Something I like to keep in mind when I am cooking is, "how can I soup-up this dish?" In other words, how can I enhance the nutritional value? It starts, of course, with using the best ingredients you can get/afford. I was thinking about this today as I made some chili. It is cooking in a Crock Pot right now. Here is what's in it:
1 chopped onion
2 T extra-virgin coconut oil
1/2 pound lean ground beef
2 cans of kidney beans, drained
1 quart of home canned tomato juice
1/2 tsp. salt
a little pepper
2 T chili powder
a handful of macaroni (I live in Indiana. This is Indiana chili!)
Now, here comes the slightly souped-up part ~
1 T. nutritional yeast flakes (NOT baking yeast)
1 tsp. kelp powder
Those additions do not affect the flavor and I humor myself with the notion that they add something nice to the nutritional value.
Always thinking about something....