REDEFINING SOUL FOOD

REDEFINING OUR SOUL FOOD

Back in college, when I first discovered my passion for the gym and my interest in nutrition grew, I became more interested in how foods fueled my body and the overall effects to my body. I began to wonder, how will this meal benefit me after the 20-30 minutes of enjoying with loved ones?  What happened once the satiable textures left the palette of my tongue and after the aromas captivated my senses?

Being raised by my grandmother in New Orleans, where everyday was a feast of meals of grand proportions and family gathered more than just on Sundays, I began to look into what we call our ‘Soul Food’. Our ‘Soul” Food is, or should I say, CAN BE, if prepared correctly, very nutritional and mouth watering at the same time. It consists of: beans, greens, yams, chicken, and fish just to name a few, all of which are apart of a healthy diet. Yet, African Americans lead other ethnic groups in heart disease, diabetes, and high cholesterol. What are we missing? What is the missing link?

I believe that missing link is how we prepare our foods. Any Southern lady can tell you when asking for her grandmother’s favorite recipe, or any Southern dish, it begins with, 'Start with butter or margarine' and /or “First, ‘smother' or 'sauté'. This is the worse thing we can do for this depletes all the nutrients out of what can be a very healthy meal. When we prepare our foods, we should be asking ourselves 'How will this meal energize, detoxify, and meet my nutritional needs for the day, not the immediate gratification, that most times leaves us bloated, sluggish, and our cells still deprived of what it truly needs.

Almost all soul food have a healthier version that packs the same great taste. I do not believe in depriving yourself of anything. The key to succeeding is moderation. I personally believe when one sees the benefits of eating properly, i.e. instant boost in energy, radiant skin, less gi irritability and inflammation problems, they will begin to reach for healthier options without second thought.

 Little steps in preparation can go a long way. Re-invent some of those hand me down recipes with your health in mind. Therefore, when we pass them to OUR kids and future generations, we are not passing along a laundry list of health related problems too. We are passing down food that is indeed SOUL food, food that nourishes the soul.

 

 

 

 

Baked Mac & Cheese

Ingredients

12 ounces whole wheat mini pasta shells (these hold the cheese better than elbows)
1 cup soy milk
1 cup freshly shredded Parmesan
1 cup reduced fat sharp cheddar cheese, shredded
1 cup frozen butternut squash, thawed
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chili powder or a few dashes of Tabasco sauce
2 tablespoons whole wheat bread crumbs
2 tablespoons reduced fat Monterey jack cheese, shredded

Directions

Preheat the oven to 350 degrees. Boil pasta shells in salted water until slightly firm, according to package directions.
In another saucepan, combine the soy milk, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, pepper, Worcestershire sauce, and chili powder or Tabasco.
Drain the pasta but don’t rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.
Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it. Sprinkle with breadcrumbs and Monterey jack cheese. Bake for 15 to 20 minutes.