This year, I started off college a little differently. Not only were all my classes finally in person (gasp!), but I also had an apartment that comes with an open kitchen, which has become my dominion.
There’s no way around it: food is fuel. It’s also no secret that research has consistently found that eating a nutritious, varied diet can improve concentration, enhance memory, prolong attention span, and improve thinking. Students who regularly eat nutrient-rich foods also display more efficient problem-solving skills, greater fact comprehension, and stronger mental recall. That’s why it’s so important to me to have the ability to exercise control on the ingredients I’m cooking with and their delicious mode of preparation.
These are my staple, shelf-friendly ingredients I always have on hand:
- apple cider vinegar
- mild olive oil, for roasting and basic cooking
- cold pressed organic extra virgin olive oil, for drizzling
- runny honey
- tamari
- rice
- canned organic chickpeas
- japanese sweet potatoes
- tomato paste
- miso paste
- harissa paste
- spices
Each week, I get a delivery from Misfits, a delivery service that provides fresh, mostly organic produce to my doorstep. I can choose which ingredients I’m in the mood for – once I even got funky ingredients like ramps. Extra bonus is that their cardboard boxes are 100% recyclable and made of recycled materials.
Onto the my three go-to dishes!
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