and uncomplicated layouts. chen, I crave that same simplicity.
But as for photography, I swore I’d never pick up a camera... I like simple, real ingredients that can be used in a million different ways. I only keep a handful of spices in the cabinet. I use fresh herbs when I can get my hands on them. I’m still amazed by the complex flavors that develop from simple ingredients. It’s the real deal. Before I fell in love with whole foods, I filled my body with fake foods. With low-fat, fat-free, sugar-free foods. I was a crazy calorie counter and a borderline yo-yo dieter. It dawned on me that a lifestyle change was the only sustainable answer. And when I stopped to think further, it only made sense to eat real food. To feed my body with nutrient-rich nutrients. Before, I thought food served one purpose—enjoyment. Since then I’ve learned it serves two purposes—enjoyment and nourishment. Amazingly enough, the two go hand in hand.
The Faux Martha
Black Bean Tacos serves 4
2 cups (16 oz.) black beans, drained ¼ cup cherry tomatoes, diced ¼ cup sweet onion, diced 1 clove garlic, minced 1 tablespoon olive oil juice of one lime 3 slices jalapeño, diced 1 tablespoon chopped cilantro 1 /3 cup broth or stock 1 teaspoon cumin dash of salt corn taco shells sauteed peppers and onions, avocado or salsa for garnish 1. Drain black beans. Set aside. 2. Add olive oil to a sauce pan. Heat on medium-high heat. Once hot, add tomatoes, onion, and garlic. Saute for about 2 minutes. 3. Add remaining ingredients to pan. Stir. 4. Cover and cook until most of the liquids have been absorbed. Salt to taste. 5. Add beans to corn taco shells topped with sauteed peppers and onions, avocado, cilantro, salsa verde, and a little squeeze of lime (or other topping of choice).