Not-So-Secret Recipe

Many people are finding this website by searching for Oprah’s 21 Day Cleanse and ideas for what to eat while slowly dying from headaches, thirst and that insatiable hunger for cheese sandwiches. I’m going to be honest and say that Janie and I ate too much hummus. By too much I mean that if we weren’t supplementing it with only fruit and water, we’d probably be more embarrassed about those empty tubs from Costco littering all the rooms of our house. We’re very Ancient Rome, that way, we just throw our trash wherever.

In between scoops of hummus, from time to time, when the complaining didn’t get in the way, we would actually cook food. Once we had friends over for hamburgers and while we watched them eat them in front of our faces, we ate grilled portabello mushrooms. On our last evening of the cleanse, we had roasted red baby potatoes and a salad of lettuce, kidney beans, beets, hearts of palm, crunchy bean sprouts, avocado and Annie’s Brand organic sesame ginger salad dressing (which uses gluten-free soy sauce. Hooray!). Our favorite recipe, by far, was one we were making long before this crazy three week insanity came into our lives, only we added tofu in place of chicken (which, we agreed, was better and would be made as such henceforth). It is a Thai green curry recipe served atop rice – we used white, but brown is healthier. Yes, I know that – but we have a bag from Costco and we need to eat our way through all 472 pounds of that before we can think about our health. Frugality before health, I say!

Here is the recipe we’ve been using, in case you want to put down that tub of hummus for something more substantial:

Ingredients:
– 1 onion, chopped (preferably a sweet onion, but whatever)
– 2 tbsp ginger, minced
– 1 can coconut milk (you could use the lighter version, but if you’re not concerned because all you’re eating besides this is fruit and salad, I’d suggest the fuller fat variety. We find it to be tastier, but whatever.)
– 2 tbsp Thai Kitchen green curry paste (this should be available in any grocer – QFC, Safeway, whatever chain store you have if you don’t live in Seattle. If you can’t find it, Khun Kasma has a recipe)
– 1/4 cup chopped cilantro
– 1/4 cup chopped basil
– 1 package firm tofu
– 1tbsp olive oil
– salt, pepper to taste (I love salt, while Janie prefers it without, so we tend to salt portions after serving)

Directions:

– sautée onion and ginger in the olive oil until the onions are soft.
– add tofu, coconut milk and curry paste, simmer for 20 minutes on low heat
– add cilantro, basil, salt and pepper

serve hot over rice

Also worth noting for meal ideas: many pho restaurants make a vegetarian version of their broth, and as long as they don’t use MSG (which contains gluten), you should be able to eat yourself silly. We realized later in the game that pad thai isn’t usually made with soy sauce (which contains wheat, though a wheat-free option is available) and it’s easy enough to ask for it without the sugar and egg. It’s just as tasty this way…especially when your other options are limited.

One Comment

  1. Robin O
    June 28, 2008

    That sounds like a good recipe.

    Semi-interesting note regarding the coconut milk, I’ve been told that there isn’t really any such thing as lower fat coconut milk. It’s not manufactured in as complicated a fashion as cow milk, coconut milk just is what it is. Ergo, if you buy a can of “lower fat” coconut milk, what you’re really buying is less coconut “cream” and more water in the can. Usually for the same price as the “regular fat” stuff.

    I don’t think coconut milk is bad for you anyway and it’s totally delicious, so I say, bring it on. However, if you did want a lower fat dish, you should probably just add less (“regular”) coconut milk and save the rest for later, or something. 🙂

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