Fibrous carbohydrate concoction
7 June 2005If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
For those of us Purposeful Primitive that live in four-season climates, the summer is the natural time to lean out. Within the progressive resistance leg of the fitness tripod the natural tendency in the heat is towards higher repetitions, lighter poundage, more feel than brute force, exaggerated range-of-motion, faster workout pacein the cardio leg more or everything, longer cardio sessions, more activity, longer waking hours, more sun and fun and movement and calorie burningthe nutritional natural order in summer veers towards lighter foods, smaller portions, foods less rich and heavy and hearty, more locally grown (I live in serious farm country) seasonal fruits and vegetables, more locally caught fish, less beefthe summer vibe is one I always pay attention too.
One staple in my peasant cooking repertoire is a multi-dimensional stove top mixture of fiber carbs that is tasty and effective and can be made days ahead of time. Bodybuilders, serious fitness freaks, doctors, clinical nutritionalists and folks in the know all recommend we consume copious amounts of fiber carbs for a variety of sound and well thought out reasons. Fiber carbs keeps the internal plumbing clean as polished chromium steel. Too much protein and saturated fat create sludge, film, and gunk and unless this crud is pushed all the way through the guts bile and toxins can fester and eventually cause intestines to rot from the inside out.
Fiber is a nutritional roto-rotor and by consuming fiber several times a day, the rougher and rawer the better, you can keep you guts and innards clean. There is more good fiber news: it takes nearly as many calories to digest fiber as the fiber contains. As an extra added bonus, elite bodybuilders use fiber in combination with other foods to dampen insulin secretions. Insulin can cause calories to be compartmentalized as stored body-fat (though a blast of insulin immediately after a savage workout can have a positively anabolic effect) and this is to be avoided. Fiber consumption has a neutralizing effect on insulin and bodybuilders construct their meals to take advantage of this. When they eat cups of rice or baked potatoes and always eat a fiber portion. I make a giant pot of fiber and consume it for days afterward. Nothing but fiber, this consortium of veggies possesses a collective bouquet of stacked flavors that will have your diner guests thinking your channeling a celebrity chef.
Place a good splash of olive oil (I use extra light) in the bottom of a large non-stick skillet. Mince a pile of baby carrots and toss them in the hot oil to caramelize and get a little head start on the other veggies. Next, pull apart a bell pepper (or two) and toss the small pieces into the hot oil. The carrots and peppers are denser construction so I let them get a head start. Next I add 2-3 Vidalia onions cut into thin slices. Then a half dozen cloves of fresh minced garlic and two minced jalapeo peppers. Let this mixture saut for a few minutes, mixing periodically with a wooden spoon. Finally add enough broccoli flowerets to cover the surface. Reduce the heat from high to the lowest of the low. Cover the pan tight and let it sit 10-minutes undisturbed. The broccoli is steaming and absorbing flavor. Open the lid and gently and quickly stir the mixture together, cover again and let sit for another 10-minutes. Luscious, languid, lustful. To which I would add succulent. The longer it sits the more the flavors intensify. It tastes better two days later micro-reheated than it did when made and it tastes damned good freshly made! Notice no seasonings: my wife eschews all seasonings so I fire mine up on my plate: BAM! Occasionally when were feeling randy or naughty well throw caution to the wind and layer on a ceiling of fontina or jalapeo pepper jack cheese right at the very end. Bone Appetite as we say in South Central. (Pennsylvania)
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