I've Seen Fire and I've Seen Rain*
September 2020
Where once a scrim of stress gauzed over our vision, now a shroud of ash and smoke ~~ or of wind and rain, depending on where we live ~~ engulfs us. Without being dramatic, it’s starting to feel like a siege. One thing after another. We're sad and tired. We're social distancing with masked friends to be present to pick up the cracked pieces or we’re lonely for human contact. Exhausted by polluted air and the pandemic, there are frequent conversations about being at the breaking point. Many millions of people literally don't have a roof over their heads.
In all of this, I found myself at a loss for words and direction. Whenever I started to write, something momentous would happen to stop me in my tracks. I didn’t want to sound clueless or unsympathetic, neither did I want this space to be anything but unifying. Presently the loss of Ruth Bader Ginsburg, a champion for women and equality, gives me pause. My altar is shaky lifting up all the overwhelming needs.
Yet we all need to eat. So let’s talk about food, rather than wandering around in this darkness-at-noon fog,
My mission in the kitchen is to make the most nutritious, tasty food I can with the least amount of work.
Unpacking my mission
Eliminate most packaged and processed foods
Requires some cooking
Turn on your favorite tunes
A little help can make the experience enjoyable
A sharp knife is a bonus
Practice the Zen of chopping
Love that fresh produce
Choose nutrient dense food and
Good quality protein, vitamins, minerals and healthy fats
Remember that ingredients rich in color provide antioxidants
In a change of pace, here’s a recipe I created to show you what I mean.
Black Caviar (Beluga) Lentil Stew
One serving of lentils provides 13 grams protein, 15 grams fiber, plus calcium, potassium, magnesium, iron, folate and zinc. The black (purple) color of these lentils is a source of anthocyanins. Remember: the darker the bean, the more antioxidants. ¼ cup of dry lentils = about 1 cup cooked lentils.
Ingredients:
1 cup dried black lentils
Avocado oil or butter for sautéing vegetables
½red onion, chopped
2 carrots, chopped
½sweet (unpeeled) potato, chopped
½fennel bulb, chopped
2 cloves garlic, chopped
2 tablespoons whole (unpeeled) turmeric, chopped or grated
1 tablespoon whole (unpeeled) ginger, chopped or grated
1 can coconut milk
1 or 2 cups vegetable broth or wine, as needed
About 1/2 cup soft goat cheese
Salt and pepper to taste
1. Rinse lentils. Soaking not required.
2. In soup pot sauté vegetables, adding garlic, ginger and turmeric last. Cook until softened, about 10-15 minutes.
3. Stir in lentils.
4. Add coconut milk, then broth or wine to cover ingredients.
5. Bring to a high simmer, then turn down heat and cover. Stir regularly and add more liquid as needed. Cooking time: 30-40 minutes.
6. Serve in bowls, topped with soft goat cheese.
Black Lentil Cakes (made from left-overs from lentil stew)
These lentil cakes are versatile and delicious. Serve them on a bed of argula, with rice, quinoa or as a sandwich. Spice them up with salsa or curry. I like them with my breakfast egg. They also freeze well.
Ingredients:
3 cups left-over cooked lentils
2 large eggs
1/2 cup (gluten-free or regular) flour
½yellow pepper, chopped
½red onion, chopped
½fennel root, chopped
1 tablespoon turmeric root, chopped finely
1 tablespoon of your favorite herb, like parsley, cilantro or mint, chopped (optional)
2 big squirts of honey mustard
2 or 3 tablespoons of soft goat cheese (or cheese of your choice)
Oil for skillet
Salt and pepper to taste
1. Stir egg with a fork in a small side bowl.
2. Put vegetables, flour and beans in a large bowl. Stir together.
3. Add beaten eggs.
4. Mix in cheese.
5. Drop by the spoonful into a lightly oiled skillet over medium heat. They will be thin like pancakes. Brown on one side, then the other. Makes about 25 small lentil cakes.
6. Serve on a bed of greens with yogurt mint dressing.
Yogurt Mint Dressing
Stir together ½- ¾cup of plain (I prefer a Greek-type) yogurt and a couple of sprigs of fresh mint, chopped. Add the juice of a lime (or lemon) and about a teaspoon of maple syrup. Other options include 1-2 tablespoons of soft goat cheese and finely chopped fennel root. Make a thinner dressing by choosing regular yogurt or adding milk or wine.
* thanks to James Taylor
Photos are mine from Seattle: the Sculpture Garden, the Chihuly Garden and Glass, Pike’s Place Market