“This is soooo good. Can we have it again?”
I always love hearing this. Especially from a teenager. The only problem is sometimes I have no idea what I actually just made. You see, I never really make things from a recipe. I just throw together what feels right, and what I have on hand, and that’s it!
So I thought, “Hmmm… I’m really going to have to think about this. What did I make?”
Then I came here to post a recipe and what did I find? I had already written a version of the recipe! I just hadn’t posted it yet.
And I never thought I’d like blogging. Ha. When it means I can find my recipes and share them, I’m all for it
The best way to cook is from intuition. Of course having easy, good recipes to follow makes a strong foundation, but then use the intuition to choose what ingredients, how much, etc.
For example, in this recipe, you can use many different types of vegetables, not just the ones listed. I made this recipe yesterday and the only veggies that were the same were the tomato, onions and zucchini. Instead, I added in squash, carrots, spinach and arugula, and it was fantastic.
It starts when you are in the grocery store (or standing in your garden). What veggies do I want today? Which ones do I feel drawn to? Take breath. Soften your gaze. Feel your breath. Now look around and see what stands out. Your body will tell you once you start to listen and have some communication.
I learned all this from the meditation snacks taught by Savitri at Alive and Shine Center in Bellevue, WA. The centering is a great thing to do before you shop, and before you cook. It teaches you how to feel and intuit, rather than go by the repetition and information stored in the brain. It is great to have the information… just use it with feeling.
Start upping your cooking intuition and see what you create! And let me know. I’d love to hear from you!
Italian Veggies And Rice
- 1 organic zucchini
- 1/2 organic onion
- 1/2 pint organic olives, pitted
- 2 stalks organic celery
- 2 leaves organic chard
- 1 organic baby bok choy
- 1 organic tomato
- 18 oz organic diced tomatoes (I like Jovial brand for taste and quality)
- salt and pepper to taste
- basil, thyme, oregano, marjoram, rosemary
- 1 cup organic jasmine rice
- Pot and spoon
- Knife and cutting board
- Pan and spatula
- Cook rice according to directions.
- Heat oil in pan and sauté onions 2-3 minutes.
- Chop and add the zucchini and celery to the onions.
- Then add spices, salt and pepper. Stir fry for 4-5 minutes or until zucchini starts looking cooked.
- Chop olives, bok choy and chard and add to stir fry. Add tomato sauce, and add more salt if needed. Stir fry another 3-4 minutes. Add chopped tomato. Cook 1 more minute.
- Remove from heat and serve over jasmine rice.
- To add a little variety, you can also mix in some Veganaise just before serving. Use about 1 heaping teaspoon per serving.