Let us wrap

After an overnight fast in preparation for an annual physical exam (my first in 16 years), I'm hungry. Time to go to Yakima Fresh Market for a $20 splurge on fruit and veges.

I look over my loot as I unpack it and consider what I'm hungry for. Quinoa with this stuff? I start cooking 1/2 c. quinoa with 2 c. water and set the timer for 10 minutes.

I wash, slice, and chop leaf basil and the vegetables - cabbage, tomato, onion, red pepper - and grate the carrots and ginger. Into a bowl they go!

Meanwhile, I spot a package of sprouted grains and beans in the cupboard. They only need 5 minutes of cooking and a 10-15 minute "rest." When the timer beeps, I measure 1/3 cup of grains and break 5 stalks of asparagus into the pot. Lid on. The timer gets reset for 5 minutes.

The timer dings. I turn off the gas heat to let the quinoa, bean, and grain mixture settle for 10 minutes. Might as well tidy the kitchen. Knives go back on their magnetic strip, dishes in the DW. There's time to halve and remove the stems from two big romaine lettuce leaves ... and make a cup of tea, too.

Combining the grains and chopped vegetables makes a beautiful arrangement beside the lettuce. I sprinkle on thick soy sauce for flavor ... and plate the food. (See the large tablespoon in the photo for perspective.)

I'm ready to wrap and eat! Half the salad makes 4 substantial lettuce rolls. I'll save the rest of the mix for supper.

Rating: 4.5
Taste: nice combination of bitter (lettuce, asparagus, and cabbage) with savory and sweet (basil, ginger, quinoa, carrots).
Calories: 350-400? for all 4 rolls. Bulky calories!
Time to prepare: 15 min.
Tea: Trader Joe's Well-Rested teabag (sadly). Nice spearmint smell to clear the nose between bites.
Beauty: 4.5 Tighter rolls might be prettier. The color is fabulous and the sizes and textures vary.
Improvements? Perhaps add smashed fresh walnuts and chopped fresh apricot, or - Chinese mustard or wasabi peas, blueberries, and pine nuts. Maybe tonight!

Strange salad

I'm in the mood for a salad.

I was waiting for a phone call all morning so didn't have breakfast. That means lunch needs substance. I have spelt berries (wheat) and a half cube of curry flavoring. 1/2 c. of berries to 3 1/2 c. water? Might work. I crumble in the edge of a vegan bouillon cube. The mix boils for 10 minutes.

 

Then I add some sprouted dry grains and cook another 10 minutes. While I'm waiting, I sort and wash the greens and put them in a big mixing bowl.

After 20 minutes, the water is almost gone, so I find some broccoli florets and toss them in to steam. Soon the grains and bean are brown and the broccoli is bright green. I dump the whole thing over the cleaned lettuce and stir. Ah, I need a little packet of wasabi peas for zip.

 

It's pretty and tastes okay. Like nothing my mother ever made, though. I can't think of anything I'd add or take away, so that's a good sign.

Rating: 3/5

Taste: the mild Asian curry goes surprisingly well with spelt and beans

Calories: 400. A little grain goes a long way; I have at least half left over for next time.

Time to prepare: 25 minutes

Tea: Timothy's Earl Grey (bag)