The last two weeks this blog has focused on how bad the food in our stores is and how the governmental agencies who are supposed to look out for us and inform us of the health status of our foods are not doing their jobs.
You may have read all of that and come away thinking, “What the hee-yaw can I eat!??!!?” Today’s blog addresses that question.
A really good rule is: If you can easily pronounce every ingredient in your food and you know what all the words mean then it’s probably not too bad for you. Avoid anything hydrogenated, partially or otherwise, if you can.
In an effort to follow my own advice I made a pasta and bean salad for the week and it came out very tasty (and healthy). So I am putting the recipe in this blog in case you want to give it a try.
And so, without further ado, the pasta and bean salad recipe:
Well, one further ado – before we begin there is something you need to know about a lot of my cooking: I don’t always measure precisely. I like to season to taste. So when you get to the part of the recipe about the dressing you will see there are no ingredient amounts. You mix this dressing to taste, making enough for the entire salad.
Multi-colored veggie pasta (rotini – but use any pasta that tickles your fancy) from Trader Joe’s
1 can of red kidney beans
1 can of black beans
1 can of garbanzo beans
1 large fresh tomato, cut up into small pieces (you can add more tomatoes if you like. Who am I to tell you how much tomato is enough tomato?)
Safflower oil (Safflower oil is lighter than olive oil, about the same weight as veggie oil. Because this dressing is oil based I mix the two to make it lighter and save on calories. Safflower is better than most veggie oils because veggie oils can become rancid in the extraction process and have added flavors to cover that taste. Plus, Safflower oil tastes fresh and luscious)
dried onion flakes (or fresh onion or onion powder, whatever is on hand)
minced garlic (I used a dried variety but that too is up to you)
mustard (any kind you like)
Cook the pasta, drain and place it into a large bowl. Open the cans of beans and drain. Slice the tomato into small pieces. Then add the beans and tomato to the bowl. Mix the dressing and pour it over the salad. Toss and let sit at least an hour so it can marinate (in the refrigerator) then serve it cold.
This salad serves a lot of people, or a few people a lot of times and it’s very easy to make (assuming you can boil water and open cans).
Food can and should be healthy and fantastic tasting. Corn syrup makes things less yummy, not more so. But it’s cheap to manufacture so it’s in almost everything. See, it’s not about making the food taste better, just about maximizing profit.
Feel free to add your own healthy recipes in the comments section below and bon appetit!