Introducing, cooking without shallots, leeks, onions, garlic, green onions!
S.L.O.G.G. ™ free cooking!
About a year and half ago, I was going through a time of personal disappointments. I was also trying to get to know my sister-in-law better. I took on her diet. It’s a mostly vegan diet without aromatic herbs like shallots, leeks, onions, garlic, and green onion, which seemed incomprehensible to me. In my experiment, I felt that I could perhaps relieve some of my own sadness, by sparing other animals’ suffering, and letting other people eat. Anyway the whole thing was supposed to only have lasted for 2 weeks, but it’s almost 2 years later and I’m still eating this way. My sadness (and the situation that caused it)has dissipated, and I’m back to my unrepentant self! But I can honestly say that this way of eating is amazing. I’ve never eaten with this much intensity. And desire is running rampant.
Just ask Bill Clinton. Big Bubba, Ex BigMac Lover, The Man with the Red Nose, has turned mostly vegan too. When has that man ever given up something decadent?
In this new way of eating, I’ve eaten things that I had never tried before: quinoa, Himalayan salt, lemon verbena, cashew butter, mizuna, and so many other things, in so many amazing combinations. Try lavender mint ice cream made with almond milk! Or, asparagus squash dressing over spinach fettuccine. Amazing. Gourmet. Or, seasalt and honey over summer ripe tomatoes and berries. Besides I am a modern woman who sits at my desk, not someone who toils on the farm all day! Who needs that many calories?
There are a lot of people in the world who eat S.L.O.G.G. free for a variety of reasons: a desire for spiritual clarity, an avoidance of indigestion and/or true food allergies, and the wish to uphold religious beliefs. For me, I like eating S.L.O.G.G. free for 5 reasons:
- Without these strong herbs, you get to really taste food. Putting garlic in anything just immediately overwhelms the dish.
- Like some people who can’t digest alcohol, I think I don’t really digest garlic well. I feel kind of “wound up” and burpy afterwards. I also feel a little “high” in a bad way.
- I tend to eat less because food isn’t so stimulating all the times. When you add garlic, onions, shallots to the saute pan, suddenly, every dish turns into something really stimulating. Like pornography, artificial stimulation makes it hard to stop. And bad food is disguised by cover up. Realness is lost.
- The body smells better.
- It’s easier to eat less processed foods which are loaded with S.L.O.G.G.
Pureed cauliflower soup with sage croutons
Cut up one head of cauliflower into small florets. Roast in an olive oil greased aluminum foil lined baking pan. Sprinkle sea salt and freshly ground black pepper. Coat the cauliflower florets with some olive oil.
Roast the cauliflower for about 35 minutes on 320 degrees. Roast until there’s some brown spots and the cauliflower is soft and tender.
Let it cool completely.
In a blender, add water and cauliflower, to blend well. (Don’t use hot/warm cauliflower–the blender will “explode” from the pressure of heat). Add enough water until you have the right consistency.
Bring the blended cauliflower into a sauce pan. Heat up.
In the mean time, take a slice of day-old bread and spread some margarine/butter/healthy vegetable oil spread on it. Sprinkle some finely chopped sage leaves. Toast it in the oven. Cut up into small cubes.
Serve the pureed cauliflower soup in a nice bowl; top with croutons.