Pretty scary stuff, this GMO business. Scary how quickly our food supply has become dominated by genetically modified ingredients and non-food ingredients like aspartame and high fructose corn syrup, how quickly we moved from the highly nutritious, natural food of our ancestors to a bunch of highly processed stuff that somewhat resembles food.
As I’m learning to steer away from these not-natural-at-all foods, I’ve adopted what I call a rustic diet. There are only a couple of rules with a rustic diet:
- Whole ingredients born and raised in stewardship with the land and the animals from which they come.
- Cook it yourself: no boxes, cans or plastic bottles with processed, pre-made stuff.
- The most important rule: love your food.
Other than that, it’s wide open. Want to be vegan rustic? Great! This first recipe is vegan, but I’ll be posting others that include meat and dairy. I believe wild game to be one of the healthiest foods left on the planet and take full advantage of it myself, but that’s a personal choice.
Rustic food is so healthy I consider it medicinal in nature. Here’s my first offering:
Rustic Roasted Roots
1 large yam or sweet potato
1 or 2 other potatoes (I usually use yukon gold)
1 red, orange or yellow bell pepper
8-10 cloves of garlic
1 tbsp olive oil
Coarsely ground sea salt
Preheat oven to 350 degrees.
Slice and layer potatoes, onion, pepper and garlic in a cast iron skillet. Bless your food, love it, tell it how beautiful it is. Thank it for it’s gift. Anoint with olive oil. Bake covered in pre-heated oven for 1/2 hour, then take it out, toss it and love it some more. Put it back in and bake it for another 1/2 an hour or so. Take it out, bless with fresh or dried herbs (I like rosemary), coarsely ground sea salt and finish in the oven, uncovered, for about 10 minutes.
Now, don’t just eat it. Become one with your food, let it’s medicinal nature soothe your belly, heart and spirit. Thank it often and ENJOY!!! This is good stuff!!