Six months ago, prior to changing my overall outlook on food, I would breeze past the produce section in search of my favorite calorie rich instant foods and sugary treats, however, now I am thrilled when a new produce season starts.
This past week while stocking up at the store I was so excited to see fresh whole greens on sale. As I stopped my cart in the middle of the climate controlled produce aisle to "pick a mess" I was mentally transported back to my childhood days of gardening with my parents. We lived on a rural four acre plot in North Central Texas. As an adolescent I thought it was cruel and unusual punishment that my parents asked me to pick green beans in the warm Texas sun. At times I was a very remiss green bean picker! It is with embarrassment that I admit to occasionally picking the WHOLE green plant (roots and all) and tossing it over the fence into the neighboring pasture to avoid gleaning from it on my next go around. Now, as a seasoned adult struggling with an autoimmune arthritis, I would be overjoyed to have the physical fortitude to raise my own produce.
Thankfully though I live in an area that grows a lot of great local produce and spring is just right around the corner. With those April showers come a cornucopia of fresh mouthwatering and satisfying fruits and veggies to look forward!
The great thing about going vegan with fruits and vegetables at the helm of your diet is that you can keep it simple. I truly believe the secret to maintaining any healthy lifestyle is to not allow it to become cumbersome. Once it becomes too time consuming and difficult those of us struggling with food additions tend to want to throw in the towel and revert back to our old fast food ways.
One of the quick and easy dishes that I enjoy on a regular bases requires no recipes or measuring cups. I call it South of the Border Potatoes (big thanks to my friend Kathy for introducing me to this dish)! I boil yukon gold potatoes and mash while they are hot with a little soy milk. I then toss the mashed potatoes with fresh diced green onions, corn and black beans. Next toss in some minced cilantro and salt and pepper to taste. If you like your dish spicy you can add in some freshly diced jalapeno peppers.
Within 30 minutes of putting the potatoes on to boil I end up with an amazingly yummy main dish which I usually eat with either grilled vegetables or fresh carrot and celery sticks on the side.
Wishing you prosperity in your journey!
Sharon
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