tastes . . .

by mulberryshoots


I feel like I’ve been on a quest for Jason’s golden fleece these past few weeks. You know, go out and rescue yourself by seeking a noble impossibility. Well, it hasn’t been that bad but there have been a lot of dead ends. Expensive too when considering a new pantry of ingredients, some of which I’m not sure I’ll use again. But, that’s what trial and error means, I guess.

As described in the past few posts, I’ve gone from one extreme (foodie Paleo) to another (strict Vegan) and come out somewhere in the middle: “Pegan.” However, the one guiding principle that I intuitively adhere to during this wayward journey is that if the food doesn’t taste good to my palate and it isn’t something that I truly like to eat, then, it’s a wayward journey and not one that will be sustainable. It’s like travelling on vacation somewhere and you just don’t like the cuisine. Even if it’s good for you, you won’t keep wanting to eat it.


Today, a volume in my bookshelf caught my eye called “Crisp” published by Marie Claire, the magazine. It’s a beauty to look at with imaginative, many Asian-inspired recipes for simple bites of delicious looking, light fare. Given what I’ve learned in the past few weeks, sugar and flour can be substituted with agave nectar or stevia and I now have gluten-free flour in the pantry. Most of the recipes are fresh vegetables and small amounts of protein. The difference between this approach and “Eat to Live” (Joel Fuhrman’s cookbook) for example, is that it doesn’t feel medicinal or health-food-like at ALL. It also doesn’t require a five inch list of ingredients either.

“Crisp” is beautifully photographed, contains few-ingredient recipes, and approaches healthy foodie in a good way. Finally. A “Pegan-Foodie” blend that doesn’t break the bank when going to Trader Joe’s. I am going to wait a few days to go to ANY grocery store until there’s more room in the fridge now containing kale, collard greens, zucchini, broccoli.

Tonight, I’m going to try a recipe from Julie Morris’s book, “Superfood Kitchen” for supper: zucchini “linguine” with onions, dulse (seaweed) and walnuts. A salad of butter lettuce, english cucumber and red onions with a ginger vinaigrette.

That sounds good, doesn’t it?