kale, Collards and Arugula ready to eat in our garden right now, there isn’t a meal that goes by without a yummy bowlful of greens. A heavy duty “Lodge” cast iron Wok works great to stir fry up a bunch of greens.
2 cloves chopped garlic
1/2 onion sliced
1 T. olive oil
8 cups cleaned chopped chard (collards, kale, bok choy and beet greens work well too)
1/4 – 1/2 teaspoon sea salt
a splash of mirin and soy sauce (optional)
Preheat a heavy skillet or wok on a medium high flame, add oil and when oil is hot; add the garlic. Add the sliced onions and sautee until translucent. Move onions aside to make room for 1/3 of the greens and fold into the onions.
After a couple of minutes, when they cook down some, add another 1/3 and repeat until all the greens are folded into onions and garlic. Add salt, cover and let steam for 3 more minutes. Uncover, season with mirin (sweet rice wine) and tamari soy sauce, turn off flame and cover until ready to serve.
Serving suggestion: When I make whole wheat chapathi’s we like to sautee some cubed tofu with the greens and roll the mixture up in a chapathi. So wonderful! Chapathi’s will have to be another post.
optional: Try using a pierced whole jalepeno pepper instead of the garlic and onion in the beginning of the recipe. Keep it in throughout cooking time then remove.