 The best way, I've decided, to write this column is to use my own kitchen as an example. In my workshops, I can open the fridge for people to see and then we actually throw things together to munch on in our lunch break.
Ever since my kitchen was organised, I can't remember going in there seeming like a chore. Now, when I cook, it's only to supplement what's finished in the fridge or pantry. I spend about 20 minutes a day in the kitchen from start to finish for a main meal. I have a huge variety of foods to choose from for the entire week, including guests who know not to expect complicated meals when they come over!
People actually look forward to the simplicity of a tomato salad at my place. How many different ways can you prepare tomatoes in a salad? Countless. And what's wrong with sitting down to a luscious red moist garden tomato, onion, olive, oregano salad drizzled with olive oil and lemon while breaking warm fresh pide bread with a friend, child or lover?
 We need to change our definitions about what is quality lifestyle and return to basics. Simple sensations and simple pleasures from nature, in my opinion, cannot be surpassed in quality. For me, food is not just something you pour down your throat. It's a whole philosophy beginning with the cephalic response when you see food, the desire to eat, the process of preparation and cooking with love, eating food made with love, sharing that same food-love with others and knowing that the essence of life will be circulating within you and nourishing you. What can be more healing and self-nurturing?
Anyway, back to organising! First, have the right equipment. This would be implements that retain most of the foods' nutrients during the cooking process. For example, juicer, rice steamer, clay oven pot, wok, vegie steamer. Get a whole stack of medium sized plastic containers. These you will use to store 'basics' in the fridge. The 'basics' you will use as the basis of your meals.
This is what I have in my fridge at the moment, labelled and ready to go. Cooked lentils, cooked brown rice, cooked wholemeal pasta, cooked burghul, some steamed vegies (broccoli, baby potatoes, carrot and pumpkin), cooked borlotti beans.
Then there's fresh raw vegies like spinach, zucchini, cucumbers. I also have tomatoes but I don't store them in the fridge. Like eggs, they are tastier at room temperature. I also have all sorts of fruits in a bowl, which everyone can see and reach. I try to get fruits that are in season. There is yoghurt in my fridge, avocadoes, cheese, miso paste, tofu, flaxseed oil, red curry paste, homemade pesto, soy milk, organic cows milk, and juice often lemon or orange freshly squeezed and enough to last for two days.
Hope you're not bored and are making notes because we are about to move over to my pantry. Inside: oats, homemade toasted muesli, soy flour, stoneground flours, sesame and pumpkin seeds, walnuts, couscous, tamari sauce, sesame oil, olive oil, garlic, ginger and breads and buns from this fantastic bakery in Drummoyne.
On days I'm not busy, I will make a meal from scratch. On days I am busy this is what I do: Choose a basic. Saute vegies in my sauces and spices and add to basic. Or, chop fresh vegies and add to basic. Or, add meat, fish or chicken cooked to my liking and add to basic. Make soup with a basic. Always whip up a salad to eat with the meal. Have fruit for desert. Nothing more refreshing than a cool rockmelon an hour after dinner! |
