Tuesday, April 13, 2010
Since my youngest daughter, Lulu, has eczema, I've been exploring some wheat and gluten-free alternatives. I'm not certain wheat is causing the skin irritation or not, but it is a likely culprit and one place our acupuncturist suggested we cut back on. The more I thought about it, I realized we eat a TON of wheat-- pasta, bread, crackers, tortillas... And not always the good whole wheat kind either. So instead of a major "wheat-free" overhaul (which seems horrible to me), I've started exploring the alternatives and adding some of the yummy products I find into our diet. Guess what? Quinoa pasta is kick ass. Tastes pretty identical to classic noodles. Rice pasta is pretty darn good too. There's tons of stuff out there, and I'll be posting the tasty things I find here as I go. This lunch was incredibly satisfying and obviously healthy. It's creamy and delicious. My kids gobbled it up, even. Takes about 10 minutes to make, too. Bonus.
I've begun using organic, grass-fed butter to cook with (also at the suggestion of our acupuncturist), as olive oil is not so good for you at high temps. I'm hooked. Butter is freaking delicious to cook with. AND, I'm hoping to stock up big time on EDEN ORGANIC brand canned foods. Eden Organics is the only brand I know of whose cans (aluminum) do not contain BPA or other harmful-type-cancer-causing liner ingredients. Most canned stuff does. Lame town. That's the shit that is causing so many people (especially kids) to develop neurological disorders, cancers, disease. It's in our food. Ugh.
I guess this is my health food rant. I don't end up with 100% organic pure food, but I try my best. It's more expensive, but it's worth it. This dish is a complete meal in itself, or would go beautifully as a side with fish or chicken.
Collard Greens and Navy Beans
1 can Eden Navy Beans
3-7 big handfuls of diced collard greens
1/2 tablespoon Better than Bouillon
Handful of asiago or sharp white cheese
Start with a tablespoon of butter in a warm pan. Add collards and saute for 7ish minutes, until tender. Add drained can of beans. Add bouillon. Stir for 3 minutes. Serve in bowls with cheese on top. I added rice chips on the side for some crunch.