03-13-2012, 11:52 PM
Give canned foods the boot...consider it emergency stores only. Cans are lined with plastic rich in plastic oils and BPA. These are released in high concentrations when subjected to heat, and I'm sure you're aware that foods are cooked in the can to sterilise them. Add to that all the chemical additives and you are really harming your body.
You could try miso dashi paste - add a tsp to glass of near boiling water. It's available in large tubs in the asian grocer. Add half a tsp wakame seaweed (optional, as long as the miso has some dashi in it it's good).
*disclaimer: I have issues with the soy bean unless it's organically grown so I don't eat miso/tofu much. The soy bean is much like an oyster, it's a filter and due to it's composition magnetically attracts and holds onto toxins in the soil. Therefore all the fertilizers and run-off of industry that may be in the soil will be within the soy bean. There are other issues that are too convoluted to go into here. But research and see if it's for you.
Something I always have in the fridge is a master stock : http://www.lifestylefood.com.au/recipes/...ster-stock
You can boil up some whenever you wish and add whatever takes your fancy. If you really are low in inspiration you can just drink the stock and it's incredibly delicious.
I've cooked all sorts of vegetables, mussells, prawns, squid, tuna fillet, salmon and a zillion other things in it so it's just awesome now. You just need to keep replenishing the liquid in the stock occassionally and make sure you boil it a couple of times per week, and always keep in the fridge.
Good luck!
You could try miso dashi paste - add a tsp to glass of near boiling water. It's available in large tubs in the asian grocer. Add half a tsp wakame seaweed (optional, as long as the miso has some dashi in it it's good).
*disclaimer: I have issues with the soy bean unless it's organically grown so I don't eat miso/tofu much. The soy bean is much like an oyster, it's a filter and due to it's composition magnetically attracts and holds onto toxins in the soil. Therefore all the fertilizers and run-off of industry that may be in the soil will be within the soy bean. There are other issues that are too convoluted to go into here. But research and see if it's for you.
Something I always have in the fridge is a master stock : http://www.lifestylefood.com.au/recipes/...ster-stock
You can boil up some whenever you wish and add whatever takes your fancy. If you really are low in inspiration you can just drink the stock and it's incredibly delicious.
I've cooked all sorts of vegetables, mussells, prawns, squid, tuna fillet, salmon and a zillion other things in it so it's just awesome now. You just need to keep replenishing the liquid in the stock occassionally and make sure you boil it a couple of times per week, and always keep in the fridge.
Good luck!