Love to eat

Moroccan Carrot and Chickpea Salad

Posted: January 20th, 2013 | Author: | Filed under: Cooking | Comments Off


Likely brought on by the new year thing and Netflx recommendations, I’ve spent a fair amount of time in the last several weeks watching documentaries on the obesity epidemic in the US and nutrition as medicine. The best of the bunch were Food Matters, Forks Over Knives, and Fat, Sick, & Nearly Dead. The gist of the films is that we Americans are in crisis, diseased by our food habits and our institutions. It’s a nasty state. But what to do (or not do)? Do juice, do vegetables, do raw, do supplements. Don’t do milk and dairy, don’t do meat, don’t do processed foods.

Being a former vegetarian, these films made me question my decision to start eating meat again. Will I go back to vegetarianism? No, not in the strict sense that I once adhered to. I like being mostly vegetarian, a sometimes vegan, an occasional carnivore. It is pure joy to consider the limitless flavors, textures, aromas that I now allow myself. I am fortunate to have the means to eat good food, really good food, I love cooking, and a spinach salad brings me as much pleasure as pastrami … well, almost.

So in this year, I hope to better document the richness that is my eating life, starting with the spectacular salad that was my lunch today from 101 Cookbooks: Moroccan Carrot and Chickpea Salad. I used harissa in the dressing in place of cayenne and added a good dose of diced preserved lemon.

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