The Art of Real Food

I taught myself to cook at a young age when I decided that my Mum couldn’t cook. In fact she could cook but I was always wanting what I didn’t have,  and so started a life long love of cooking, creating and sharing food.

I don’t listen to people who tell me that they can’t cook. Cooking is not rocket science, but if you want to do it well, find a recipe you like the look of. If you are new to cooking then follow that recipe closely, if not, then take some creative licence and add your own creative flare.

If you can read, you can cook. No excuses. And actually, it’s not always about following recipes. Sometimes it just combining foods on your plate and making sure you have the flavour, texture and freshness of produce that appeals to you.

 My plate these days (low carb of course) is generally made up of 75% fresh vegetables (non-starchy) and/or salad, and 25% either meat, poultry (fat left on) or seafood. If my salad doesn’t contain at least 90% of the range of vegetables in my fridge, then it’s not a real salad. I make my own flavour enhancers just by blending together all of my favourite herbs and have it on hand to add to any dish, dressing or sauce.

 However if you do want to play around with some wholesome and low carb recipes, I know where you should go;  www.jmcphee.com, or one of the thousands of websites and books available to assist you in your preferred cooking arena.  Try to make one meal every week that uses up any left over vegetables you have in your  fridge, for example , Coconut Chicken Curry, or Low Carb Lasagna. It’s a crime to throw away vegetables, however we are all guilty of it!

 I don’t think you are born with the ability to cook. I think it’s a skill developed from a love of food, flavour, a little bit of creativity, and the knowledge that actually it’s just not that hard! Choose fresh wholesome foods, organic or home-grown if possible, but if not, then from your supermarket, or local produce store. And believe me, food always tastes best when shared with family and friends and sometimes with a cheeky red (at dinner of course).