This is my base recipe for so many meals I make. By keeping it simple like this, it means I really don’t have to think as much. What I mean by this is:
- when I shop, I always have these things on my shopping list,
- and when I cook, I usually start with this.
It’s kind of a no brainer. I am certainly no master chef and I have a basic kitchen in the bus, but using this base recipe means cooking nutritious real food for the family isn’t hard at all.
- one brown onion – diced
- at least one clove of garlic – crushed
- thumb nail sized piece of ginger – grated
- thumb nail sized piece of turmeric – grated
- a good pinch of celery salt*
- good grind of salt
- good grind of pepper
- a stalk of celery – cut finely
- one small carrot – slice in quarters, then cut into smaller pieces
- 1 tblspn coconut oil
- 1 tblspn butter
- 1/4 cup bone broth (optional but great for extra nutrition)
* I make my own celery salt by pulling off all the leaves from a bunch of celery when I buy it. Then I lay them flat on a baking tray, and bake them in the oven until they are wilted, brown and crispy. Wait for them to cool, then scrunch up with your hands (great fun for the kids), then I grind some salt into it, mix it up and pop in a container. Store in the pantry, ready for cooking.
- Cut, grate, and prepare everything onto a chopping board or plate so it’s in one simple place (admire how pretty it looks like this)
- Heat the coconut oil in a frying pan over medium heat
- Throw everything into the frying pan, and sautee for about 5 minutes until onion has softened
- Add in bone broth if you’re using, and simmer over low heat until it’s totally absorbed
Now you’re ready to start making the rest of your dish.
How I use this recipe
I use my base recipe for soups, stews, spaghetti bolognaise, lasagna, stir fry’s, shepherds pie, dahl, frittata and more.
In fact, I even use these base ingredients uncooked when I make food like rissoles for hamburgers and vegetable patties. I just grate the carrot and celery instead of chopping.
One lot of ingredients to make multiple meals.
The Story Behind The Recipe
Turning back the clock to about 2010, I thought I was cooking real food for my family. Then when Israel was diagnosed with post natal depression, and I really started to learn about using food as medicine, I discovered those little packets of maggi mix that I added water to or the jars of sauces I use to add to my meals, weren’t really food at all. They were concoctions made in a lab, designed for profit and marketed as making our life easier. I realised they had additives, preservatives and considerable sugar in them. I learnt that real food, especially vegetables, had what I term as magical powers. They have therapeutic properties which help heal and enhance health. The flavour created from the simple ingredients in my base recipe is amazing. Having these items in your pantry and fridge means you can always create nutritious tasty meals and you can also create fantastic natural remedies for colds, coughs, flu and sinus symptoms too. How good is that!
Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.