Spring Cooking

Welcome to the exciting new website of A.H. Nutrition Therapy. To start off, I want to give you a tip about spring cooking (even though it’s technically the first days of summer). Spring is about renewal, fast-paced change and coming out from under winter’s oppression. So while long, slow cooking methods may have made you feel warm and nourished in the colder months, they now may make you feel overheated and sluggish. Spring is a time when you, and your food, should burst forth with life and motion.

A quick high-temperature stir-fry or sauté method — sauté meaning “to jump” in French — does just the trick. For a quick and easy stir-fry, gather together a variety of vegetables, such as a few from the following list: bok choy, sugar snap peas, broccoli florets, peppers, carrots, mushrooms, radishes, tangerines, in addition to a member of the onion family such as thinly sliced Vidalia onions or minced garlic. Be creative! You can also add a protein of choice: tiny shrimp, thinly sliced meat, cubed tofu nuts, etc.

Heat a skillet to medium-high heat. Add a small amount of high quality and organic oil, such as extra virgin olive oil, coconut oil or sesame oil. Do not overheat or “smoke” the oil since this damages it.

When the oil is heated, add in the ingredients with a healthy pinch of Celtic or Himalayan sea salt. Move the ingredients around vigorously for about 5 minutes until veggies are heated yet crisp and the protein is cooked through. Finish with a refreshing herb, such as fresh scallions, chives, parsley, mint, dill, tarragon or a combination thereof. Top with a roasted nut or seed of choice, such as chopped cashews or black sesame seeds. Serve alone or on a bed of a light grain.

Now, sit back, relax and enjoy your creation!

Posted by Andréa in Recipes June 22nd, 2011 | No Comments

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