Recently, I’ve found myself fascinated by the amount of trust we put into others on a daily basis, particularly when it comes to food.
Really, how many of us have ever watched an actual experiment conducted to show the calorie count of a banana? Or monitored whether eggs or salt are detrimental to our cholesterol and blood pressure, respectively? Or followed butter through the colon to determine if it’s safe to eat in large quantities?
I’d bet an appendage that not many of you would say you’ve had a first-hand account.
Are we all a bunch of parrots? I myself am totally guilty of going around and annoyingly spouting my opinion on what’s ‘good for you’, but what was I even basing my opinion on? An article that someone else had written? What I read in a book? An experiment that wasn’t perhaps controlled in the ways that I or my quarry might consider ideal? Yes, yes, and yes.
People we don’t even know and have never met are telling us the nutritional facts of the food we eat, whether these apples are organic or that beef is grass-fed, how olive oil affects the cardiovascular system, and so on, and we take their word for it.
While I’m not saying that there aren’t upstanding companies and people in this world and I know that trusting others is a necessity, how something makes us feel is our own true barometer.
I always feel like total pigeon droppings if I eat any form of MSG. For me, this particularly includes the ubiquitous ‘natural flavors’ and ‘spices’ so common these days in packaged products (really, it’s in everything), protein powders of any sort, and Chinese food.
While Mexican is my favorite genre of food, Chinese comes in a close second.
My two biggest problems with the Asian fare are the often added MSG and the typical high sugar content.
For a while now, I’ve been wanting to create a healthy and easy Chinese dish. I often make a beef and broccoli recipe that my family adores, so I decided to take the sauce from that meal and create a post around it. This way, you can mix in whatever you like, be it chicken, your favorite vegetables, rice, quinoa…the possibilities for this sauce are really limitless.
- ¼ c. 100% organic apple juice
- ¼ c. soy sauce (use coconut aminos if paleo)
- 1 T. water
- 2 T. raw honey or brown rice syrup
- 2 t. freshly grated ginger
- 1 garlic clove, grated
- pinch red pepper flakes
- 2 t. arrowroot
- In a small saucepan, whisk all of the ingredients together.
- Heat the pan, stirring everything constantly, until the sauce thickens (about five minutes).
- Use or freeze as desired.
Inspired by this book
The apple juice lends sweetness, thus allowing the reduction of actual sweetener used here.
The fastest meal I have made with this is warming the already prepared sauce with a bag of organic, frozen (defrosted) vegetables, all over a bed of quinoa (the fastest gluten-free side I know of). Delicious!
*For those of you waiting on the smoothie bowl recipe, I will be posting it soon. It is accompanied by a video, so that’s the delay in getting it up. Thank you for your patience!*
Do you find yourself listening to others more than your own self? What is your favorite genre of food?