That is simple, easy, quick, nutrient dense, and healthy?
Not sure about you, but I find following recipes for dinner can be daunting sometimes. I always wanted to swap out lots of ingredients, especially those out of season and processed. Sometimes they turned out well, sometimes they just didn’t.
I don’t believe good food has to go through plastic surgery. They should be enjoyed in their natural delicious forms (naturally wellthy at its best).
I’m no longer yearning dishes created like arts but looked nothing like the precious ingredients themselves. On the Davis’ dinner table, you will often see beautiful natural produce as they are. No makeup, no sugar-coating, no over-processing, just the natural and beautiful themselves.
We quite often cook this dynamic dinner, which is easy, simple, seasonal, nutrient dense, and with a great variety. You can have it ready in 40-50 minutes, depending on how efficient you are.
Baked salmon - de-boned, with fresh made bread crumbs on top (or homemade basil pesto, or almond crumbs, or sun-dried tomato whatever you fancy). 18 minutes in the oven; or BBQ steak - with rock salt; or Moroccan chicken - pan stewed, coated with coconut cream and moroccan spice; or Pan fried Tofu - with a bit of soy sauce; or Pan fried white fish - coated with gluten free flour, egg mixture and freshly made bread crumbs
Any seasonal root vegetables are great. Beetroot, parsnip, pumpkin, kumara (orange and purple), butternut squash, swede, carrots, potatoes, whatever are in season. Just cut them (3 different types) in chips or slice, coat with melted coconut oil, and bake for 30 - 40 minutes at 180c, turning over half way. Baking will caramelize them and bring out the intense sweet flavor. Young children particularly love them - yummy finger food at the best.
The plate is not complete until you have some greens on it! Once again, grab any greens (1 or 2 different types) that are in season, broccoli, brussels sprouts, asparagus, spinach, bok choy, kale, courgette, you name it. Steam for about 6 minutes (except courgette, which I bake or pan fry with crushed garlic) and dribble fresh lemon juice all over (the secret weapon). Most children love the sour flavor, they would devour it without a second thought (my boys definitely do!).
To give more variety and oomph, I also like to add to the plate:
- Baked brown mushroom, or a side dish of Chinese wood ear (a type of fungus, soaked for 3-4 hours in advance); and - Baked garlic pieces and shallots; and - Homemade kimchi or sauerkraut (recipes shared on Naturally Wellthy Facebook page, will also add to my next blog).
Empty plates are all left to see after. I love this dinner idea because you kinda do it on autopilot after a while. The principles are the same, just with different ingredients to work with, saving all the time for planning and thinking.