I enjoyed a homemade beef, soybean and veggie pasta for lunch today. My dish also included a variety of snipped herbs that I’ve been growing, as well as artichoke hearts, roasted red peppers, crushed tomatoes, Parmesan cheese, honey and abundant amounts of olive oil. The pasta is a whole wheat rigatoni; the tubes were perfect for holding all the sauce.
Part of my inspiration for this dish was Gaby’s sandwich on the latest Bon Appetit video. She included lemon juice and vinegar, but I realized the tomatoes I added brought the acidic brightness the dish needed. I also added capers which I feel often take any dish I’m making to another level of sophistication.
Soybeans are an unusual inclusion in this type of dish, but I’d never cooked them before and wanted to see how they would taste. I actually loved having them in the dish, as their texture was almost like that of a cooked peanut (more snap than the mush of a typical bean) and they complimented the pasta without altering the flavor. I can tell I haven’t been getting enough protein lately so I’m trying to find ingredients that boost my intake.
All in all, this dish was hearty and I felt proud that something I grew actually made it onto my plate. I have been avoiding grocery stores and getting items delivered, so I worry that my food is going to become boring or lack creativity because I can’t grab special ingredients the day of cooking, but I felt pleased with how it turned out. What’s your latest culinary creation and what inspired it?
Today I’m grateful for having the time and available resources to mindfully eat an abundance of fresh, healthy foods. Yesterday, I received a shipment of fresh vegetables from a farmer a few states away, and combined several of them with a chicken and pasta dish I made that included a kumquat sauce. I’d ordered avocados straight from California, and, although they are still ripening, the farmer there packed them with an overflowing amount of kumquats still on the branch! It was a delightful treat and, mixed with the carrots, microgreens and spinach of yesterday’s haul, my lunch today was one of the most satisfying I’ve had all year.
My relationship with food has been the source of both pleasure and pain. I have struggled with anorexia as well as food addictions, so eating a moderate amount of healthy foods is something to which I end up aspiring rather than achieving more days than not. Most likely because of these mental health conditions, few things in life bring me the excitement and joy that food does. I stare at dishes being brought to other diners at a restaurant the way other people stare at people they find attractive. I recall meeting someone several years ago who told me he ate because he needed to eat, not because it made him happy, and I’ve never had such a “who are you?” moment as that one.
All of this to say, living through a lockdown where traversing a grocery store feels akin to potentially being taken out by a sniper in the form of a virus-carrier, my issues with food have only gotten worse. I’m starting to eat beyond the point of hunger and have spent far too much money trying to ensure I don’t have to go without in any capacity during this time. One practice that I am hoping will cut through the anxiety-fueled excess is mindfulness. Taking time to enjoy each bite as well as to honor its origins will hopefully help me to focus more fully on gratitude, and, in slowing down, I will be better able to hear what my body is communicating to me in terms of what it needs. What’s your relationship like with food? How is it being affected by the pandemic?