What's Cookin'?
One pot, some ingredients and away I go—
Improvisation is the key.
Doing it on the fly, by seat of the pants stuff.
Quick, no labor intensive prep.
Healthy, fast, reasonably filling—no bloating PLEASE!
That's how I cook.
I have developed my style over the years
reading books on diets: Macrobiotics, whole foods, Mediterranean.
Use wholesome fixings as much as you can.
From scratch is the ticket.
Lots of brown rice, coconut oil, fish, vegetables, legumes, and sea salt only—
keep that refined denuded high sodium crap away from me!
That includes sugar—the refined type: a GMO narcotic—BIG NO NO.
Then add—Spices—Oregano and Cumin, Paprika and Cardamon, Curry and Dill,
Turmeric and Sage, Rosemary and Basil—experiment—seek new flavors.
I'm not a vegetarian, but I don't eat a lot of meat.
It's more of a complement to the meal than a main course.
After all Cancer LOVES protein.
Bet you didn't know that.
15 minutes I can whip up lunch or dinner.
Some precooked with fresh.
I call it Macro-To-Go.
I prepare and clean while I cook.
Not a wasted moment.
Efficiency.
Innovation.
That's what's cookin!
