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Tuesday, August 20, 2013

Day 5, Friday: In Which I Cook Cow Black and Blue

Breakfast: Two hardboiled eggs. Are you as tired of reading that breakfast as I am of eating it? Here's the thing about hard-boiled eggs. They are not quick (takes about ten minutes), but they are easy. Pot of water on the stove, put in the eggs, you go jump in the shower while they cook. I actually really love hardboiled eggs, but I eat them a bit too much (in my experience, eating the same stuff all the time creates a sensitivity to it), plus I don't doll them up. Yes, this is again in violation of my own precepts about eating CUISINE, not food. Know what makes a hardboiled egg cuisine? This is the best, the best way to eat a hardboiled egg--PUT PESTO ON IT. Homemade pesto. More on that later. I'm sure the pesto hardboiled eggs will make it onto my detox before the end. They're epic. Really.

Lunch: Turkey burger with kale. I find myself feeling a little embarrassed to tell you guys about my turkey burger lunch. I am afraid you will find it...sad. Regardless, that's what I wanted to eat, so that's what I ate! And it was AWESOME. When I make TB with rainbow chard I can just put it into the pan and the TB and the chard get done at about the same time. The kale takes longer, so I take the turkey burger out and just wait for the kale to cook a little more. I'd rather have a lukewarm TB than al dente kale. I also had a half an avocado prepared in my favorite way: sliced, tons of lemon juice, liberal salt. Avocados are fabulously fatty. I remember reading somewhere several years ago that our bodies digest vegetables better when they are eaten with fat. No wonder so many cultures around the world combine fat with vegetables! So the great thing about eating an avocado with lemon is that the oil and vegetable are all in one--add lemon and viola! insta-salad.

Dinner: hoo-boy, this was a doozy. My husband is away this weekend (at summer camp. Really.) so just to spite him I had a steak (his favorite), and entire bag of baby spinach sauteed (which, as you might expect, cooked down to about a cup), and a yellow bell pepper. Sorry for the lurid quality of this photo. It's a shame--it makes that steak look crappy when it was FANTASTIC. Here's how I like my steak cooked: black and blue. Have you heard of that designation? It means charred on the outside and rare on the inside. Even though everyone in the restaurant business knows what it means, it can be hard to find a restaurant that actually cooks it that way. So really, the best steak I've ever had is at my house.

This brings me to another one of my personal dietary precepts: I like my plate to be one-third protein, one-third cooked vegetable, one-third raw vegetable. Chinese Medicine takes the premise that too much raw food puts a burden on your metabolism. According to this perspective, if you already have a weak metabolism, a raw diet is really not so good. Many of my yoga colleagues urge their students to eat raw. I think this is a lousy idea, a. because of what I just mentioned, and b. because I believe that if you're not a nutritionist you should avoid giving advice about nutrition. Just like if you're not a surgeon you should avoid performing surgery.

Late-night Indiscretion: I didn't fall off the wagon, but I ate this final item later than I wanted to. Probably not a good idea to have a milkshake before bed. And that's pretty much what I had. But it was a SUGAR DETOX milkshake! Wanna know what was in it? A frozen green-tipped banana. Probably 3 tablespoons of unsweetned cocoa powder. Handful of icecubes. Slug of coconut water. Tablespoonish of almond butter. SALT. Salt is THE. KEY. to a good smoothie, in my opinion. Just think about how many processed foods have oodles of salt in them! What makes a Snickers bar so freaking good is not just the sugar. It's the salt! So I salt my smoothies. With very fancy, high end Himalayan salt my dad brought me back from Europe. Mmmmm! Note: would I think this was good if I hadn't been sugar detoxing for the last few days? Probably not. So if you try it at home, don't think I'm crazy if it tastes like crapola to you. Just remind yourself that I'm not a nutritionist. Or a chef.

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