05 Feb Pots, pans, and knives: How to enjoy your vegetables

Besides the kitchen sink and the stove, of course. Every kitchen needs a stock pot. You will use this all the time to make broths or stocks. Throw in meaty bones and some onion, celery, garlic, a carrot, herb like parsley, and a dash of vinegar in a pot full of water and two hours later you have broth rich in nutrients and minerals. Choose a stainless steel or ceramic pot. Avoid nonstick pots as the surface contains toxins. You can also make soup in this pot. Melt some grass-fed butter or fat in it, add some onion, then a quart of broth, then about 4 cups of vegetables. Season and enjoy homemade soup, one of the most nutritious and delicious foods you can eat.

You also need a good chef’s knife with a wide blade. While you’re at it, you might get a sharpener. All knives get dull. Also consider getting a cutting board, one that is thick and made of wood. A thick board will keep you from hitting your hand when you smash garlic with the side of the blade. You will be cutting up vegetables all the time for a healthy diet.

The third item is a cast iron skillet. Mine came from my grandmother. They last a long time. Many people avoided these pans because food can stick. If you use lots of healthy fat like coconut oil or grass-fed butter, that won’t be a problem. Iron can leach from the pan into the food, and some people can benefit from more iron, and newer pans leach more iron than older ones, so consider that if you are concerned about excess iron. I like to sauté vegetables, like kale in melted butter and maybe some onion, and then stirring in some sour cream after it is tender and off the fire.

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