Last night as I got in bed, I realized I need a bit more of a plan.  Improvising is fine but some inspiration is always welcome.  I bought a cookbook I like quite a bit in Point Reyes the other day.  It’s called The French Market Cookbook by Clotilde Dusoulier.  It definitely inspired me to make quite a few things using the ingredients that will last only a few more days in my fridge.  So I got to work early today prepping a few different things that I will use in recipes in the next couple of days.

STEAMED ARTICHOKES (great for your liver) – steam for 40 minutes, peel and eat.


A batch of brown rice is always a good thing to have around. 2 cups water to one cup rice. Low heat for 50 minutes.


Tempeh… so many people winder what the hell to do with it because it doesn’t taste like much.  Culinary school fixed that for me.  Tempeh MUST be marinated.  Simmered in water with soy sauce (tamari for gluten free), garlic and any other spice you like. I add a splash of vinegar.  Simmer on low for 30 minutes and leave it in the fridge for whenever you need to make lunch or dinner.  Replace meat with it.

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Lentils… black beluga beauty lentils.  A French staple… I just used about a cup of lentils to a cup of water and a bay leaf with onions.  Simmer for 15 minutes then add salt and simmer five more.  (If you put the salt in too early it tends to make them kinda chewy)


Oh the dreaded carb… potatoes of any kind seem to be villains these days. But they aren’t.  If you’re eating friend every day, sure.  But one regular white potato mixed in with some yams, some japanese sweet potatoes and some olive oil and salt… can only do you good.  Even white potatoes have tons of fiber, Vitamin C, folate, Potassium…  Just a little, not too much.

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And this was lunch… Just red lettuce with my favorite classic French Vinaigrette (shallots, red wine vinegar, mustard and olive oil).  Then brown rice topped with the lentils and some shallots.  One grilled leek as a garnish.  It was delicious.

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