“So, how are your kids reacting to your new healthy food lifestyle?”, a few friends have asked with a knowing smirk. Well, actually, they have been much more disposed towards trying something new, oddly enough. Jess used to be an ultra-picky eater. She was the no-condiment, no butter, no seasonings kinda gal. Now, she tries something new just about every time we sit down to eat. Just today she tried a few shreds of parmesan on her buttered noodles, and a dash of oregano seasoning as well. The old Jess would have said, “No cheese, no seasonings, just noodles” when asked what she wanted for lunch. I think it’s because they’re realizing that the food is going to get really boring (because it doesn’t have a bunch of excitotoxins and artificial flavors mixing up the palate), so they’d better start going out on a limb and expanding their previous limits.
Saturday it got around to lunchtime, and Saturday lunches are just my time to play with whole food, real food combinations. No elaborate seasonings, just taste the food that God grew for ya’. I had just picked up a bag of beautiful red potatoes from Slow Pokes in Grafton. One of my most favorite organic whole foods has to be the humble potato. Nothing tastes finer than an organic baked potato, with a little organic butter over it, and sprinkled with pink himalayan sea salt, and black pepper. Nothing.
So Saturday I microwaved a bunch of the potatoes, cut up an organic apple, cut up an organic carrot (peel on for extra vitamins), and put it all on plates. Then I took 4 Tablespoons of yogurt, added a few drops of maple syrup, and mixed it up to be split between them into little dipping bowls.