Wednesday, June 24, 2009

Macrobiotic, is it for me?

As I was perusing the Sunday paper, I saw the title of an article mentioning a macrobiotic diet. I then decided that was something I needed to try this week. Now, it was Steak Sunday so we could not start the macrobiotic diet yet. (It was also father's day and my husband, although not a father to a child, is a great dad to a kitty so we had to celebrate, with steak of course.) I did not have a clue exactly what a macrobiotic diet was but I assumed it was a vegetarian diet high in fiber and full of fruits and vegetables.
Monday came and....we had some leftover rib eye that I could not let go to waste so we had a steak salad. Not exactly the healthy vegetarian meal I had in mind but healthy enough. Tuesday, time to go macrobiotic. Now, I mentioned that I did not know what that was so I did some research and immediately saw several worrisome things, among them: everything I was eating for breakfast (including yogurt) was on the DO Not Eat list, each meal needed to include 'sea vegetables', and every recipe listed included unusual ingredients I had never heard of. It did not take me long to determine that the macrobiotic diet was not for me. That said, I did want to start a very healthy vegetarinish meal plan.
I stopped at Whole Foods, a store a frugal person would not generally shop at but they do have some really great things. Whole Foods also donates a lot of food to the food pantry that I volunteer at so I like to give them some business. The great deals one can find there are generally in the bulk section. The dried spices and herbs are a fabulous deal but I went to the dried beans area. I got some Adzuki beans and lentils. The lentils were on sale this week for $1.99 per pound.
I decided to combine the lentils with some spelt in a salad. Spelt is a whole grain that cooks up kind of chewy and flavorful. I cooked the spelt, the lentils, and sauteed some zucchini with some cumin. I added a lot of fresh oregano and the juice of two lemons. The salad turned out great with good texture and flavor. Here's the recipe.

Lentil and Spelt Salad

1 Cup Spelt, cooked according to directions
1 Cup French Green Lentils, cooked according to directions
1 Cup Oregano, chopped
2 Zucchinis, chopped
6 Green Onions, sliced thinly
2 Lemons, juiced
1 T Cumin
1 t Cayenne Pepper

Cook the spelt and the lentils according to the directions. Spelt should be soaked overnight and then simmered for about 1 hour until tender. Lentils cook pretty quickly. Bring them to a boil with water and then simmer for about 20 minutes or until tender.
Saute the zucchini and sprinkle with cumin and salt until just cooked - about 7 minutes.
Add all of the ingredients together, toss and and salt and pepper to taste.

In place of the spelt you can substitute wheat berries, quinoa, or whole wheat couscous.

No comments:

Post a Comment