REAL PEASANT FOOD FOR THE BODY & SOUL

IT AIN'T FANCY, IT AIN'T FROM A RECIPE BUT IT WILL NOURISH YOUR BODY AND SOUL
AS A WINE AND CHEESE BUYER  I HAVE BEEN LUCKY ENOUGH TO TRAVEL IN EUROPE WITH SOME OF THE MOST RESPECTED IMPORTERS AND BUYERS IN THE BUSINESS. I HAVE WINED AND DINED AND VISITED COUNTLESS WINERIES AND CHEESE PRODUCERS ALONG THE WAY. I RODE TRAMS TO THE TOP OF THE ALPS IN SWITZERLAND AND ATE OYSTERS IN THE MOONLIGHT IN THE GRAND CRU VINEYARDS OF CHABLIS.

THIS WAS MY LIFE AND IT WAS GOOD.

I ALSO REMEMBER THE FANCY DINNERS THAT JUST SEEMED TO GET MORE AND MORE DECADENT (FOIE GRAS 4 WAYS, 6 WAYS, WITH ROSE PETALS OR PEANUT BUTTER AND JELLY?) OR JUST SILLY FANCY (MOLECULAR GASTRONOMY, VEGETABLE ASH, SCENTED AIR) OVER THE YEARS.

DON'T GET ME WRONG, THESE MEALS WERE VERY TASTY. HOWEVER ON A DEEPER LEVEL JUST WERE NOT SATISFYING ME AS MUCH AS I WANTED THEM TO. THEY WERE INTELLECTUALLY STIMULATING AND CERTAINLY ON THE PALATE THEY WERE VERY COMPELLING. HOWEVER SOMETHING WAS MISSING. WHEN I WOULD RETURN HOME I WOULD FIND MYSELF SEEKING OUT MORE AND MORE "ETHNIC FOOD". MORE SOULFUL CUISINES. AT THE TIME IT ENDED UP BEING A LOT OF PHO AND OTHER ASIAN CUISINES.

I WAS THINKING ABOUT THIS CRAVING FOR MORE SOULFUL, SIMPLE, "FOOD OF THE PEOPLE" TONIGHT AS I WAS GETTING READY TO MAKE DINNER.

DR. MCDOUGALL'S TALKS ABOUT THESE STAPLE SIMPLE FOODS IN HIS UPCOMING BOOK THE STARCH SOLUTION. HIS MAIN PREMISE IS THIS-

All large populations of trim, healthy people, throughout verifiable human history, have obtained the bulk of their calories from starch. Examples of once thriving people include Japanese, Chinese, and other Asians eating sweet potatoes, buckwheat, and/or rice, Incas in South America eating potatoes, Mayans and Aztecs in Central America eating corn, and Egyptians in the Middle East eating wheat. 


AFTER THINKING ABOUT THIS I REALIZED THAT MANY OF US LIKE COOKING. WE LIKE COMBINING INTERESTING FLAVORS AND MIMICKING THE FANCY STUFF THAT WE IMAGINE MIGHT BE SERVED AT A 3 STAR RESTAURANT.

MOST OF MY POSTS AT THIS POINT ARE FOR THESE TYPES OF PEOPLE!

HOWEVER SOME PEOPLE HATE TO COOK AND UNFORTUNATELY RESORT TO CONVENIENCE FOR THIS REASON ALONE.

REGARDLESS OF WHAT CAMP YOUR ARE IN YOU GOTTA EAT! AND IF YOU PICK THE RIGHT THINGS TO EAT YOU CAN LOSE WEIGHT REVERSE DISEASE AND FEEL GENUINELY SATISFYING AND SATIATED.

I NEVER THOUGHT TO POST SOMETHING AS UNREFINED OR UN-BLOG WORTHY AS THE ONE BOWL MEAL I HAD TONIGHT...UNTIL, WELL, TONIGHT!

THIS ISN'T FOOD PORN, IT DOESN'T LOOK AMAZING AND YOU AREN'T GOING TO IMPRESS YOUR NEW GIRLFRIEND WITH YOUR AMAZING COOKING SKILLS BY MAKING THIS DISH. 

WHAT WILL YOU GET OUT OF IT?

ALL THE NUTRITION YOU NEED, A FULL BELLY, YOUR PALATE WILL BE HAPPY BECAUSE THESE ARE THE TYPES OF FOODS THAT HUMAN BEINGS TRULY CRAVE.IT WILL ALSO GIVE YOU PLENTY OF ENERGY.

FOR ME I CAN HONESTLY SAY THAT EATING FOOD LIKE DOES NOURISH NOT ONLY MY BODY, BUT MY SOUL AS WELL. 

WHAT DOES THAT REALLY MEAN? 

I EXPERIENCE A DEEP FEELING OF SATISFACTION COMBINED WITH LONG-LASTING SATIETY. ITS HARD TO PUT INTO WORDS BUT I KNOW HOW IT FEELS. 

PEASANT BOWL NUMBER 1

COOKED BROWN/WILD RICE WITH BROWN LENTILS (I JUST MIX THEM ALTOGETHER AND COOK THEM IN THE RICE COOKER WITH WATER. 1 CUP OF RICE/LENTIL MIX TO 1.25 CUPS OF WATER)

THE FOLLOWING COOKED FOR 5-7 MINUTES OR UNTIL SOFT IN A NON-STICK SKILLET (USE SOME BROTH OR WATER TO KEEP FROM STICKING) MINUTES 

CHOPPED VEGGIES (CAN BE FRESH OR FROZEN)
ONION
CARROT
BELL PEPPER
BROCCOLI
GARLIC

THEN I ADDED:
A CAN OF BLACK BEANS
A FEW CHIPOTLE PEPPERS IN ADOBO (CHOPPED)
A CAN OF MILD GREEN CHILES

THROW IT ALL TOGETHER IN A BOWL AND SEASON TO TASTE WITH TAMARI AND SRIRACHA.

IT CRAZY SIMPLE. VERY INEXPENSIVE AND WILL KEEP YOU HAPPY AND HEALTHY!

I HOPE THIS INSPIRES SOME OF YOU TO SIMPLY COOK TO LIVE, ENJOY SIMPLICITY, AND DON'T OVER THINK IT.

TO YOUR HEALTH,

BENJAMIN


HAD TO SNEAK IN THE RECENT FAMILY PHOTO FROM CHRISTMAS ON THE BEACH IN OCEANSIDE


Comments

  1. Thanks so much for sharing all of your tips and experiences. it is very inspiring.

    What do you use for vegetable broth/stock? carton, or bullion, or other? Right now we are using cartons, just curious if there are other options.

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  2. we generally use the no chicken broth from pacific foods but i will warn you that it is VERY high in sodium. I don't use it in large amounts. If you have a pressure cooker you can make your own from veggie scraps pretty easy. Here is Ed Schneider from the NYT's version-
    "It really works. Typically, I lightly brown the vegetables — making sure there are a few onions and numerous carrots and a little celery; leeks are desirable and the tiniest mite of garlic not unwelcome — then add plenty of water and some herbs. I always use parsley, and lots of it, but I’m more judicious with thyme and bay because their intrusive flavors seem to be intensified under pressure. Same goes for pepper — just a half teaspoon of whole black peppercorns is ample. Use whatever vegetables you want: tomato peelings, a bit of bell pepper, the odd celery root or parsnip, scraps of lemongrass. But bear in mind that distinctive flavors will circumscribe the stock’s versatility.

    And put in some salt, just a little.

    Clamp on the lid and bring the cooker up to full pressure. Turn down the heat and let it cook dangerously away for twenty or twenty-five minutes (read the instructions). Then, don’t release the pressure unless you need the stock right away: let it cool on its own. Strain, chill and store or freeze.

    It really will taste of the vegetables rather than the shopping bag you brought them home in. –Edward Schneider

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