I’ve been kinda resisting cooking with Chinese Medicine herbs, mainly because it seemed a bit too Chinese-y (said the girl studying Chinese Medicine). My main experience being congees (excellent in small doses) and broths with unidentifiable floaty things in them. But I took the plunge nonetheless and came up with two impressive dishes that passed the skeptical boyfriend test.
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While I am finishing my studies in Chinese Medicine, I work part time in a gourmet grocery/deli. Some may think this a rather humble vocation, but out of all my bitsy casual jobs, and even career-driven jobs, this one is in the top two. I love it because I’m surrounded by awesome food all day long. I get to talk to customers about their food ideas and ways to use our products, whether it be solicited or unsolicited. And that’s how I got the idea for this soup. A woman came to the register with red lentils and some pancetta I had just sliced for her, so I asked if she was using them together. Sure enough, yes she was. The recipe is pretty simple, so simple she told me in a 30 second conversation at the register. I love red lentils and the texture they create, so I resolved then and there that I’m going to make it, adding my own flare.
I have to start off by apologising. I certainly don’t post enough gluten free here. I was gluten intolerant for a bit – which was harrowing – then I fixed things up by cleaning up my diet and stress levels and loading up on pro-biotics and been fine ever since. I was lucky, I got onto it early.
Despite how much I could eat pasta for breakfast, lunch and dinner, I like to ease the load on my digestive system. When I heard about them, I couldn’t help but to try them myself. I really do love beans.