Roll over Kohlrabi
Last Night's Dinner Disappointment

Kohlrabi is one thing that you can't find in wikipedia - yet. There is only mention of it in "Cuisine of Assam." I didn't know that it was a cuisine of Assam. I didn't know much, but I attempted to cook it anyway.

It is a green root vegetable. According to The New Basics Cookbook it is a peppery version of broccoli. Kohlrabi cakes were described as, "similar to potato pancakes with a bite - they're spiked with ginger & red pepper flakes." I thought that might be good! Lower glycemic index - give it a go!

I've read that most recipes that are published, aren't actually tested before publication. I have to wonder if the author ever actually tried this green, bulbous vegetable. Dustin and I decided it was more like a cross between a radish and a turnip. Experimentation does sometimes lead to disappointing meals; this was one of those.

Tonight, on the other hand, was fantastic. Recipe below (with my additions):

Oil-Roasted Haricots Verts, Potatoes, Fennel & Elephant Garlic
Serves 4

• 2 fennel bulbs - about 1 1/4 pounds
• 1 1/2 lbs small new potatoes
• 1 1/2 lbs blue lake greenbeans/haricots verts (thin, tender green beans)
  
• 2/3 cup olive oil
• 1/2 t. course (kosher) salt
• 1 bulb elephant garlic
  
• freshly ground pepper to taste
  

1. Preheat oven to 425 F.
   
2. Cut the tops off the fennel & cut into quarters. Thinly slice the potatoes & the elephant garlic. Snap the ends off the beans.
3. Combine the fennel, potatoes & oil in a mixing bowl. Toss well. Spread the mixture (with the oil) out onto a roasting pan or baking sheet. Sprinkle with the course salt. Bake for 30 minutes.
4. Remove the baking sheet from the oven. Toss the beans & elephant garlic with the cooked vegetables. Bake until lightly browned - 10 to 15 minutes. Sprinkle with the pepper. Serve hot or at room temperature.

* I used blue lake beans and they were perfectly cooked at 12 minutes. I'd suggest cooking 10 minutes if you use true haricots verts.

Blogging

As I read over my former posts I find the editor in me is sharpening her red pencil. (Why are creative types so self critical?) That is not the point of the blog; imparting the human experience is.

My human experience right now is fatigue, so this will be brief. I worked 8.75 billable hours, ending at 9:00pm. I did not eat breakfast. I did not have a bite (not a bite) until after 2pm when I had lunch with the firm. I did not have any snacks today and didn't have dinner until I returned home at 10pm. My diet has been working really well, but this is in part because I hadve been resting and taking mindful care of myself. But this week I fell back into the habits that created this imbalance in my body in the first place. My body is feeling the effects of my old tricks. I'm sore; I'm grumpy; I'm resentful.

I don't know why I'm not a "normal" person who just decides to pack it up when it gets late or I get hungry. I have to hit a mental wall or find a stopping point that I feel good about before I will allow myself to walk away from the bills in my box and the client invoices that need compiling.

I feel like my work ethic is a compulsion. Even now, I want to defend it. I want to make a case for the importance of the work I do and the time sensitive nature of the tasks I perform . I know that I am more important than the paper I push.

I don't want to push paper anymore. I want to create. I am a healer of the world...not a bookkeeper...even though that's what I've been...

Asparagus

Today I ate lunch with Maria, a young esquire who is my nutritional antithesis. As I nibbled on my artichoke, she inquired how much of the leaf one eats. She had never eaten an artichoke before. WoW. I grew up eating artichokes. I don't know how someone could be born and raised in San Francisco, mere miles from Castroville, Artichoke Capital of the World, could have missed on eating them all her life. WoW.

As we talked I came to learn that the beets I gave her yesterday were the first beets she had ever eaten. She asked for an easy recipe. YEAH! I am so happy that I am helping someone by following this path and nourishing my body.

I asked her if she likes asparagus. She looked at me as if guessing and said, "That's the skinny, green stuff, right?" WHoA! Amazing. It never occurred to me that anyone above the age of 30 wouldn't even know what asparagus is!?! WoW.

Maria eats steak and bread for dinner. Maybe soon she'll add some broccoli or beets for good measure.

30 Times

Today is Day 11 of my Candida Diet. I am acclimating well. I have lost 6 pounds. My skin looks good. My co-workers are telling me that I look healthy (in comparison to two weeks ago when they said that I looked tired and worn out.) Most importantly, I feel good...which feels GREAT! I actually get out of bed with a spring in my step now. And I've realized that I feel like myself again (i.e. happy and light hearted.)

I might be following this diet for quite a while. Most sources recommend adhering to it for four months. I'm ok with that. Honestly, it feels good to be so focused on my own health. We are eating so well!

Yesterday I came across the following from Thich Nhat Hanh, a Vietnamese monk who is also a prolific writer and peace activist:

"In Buddhist monasteries, we eat our meals in silence to make it easier to give our full attention to the food and to the other members of the community who are present. And we chew each morsel of food thoroughly, at least thirty times, to help us be truly in touch with it. Eating this way is very good for digestion.

"Before every meal, a monk or a nun recites the Five Contemplations: 'This food is the gift of the whole universe -- the earth, the sky, and much hard work. May we live in a way that is worthy of this food. May we transform our unskilful states of mind, especially that of greed. May we eat only foods that nourish us and prevent illness. May we accept this food for the realization of the way of understanding and love.

"Then we can look at the food deeply, in a way that allows it to become real. Contemplating our food before eating in mindfulness can be a real source of happiness. Every time I hold a bowl of rice, I know how fortunate I am. I know that 40,000 children die every day because of the lack of food and that many people are lonely, without friends or family."

- Living Buddha, Living Christ

I read that to D last night over dinner. I was amazed how quickly I forgot to be mindful and fell into my habit of shoveling food into my mouth. D, conversely, brought me back to the lesson again and again. He was counting as he chewed. He would mention how hard it was to chew 30 times (we were eating brown rice, kale with cannellini beans and garlic & fried chicken (no skin or breading). He brought it up three times before I was also engaged in the practice.

As I masticated I noted the marked difference between 30 times and my usual feeding frenzy. I came to understand that I don't really chew my food. I mean, I do. But I don't utilize my mouth as the digestive starting point that it truly is.

Here I am, shopping, cooking and eating with the intent and purpose of reversing the GI issues that seem to be getting worse. And somehow, it hadn't occurred to me to completely chew my food!

Simple wisdom is beautiful. I am now working to eat like a monk. I stop to admire my food and to appreciate the sources that contributed to it. Most importantly, I am mindful of how I eat, not just what I eat. For these things are all inter-related.

As the Dalai lama taught last week: There is no independence. There is only dependent origination. We are all - everything - related.