The Alternative Press

I have been a food lover for as long as I can remember. Growing up in NYC, I had the good fortune of being exposed to all kinds of great food in people's homes and restaurants from an early age. The culinary diversity of New York has been a strong influence on the way that I cook. 

The other thing that has been a very strong influence on the way that I now cook and eat was a health crisis about 13 years ago when I was a practicing lawyer.  I was lucky to have a doctor who recommended a detox diet as a starting place for my getting well. After 2-3 days of detoxing I started to get really clean and clear, and that was when I realized the impact of our food on how we feel. As a result, one of my life goals is to expose as many people as possible to the pleasure of really good, nourishing food. 
 

Here's my philosophy about cooking and eating:        

- Food should taste delicious and nourish us.         

- It is possible for it to be fast and easy.        

- Healthy food does not have to mean deprivation; it should taste great and be satisfying.         

- Ingredients should be as close to the way nature created them as possible rather than overly-refined and then enriched and free from added chemicals.        

- Keeping your house stocked with certain staples, condiments, spices and herbs and setting up your kitchen so you can work efficiently will make it much easier to cook better and easier.

- If we've eaten something that we later regret, don't beat ourselves up.  Our next meal is an opportunity to choose differently.

I know from experience that everyone can be a pretty good cook if they know how to do these things and, if they want to, they can also eat in a way that they feel good about regularly.

So here's an example of one of my favorite dishes that takes about 20 minutes from start to finish. The majority of the ingredients are in my house regularly. I love to make it on a week night because it's fast and easy to cook and clean up. I also like to make it when I'm entertaining guests because I can do most of the preparation in advance so that I have time with my guests and  because it is that good.

Shrimp with Garlic, White Beans, Broccoli Rabe and Tomatoes

This quick one pot dish is full of great flavors, colors and textures. It’s hearty and satisfying but not at all heavy. It's fast enough for a weeknight dinner and nice enough to serve when you have have guests.

Serves 4 generously

1 lb. Medium wild shrimp, cleaned (if using something larger, cut them into bite size pieces)

*1 can or equal amount cooked organic white beans of your choice (I usually use cannellini and I choose abrand without salt)

3 large cloves of garlic pressed, more or less to taste

1 bunch broccoli rabe cut into bit size pieces (discard lower 1/3 of the stem)

Around 10 grape or cherry tomatoes cut in ½ or quarters, depending upon size

Extra Virgin Olive Oil

Sea Salt 

½ teaspoon of crushed red pepper or more to taste (optional)

*If using organic, unsalted or home cooked beans, use the liquid. With anything else rinse and drain them. In which case, you may need about 1/3 cup of white wine or vegetable or chicken stock after adding the beans.

Season the clean shrimp with salt.  Heat about 3 inches of water and about a tablespoon of salt in a fry pan that will be large enough to hold the entire dish. Cook the broccoli rabe until it is just tender and still crisp. Remove it and discard the water. Run the broccoli rabe under cold water to stop the cooking.

Dry out the pan and heat some oil along with the garlic (if you are using the red pepper, add it now as well) and cook until the garlic is golden. Cooking over medium heat, add the shrimp and cook until it’s about ¾ done when they are just starting to turn pink.  Remove the shrimp from the pan and add the beans (if the beans are unsalted, add some salt), then add the tomatoes. Let the tomatoes begin to soften and then add the broccoli rabe. Stir to combine the ingredients and warm the broccoli rabe. Return the shrimp to the pan and cook all the way through. Adjust seasoning and enjoy.

Variations:

Sometimes, if I’m in the mood or if cooking for people who don’t eat garlic, I use leeks instead of garlic.

If you’re not a broccoli rabe fan or want something different try kale, broccoli or chard.

If you like this dish, please try it and if you'd like more information like this visit www.TheConsciousPlate.com

Randy Rabney is the founder of TheConsciousPlate.com and the author of “Delicious For Life: Your Everyday Guide to Making Quick & Healthy Meals. Drawing on her experience as a board certified health Coach, trained chef, food lover and parent, she offers a variety of signature programs, both virtually and in person, where participants learn the key secrets to finally changing their relationship with food so they can easily and enjoyably shop, cook, eat and maintain a healthy weight! She is a firm believer that healthy eating does not mean deprivation.

Following a personal health crisis, Randy became aware of the impact of what we eat on our health and the importance of choosing wholesome ingredients. She is a graduate of the Natural Gourmet Institute for Food and Health as well as the Institute for Integrative Nutrition, both in NYC, has cooked in the kitchen of the Golden Door Spa in CA and has taught classes at Whole Foods Market.