Breaking down food into fuel is a difficult process. Not physically, your body is quite capable of breaking down food and using the components for fuel, the problem is making sure that you always choose the best type of fuel.
Technically there are three fuel components to food.
Protein (animal or vegetable), Carbohydrate (complex and simple sugars, fiber) and Fat (animal or vegetable, saturated or unsaturated).
The body needs all three and is all three are found in nature.
As we look at the food that we find in our local supermarket, we have the responsibility to review what the ingredients are and then we have the problem of determining what food group (Protein, Carb, or Fat) they fall into.
I mean really what the hell is soy lecithin and is it a protein, or a carb? Why do I need it in my food?
What is the answer? Choose foods that have as few ingredients as possible. How many ingredients are in a potato? One! How many ingredients are in the McDonalds fries? Six! (technically more since the vegetable oil that is added to the fries has three ingredients).
McDonalds French Fries:
2. Vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*,
3. Citric acid [preservative]),
5. Sodium acid pyrophosphate (maintain color),
Look again, they add vegetable oil to the fries and then they fry them in oil and other chemicals.
I love McDonalds fries... not only are they easy and quick but they are extremely tasty. However I think I have reached my lifetime limit on sodium acid pyrophosphate... (I am maintaining my color just fine thank you).
My point is food is complex if you are not sure where the food is coming from, and it is somewhat simple if you make it yourself (don't get me started on GMO, Organic, etc.).
Today's recipe is simple
1 medium russet potato washed and dried
The ingredients and the process are simple.
Prick the potato about 10 times on all sides (I use a thin paring knife to peirce all the way through)
Place potato on microwave safe plate and cook for 5 minutes on high.
While the potato is cooling off, heat a skillet with a couple of tablespoons of olive oil, when it is hot, it will shimmer. You do not want it to smoke.
When the potato is cool slice into 3 or 4 lengths, and then cut into fry shape. Add the potatos to the hot oil in a single layer not touching each other. Turn the fries with tongs to ensure golden brown deliciousness has reached all sides. Drain and lightly salt, wait just a few minutes (to cool) and enjoy.
Now go cook something!
email me at firstname.lastname@example.org with your comments or suggestions!
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