In a world…
One man stood alone against a pancreas that would not produce.
By eating produce.
Hi, I am Geoff, I have the Sugar Aids, and this is a blog about me recapturing my life. Eating things right I once ate wrong, and hoping, each time, that the next eat… Will be the eat Home.
I am starting to wonder if I am becoming a vegetarian. I could never have imagined, but I just ate a bite of jackfruit, Brussels sprouts, beet stems, and beet greens for dinner. I had black beans and green beans with garlic for lunch.
I have beet marinating in my fridge. Not chicken, not pork, not a side of beef. Beet.
They are so beautiful. I like golden beets, too, but these are just amazing.
I am really enjoying learning to cook this stuff, too!
Tonight, courtesy of the Wingo (TWAMB), I tried the Gonzilla method of Brussels sprout cooking. Normally I go full onions, broth, stewing, and basically cabbage the hell out of them…
But the Brussels sprout is actually a tender, sweet little broccoloid.
Sometimes, you have to squeeze. Sometimes you have to say “Please“. I gently sliced her and 40 of her sisters in half, down the stem. I lay her down on the oven sheet, lightly dusted her with some olive oil spray. I covered her in seven spice petals, caressing her tender folds with a gentle cascade of seasoning and herbs.
I whisked her and her sistren into the 375 degree oven, and let her bask for about 30-40 minutes (it’s an art, vegetable love is).
When I took her out, she screamed for me to take her there and then. Damning the consequences, I gingerly lifted her, blew on her fevered flesh, and took her in my mouth.
OleRacea!
Jen, Baby Rowan and I are now eating them bitches like popcorn. I am not ashamed. They are so good, so complex, with crunchy thin outer shells and tender, moist inner layers!
You want a second recipe? How about those beets? When you get them at the store, they are attached to their leaves. First, some cutwork.
Remember that our ancestors used this shit to paint with. Plan and protect yourself, accordingly, unless you want to be purple. I can dig it. Purple is very sessy.
Separate the leaves from the stalks from the bulbs.
Chop the stalks into managable pieces. Skin the top layer off the bulbs, and slice them as thin as you need (I like a cm to half a cm, for beefy bites o’ beets!)
Wash everything with a nice rinse.
Chop the leaves (some stem can stay with these, just get the lion’s share off).
So what do we have now?
Leaves with some bits of stalk – throw these in a medium high pan with a tablespoon of olive oil, maybe some sautéed onions. Run em around the pan, chasing with a bit of salt and peppery as you see fit. They will act like Big, Awesome Spinaches, reducing, letting out some moisture, and tasting like goodness in minutes. Enjoy!
Stalks and Beetslices remaining – These go in a ziplock or marinating tray. Hit them with your favorite herbs spices, I go with most of the Italian team (oregano, coriander, basil, parsley, sage, salt, garlic… look, people… spices are not rocket science. What you want is a set that will lend itself to sweet (beets) and hot (pepper and paprika and chipotle)).
Get that going on, plus some apple juice, maybe some white wine vinegar, and a bit of olive oil all in the bag. Soak it overnight. Toss the bag about like it was a cheerleader and you were a power rapist basketball player.
The next day, you can roast them in the oven, if your Brussels sprouts are open minded, or you can throw them in a grill basket and flame ON! Hell, you could even pan fry them in a pinch. I highly recommend the grill. Roast them til they get just a hint of char on the edges.
They will deliver to you sweet, roasted beetflesh, completely devoid of that sorta ganky “Beet” taste your mom’s beets had.
I am not sure if that helped you. I do not care. I love what I eat these days. For REAL.
Coming soon – Thanksgiving Menu! Thanks for the idear ‘dere, Perpetrat’in’!
Tags: aids, beets, bruge, brussels, chef, cook, diabetes, flesh, how, im, red, roast, sprout, sugar, to
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