Time to Redefine “Good” Cooking
Does anyone doubt that we have a health crisis in this country? Here are a few quick facts:
Does anyone doubt that nutrition plays a huge role in our health and well being? Is anyone thinking, “Don’t talk to me now, talk to me in January”? We are in what I call the season of over consumption. It starts with Halloween and ends with New Years Day. One could argue that with playoff season games, and Valentine’s Day the season could be extended into February.
This is the season of traditional family recipes, feast days, and special treats. The problem is that “treats” are available to most of us 24/7. You’ve probably heard, “everything in moderation”. There is no more moderation. At the very least moderation is a moving definition. I remember my Dad telling me that growing up, he would know they were having company for Sunday dinner if he saw his mom making a dessert. Raise your hand if you eat dessert only once a week or only when you have invited guests in your home.
Okay, confession time, my hand is not raised. I’ll admit that before I started on a lower carb eating plan (necessitated by lab results heading the wrong direction) I was eating a lot of sweets. Through this process I have come to believe that sugar truly is addictive. I still eat dessert more than once a week but far less than I used to. I’m bringing this up now because this is the time of year that those who do cook look for those really “good” recipes. I do think that it is fine to indulge occasionally, what ever occasionally means. But, wouldn’t be awesome if we could find and cook really good food that actually supports our health and wellness? It seems like this time of year at those social events, family get togethers, and cookie exchanges there is a bit of competition to see who can bring the most decadent thing. I’m just going to tell you that if your dish is loaded with various forms of fat sugar and/or salt I’ll still have a small piece (you know just to be polite). But if you bring something that tastes good and has less than 20 grams of carb per serving and is low in saturated and transfat, I will admire you, friend you on facebook and ask for the recipe. Oh, and I’d like that to be made without artificial anything. Making stuff with artificial ingredients is more chemistry than cooking. Anyone can make something taste good by adding fat, sugar, and salt. Really good cooking supports your health and doesn’t damage it.