While there are some Laissez–faire food blogs that let the splenda and pork rinds flow freely, most food blogs have quite particular points of view and sets of commitments about food and nutrition. Some are strong enough to provoke manifesto issuances and the drafting of mission statements. I’m not quite at a manifesto level of adamance, but I definitely have a culinary ethos (and a quite minima moralia at that) that influences all of the food on this blog.
Slow Burning Passion is devoted to creating healthful, anti-inflammatory, low carb, whole foods recipes. Almost all of the food you’ll encounter here is produced in the style of the Mediterranean diet, with emphasis on dishes that are “Slow Burning”. That means that they’re:
- high in fiber, and/or
- relatively low carb, and/or
- they have a low glycemic index, and/or
- they combine fat and protein with the carbohydrates to slow the burn.
All of the recipes you find here contain less than 30 net grams of carbohydrate (total carbs minus the fiber content) per serving. Also, all of the recipes are prepared with real, nutritional, whole foods. Stone ground grains are about as “processed” as my food gets. This also means that I never use artificial sweeteners (despite being a diabetic). I’d rather eat no sweets than fake sweets. These are really the only hard “rules”.
All of that said, eating food should be one of life’s joys, even for people who have special dietary needs. Consequently, my intention with Slow Burning Passion is to develop recipes where the beauty and flavor of well prepared, high quality ingredients are the primary focus, and the healthful aspects linger unnoticed in the background. My wager in starting this blog is that this can be accomplished fairly consistently within the context of Mediterranean style cooking, which is naturally delicious and naturally healthy.