Book Review

Food Rules: An Eater's Manual

 

 

This week I read Michael Pollan's Food Rules, which consists of 64 rules the author suggests we should follow in our daily eating habits. Some rules are self-explanatory and require no further explanation, but Pollan does expand upon rules that may leave the reader guessing. It was actually really fun to read, and a great guide for anyone wondering where to start on their own journey of "eating right." All the rules are good, but here are a few of my personal favorites:

• #2: Don't eat anything your great-grandmother wouldn't recognize as food.
• #13: Eat only foods that will eventually rot.
• #20: It's not food if it arrived through your car window.
• #21: It's not food if it's called by the same name in every language (Think Big Mac, Cheetos, or Pringles).
• #39: Eat all the junk food you want as long as you cook it yourself. I love this rule. When people had to make ice cream and fried chicken themselves, they only made it for special occasions because it was so much trouble. Same goes for donuts, french fries, danishes, etc. If we had to make these things ourselves, we'd probably eat them far less often, too.
• #52: Buy smaller plates and glasses. If you've eaten at my house, you know I need to buy new plates. Lol. They're more like giant bowls!
• #56: Limit your snacks to unprocessed plant foods. And I might add--if an unprocessed plant food doesn't sound good for a snack, you're probably not really hungry.
• #57: Don't get your fuel from the same place your car does.
• #63: Cook. 

Because of its usefulness and ease of reading, I absolutely recommend you pick up Food Matters if you have not already. (Thanks to my friend Nathanial for recommending it to me!)



A Recipe Recommendation

Black Beans, Corn, & Yellow Rice
I started with this basic recipe, then invented my own from there.
INGREDIENTS:

• 1 cup brown rice
• 1.5 cups water
• 1 cup broth of your choice (I used an Edward & Sons Not-Chick'n bouillon cube)
• 3 tbsp EVOO, divided
• 1 cup chopped red bell pepper
• 1 cup chopped red onion
• 1 clove garlic, minced (about 1/2 teaspoon)
• 1 cup frozen whole kernel corn (or 1 can no-salt added)
• 1 cup black beans (or 1 can, rinsed and drained)
• 1 cup chopped tomato (or 1 can no-salt added)
• 1 tsp ground cumin
• 1/2 tsp Kosher salt
• 2 tbsp lime juice

DIRECTIONS

1. Bring water and broth to a boil; stir in rice and 1 tablespoon of the EVOO. Reduce heat to low and simmer for 35-40 minutes until done.
2. Meanwhile, heat remaining EVOO in large pan until fragrant but not smoking. Add bell pepper and onion; saute for 2-3 minutes until beginning to soften. Add garlic and saute an additional minute or so, until garlic is fragrant and flavors are starting to mingle.
3. Stir in corn and continue sauteing until corn is beginning to cook through, 3-4 minutes. Add remaining ingredients and saute until veggies meet your desired level of tenderness (I kept mine a little crunchy).
4. Combine cooked rice with the veggie mixture and serve with tortilla chips.