Okay, I said that we were going to finish the entire Raw Foods Pyramid one tier at a time, but when you start imagining that your bedsheets are great big leaves of cabbage and start dreaming of Swiss chard and bok choy, you know that you really must take a break.
So instead of simply talking about the “How of Bok Choy,” I thought that it might be more worthwhile to talk about the different cooking methods and then use bok choy as the key ingredient using each of these methods.
I remember when I first got married, everything you know how to cook contained tomato sauce, ground beef, and pasta…you knew umpteen thousand different variations of this theme.
Next you moved onto baked chicken with its umpteen thousands different variations.
But now even after thirty-three years of enjoying, or at least having, my own kitchen, I still don’t feel like I have become the next contestant on any competition held by Food Network.
Instead of becoming the next Top Chef or upgrading to a commercial-grade kitchen, I would rather focus on learning to use basic cooking techniques to prepare healthy food for myt family—using the healthiest mtethod for each specific food that will capture the flavor of that food and retain the nutrients in foods, without adding excessive amounts of fat or salt.
Even though I have been talking about the Raw Foods pyramid, I still have a family to feed, a family that loves and expects cooked food at every meal and would never fully embrace the Raw Foods lifestyle.
But if you’re not willing to completely change to a Raw Foods diet, perhaps the next best thing would be to learn how various cooking methods affect the nutritional content of their foods.
So in this next series of posts, let’s check out the different cooking methods and when would be the best time to use which.