Monday, January 31

A really tasty meal

Sometimes (this must happen to everyone) I find that I am in a food rut. I would define a food rut as:

food rut; n. A period of time in which you are eating but you forget what you are eating, and then you realize that you cannot recall what you have eaten for an extended period of time. This is a very bad thing.

Some common symptoms and tell-tale signs:
-Upset stomach (this may be caused by the fact that the food you are eating is really yucky and your body is trying to tell you something)
-Headache (probably from trying to remember what you have eaten lately)
-Boredom (probably because you have been eating the same thing over and over and over again)

Well, lately all signs would point to the fact that I have been in a minor food rut. It hasn't been to the extent that is possible, and I am thankful for that. It seems that this happens every time my schedule is adjusting: currently, this is because of the beginning of the semester.

Today, I took deliberate action to get out of the rut, and it was successful! So perhaps you are wondering what to do in order to in order to get out of a food rut. As your food doctor (this is not an official title I have earned, but it seems suitable at this instance), I would recommend starting in the kitchen. Locate all of your favorite ingredients and then take a minute to think about how you can put them all together in a tasty little dish. Here is my cure for the night:
Vegesproutagrain Stir-fry
A couple of carrots (from the locally owned grocery store)
1/2 of an onion (from the locally owned grocery store)
1 cup of sprouted mung beans (sprouted in a jar)
Pad thai sauce (left over from your former roommate)

1 cup of pearled barley, cooked* (from the local co-op)

1. In a stir-fry pan, put cut carrots in a little water and heat over medium heat until the water is nearly gone and the carrots are starting to get soft. Toss in your onion, mung bean sprouts and pad thai sauce and simmer for about 5 minutes.

2. Add in the cooked barley and sauté until most of the liquid is completely cooked off. Serve hot!

* How to cook pearled barley: This is really simple!
Combine uncooked, pearled barley and water at about a 1:3 ratio, in a sauce pan. Drop in a bullion cube (or some olive oil and spices, its up to you!). Over medium-low heat, simmer uncovered for about 40 minutes, or until the barley is tender but not mushy. You should monitor the barley to make sure the water does not cook entirely off, before the barley is cooked fully. You may need to add some water. Also, stir about every 10 minutes. Cooked barley is really a treat! It has a rice-like texture, but is a bit sweeter and nuttier.

I hope this helps you prevent of future food ruts. If symptoms last for longer than 4 days, you may be in a severe food rut, and should seek help immediately! Remember, at the first signs of a food rut, seek the nearest kitchen and cook yourself up something tasty. Its a sure cure.

Happy, happy eating!

1 comment:

  1. ha! yeh... i know the food rut as dear as i know the worry rut! it can be so hard to remember to make nourishing meals when you are always on the go go go .... looks like you found a tasty way out :)