Okay, so, as you already know, I am an Artist (or as I like to say HEARTist)! But what you may not know about me is how much I love FOOD! 😀 Another thing you definitely may not know about it me is that I love to COOK! Why do I mention cooking? Because as we all know, the preparation of food is an art form within itself–hence CULINARY ARTS!
Now, I’m no professional chef or anything and I don’t know many of the technical cooking terms, but I can tell you this–just like with my drawing, painting, creative writing, etc.–cooking is a fun experience where I learn more about myself. From the different properties of the foods I’m preparing (since I’m eating cleaner these days) to my own techniques, to the cooking process to what I like or dislike overall. I always like to go by feel, even when I sometimes follow a recipe I find online.
Creating dishes from scratch makes me feel so light, elated and free! Eating dishes prepared by your own loving hands and knowing EXACTLY what’s in the food really makes the nourishment of the body experience that much more meaningful. You can really tell the difference between eating out and eating in. 😉 Since I’ve been eating healthier (both for the benefit of myself and my loved ones), this contributes further to my happiness when I’m in the kitchen.
Of course, not ALL of my culinary creations go exactly as I hope they would but what I DID discover is that when I do the following things, it makes a big difference in how my dishes will turn out–and that’s DELICIOUS!
Energy When I say “Energy” I mean this in two ways: One, it’s important to want to FEEL like preparing food (both raw AND cooked dishes). Trust me, there’s been MANY times when I’d go food shopping, come back and dance all around the kitchen as I neatly put things away and theeeeennn–I’ll cook an amazing meal the next day, then sporadically and then…well, the food ends up going bad because I don’t always feel like preparing food. So make sure you get all the right nutrients and Energy from the dishes you DO end up making, plus get your sleep so that you won’t feel so BLAH and reluctant when it comes to making meals. Two, it’s important to be aware of your FEELINGS/EMOTIONS when you prepare food. Yes, your mood, your Mindset and your intention DO in fact, influence how your food will taste and ultimately whoever eats it. You can tell when someone put LOVE and CARING into the preparation of his or her meal versus someone who decided to cook in a bad mood and threw things together in a pot. Ask me how I know. *side-eye*
Prep in ADVANCE Listen….did I mention that eating cleaner means longer prep periods? But one time I actually washed all of my green leafy veggies in advance, dried them off and store them safely in the refrigerator so that when it’s time for me to use them I don’t sit around waiting for them to soak in ACV & baking soda water. 😉
Go By FEEL I learned how to cook at a young age, but now sometimes it can be a little difficult since the things I learned how to cook were greasy, fatty and generally unhealthy. So basically it’s like I have to start over. But I have a good foundation and supportive people in my corner to help me avoid TOTALLY start from scratch in navigating these healthy foods in the kitchen. I just go with what I feel, and as I cook, I smell and sample my spices and dash them into my food and I taste the food as I prepare it, until it’s just where I like it to be then it’s served and gratefully devoured. 😉 (Ask my MAMA!) Just so you know, part of my going by feel, I don’t tend to measure my ingredients out, especially when I’m making things up. Going with the flow your Spirit is SO important in all things that I do, including COOKING.
Last, but certainly not least–
HAVE FUN! What’s the point of making good food if you’re not even enjoying it? I guess this ties back into the importance of Energy. I’ve ruined many a dish by cooking with a less-than-dazzling attitude, and I’m telling you when I get moody–you can tell by the dark storm clouds forming in the sky right above my house. SO! Make sure you have plenty of fun! You just ought to! You get to EAT what you make! You can usually find me flitting all around the kitchen, dancing to music, humming to myself or quietly focusing on how DELICIOUS whatever I’m making is going to taste! 😉
Now I’d like to share a recipe with you! Again, I don’t measure things out that much, so…take a peek at the recipe below and feel free to tweak it to your taste buds!
This is my NEWEST favorite dish: KNDelicious Greentain Pasta Heaven!
Ooo, my camera game was on point that day! Ha, ha!
This delectable dish stars a few familiar veggie friends plus a Caribbean favorite on the side–PLANTAIN! ❤ This is my very own version of the popular ZUCCHINI PASTA dish! Right from the TOP OF THE DOME, Y’ALL! I…also don’t WRITE recipes down so…bear with me. This may run pretty long. Ready? Let’s get cooking!
3-4 medium-sized zucchini
Fresh baby spinach leaves (the amount is up to you) ❤
Minced garlic (the amount is up to you) ❤
1 large onion (any type of onion is fine) ❤
A couple of dashes of sesame seeds
2 ripe plantain
Organic, Extra Virgin, cold-pressed coconut oil
Trader Joe’s 21 Seasoning Salute
Trader Joe’s Everyday Seasoning
(Pink Himalayan) Sea Salt
Bragg’s Liquid Aminos OR Organic Tamari Sauce (Optional)
- Soak your baby spinach in warm water with Organic Apple Cider Vinegar and aluminum-free baking soda to ensure that they are properly cleaned. Soak them for about 15-20 minutes or you can simply soak/wash your spinach in advance so that they’re ready to use.
- Peel and chop (or dice??) the onion.
- In a small skillet, take about two tablespoons of coconut oil, tilt the pan to make sure the surface is fully covered and heat it up over a low flame. Once heated, add the onions and spread them all around in the oil to ensure space for all the onion to cook evenly. Keep the flame low. Check and stir periodically.
- Wash the zucchini and with a Vegetti or similar tool, slice the zucchini into pasta strands. (Unless your veggies are CERTIFIED ORGANIC and you know this for sure, I would avoid using the skin of the zucchini as much as possible). You also want to make sure the zucchini isn’t too wide in circumference or else it WON’T fit into the Vegetti. If you don’t want your noodle strands to extend all the way into forever, cut the pile of noodles a couple of times.
- Put your zucchini pasta aside in a bowl then peel and slice your plantain into medium-width slices. Not too thin, not too thick.
- Once the onion starts to soften, add your minced garlic (I love my garlic so I use quite a bit!), stir it into the onion and turn the flame up just a PINCH and continue to cook. This is like a semi-caramelizing process. I say “semi-” because I don’t do the complete caramelizing process. You can do it if you have extra time on your hands though. 😉
- DANCE AROUND THE KITCHEN TO “7/11!” as you–
- Drain the spinach and squeeze any excess water from the leaves. Keep this in the bowl.
- Continue to cook the onion and garlic until it starts to brown a little. Remove all the onion-garlic mix from the pan and set aside in a small bowl.
- In the same skillet, pour a little more coconut oil and heat it over medium flame. Add the zucchini and stir-fry for about 2-3 minutes (only because I don’t want to cook all the nutrients out of the veggie). Toss the onion-garlic mix back into the skillet with the zucchini and start adding your spices and a few squirts of Liquid Aminos (add until it’s to your liking).
- Turn the heat back down to low and add the baby spinach and stir everything together for about 15 seconds (you don’t want to kill the veggies!)
- Turn off the flame, cover the skillet and move it aside.
- In a clean, large skillet, pour a thin layer of coconut oil.
- Heat the oil over medium flame.
- Once the oil is heated, GENTLY place the slices of plantain into the skillet, spread apart to make sure all slices are lying flat in the oil.
- Cook on one side until slightly crisp or brown; flip slices over.
- Repeat flipping the slices over every few minutes or so until both sides are thoroughly brown.
- Remove from heat.
- (Optional) Top your slices of plantain with a gentle sprinkle of organic coconut sugar. 😉 ❤
Grab a plate, pile upon your plate, sprinkle some sesame seeds on top of your pasta then Voilà! Share with your family too! ENJOY! 😉
~SOULar Lioness XOXO
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