I will finally share with you some delicious, nutritious food I have been whipping up for myself and whoever else chooses to partake. There are no recipes today, since the breakneck speed of my life lately (much of it self-imposed) doesn't allow for planning. I just find something appealing in the crisper, listen to the body's intuition about what else to add and pull it together. This melange of chick peas, garlic, tomatoes, onions and collard greens sauteed in olive oil was basically a rip-off of something I saw my fearless leader and friend, Dr. Board, eating recently. Her husband is a wonderful chef and had created some kale with tomatoes for her that had such an intoxicating fragrance. She mentioned she liked to eat it with beans sometimes. So I came home that evening and made something similar from what I had on hand. No kale, so collards; no beans, so chickpeas.
This dinner was loved by all, I think, especially Wynne, who at 15, is beginning to notice the way different foods make her feel, from the physical effects to the subtle energetic and emotional effects. She really loves the mushrooms and asparagus together, simply sauteed in olive oil with a tiny bit of pink himalayan salt. She packs food like this for lunch at school when there are leftovers. Here the veggies are served alongside brown and red rice and collards with purple onions with plenty of earth balance and olive oil.
I'm guessing this one won't win over any new vegans, as beets tend to be contentious, but this is an example of macrobiotics. The notion of "roots and tips" is one way, according to macrobiotics, to obtain more balanced energy from food. The dense yang energy of the root is offset by the upward-growing, expanding ying of the greens. The yang tends to be overpowering, so I really should have used less of the root in this, since I only had so much of the greens. This was simply steamed, the root for about three minutes first, and then the greens on top for another minute. I garnished with black sesame seeds. This would be bland to someone with salt- and sugar-addled tastebuds, but I hardly use any seasoning anymore, so I enjoyed tasting the actual flavor of the food. I was the only one in the household who tried this, so I had some leftovers which weren't so great. Macrobiotically, leftovers don't work anyway, since the energies quickly leave the foods after preparation. So if you try this, do it in a small batch. You can do this with any root veggie which still has its leafy parts -- I understand carrots are especially good this way, though the greens would be more tender, so adjust the cooking time accordingly.
This is an example of one of my attempts to appeal to everyone in the household. Everybody likes pasta, so I stir fried it with these lovelies -- zucchini, onions, garlic, carrots and mushrooms -- in a bit of oil, earth balance and shoyu. My preference would have been gluten-free brown rice pasta, but the others aren't sold on that just yet. Baby steps.
It's now late Sunday afternoon. I had intended to put up the Christmas tree, but I think we would all be better served with something healthy and warm. I think it'll be rice, bean and veggie soup. I'll make a big batch so Wynne will have something to put in her thermos for school. The house will smell amazing too. Wynne's in her room enjoying the new strings on her electric guitar. She's singing her little heart out. She had a concert yesterday, and I was amazed at how her projection and confidence have improved. The smell of warm soup, the sounds of a happy musician . . . I love Sunday afternoons!