5 Reasons to Choose Simple Food
A friend sent me a chicken soup recipe that calls for 16 ingredients. Sixteen. Including ditalini pasta, whatever that is. (Okay, I Googled it. It's the pasta I've seen in macaroni salads.) I have a small kitchen, which means I don't store ten shapes of pasta. I don't store six kinds of flour. I don't keep 25 herbs and spices, since I'd probably use the same eight or nine all the time while the others just got stale. I don't want to shop for a bunch of ingredients, and I don't want to fool with washing, prepping, and measuring all of them. The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore Simple food is natural ingredients our bodies recognize. Michael Pollan, author of Food Rules: An Eater's Manual ,* suggests that we shouldn't eat anything our great-grandmothers wouldn't recognize as food. Well, my great-grandmother would have recognized fried frog legs...