Scott's Dish

So every once and a while I'll get an email from a friend or client telling me about their meal they made, or some fantastic recipe they found out about. I sense the enthusiasm from them as much as I feel it when I get emails like that. It satiates my Whole Foodies self, and inspires me to keep doing what it is I do! I just got one from Scott Galloway tonight, a fellow musician and friend, and this was the only text in his message:

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Short grain brown rice
Onion
Black beans
Coconut milk
Cumin
Allspice
Avocado
Grape tomatoes

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I laughed, because the recipe is exactly as I would write it, and I could tell he cooked with foods he happened to have in his fridge, using his intuition to guide him through the cooking process. Combinations become easier to put together with a little cooking experience and experimentation, and I believe Scott has matured this aspect of his cooking self. It's a way of expressing yourself. Where I would cook things one way, another person would use the same ingredients differently, or add an ingredient that I would have never thought of, or bought in the first place. This is the beauty of cooking from intuition. You express yourself, and your food resonates that energy. Recipes are a great place to work from, and learn from, but really, when it comes time to making a recipe, the final product will always have the personal touch of the cook in it! Don't be afraid to improvise - do things your way, or take an idea from a recipe and experiment with it for your own gain. At the end of the day, it's your food to eat - so cook what makes you happy! ... and then send your photos and recipes to Whole Foodies! :)

Vegetable & Sprout Scrambly Wambly

Really.. sprouting is supposed to maximize the benefits of raw foods, thus it would make sense to eat them raw - as they are wee living organisms full of potential and life, just eager to bust out in the world and make a difference - well they do, definitely,.. on your liver, blood, heart and so on. But what if you feel like eating warm and cooked food, but also feel like the refreshing, energizing effects of sprouts. Cook 'em!!

By now I think I've probably insulted or offended the raw food advocate by cooking precious young greens as sprouts. I feel like I bastardized the food, like teaching a 2 year old swear words or something. Sure cooking destroys some of the benefits of their cleansing, reducing nature, but the sprouts contain so many more benefits than just they're reducing abilities - in fact, I'm not interested in reducing or cleansing right now, my focus is to build myself. Build my immunity, tissues, strength, liver, gusto.. you get it, and so I went with my instinct to cook these wiggly hair like green fellows. It was the first time I've ever done it.

I ended up eating about 3-4 large clamshells of sprouts that week, as greens always shrink when heated, and are much less rough getting down. They make my stomach happy. (Going back to clamshells.. I REALLY don't like those plastic tubs that greens and sprouts come in!! We've got to think of something better to transport those fellows in!... actually, solution: grow them yourself!) I usually don't buy the cramshell lettuces, greens and sprouts through the winter because it's not really what I crave (or need) in the winter, and it's so readily and locally available in the summer that you don't get them in those nasty plastic things, but it's spring now, and these dandy sprouts were hollering at me from across the store for me to put them in my basket, and consequently in my stomach (but first the pan). I digressed...

SO.. what is this beauty of a feast on my plate? Sauteed veg, then scramble eggs, then at the last moment (just after the eggs go in) toss in some sprouts and mix 'em around. In just a moment, when the eggs start solidifying - you're finished! I garnished with a half avocado and some spice. 

California Benedict

Ooo!! Two poached eggs, grilled tomato & avocado on a marinated portobello mushroom with a hollandaise sauce!

This a special breakfast that I went out to eat with my parents-in-law to celebrate the painting of our kitchen, ...and to avoid making a mess in our ready to paint, primed kitchen!

It was a treat!