Some things that I have been cooking lately.
I enjoy making and eating food. Most of what I cook is based on good quality raw ingredients, usually organically grown. Simple food. Put together without a fuss. Because my focus is on flavours and I am not a food stylist, I have never bothered to photograph my creations – it would be sacrilege to let the food go cold all for the sake of documentation.
My diet has evolved over the years. After 20 years of excessive meat eating I gave it away and any attempts to change that now lead to such digestive discomfort it’s not worth the effort. I find dairy products make me sick, so I pretty much avoid them. I eat seafood and eggs from happy chooks.
So here is the last few days of quick meals for one.Seared tuna salad
The salad base – mixed lettuces, fennel, avocado, spring onion, cucumber, carrot, blanched asparagus (whatever is in fridge)
Vinegrette – pretty basic just olive oil, djon mustard, lemon juice.
A small chunk of fresh tuna (I love it but don’t eat it so often anymore due to the mercury levels alas). Rub with garlic and a little olive oil, roll in cracked pepper. In a non stick pan or griddle sear the outside. Let it rest for a minute and slice. It’s soft and raw on the inside and the outside is tasty and cooked.
Combine salad, with tuna and dressing. Eat.Spinach and noodles
I had some baby spinach that was in need of eating in a hurry, so made this tasty vego dish for lunch on Thursday.
Cook some onion and lots of garlic in olive oil, add the spinach til wilted and coated with flavours. I added some divine marinated green olives (with lots of chilli, otherwise this dish would benefit from a bit of chilli or even a few drops of chilli oil), a generous squeeze of lemon and some cracked pepper.
Toss through some cooked buckwheat soba (it takes about 3 minutes to cook) and devour.Avocado dip with crudités
I made this up when on the raw foods detox last month and have found it quite addictive. It is surprisingly filling and 100% healthy so you can feel virtuous.
Mash a ripe avocado, add a generous teaspoon of tahini, crushed garlic and lemon juice to taste. (On the detox I didn’t add salt or pepper, but if you have a particularly jaded palate you might need to).
Cut up some raw vegetables – this week it was sticks of carrot and daikon, but celery, cucumber and even capsicum (I loathe it but I realise some people actually like it) are also delicious. Scoop big chunks of dip on the raw veges and chew with a benevolent look on your face (optional, but scowling while eating this just wont work).Asian style omelette roll up
I think Nigella came up with this in her program on temple food, but I have taken the egg and run with it a little. Variations on this are limited only by the scope of your culinary imagination.The spicy lunch one on Saturday
In a small nonstick fry pan sauté some spring onion, finely sliced fresh shitake mushrooms (for this there is no substitute in the mushroom world) and thin shavings of garlic. I cooked it in raw sesame oil and a few drops of toasted sesame oil.
Beat 1 egg with a few drops of tamari. Pour over the sauted veges, leave on a low heat til cooked. You might need to flip it to finish it off if you are impatient. You have created a thin asian style omelette/pancake studded with thin slices of flavour.
Take a piece mountain bread (oat is my favourite one in the range). Add a scraping of your favourite relish, chutney or pickle (this was a sri lankan very, very hot mango pickle). Place slices of omelette on top and some crunchy lettuce and roll up.
It was so nice I did a breakfast one this morning, no garlic and less pickle, no lettuce. Very delicate and delicious.
Of course you can do different flavours and toppings – fresh ginger goes well. You can skip the chutney/pickle but I tend to put a thin scraping of Thomy mayonnaise on otherwise its too dry.
For those not fat/carb averse this would be very yummy on warm roti.
I refuse to believe cooking for yourself is an excuse to eat badly. All these took 15 minutes or less to make. I love the creative latitude that solo endeavours allow, that I just don't risk when cooking for others.