We’re up to our elbows in snow, and a good four days into our 10-day adaptation of the Food Lovers’ Cleanse. The biggest problem I’ve had (as I suspected would be the case) is that it has been really difficult to make the plan’s suggested breakfasts and lunches work with my weekday schedule, but I’ve also found that the recipes in general have been really hit or miss.
I was almost ready to give up entirely after our first dinner, the disastrous Ultimate Winter Couscous, which smelled so lovely in the oven but tasted like a whole lot of unpleasantly-textured nothing on the plate (and I’m still at a loss as to why those vegetables needed four whole tablespoons of olive oil). Mike tried and really liked Heidi’s cinnamon quinoa, the edamame hummus (both of which I look forward to trying), and the tuna with celery root and apple salad, but I couldn’t even smell that salad without gagging (and I love celery root). I ended up eating dry tuna with even drier Wasa crackers.
On a positive note, we truly loved the salmon in Bengali mustard sauce and the black-eyed pea curry (for which I used yellow-eye beans from Freedom Bean Farm in Maine), both of which we’d happily put into regular rotation.
Perhaps my favorite recipe so far, though, is one that does not appear in the original BA Food Lovers’ Cleanse, but one I decided to swap in for the OMG-are-you-serious? on-a-weeknight? Successively Simmered Koya-Dofu and Vegetables, the incredibly aromatic, delicious, satisfying, and – wait for it – easy enough for a weeknight (or any darned time) Vegetarian Pho by our friend Winnie Abramson.
You toast coriander seeds, cloves, star anise, and a cinnamon stick in a dry skillet until fragrant, add them to some warm vegetable broth with an onion and some peeled and smashed ginger, plus an Indonesian soy sauce (which I couldn’t find, so I used her suggested substitution of brown sugar and tamari). You bring it to a boil, simmer, strain out the solids, chop the softened onion and ginger, then add them back to the pot along with edamame and chopped bok choy. Cook a little longer, add your rice noodles (I even used whole grain rice noodles! Healthy!), and finish with a big hit of fresh lime juice, Sriracha, cilantro and fresh scallions. Easy. Peasy. Delicious. And so nice we ate it twice.