A Quote by Tara Stiles
Read labels in your favorite products. Look for short lists of simple, less-processed ingredients with names you recognize as food. If you find some of the same ingredients in your cereal as your shampoo, maybe it's time to switch to something simpler.
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Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.
I think if the ingredients have nothing that I recognize, that kind of scares me. I like unique ingredients - like charcoal and baking soda - because it's cool to be able to use products with ingredients you see at home.
Don't eat anything your great-grandmother wouldn't recognize as food. Don't eat anything with more than five ingredients, or ingredients you can't pronounce.
The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple.
Avoid food products with more than five ingredients; with ingredients you can't pronounce.
Computer programming is really a lot like writing a recipe. If you've read a recipe, you know what the structure of a recipe is, it's got some things up at the top that are your ingredients, and below that, the directions for how to deal with those ingredients.
The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.
I always use a really simple analogy: if you're putting organic food on your table because you care about eating well, shouldn't you be trying to do the same with what you're putting on your body? Our skin is our biggest organ. Everyday you are absorbing things through it. The way that a cream without the right ingredients can affect you, everything you put on your skin matters.
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved.
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?
If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.
Don't eat processed food, refined food but rather organic food from the earth - nothing with genetically - modified ingredients.
Whether you're reaching for one of your favorite cookbooks or just winging it, do your best to keep a well-stocked arsenal of healthy ingredients at your disposal. At the very least, you'll always be ready to whip up a green juice or smoothie.
It is important to be transparent about ingredients and use products with clean ingredients.
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