I’ve really been moving towards simple lately; cleaning out the basement, organizing cabinets, and sending excess stuff off to the thrift store. It’s such a liberating feeling for me to see a basement storage shelf empty, old things out with no new to replace, and clean uncluttered lines as I look around the house.
The same goes for my food. I love the surprise of layered flavors, but lately I’ve wanted to shed a few pounds. To do this I have opted for simple, unadulterated and mostly raw. I figured, it’s so easy to over-eat when food is rich and delicious, so I thought if I keep my food simple, I won’t be overly preoccupied with it. I’m trying to cut my addiction to a high calorie and high-carb diet by changing my thinking and simply focusing less on food. To get my mind off food, I’ve lowered my carb intake to about 30 percent of my daily calories. I’m staying away from grains and sugars, and am eating mostly salads and beans. I’m also eating most of my calories in the early part of the day and staying away from food after four in the afternoon. I think summer and having the CSA veggies has made this really easy to do.
Basically what this means, is I am doing lots of veg prep and very little cooking. I’m spending little time in the kitchen or dining room, and having very few dinner parties. I’m doing everything I can to stop thinking about food so much – have you noticed?
Ingredients:
- 1 bunch kale, deveined and chopped
- 1/2 head red cabbage, thinly sliced
- 2 Tbs. olive oil
- 2 lemons, juiced
- 2 Tbs. agave nectar
- salt
Directions:
Saute the kale in a large skillet in just a bit of olive oil. Lower the heat, cover and let it steam for a few minutes until bright green and tender.
Mix the red cabbage, kale, lemon juice, olive oil, agave and salt in a large bowl. Allow the salad to marinate in the fridge for at least an hour.
Vegetarian Perspective 