O Meus Gradissimites,
Even the healthiest eaters among us go through rough patches. Recently, despite my best endeavors, my belly has been uncooperative, my taste buds lazy (due to non-stop congestion…thanks, bizarre weather patterns), and my usual ability to eat copious amounts of fresh fruits and veggies (especially those leafy greens…yum!) has been smacked-down by a rather inconvenient (and frankly worrisome) European outbreak of a super-strain of E. coli.
What’s a veggie girl to do?
Health bombs. Teeny little health bombs.
Shall I elaborate?
The other day, faced with appetite-malaise (just made that up) and a refrigerator full of potentially hazardous vegetables, I concocted a green-monster soup/porridge of healthy and surprisingly tasty goodness.
This involved the following components:
- A rather large cooking pot
- a bunch of brown rice
- a bunch of green lentils
- a bunch of red lentils
- a couple tablespoons of chia seeds (my latest multi-seed, multi-grain loveaffairadventurefriend)
- some Vegeta veggie stock
- A hearty dose of fresh water
- A big garlic clove
- A lot of zucchini
- a potato
- a bunch of watercress
- a bunch of cabbage
- a bunch of cabbagey-green things that I had frozen but forgot what they were
- a bunch of spinach
- 2 chili peppers
- An immersion blender
There’s no way I would have been able to eat that many good things at a time. Needless to say, once all was said and boiled (and blended), I had leftovers for the freezer (preparation for future appetite-malaise) AND lunch for the next few days.
I knew it would be healthy. I really didn’t expect it to taste as good as it did.
I’ve gotta say, a little bowl of this goodness is satisfying, nourishing, tasty, comforting…just right for an ambivalent belly. Even if I slack on quality food for the rest of the day, I’ve done pretty well (nutritionally speaking) after a bowl of this goodness.
Also, the green was really quite pretty. It looked somewhat like a happy pesto afterward….
And tonight, I made a veggie curry…. but instead of brown rice (which is awesome, of course), I cooked up a bulgur and lentil base. Bulgar and red lentils have about the same cooking time, so I did half and half in the same pot. Easy-peasy 😉
In a big pan, my curry concoction involved leeks, garlic, potato, zucchini, olive oil, curry powder and some liquid from the bulgur/lentil pot.
My carnivorous man loved it.
Any rice love?
I had a craving for risotto the other night, but I was in health-bomb mode. I skipped the risotto rice (fun as it is), and used brown rice instead. I also skipped the dairy… I know, that’s the point of risotto. But this was really good! I made a not-risotto with fresh mushrooms, veggie stock, zucchini, and some roasted pine nuts to serve. It was great. The brown rice is nutty-chewy perfection, and the other flavors were satisfying in the risotto-like way without the blood-sugar issues of white rice and the belly bloat of dairy.
I’m just saying…give it a whirl. It’s not risotto, but it’s damned good 🙂