Ironically, she then mentioned that she made said Aduki Bean Stew a second time, but added both olive oil and salt, and substituted Quinoa for the Millet Mash, and loved it!
I'm here today to clear up some myths and shed some light on this very, very interesting subject: Just who will love the recipes posted here at Healthy Girl's Kitchen? I do have to admit, for most people that are accustomed to eating SAD (the Standard American Diet) jumping into Healthy Girl's Kitchen recipes could be quite a shock to the taste buds and the system.
First, I do not post everything that I make. I consider my kitchen a test kitchen of ultra healthy recipes (remember, I am less into creating my own original recipes and more into testing and tweaking other people's recipes). I have had high hopes for many of the things that I have chosen to test, only to dump them down my garbage disposal, and you never hear about any of those experiences.
Case in point: the following cake recipe from Prevent and Reverse Heart Disease by Dr. Caldwell Esselstyn. I made the cake and the icing that was suggested in the book and ended up dumping the icing. It was tofu based and the flavor of the tofu was too strong in the end. I thought it would ruin any chance that people would like the cake, so I threw it away. It is subjective! Maybe some people would like the tofu icing, but I didn't, so I whipped up an icing that I had made in the past from Eat for Health by Dr. Joel Fuhrman and the cake was a smashing success! Well, at least I thought it was . . . remember it is subjective. But my three kids loved this cake, and that is a pretty great sign!
Carrot Pineapple Cookie Cake
makes 12-16 servings
3 cups whole-wheat flour
1 cup grape nuts cereal
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground cinnamon
1 cup maple syrup, honey, or agave nectar
egg replacer for 4 eggs (4 tbsp flax seed meal mixed with 12 tbsp pineapple juice or 2 tbsp Ener-G egg replacer mixed with 8 tbsp water)
2 cups shredded carrots
1 16 oz. can crushed pineapple, drained
Preheat oven to 350 degrees. Mix first 4 ingredients well in a large bowl. Add remaining ingredients and mix.
Scrape batter into two 9-inch round cake pans and bake for 50 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
Carefully slice each cake in half horizontally with a long serrated bread knife. Frost cake.
Cashew Date Frosting
2 cups raw, unsalted cashews
2 cups unsweetened almond milk
1 1/3 cups pitted dates
2/3 cup brazil nuts or hazelnuts
1 tsp vanilla extract
Place all ingredients in a high powered blender and blend until smooth. Spread on cooled cake.
To make a chocolate frosting, simply add 4 tbsp cocoa powder before blending.
But does that mean that you will love, or even like, any and all of the recipes that you decide to try from Healthy Girl's Kitchen?
From real life experience I can tell you that not everyone likes what I like. It's as simple, and as complicated, as that. The following are the factors that I believe account for a person's taste preferences when it comes to healthy eating:
1. Are you trying to lose weight? How serious are you about that goal? It might be that the more serious a person is about weight loss, the more open they are to enjoying a dish that they know is going to get them to their goal. At first, you just can't afford to be so picky if you want to lose weight. In time, those healthy foods that were once "not your favorite" taste better and better. This happened for me with lentils. I used to hate anything with lentils. Lately, I have been eating a soup at a restaurant that is so delicious to me, just amazing, and it is made with red lentils. And all of a sudden, I just can't get enough lentils. My battle with lentils is over!
2. How recently have you been eating SAD? It takes some time for a person's taste buds to adjust from enjoying a McDonald's hamburger to loving Aduki Bean Stew. This reality is talked about a lot in places like http://www.diseaseproof.com/ where many people are dramatically changing their food habits. Inevitably, a person eating ultra healthy begins to taste real, whole plant food in a way that they may never have tasted it in their life. Something as simple as a raw spinach leaf can be an incredible taste sensation that a person savors. Sound crazy? You should watch me eat!
3. Different strokes for different folks. Everyone is unique. I pick and choose recipes to try and ultimately post based on my own unique taste preferences (I love ethnic food, not too spicy). I'm pretty sure that readers can easily discriminate amongst the recipes that I post based on their own taste preferences.
4. Salt. Salt can make almost anything taste good. It's also something that we Americans over consume to a scary degree. Over time, if you are seeking great health, you definitely want to watch and restrict your salt intake. But limiting salt in a recipe will have a dramatic effect on the way any savory food tastes. It is just another thing that your taste buds will adjust to if you give them a chance.
Did I answer my own question? I don't know, but I think you get the point!