Foods that make it to the dinner table are indigenous, unique to geographical location and ethnicity.
People have relied on recipes for ages. However, Meals continue to evolve in complexity at an exponential rate. Gone are the days when it is okay to eat a cooked yam alone or a cooked yam with a smear of oil. We now must stuff yams with butter, salt, eggs, bacon and cheese.
Factors influencing the size, the quality and the constituents of meal seem somewhat whimsical, aided by modern societal mood, in the same way as fashion.
Not so obvious as a contributor to the quality of today's food is the emergent of new taste buds. By processing all the natures food they can lay their hand on, by tinkering with old and tested recipes in the effort to force food craving, restaurateurs and food outlets are at the forefront of gustatory evolution.
As such, modern recipes are more arduous than ever before. Following their directions, one is likely to add sugar, sprinkle in some salt, pour in a pint of oil, smear on an ounce of caramel and toss in a chunk of syrup, none of which adds any nutritional value to the food. Nobody will lose any weight following these recipes.
On the contrary, I suggest a very simple recipe based on my understanding of the nutritional values of the food groups. It is essential to source the components of your meal from nature and plants.
The steps I recommend for good cooked meals include:
Select the backbone for your meal
Choose the complement for your meal
Choose the spices for your meal
Below is how I use the above principles when I prepare one of my favorite dinners: Black bean porridge. The backbone of this meal is beans, and its complement part is vegetables.
Beans are in the family of legumes. They are abundant in protein, carbohydrates and fiber. They are also a good source of healthy fat, vitamins and minerals. Beans are easily available. I use medium size prepackaged Goya beans.
Spinach, pepper, and Onion are my preferred food complements.
These are also plant-based and bring in more vital nutrients such as iron, calcium, vitamins and fiber. Use any of your favorite vegetables. I use one bulb of onion, a big bag of fresh prepackaged spinach and Jamaican pepper.
For utensils, get a pot and a sieve pan
To remove any impurities, wash the beans in a sieve pan.
After washing, transfer the beans into a medium size pot halfway filled with water. Continue cooking the beans until they soften, [about 45 minutes].
Pour in the complement of the meal: cut onions cut pepper and vegetables. Spicy pepper gives unforgettable taste to meals. Choose from a list of your favorite vegetables.
Add fresh herbs such as basil, parsley for heighten flavor. Allow to simmer together for another 10 minutes. Steer gently while the food is simmering. Shortly thereafter, your food will be ready. This is a mouth-watering delicious food. Wait for some heat to dissipate before eating. Vary your meal choices from natures' abundance. Plant tubers, grains, legumes and cereal are great sources for a nutritious meal.