When I develop recipes, my goal is keep them simple so others can easily replicate them at home without much fuss. Here are some of my favorites. Enjoy!
General recipe notes:
- I recommend using organic fruits and vegetables, grains and beans; free-range poultry and eggs; grass-fed meat or lamb; sustainably-raised fish, butter or ghee from grass-fed cows; cold-pressed oils, especially olive or sesame.
- I limit my intake of canned or frozen foods to canned tomatoes (in a glass jar) or frozen peas.
- I prefer to use maple sugar for most of my recipes. Maple sugar is becoming easier to find, but if it’s not available, you can use Sucanat, coconut sugar, date sugar, or honey. The less refined the sugar is, the better for you.
- I don’t believe in low-fat or fat-free products and prefer to use a little bit of the full-fat version of foods.
Food provides more than just physical nourishment; food provides us with emotional nourishment. This is why it’s important to bless our food before we eat. The following is a poem I like from Iyanla Vanzant’s book, Every Day I Pray:
Thank you for preparing this table before us.
Thank you for the bounty of the earth, which nourishes our bodies.
Thank you for the abundance of your goodness, which sustains our
lives, strengthening us to serve you more effectively.
Thank you for the hands that prepared this meal and for the joy
of being able to share it.
For all we have received and all that is yet to come, God,
we are thankful!
We are grateful! We are fulfilled!
And So It Is