I work in a professional kitchen cooking food for the masses seeking health inspired cuisine. What does this mean? I chop vegetables all day long to produce gallons of grain, bean and chicken salads. How could I ever want to come home and cook, you ask? Easy. I loooooooooooove my kitchen. I know there is no 8 burner gas range, mine is electric. There is no double convection oven or dishwasher at hand, just my helpful hubby. And there is definitely no walk-in refrigerator stocked to the ceiling for all your cooking needs. My fridge and pantry do stand up though. Pinto, red chili, black, mung, adzuki beans beans beans! White jasmine rice, bulghur, vital wheat gluten(for making homemade seitan which will surely be posted about!), spring and winter wheat berries grown locally in VT!!! Dr. Bragg's Apple Cider Vinegar and Amino Acids, if you don't have them, get them! Grapeseed, sunflower, extra virgin olive, corn, safflower oils, fresh ground nut butters, whole seeds, good fats are essential for your brain, use them please. Kale, collards, red and green cabbage, broccoli-cruciferous vegetables will save your life. Onions, Spanish, Vidalia, sweet red!! Garlic bulbs and bulbs!!!
This is just a fraction of what I have on hand to stir my culinary juices on a daily basis. I never know what I am going to want to cook when I get home or even if I am going to want to cook at all. Sometimes I swear to myself that I do not even want to look at my knives or my cutting board, but then I get home, unwind and head to the pantry and collect my ingredients and begin the night's feast. So,what did I make for dinner tonight? Nothing! My husband cooked :)
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