The High Cost of Fuel

 

The high cost of fuel is on all of our minds right now.  The newscasts are all full of ominous reports about the repercussions on our pocketbooks if the escalation continues.  Well, I admit I can’t help you to bring down the cost of fueling your automobiles, but I can help you to get more bang for your buck when it comes to fueling your body.  Providing fuel to our bodies is itself an expensive endeavor and not always energy efficient.

 

We spend an enormous amount of money on food and we tend to buy way too much packaged, processed and already prepared food.   In order to save time, and because of our energy draining schedules, we are under the false notion that we are conserving our own already limited personal energy.  We all understand that if we put an inferior quality of gasoline into our car or do not properly service it, it is not likely to run as efficiently and will probably need costly repairs.  Your body, the most magnificent machine ever created, can only provide you with optimal energy when it is properly fueled and serviced.

 

Yes, you say, I do buy processed food, but it’s organic and from Whole Foods or Trader Joe’s.  Or, you say I eat out but I eat in really good restaurants where the food is always freshly prepared.  Well if you’re not extraordinarily wealthy or don’t have a secret gasoline supply you might have to adjust your budget to accommodate the increase at the pump and the price of home heating that you have no control over.  If that’s the case, I want to help you out with a couple of recipes that are easy, cost effective and tasty.

 

Cooking can be delightfully relaxing, creative and satisfying when not done under the stress of arriving home from work and having to rush around getting food on the table before you or your family starves.  So, pick an afternoon when you have a few hours, put on some music, grab a glass of wine and enjoy.  Here are a few tips:

 

 

 

 

 

 

South East Asian Lentil Soup

 

This recipe is not a traditional Indian dal dish but as you will see by the spices used, the influence is unmistakable.  Indian spices have medicinal and therapeutic effects especially on our digestion.  So feel free to use more generously than the recipe calls for.  Lentils are a fast cooking legume that don’t require overnight soaking.  They are low in calories, high in protein and a perfect source of “good” carbohydrates.

 

2 tbls olive oil

1 tsp. ground coriander*

1 tsp. ground cumin*

½ tsp. cumin seeds*

½ tsp. black mustard seeds*

1 medium onion chopped

2 large stalks of celery chopped

2 large cloves of garlic chopped

1 bay leaf

¾ cup of green lentils

4-5 cups of water

Fresh cilantro

 

Heat oil and stir in ground coriander, ground cumin and mustard seeds.  Stir until mustard seeds start to pop.  Add onion, celery, and garlic.  Saute until vegetables are soft and translucent.  Add 4 cups of water, lentils and bay leaf.  Cook on high heat until boiling, then reduce heat to low and cook for about 45 minutes.

 

Garnish each serving with fresh sprigs of cilantro.  This is a great dish for lunch, dinner or a quick and healthy snack. 

 

*It is much less expensive to buy these spices in small bulk quantities from a natural food store or Indian grocery. 

 

Black Bean and Barley Fiesta

 

This is a recipe that I came up with last summer but think it’s a great year round recipe.  It can be served cold in the summer or room temperature any other time of the year.  It can be eaten as a quick snack or served with a meal.  When I make it, since I’m cooking only for myself, it lasts for quite a while and I can eat it for a snack, lunch or dinner for several days.

 

1 cup of black turtle beans (soak beans overnight)

4 cups of water

2 large cloves of garlic chopped

1tsp. ground cumin

1tsp. ground coriander

¾ cup of barley

2tbls. olive oil

½  red bell pepper chopped

½ yellow bell pepper chopped

½ orange bell pepper chopped

6-8 scallions chopped

2 tbls. lite soy sauce

1 tbls. rice or apple cider vinegar

4-5 tbls. cilantro leaves (use more if you love cilantro)

1tsp Spike*

1 tsp. pepper

 

Heat oil and add garlic, cumin and coriander. Saute until garlic is soft. Add water and beans bring to a boil.  Lower heat to medium and cook for about 1 ½ -2 hours or until beans are done and soft.  In a separate pot, cook barley according to package instructions.  Chop vegetables.  When beans and barley are done, drain and let cool for 30 minutes.  Put beans and barley into a large bowl together.  Add all other ingredients and toss together.  Chill in refrigerator or serve room temperature.

 

*Spike is a great all around salt and vegetable based seasoning that adds zest and flavor to everything.  Purchase at natural food stores and better traditional supermarkets.

 

 

Vegetable Lentil Soup

 

¾ cup of green lentils

2Tbs olive oil

1 small onion diced

2 stalks of celery diced

½ medium bell pepper diced

2 large cloves of garlic

4 cups of boiling water

2 Rapunzel vegetable bouillon cubes*

1 small potato diced

1 small turnip diced

2 carrots sliced

1 15oz can of whole tomatoes

1 bay leaf

salt and pepper to taste

 

*or use 1 quart of prepared vegetable stock

 

Saute onion, celery, bell pepper and garlic in olive oil in a 3 or 4 quart pot.  Pour boiling water into pot and add vegetable bouillon cubes.  Stir until dissolved.  Add all remaining ingredients and cook on high until boiling.  Reduce heat to medium or medium low until lentils are tender—about 45 minutes.  Add another cup of water about half way through cooking.