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.
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This salad was born out of a craving for carrots of late. Unable to get enough, I’m eating carrot in all forms lately, and especially loving the plank-cut style, cooked to al-dente. Coming into Spring, I am conscious to boost immunity – which is quite ironic because as I write this, I’m laid up in bed with some sort of bug. We can help ourselves in Spring by protecting the Lungs – the governor of immunity – and by regulating the Liver – the governor of Qi. Dark green, chlorophyll rich foods are the perfect tonic for both.