The Food Pyramid may be the single worst thing to happen to health in America. As Dr. Mark Hyman explains,
At the base of the pyramid were carbohydrates, particularly refined carbohydrates like breads, pasta, rice and cereals, of which we were told to eat six to 11 servings a day.
These carbohydrates break down to sugar, which gets stored in your body as fat. In addition to the 152 pounds of sugar we eat every year, we’re getting 146 pounds of flour that also breaks down into sugar. Altogether, that’s nearly a pound of sugar and flour combined for every American, every day! That’s a pharmacologic dose of sugar.
We were also told told to cut out as much fat as possible, including healthy fats. But our bodies and our brains require fat to function properly. And, instead of going for foods that are naturally low in fats, people went straight for the low-fat and “fat-free” substitutes that food manufacturers were more than happy to supply.
And what’s wrong with low fat and fat free versions? Well, for starters, they have to replace the fat with something to maintain texture and flavor. Those replacements are typical sugar, salt, and other additives that you don’t want in your food.
This weekend we did a big grocery trip. I picked up a beautiful loaf of roasted garlic sourdough bread at the farmer’s market, and I got some kale microgreens at the store. The microgreens were something new for me.
For my grilled cheese sandwich, I decided to try something new. I spread homemade ranch dressing on the bread. I know some people use mayonnaise, and I’ve never done it that way, but this sounded too good to pass up. Oh, and this batch of ranch had fresh dill and parsley.
Then I sliced some muenster cheese and topped both slices.
I put the kale microgreens in the middle, between the cheese slices so they wouldn’t get cooked.
I decided to grill it on a cast iron comal instead of a skillet, so I wouldn’t have to deal with the sides of the pan getting in the way.
Then, instead of smashing it down with the spatula, I used a small plate.
Roasted Garlic sourdough bread
Heat a cast iron skillet or comal on medium heat on the stove