On Today’s Menu

When it comes to my healthy eating habits, people often comment, “How sad for you to have to eat like this.” This often follows with questions about what I’m consuming, an example of the topics that occur during Sunday brunch after returning from the farmer’s market.

One can find in my shopping baskets and spread over my kitchen counter all things organic:

• Salad with magical red smoothie (beetroot, carrot, kale, green mustard, green apple, ginger, kumquat, turmeric).

• Salad: Tiny green mustard / kale mix, tiny sweet red / yellow bell pepper, dried strawberries, roasted almonds, basil seeds, avocado and Dahl Indian lentils. No cooking except lentil beans. This dish is soaked for many hours and then cooked with onions, fish sauce, turmeric and spices for a spicy flavor. I usually cook the beans in a large batch, then divide them into portions and then store them in the freezer (will share how to eat beans later - it's a long story). It all requires a complete, fresh and dry stock of raw materials and then a matter of assembling them together.