This is about a responsible, vegetarian cooking Quite a few of us follow an assortment of food habits and on the top of it the food has assortment of recipes. The whole body of literature on food is devoted to what to eat when it comes to weight loss. Few and far in between have talked about how to eat what you eat.
To understand this hear this reaction from a weight loss seeker who has been on prescription diet pills like Acomplia – “On advice I have been on vegetarian diet for the last four years and have not touched meat, brown or white, and not even eggs; but I have been gaining since I left flesh and still I feel hungry all day; what the hell….” Yes, what the hell? I will tell you what the hell here it means. It means what you have been eating is not cooked in a healthy manner. Now what is a healthy manner about cooking? Now if you decide to have spinach cooked in tomatoes and onions with a dash of cumin seeds then this is what is meant by a healthy way to go about it - chop the spinach leaves medium size, not fine and not so big; here the idea is to keep the pieces as big as possible for you to chew on them for as long as 30-40 times that you must do to complete the oral digestive process. Orals digestion is the key to intestinal digestion and assimilation of food ingredients. This is important to keep in check overeating. Half chewed food takes longer to give a feeling of fullness thereby giving you false signal that you have not eaten enough.
Similarly chop onions and tomatoes as big as you can have them with cumin seeds and no butter at this stage. Put the stuff in the cooker over medium flame. As soon as you hear the steam in the cooker enough to lift the weight just turn off the burner. Spinach must not be over-cooked and likewise you must know when to stop the flame so as to keep the vegetables on the harder and raw side rather than over-cooked and mashed side. Remove your boiled spinach from the burner and transfer it into a serving bowl. Now put a dash of butter. If you have cooked for four then a teaspoonful of unmelted fat is more than enough for you. The addition of fat later on allows the butter to be on the surface of the cooked vegetable rather than get assimilated into it. This way you feel the taste of butter along with vegetable. Otherwise you have to put double as much butter before you put the vegetable on the burner for cooking to get the taste.
