Sunday, April 10, 2011
DISCLAIMER: I am not a nutritionist. Far from it. I indulge in chocolate chip cookies on a regular basis. I eat red meat on occasion and I have been known to eat too much ice cream during the summer. Way Too Much.
But one of the best things I have done for my health is to start eating a wide range of fruits and vegetables. I don't hesitate to pay top dollar for good quality produce when I have to (especially in the winter), and I make sure to choose a variety of colors and types. I eat obscene amounts of greens, and at least 3-4 fruits daily. They fill me up so I'm less likely to indulge on things that are less righteous. And, although I'm not a nutritionist and can't tell a Vitamin A from a Vitamin B, C, or D, I do know that fresh produce makes me feel good and provides me with loads of vitamins and good stuff.
This week on Eat. Live. Be, we're talking about the vitamins and supplements that we take for health. Uh. I don't take any. Like I said, I am not a nutritionist or health expert. I just choose to fuel myself with the 'real stuff' because it feels right to me. I figure that if I eat enough greens, reds, purples, and yellows, my body's getting all the good stuff just the way nature intended.
Works for me. What about you? Do you take any supplements? Please read on for one of my favorite simple ways to prepare vegetables.
Simple Sauteed Snap Peas
Serves 4; 15 minutes total time
2 tablespoons olive oil
2 cloves garlic, sliced thin
1 lb. snap peas
1/4 cup good dry white wine (don't skimp!!!)
salt to taste
Put the olive oil and sliced garlic into a large, preferably cast iron, frying pan. Heat it over medium-low heat till the garlic is softened and beginning to let off a lovely aroma, about 3 minutes. Be sure the heat's low enough that the garlic doesn't burn.
Add the snap peas and saute for about 5 minutes, stirring frequently.
Add the wine and cook for about 5 minutes longer. Be sure to stir from time to time so they cook evenly. When the peas are just warmed through and still bright green, remove the pan from the heat. Serve immediately or set aside at room temperature for later.