Beet Carrot Apple Slaw

This is one of Mary's favorites dishes to make. She is in fact responsible for teaching me to prepare it - something she may be loathe to acknowledge since it runs counter to her steadfast belief that she doesn't know how to cook... This simple salad is a great accompaniment to all kinds of dishes, like our Wild Rice Pilaf with Cherries and Grapes, and you can vary the flavor depending on which beets or apples you choose, and what citrus you prefer.

Ingredients:
1 medium sized beet, peeled & grated
1 medium sized apple, peeled, cored & grated
2 carrots, peeled & grated
1-2 Tbsp lemon or lime juice
1-2 Tbsp safflower oil (or sunflower, or olive)
pinch salt

Grate roots and apple into a mixing bowl (discarding peels and seeds). Drizzle the lot with citrus juice and oil, and toss in pinch of salt. Toss everything and serve. Easy peasy and delicious!!!

back on the wagon

okay okay. we confess to a moment of weakness. but, after a day of hard labor, that burger was calling our names. i should also add: we had already tagged on an extra week of full elimination to wait out erika's sinus infection. when saturday night rolled around she was still having symptoms, we were both famished, erika was feeling bitter that we hadn't started reintroducing any foods yet, and i'd been craving a burger since we started this endeavor.

we discussed the pros and cons and decided if we were going to do it it had to be while erika was having symptoms anyway. why not? we could fall off the wagon then jump right back on again.

so, we went to Screen Door and split the best tasting burger we've ever had in our lives along with a side of fries and tomato soup. the owner comped us the whole meal, which i think qualifies it as the best dinner experience we've ever had in our lives.

i felt languid during the car ride home (erika had a few reactions as well) but didn't regret it in the least.

Approximation

I'm not much one for following recipes, except when I bake. I have also been pretty lax at writing out recipes for the meals I cook since I often do things pretty fluidly and intuitively. So when I was browsing NPR the other day, I was relieved to learn about a new cookbook for cooks like me. You can read the story here - http://www.npr.org/templates/story/story.php?storyId=107019060 , but the premise is you don't need recipes if you understand ratios... This sounds easy to tackle, and some are already stuck in my noodle, as with most grains the ratio is one measure grain to two measures liquid. In spite of this discovery, and impending trip to the library to search out the book and expand my ratio repertoire, I'm endeavouring to follow through on a promise to post recipes for all the dishes we've already made.

Let's begin with the beginning - Quinoa Salad. This dish has innumerable possibilities. Choose your favorite style of cuisine and use the flavors to gussy up this delicious tender grain. We've been stuck on Mexican, but I've also made Greek style, and imagine versions for Thai and Italian and so much more. But here's a basic recipe for the Mexican style, with a disclaimer that I made this recipe up on the spot, and measurements (for the spices) are approximate. Try it out and tweak to taste. And Buen Provecho!

Quinoa Salad
1 cup quinoa
2 cups veggie stock

1 15oz can black beans, drained and rinsed
2 Tbsp diced red onion or shallot
2 cups assorted chopped veggies - recommend cabbage, carrots, radish, avocado
1/4 cup chopped cilantro
1-2 limes, juiced
1/4 cup safflower or sunflower oil
1/2 tsp cumin
1/4 tsp chili powder
1/8 tsp chipotle
salt to taste

Rinse quinoa well and add to pot with stock. Bring to boil, then cover and reduce heat. Simmer for 15 minutes or until liquid is absorbed. Sweat onions (cook lightly until translucent over medium low heat) in a pan with a tiny bit of oil and salt, and add drained beans. Cook gently to warm mixture and remove from heat.

Place chopped veggies in large mixing bowl with cilantro. Add beans, and cooked quinoa. In small lidded container shake oil, lime juice and spices vigorously (should yield about 1/3 cup). Add salt to taste, and pour dressing over all contents in bowl. Warm grains and beans will absorb dressing and flavor permeates the entire salad.

Serve with plantain chips and grilled chicken, or just a spoon. Mary and I have a hard time quitting once we start eating this salad, but under normal circumstances this would serve four generous entrée portions. It makes it perfect for dinner for two and lunch for both the following day! It's also great as a side for 6-8.

not currently a spectator in our own kitchen

Mary read this excellent article by Michael Pollan to me this morning as we enjoyed a late brunch. We were so moved by it that we'd like to share it with you, and hope you'll take some time to read it and share your thoughts. Thanks!

http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?_r=1&ref=magazine

This weekend we almost succumbed to lack of planning and laziness. We'd failed to finish off the week's menu, but managed to cobble together things to get us through "safely". Saturday we passed that mark of stable blood sugar, into the territory where decision making falls apart. When we rallied, we ended up with an odd but tasty meal, thanks to a convenience food, the allure of fresh avocado and some leftover gruel. I realize gruel is a particularly unappetizing word, but I haven't found a better one for what I did to the amaranth yet, so for now it will be called that.

Turkey Sausage Patty, Amaranth Gruel and Avocado

Tonight's meal was a success, though almost completely unplanned. We're working hard to use staples at hand rather than looking into an overflowing pantry and whining "There's nothing to eat"... Last trip to the grocer M picked out some pasta that was gluten free. Normally I think the prospect is sure to disappoint, and pass on it, but I relented. It saved the day tonight, when we thought to make a vegan pesto (with some garden herbs, pignolas and nutritional yeast) and whip up a light supper.

"Pesto" Penne with Carrots

I actually found the gluten free pasta palatable, and was happy with such a quick and creative solution to our unplanned dinner dilemma.

Mary relished the dish with particular gusto, as evidenced here.

Recipes for all the dishes featured thus far will follow soon.

food, inc

i've been thinking a lot about food in these few weeks. something, for various reasons, i rarely have ever done in the past. i don't have solid articulation about these thoughts, but it seems the universe is doing it's damnedest to make sure i get it.

the other nite we went to see "food, inc," a documentary film tackling the vast elements involved in the evolution of the American diet. then today, the NY Times Magazine arrived; in it an article on the diminishing role of home-cooked meals in America. add in the debate on national health care reform -- none of which addresses the issue of WHY so many people have the health problems they do -- and my brain is churning.

all in all, i'm relieved that e agreed to go along with this diet since she could have just left me to my own devices -- after all it was my doctor who suggested i do it. i asked e in part because i knew i wouldn't stick it out on my own.

if nothing else, we are establishing healthier eating habits (home-cooked, organic and local when possible, seasonal & more variety) which i trust we will continue long after all the eliminated food groups are reintroduced and this diet ends.

At last, my breeze has come along

Climate comfort is always relative, and I feel like today's 88 degrees offers incredible relief after this past week. The house stays cool when outside keeps under 90, and after a busy run of days - escaping triple digit temperatures in the dark of the theater two evenings, seeing live music and burlesque for my birthday, and working on a Saturday - I finally have some time and bearable conditions in which to write.

So, we left off with last weekend's beautiful beet slaw and wild rice dish. We've got a lot to cover, so here goes... We started the week with the easiest no cook dish we could muster.

Spinach Arugula Salad with Roasted Chicken, Apples and Cashews

I give mighty thanks to the good folks at New Seasons grocery for making delicious roasted chickens for me. We took our salad bowl to a friend's house for movie night, and it was the perfect precursor to a cooling and thoughtful dessert of whipped frozen pineapple with lime that she presented us with (Love you, Noodle, and your mad skills in the kitchen).

Tuesday night was one of my favorite dishes, beluga lentil salad, and my only lament for this preparation was not being able to pair it with some creamy goat cheese. It's so simple to prepare, and so soul satisfying. You start with a basic mirepoix (carrots, celery and onions which form the base of many soups and more), finely diced, and saute it lightly in oil. We used shallots in place of onion.

Soak beluga lentils overnight to speed up cook time. I love lentils, and this dish is my homage to Neil in the Young Ones and Audrey Tatou in Amelie.

Combine these ingredients with a little liquid (water or stock) and simmer until the lentils are tender. While the lentil mixture is still warm dress with good balsamic vinegar & olive oil, salt, pepper, fresh thyme and a little chopped parsley. After the salad cools and soaks up the dressing you can serve it in a bed of arugula or butter lettuce, with crostini and goat cheese (I wish).

The next night we made a meal and took it to the movies with us. Unfortunately, because it had tuna in it, I was too nervous to open the container and offend the surrounding patrons. So we ate a late bite on the porch after we got home and enjoyed the rest for lunch and dinner the following day.

Soba Noodle Salad with Tuna, Broccoli, Peas, Carrots and Cashews

Mary cooked the soba noodles, and I blanched the broccoli under the hot water tap. Everything got tossed with lemon juice, olive oil and salt. It's a simple dish and some adjustments to the seasonings (extra lemon, a splash of toasted sesame oil) made the next few rounds more enjoyable.

That brings us to the birthday dinner.

French Chicken Salad with Avocado and Amaranth "Grits"

I love this style of chicken salad, since it's not reliant on mayo and welcomes all manor of vegetable additions (asparagus and peas are some favorites).

Amaranth looks like caviar and quinoa had a micro baby, and takes surprisingly longer to cook given the minuscule size of the grains. Our first attempt using this little seed was to simmer it in stock, and make a savory gruel which I promptly burned my tongue on several times. (I know... quit after the first, but then the damage is already done.)

It was a quick meal and a mad dash to meet friends and celebrate my 33rd by watching dancing ladies!!! Our friend Noodle has lamented the fact that we're doing this diet now, since it really throws a wrench in celebrating the way foodies like to - with terrific meals together. That said I was happy to postpone that indulgence, and managed to find a raw food diet compliant chocolate "caramel" bar at the coop to share as a treat. It relied on dates and Himalayan pink salt as the caramel filling, and agave for sweetening, and it was a good deal better than I expected. That was a relief given the price tag.

All in all our night out more than made up for the lack of booze and cake. I feel very blessed to share my life with the people I am lucky to have around me. I feel so happy, and couldn't stop smiling last night as we watched swing dancers and burlesque performers and two live bands accompanying it all! I am proud to say I've made it through 33 years now and I'm doing things to help me have the life and health that I want, which can be a tough commitment. And, we've made it through week two of the elimination with no significant infractions or slip ups. Hozah! Admittedly vanity is a great motivator, and I found I could fit into a favorite summer dress once more. That is not a reason to do this diet, by any stretch, but today it certainly is some icing on the cake.