Plus, a recipe for a 5-ingredient Chickpea Provençal.
“With so many definitions of what it means to eat “healthy”, we’ve lost the ability to listen to ourselves and what we need. How many times have we reached for a salad or green juice when really our body is calling for something totally different? Quiet the noise and listen to what your body is telling you. If you feel like a salad, wonderful! If you feel like a box of macaroni and cheese, great! It is all about the process of how we enjoy it.
”“To maximize the use of my produce and minimize food waste, I keep a large zip-top bag in my freezer and every time I cook, I add my vegetable scraps to it. Everything goes in there – garlic and ginger peels, kale stems, carrot tops etc. Once the bag is full, it’s time to make vegetable stock! In a large, heavy-bottomed pot, heat a few Tbs olive oil, empty the contents of the bag and sauté for 3-5 minutes until fragrant.
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