My healthy indulgences

indulge
-verb, (used with object)
to yield to, satisfy, or gratify (desires, feelings, etc.): to indulge one's appetite for sweets.

Here's what I used to believe this word meant: diet coke, chips and salsa, omelets made with half and half, coffee with cream and sugar, french fries, cherry limeades, meat twice a day, and anything made with sour cream. To me, to indulge was to have as much of anything as I wanted for as long as I wanted. It meant eating something caloric. From the time my husband and I dated through our first year of marriage, I made cakes, cookies, and pies constantly. I was not one of those people who splurged on a food for a short time and only once.

Fast forward to one month after our first anniversary. A revelation: I didn't know how to cook. My habit was to go into a kitchen and make something with butter. It was more of just putting a recipe together to gratify a desire for rich or heavy dishes, and I actually hated the process. It took too long. I could just go to Chick-fil-a, and that would be faster. I was spoiled and needed to slow down. So, I changed my thinking. I am no chef and have no real culinary skill, and that is perfectly fine. There's always room to grow. My anxiety about creating something flawless and involved went away. I no longer liked famous cooks from the food network just because the dishes they made were popular and high in fat. Exit the Pioneer Woman and Paula Deen.

Cooking helps me feel patient. Seeing where food comes from and preparing our own makes us less likely to demand that our spouse, parent, or restaurant make us a meal and make it now. Cooking is part of the digestion process, in a way. It helps me see my food from pan to plate to stomach. Cooking makes me mindful. When I want a treat, I ask myself where it will come from. What is the cost? Will I need to make it? How much time will that take? These all beg the obvious question: do I really care? The answer is no, I don't want to indulge everyday. No one does, in my opinion. That is another post for another day. 

My point of this post is to say that some foods, whether big or small, can be eaten more than once, appease one's sense of taste, and even pack some benefit. It doesn't need to come in huge containers or be fattening to be enjoyed and worth the purchase. So, without further ado, the "clean" foods I indulge in as of late:

HUMMUS- Hummus, commonly made out of chickpeas and tahini, is like a glorified bean dip used in Tuscan and Mediterranean cooking. It contains folic acid. It's something awesome for a pregnant woman to eat. It's something awesome for anyone to eat. It's filled with omega-3 fat and protein. It's best to find a brand with just a few ingredients and no added toppings. You can make your own at home, but I buy this brand from Aldi. The texture is thick and creamy. The taste is rich and simple. A good squeeze of lemon juice on top makes it better. Spread this on a sandwich, serve it with vegetable dippers, or eat it with a spoon Alla Samantha from Sex and the City.

Grandessa Hummus-2 tbs.=50 calories

HERBAL TEA-The only tea that is truly caffeine-free. Even decaffeinated teas have a small amount of caffeine in them. Herb tea is made by boiling water with dried flowers, fruits, and plants, and not the tea bush. So, there is no caffeine in it at all. It's a good coffee replacement. Visit a store like Teavana, or try a boxed brand like Yogi.

Herb tea

 CASHEW-A sweet nut. The cashew pairs well with a piece of dark chocolate, fruit, or as a dessert. When compared to the almond, it is about the same nutritionally. It just packs a little less fiber, yet it is filled with good fat when eaten in moderation. Buy dry, unsalted cashews and put them in the recipe listed below, or eat just as a snack!

Cashew nuts

ARUGULA-This is a dark leafy green with anti-cancer power and so few calories. I tried it for the first time last year. The novelty is new, so I eat it right out of the bag as a snack! You can find arugula and baby arugula in groceries and farmer's markets all summer long. The more local you find it, the spicier. The taste is zesty, spicy, and grain-like-definitely something different. Use it as a salad green with other lettuces. Cook it down like spinach. Make a pesto. Put it in a burrito. Really, get creative.

Arugula is totally leafy looking

RED CABBAGE-First of all, the purple-blue color is gorgeous. The taste is sweet. The texture is smooth and thick. It is super crunchy. There are vitamins and anti-cancer power in this food. I have been using it to make this slaw, but this cabbage can be used in a simple salad with cucumber, tomatoes and other lettuces.

Red cabbage

ALL FRUIT JELLY- This type of jelly is filled only with real fruit and juices and no added sugar. It is worth the cost, and it tastes good. Spread it on your toast, stir a spoonful into yogurt or oatmeal, heck eat it with celery. I won't tell anyone.

I like this brand

GARLIC- This is one of the best foods because it is as versatile as an onion or herb. Did you know it is healthy to eat one clove daily? It helps get rid of acne. It is sold in one big bulb made up of smaller cloves. It is all wrapped in a white papery skin. Remove the skin from a clove, and you'll see a sticky, fragrant piece of garlic with a "vein" running through the middle. When eaten raw (chew slowly) it tastes sharp, bitter, spicy, and pungent. When cooked, the taste is sweeter and less, well, shocking. It doesn't have to be minced to be added to a recipe. A rough chop will work just the same. This can be used to make salad dressings, cooked with onions and added to any savory dish, or on a veggie platter. Keep it as a kitchen staple.

Garlic bulb and cloves

CILANTRO-Easily my favorite taste. It comes from the coriander plant. This is a green herb that is most commonly sold as cilantro parsley, and it resembles Italian flat-leaf parsley. The taste is citrusy, fresh, zesty, and something else that is out of control amazing. The taste is strong, so don't eat a fistful at once. Add this to soups as garnishes. Try it with eggs. Add a few chopped tablespoons in a salad. Make a homemade pesto or salsa. Really, the possibilities are endless.

Cilantro Parsley

CINNAMON-A natural sweetener. It is filled with antioxidants. It lowers cholesterol. The taste is spicy and sweet. Ceylon cinnamon powder is what is most commonly sold in American groceries. I use the cinnamon powder on oatmeal, on fruit, in yogurt, with chocolate, in warm milk. The cinnamon stick can be used to stir a hot cuppa. Sprinkle a bit in a cranberry chicken salad, have some on toast, keep it as a condiment. The taste is something that never seems to "get old."

Cinnamon sticks and powder