Lentil-Oat Bars and Holiday Lentil Gifts

***Disclaimer: This is NOT a sponsored post!

For as long as I can remember, lentils have been a part of my life. My mother’s favorite meal is lentil soup, and if I had to choose a food to live on forever it would be lentils and rice, preferably basmati rice. 

Last month, I went to a conference in Austin, TX, where I learned about an organization promoting lentils, Canadian Lentils. I normally don’t write about specific products {except for books or interesting websites}, but this got my attention. They displayed lentils in burlap bags next to mason jars, in front of two tall shelves full of spices. From turmeric, ginger, garam masala, cumin, dried herbs, and different kinds of peppers, they encouraged visitors to take a jar fill it with lentils and add spices, either following one of their recipes or each person’s own mix. They elevated this humble pulse and made it the star of the conference, their booth was packed at all times with people interested on the endless possibilities provided by the spices. 

lentilsoupinajar

Lentils are miracle food. Let’s deconstruct this statement:

  • Lentils contain high amounts of protein. 1 cup of cooked lentils has 18 grams of protein
  • Lentils are high in heart-healthy fiber that also helps level blood sugar
  • Lentils provide high levels of iron 
  • Lentils, like other pulses or legumes, fix nitrogen into the soil where they are planted, creating a better growing environment for other plants, and reducing the carbon footprint of our food by using less chemical fertilizers per kilo-calorie
  • Lentils are delicious and versatile, and we can find recipes from all over the globe that feature them. They adapt to any spices and flavors we may dream of using. Italian lentil soup with tomatoes, thyme or oregano, for example, or Indian Dahl – orange split lentil – soup with curry, my mothers lentil soup with cumin, paprika and turmeric, or endless salad combinations, like Bulgur and black lentil salad with carrot green pesto.

homemadeholidaygifts

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Pig Talk

The 289 lb pig carcass laid on the chef’s counter, cut in half from torso to tail, bagged, and headless. The head, I heard, sat in the walking refrigerator outside the restaurant, where the delivery person from the farm left it a few minutes before I arrived.

Part of the curriculum of the class I taught during spring semester included meats and fish, and the art of butchering, a knowledge not associated with those of us who spend our time with flour and sugar, and building cakes and tarts, and I had a few weeks to learn a lifetime of skills.

Pig trotters

For weeks, I had recurring nightmares of butchering the animals into inadequate and unrecognizable pieces, or having the slippery fish coming back to life to chew my fingers off as I tried to skin it in a classroom full of students.

At that point my choices were:

  • Call in sick the day before each protein class and risk loosing my job,
  • Take sleeping pills so at least the nightmares would go away, even if my skills didn’t improve,
  • Spend hundreds of dollars buying entire hogs and countless fish, plus the refrigeration system to store them
  • Or, Find experts who could instruct me in the art of butchering

Continue reading Pig Talk