See! I promised you rhubarb!
When my husband and I were still dating, I remember asking him if he could have one wish, what would it be?
He answered that he would never have to eat again.
I was astonished. Still am, really. What a response! That's like wishing never to take a warm shower again, or never smell a flower. Not eat!
And yet. I'm beginning to feel like that. For those of you not caught up, due to a minor health issue I've had to undergo a major (though temporary) diet change the past week or so (has it only been a week? Really?).
No wheat, no dairy, no sugar. Everyone always asks, 'what do you eat?'
It's a challenge and no mistake. It's a blast when I find something grand that fits, like this granola, or this egg, rice, edamame and avocado salad.
But mostly it's a long line of vegetable soups and rice cakes, calculated to fill, to fuel brain and muscle function and not much else.
This must be what purposefully fit people feel like (and yes, I have dropped a few pounds). They say they'll live forever. I say, you call this living?
Anyway, enough outta me. I've got about one more week of the hard stuff, then I'll be eating fruit again. Fruit!
Until then, maybe let's try some millet together? What do you think?
Lentils with Rhubarb adapted (appropriately) from Living Without Magazine
This is food with nutrients.
2 teaspoons olive oil
2 shallots, finely chopped
1 red bell pepper, chopped
1 medium-size carrot, peeled and chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 jalapeño or serrano pepper, seeded and diced
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups chopped rhubarb
1 cup French green lentils, rinsed
3½ cups vegetable broth (or water)
In a medium-size saucepan, heat oil over medium heat. Add shallots, bell pepper, carrot, garlic, ginger and jalapeño pepper. Cook 3 minutes, stirring often.
Add cumin, turmeric, sea salt and black pepper; cook 1 minute. Add rhubarb and cook 2 minutes, stirring often.
Add lentils to the pot along with 3½ cups broth. Bring mixture to a boil. Then reduce heat to medium-low and simmer covered for 30 minutes or until lentils are tender.