This is the week in my mindful eating class where I suggest that people eat food that honors their taste buds, their body, and the environment. What does that mean? To me, it means eating food that puts a smile on my face and food that is local, organic, and seasonal as much as possible.
I went to the farmers’ market on Sunday for lots of vegetables because my body was really craving them. I had eaten a lot of meat for a few days, and I could tell that my body was feeling heavy and operating on less energy than usual.
Cut up the following:
Garlic (I use a lot, so gauge by your taste preference)
Zucchini (yellow and green for extra color)
Saute the above ingredients in proportions that you prefer in olive oil. Add salt and pepper to taste.
Add one can of organic beans, drained and rinsed (I used pinto beans, but you can use anything you like).
After it was all heated, I added some fresh basil and pine nuts and let it cook for just a minute then topped it all with grated parmesiano reggiano (the best I can buy because I can really tell the difference in taste).
In way less than 30 minutes you can have a delicious meal and, if you live alone like I do, you have supper for the next day as well.
The secret to the taste in this dish is the freshness of the ingredients—mostly straight from a farm nearby. This is the time of year when you can throw almost any fresh produce together and it will taste good. Try a combination that sounds good to you. You can also throw it over rice or some pasta for a heartier meal.