This book is meant for people who love to cook and love to eat. It focuses on greens and grains—two of the healthiest foods available, rich in vitamins, minerals, fiber and nutrients our bodies need on a daily basis. While these foods are incredibly healthy, that’s not to say their flavors cannot be enhanced with the help of something really delicious. What’s a world without cheese, nuts, flavorful oils, seasonings and spices?
My blog, The Domesticated Wolf, started because friends would constantly ask me for recipes and it seemed more efficient to post online instead of emailing or texting ingredients and directions (and answering questions along the way). As my nutrition practice grew, clients too would ask for recipes. I hope this book serves to inspire family, friends, clients and home cooks to broaden their palates, explore different flavors and incorporate more greens and grains into their daily diets.
I’ve quite literally always loved greens—even before they were fashionable. My father still tells a story about taking my friends and me bowling at the tender age of five. As my friends and I sidled up to the snack bar, my father indulged us and said that we could order anything we wanted. While girl after girl ordered pizza, nachos and French fries, I patiently waited my turn, and when the server turned to me, I ever so politely asked, “May I please have the salad?” Fast-forward twenty-five years, and not much has changed. I may be a new mother, and my feet may now reach the ground when I sit on a barstool, but I’m still loving greens, and how lucky am I that I get to author my first book focused on them?
Through my work as a registered dietitian, I aim to inspire my clients and instill in them a love for healthy eating. But to many, leafy green vegetables are bland, unexciting, something your mother made you eat as a child and, dare I say, “rabbit food.” The reality is, Mom was right! Greens are not only nutrient powerhouses, rich in so many vital vitamins, but they are also perfect canvases for so many flavors. If you can start with a healthy base—maybe kale, arugula or mixed greens—and layer your favorite flavors atop, you are in for a treat.
And don’t even get me started on grains. They run the gamut from the familiar to those less so, are incredibly versatile, chock-full of satisfying fiber and nutrients, and they keep you full and happy. By learning how to use them, and mixing and matching, you can create a veritable unlimited supply of recipes.
That is what I find so exciting! Cooking, to me, is not about rigid rules that demand strict adherence to a recipe “or else.” The kitchen should be a bright, vibrant place where you can be creative and feel unintimidated.
These recipes should be a guideline to demystify the experience and allow you to customize meals to your tastes. The astute reader may notice that not a single recipe contains black pepper. Why? Because I don’t particularly enjoy it. And I hope that you enjoy this same malleability when tailoring recipes to your palate. Prefer a bit of a kick? Add red pepper flakes or a dash of Tabasco, Sriracha or your favorite hot sauce. These recipes should be your guide and inspiration, not your Bible. By making them your own, they will fast become family favorites.
I hope that you love these recipes, and that they will wow your family and friends like they have mine. But even more so, I hope that they inspire you to create new and exciting combinations for you and your loved ones. It is my sincere hope that the inspiration you glean from this book affords you untold fun creating, enjoying and sharing new food memories.