Clean Food

I was fortunate enough to be sent Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You by Terry Walters' publicist.

It seems that lots of books this Fall are focusing on eating local, eating seasonally and I, for one am grateful. It's only in the last couple of years that I've really become such a vocal fan of local farmers markets and the wonderful fresh produce, artisan cheeses, breads and more... to really appreciate that my inner voice craves different things at different times of the year...and that sustainability is important. Have I always enjoyed asparagus and fiddleheads in spring, a tomato and corn on the cob in late August - absolutely. Am I a Crusader? No, I'm not, but every little bit helps and when it tastes so good, why wouldn't I try to eat that way?

But let's get back to the book and what exactly "Clean Food" means. And since Terry Walters said it so well...

"If you can read (the ingredients on the label) it, or imagine how it grows, it's clean...naturally grown and minimally processed....The more our food is processed, the more of its natural nutrients are lost."

"For most of us, eating clean is not as much a matter of learning what to eat, as it is of applying what we already know."

And my favorite....

"Eat...
...all the colors of the rainbow
...all five tastes
...a varied diet
...locally grown, seasonal foods
and
Enjoy your food and mealtime."

The book has wonderful tips on how to go about doing that, which tools to use, explanations and definitions to guide you through the recipes. And, I must mention, the book is arranged by season...not to say I don't already have my eyes on some hearty winter soups like Golden Split Pea that's very intriguing (not to mention quite different than the one I grew up enjoying).

So far I've made the Savory Black Bean Soup that had everyone asking for doggy bags
and the Autumn Harvest Soup that we enjoyed at our Thanksgiving Dinner with the neighbors. The dried shitake mushrooms made a rich mushroomy broth that was the base, the fresh ginger and the mirin and tamari added a wonderful, yet subtle Asian taste to the local carrots, and kale.

All the recipes looks wonderful, but I have to admit, I'm focused on Fall and Winter for now. Tuscan Bean Soup...Winter Squash & Aduki Bean Soup...I'm drooling just thinking about them. And while I admit to being a card carrying carnivore, this very vegan friendly book still will be used often.