What do the three have in common? Friendship. That's all. Life changing ingredients discovered in the spirit of community.
I met quinoa in the late 80s and was indifferent until I experienced it during a one-month retreat at Esalen Institute in Big Sur. I was with my new friend Brian as we swooned over the warm cereal sprinkled with granola, bathing in a pool of butter and honey.
French lentils arrived not long after while working in the kitchen at a health food store in San Luis Obispo. I adapted their recipe and continue to share a simple union of these oddly firm and toothsome lentils tossed with quinoa and seasoned only with salt and flax oil.
Flax oil slid into my life through a fellow artist and tai chi practitioner, Buffie Harris. We were practicing yang style tai chi at the Taoist Sanctuary of San Diego. At first I shuddered at what for me, was a hefty price at $30 a bottle, but the nutty flavor won me over and today, I'm never without it. Buffie and I collaborated on artful projects, kundalini yoga and commiserated over the single life. Oh those were the days....
Remember the corny adage of "Keep it simple sweetheart" (KISS)?
I didn't like it when my mom said it to me as a teenager and can't quite believe I'm using it here. But really.
Mix equal amounts of cooked French lentils with quinoa and season with flax oil and salt. Of course for parties I add parsley for color or sundried tomatoes, or what have you, and when on hand I stir in Yotam Ottelenghi's homemade sambal.
At the end of the day though, a container of this in my fridge sustains me Tuesday through Friday or when I'm too lazy or impatient to work for my meal.
Thanks again for listening to my happy wanderings.
Next up for PoFoDo is the "Do" piece of the project: Hip hip for those four-legged beasts filling every loneliness, and occasionally, upsetting marital balance.