Perhaps you will be inspired as I was by this simple yet creativity-raising idea of chef Mark Bittman. From his year-end article in The New York Times "Chop, Fry, Boil: Eating for One, or 6 Billion":
[A]lthough there certainly are urban and rural pockets where people have little access to fresh food, about 90 percent of American households own cars, and anyone who can drive to McDonald’s can drive to a supermarket.
[A] cooking repertoire of three basic recipes can get anyone into the kitchen and beyond the realm of takeout food, microwaved popcorn and bologna sandwiches in a few days.
One could set off a heated argument with a question like, “What are the three best basic recipes?” but I stand behind these: a stir-fry, a chopped salad, and the basic combination of rice and lentils, all of which are easy enough to learn in one lesson. ... Each can be varied in countless ways. Each is produced from basic building blocks that contain no additives, preservatives, trans fats, artificial flavorings or ingredients of any kind, or outrageous calorie counts; they are, in other words, made from actual food. The salad requires no cooking; the stir-fry is lightning fast; the rice-and-lentils, though cooked more slowly, requires minimal attention. ...
These recipes offer other benefits ... .
Click to read the rest and access three of his recipes. Do you have a basic repertoire of simple recipes? If so, what are they? When I am eating raw, mine consists of smoothies, salads, and snacks of nuts and fruit (both dried and fresh). For my high-raw, high-qual days, I am going to try Bittman's suggestions for a month and see how we like the cuisine. I'll let you know.
I wish all of you a very good 2011!
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