Clean Food

My new favourite cookbook is Terry Walters’ Clean Food. The book is more than your usual cookbook. Rather, it teaches some of the basic principles of eating real food, as close to seasonal as possible, and Terry Walters’ background as a holistic health counselor shows through in the introductory chapters explaining the benefits and properties of each food group and to use each to its maximum benefit. I’ve learned, for example, how to neutralize the phytic acid in most grains. Most cultures see grains as the foundation of their diet and although whole grains are indeed essential for optimum health, they also contain phytic acid, which interferes with the body’s absorption of essential minerals including zinc, calcium, and iron. This is particularly interesting to me since I’m usually low on both iron and calcium. Walters’ solution to this problem is a simple one: since phytic acid is water soluble, all we need to know is soak our grains for at least an hour before cooking them. After soaking, just drain, wash, and cook as usual. As she put it, “the phytic acid washes away, leaving you with a significantly improved complex carbohydrate.” Another problem with grains is that they create too much acidity in the body. Walters suggests simply adding minerals that are alkaline-forming (such as kombu sea-vegetable – a sort of sea weed – or sea salt) to neutralize this effect.

Another feature I love in the book is how it is structured. Recipes are divided according to seasons, starting with Spring and making its way to Winter with a section at the end for Anytime recipes. They tend to be simpler, uncomplicated recipes that really highlight the best that each season offers. Since Walters lives in New England, the produce she highlights pretty much matches what is available locally here in Toronto. I’ll probably be posting more pictures and recipes in the near future since the book has really inspired me. I confess I was a little uninspired after the end of the summer season and this book has really got me back to trying new tastes and colours in the kitchen.