When you think of “healthy food” what are the flavors that come to mind? When you think of “unhealthy food” what tastes do you envision? For the longest time the sweetest, most savory and decadent flavors I could imagine fell tragically into the “unhealthy” category. It’s not that I disliked healthy foods or ate lots of junk at any point that I can remember (don’t worry Mom, I loved all of the healthy home-cooked meals that I grew up on), but I still most looked forward to the “treats.” I have now, however, just begun to discover just how much flavor can be born of herbs and spices instead of butter and salt and my entire perspective on food has changed.
The language we use to categorize our food sends often self-fulfilling suggestions to our taste buds; A creamy Belgium double chocolate layer cake by any other name does not taste as sweet. If you’ve ever had a really bad chocolate chip cookie and allowed yourself to look past the preconceived notion that a cookie should taste good, you’ll be able to relate to the moment that it dawned on me that the crumbly, cardboard-like, pastry in my hand was certainly no “treat.” When I think about a poorly done dessert (usually for me this is the packaged kind that has a shelf-life of about 500x the lifespan of something I could bake) that is caloric and yet virtually flavorless, and then think about a piece of cold, ripe, juicy summer watermelon, packed with both flavor and nutrients, it is obvious which is the real treat and which is the pretender.
This blog is devoted to rich, complex, and wonderful flavors of real food. My goal is to erase the neurological pathways that exist erroneously in our minds to suggest that “healthy” and “bland” are synonymous. Any recipes, articles, and comments you would like to share to help me reach this goal are welcomed. Dig in!