What I Eat - Day Thirteen

After an amazing run of guest chefs, this post is all me!  Specifically, every recipe is a weird creation of my own.  None of these dishes were inspired by a recipe or dish I was served.   I hope you'll all walk away from this post inspired to make your own creations (which will come in handy because you won't necessarily need a shopping list when you go to the grocery store).  You'll also find yourself throwing away less fruits and vegetables because they have gone bad before you could find a recipe to use them in.   Every dish in this post ended up being absolutely delicious, and every single one resulted from me looking through what I had left in my fridge and figuring out how to combine them.  

Breakfast - Potato Celery Stir-Fry

3 medium potatoes, diced
Half a red onion, finely chopped
Fry in a frying pan (I used my new ceramic frying pan) at a medium heat with a teaspoon of oil (I used grapeseed) until the potatoes start to brown.
Add one teaspoon finely chopped fresh oregano leaves (you could easily substitute with approximately a 1/2 tsp of a dry herb).
Cook for another five minutes or so.
Add approx. 1 1/2 cups of sliced celery and approx. 1/2 cup of water.
Allow water to completely evaporate, stirring minimally.
Add one tsp. Bragg Liquid Aminos, and salt and pepper to taste.
Top with hemp hearts (stored in freezer)

*Note - I have not yet researched ceramic cook wear, so I can't vouch for its safety.  

Lunch - Mustard Squash Soup

Ingredients
2 small kabocha squash, cut in half and roasted
3 tsp. brown mustard seeds
2 red onions chopped
7-8 cups of water
3 cups of split red lentils
3 tbsp. Glutino onion soup mix

Directions
Start by putting the mustard seeds in the bottom of a pan with oil (see image below).  Cook them at a high heat until they start to pop.  Just like making popcorn, wait until the popping starts to decrease, at which point add a little bit of water.   The water will immediately boil and steam, so don't be alarmed.   Toasting mustard seeds is a bit of an art, so please don't be disappointed if you don't get it right the first time!  

Then add the onions, and cook at a medium-high heat until they start to brown.  Add the water, onion soup mix, and lentils.  Bring to a boil and then leave at a minimum heat, covered, until the lentils soften.  Scoop the squash out of the skins, add to pot, and mix with a hand blender. 

Dinner - Spicy Fish and Cabbage

Put these things into casserole pot (mine is cast iron covered in enamel), one at a time on top of each other (see above):
One tbsp oil
Half a green cabbage, roughly chopped
Half a red opinion, finely chopped
One tomato, chopped
6 large sun-dried tomatoes (in oil), finely chopped
One tbsp spice mixture (I purchased this mixture whole and ground it in a coffee bean grinder http://www.worldspice.com/blends/biscayne-citrus-rub)
One package of frozen fish (I think it was cod), thawed, placed on top, and drizzled with one tbsp lemon juice and one tbsp oil
Bake at 380 degrees for 30-40 mins

Then mix (see below).   Waiting to mix the fish allows it to keep its own flavour.  You can make this dish with any spice mixture you have at home.  

Dessert  - Mango Sorbet 

Ingredients (to be honest, I guessed the quantities I used after I made it :) 
1 1/2 cups frozen mango chunks 
1/2 tsp. lemon juice 
One tsp. maple syrup
2 tablespoons water

Directions
Place all the ingredients in the chopper attachment to a hand mixer and puree.   This is more delicious than ice cream!  

*Note - I generally suggest patients steer clear of super-cold foods and tropical fruits.  People often have allergies and/or intolerance to tropical fruits, which is one the reasons why I encourage everyone to eat as locally as possible.   Additionally, eating cold food is a shock to the digestive tract, which is especially difficult for the body to handle in the middle of a North Bay winter (when it is working hard to stay warm).  However, when you have a craving, sometimes it's best to just honour it!