Preserved Lemons - get out of your food funk

One of the things that a cleanse will do is get you out of your food-funk or in my case, a cheese/wine funk.  If you cook the same things on rotation, it's time to change it up.  There are so many great websites and food blogs that you don't have to cook the same thing twice, or check out your library's cookbook collection, you'd be surprised how many great cookbooks are on their shelves and ones you can reserve (Pok Pok, Toro Bravo, or Le Pigeon, anyone?).

I've gone through a dozen cookbooks this month.  Once, after hauling in books from the library, my husband remarked, "I can't believe they let you check out all of these," the sheer heft, left him breathless.  My love for cookbooks knows no bounds, they are everywhere in our house.  The chefs stories transports, inspires and nourishes you.  Always check the front and back sections of cookbooks, that's where they hide their secrets, shortcuts, favorite pantry items, techniques, and list of favorite sources, you can get your foie gras from the same vendor that Thomas Keller does, that just makes me giggle.  If nothing else, try one recipe that you haven't tried before, preferable from a different cuisine. I've been meaning to make Morrocan chef, Mourad Lahlou's tagine, but first things first, the preserved lemon.

Preserved Lemons

Meyer lemons - you can use regular

You will need enough lemons to preserve (6) and to juice (4), salt and a sterilzed jar

Cut into quarters without cutting all the way through

Sprinkle with generous about of salt

Place lemons in the jar, and push them down, fill the jar with lemon juice,
make sure that all the lemons are submerged

Store in a dark place for 1 month - check back to see what I do with these

The other day, my mother-in-law, after hearing that I was on a cleanse and that I wasn't eating meat, gluten, or having caffeine and alcohol, said, "well, I hope you are getting enough food to eat."  I think there's a misconception that if you are not eating meat and bread, that you must be starving, it's the contrary.  There's so much room for everything else.  And soup is the perfect vehicle to capture them.

Spiced Lentil Soup

I like these lentils because they are hearty and do not fall apart

Rinse a couple of times

Turmeric, coriander, ginger, cumin, chili powder  

Saute carrot, celery, onion, add a can of tomatoes,  add veg stock/broth, lentils,
kale and spices.  Bring to a boil, season with salt and pepper

The only bad thing about this bowl of soup is when it's gone

Black Bean Soup with Kale

Saute carrot, onion, celery, garlic, add tomato paste, add veg stock/broth, can of tomatoes,  black beans,
corn and kale, cumin and chili powder, bring to a boil and simmer.  Season with salt and pepper.

Serve with diced avocado, strips of pan "fried" corn tortilla chips, and green onions.

Cleanse 2014 - Week 2 (what I'm eating)

The first week of my cleanse is behind me, and the need for caffeine has subsided and my automatic reach for the wine glass has receded, and in its place I've discovered non-caffeinated chai, teas and plenty of water.  

Eating vegan and gluten free takes some planning, you'll want to have plenty of fruits, veggies, pulses, nuts, legumes, and rices handy so that you are not running to the store last minute, when you are starving… you know what they say, "Don't go to the grocery store hungry." 

Quick cooking steel cut oats cooked with water and Almond milk, topped with walnuts,
dried cranberries, blueberries drizzled with maple syrup

Baked sweet potato, with roasted veggies, pine nuts, golden raisins and sherry vinegar dressing

Smith Herbal Tea - local tea maker

I've been turning to Asian, Indian and Mexican flavors and ingredients more and more, which adapt well to gluten-free friendly meals.

Brown Rice Noodles and Veggies with Peanut Sauce:

For the Peanut Sauce (adapted from Food52.com)
Peanut butter, tamari, rice wine vinegar, honey, sriracha, garlic, and ginger

Puree all ingredient with water until the consistency is like ranch dressing

Can be stored for one week in the fridge - also makes a good dipping sauce

Sauté veggies - anything you have on hand - shaved brussels sprouts, blanched green beans,
shitake mushrooms, shredded carrots, onions, sugar snap peas and bok choy 

Sauté until veggies wilt but do not overcook

Toss sautéd veggies, brown rice noodles (follow package instructions) with the peanut sauce,
top with sprouts, cilantro and green onions.  Bon Appetite!

Happy New Year

For the past three years, I've started out the New Years with a Cleanse.  I'm usually looking forward to it after too much eating and drinking during the holidays.

I use the same supplements, Total Body Cleanse by Renew Life that I get from Whole Foods.  It involves taking ten supplements a day, five in the morning and five in the evening for 14 days, that's 140 pills, and it's hard to swallow them sometimes.  During those 14 days, I also go caffeine and alcohol free as well as follow a vegan and gluten free diet.  The first year was hard, I really had to look for foodstuff to substitute my regular diet, it appeared there were no foodstuff to be had, but slowly I've discovered grains, nuts, fruits and vegetables that not only fill you up but satisfy you just as well as a steak, without the gut ache or leaving you comatose.    

Some people have asked why I do it, it's not that I'm trying to lose weight or that I have stomach ailments or anything health related, it's because I want to keep it way.  One friend said her doctor told her it was unnecessary, um hello… he sells diabetic, blood pressure, cholesterol meds, of course he doesn't want you doing that.

I like to think that by cleansing I set a benchmark of wellness, and it teaches me how to maintain or obtain it, especially since it's something I can control.  Happy New Year! 

Quick Stir-fry

Replace Soy sauce with Tamari (gluten free - tastes like soy sauce)  for the dressing (sauce)

I get this "bowl" of ready to use veg at Trader Joe's - I know it's not earth friendly, but one thing at a time. 

Squeeze out excess water from the tofu (firm), cut into cubes, sprinkle a little salt and fry in veg or olive oil

When it's golden brown, flip and cook the other side then remove from pan

In the same pan, add a little more oil, add the veg, salt and pepper and move it around a bit 

Once the veg has cooked a few minutes, add the tofu back and drizzle in the dressing; sesame oil, tamari, water, honey, garlic and ginger (I like to use my microplane so that you don't have chunks) - I should really bottle this stuff.

Let the veg, tofu and dressing all get acquainted and the dressing thicken

Serve with brown rice and if you didn't use all the dressing, drizzle on top of the rice, it's that good!