Same Old, Same Old in Our Cooking

Do you have things - boxes, packets, jars of foodie stuff in your cupboards that you never get around to using up? Do you find yourself stuck in a rut making the same things again and again using the same ingredients?

What's with that? I mean, we are interested in these foods, we even like them - yet there they sit, day after day and we somehow pass them by for the same old, same old. I mention to people all the time - our diets must have variety in order to be balanced.

Yet - when we take in a narrow range of foods or even a wide range of the same types of foods - day after day, we tend to limit our digestive and absorptive capabilities in our guts. I have seen instances where entire pathways shutdown from lack of use.

With this in mind (and because I am detoxing, therefore looking for things to keep me busy!) I have been going through some of these foods that we enjoy but do not use often enough. One of these is the yellow split pea.

Years ago this was a more common staple in my diet - coming from Canada's east coast, it was used to make pea soups, peas puddings etc. I also used to make a lovely dal with them when I was vegan - but alas, time has flown by and I have let this lovely pea slip from my diet except very occasionally.

So this week I am going through each cupboard to see exactly what it is I have - and have not been using enough of. There are so many interesting things to be making - cooking - trying out with the ingredients I have on hand....

So why not! Hopefully some more adventurous dishes, recipes and cooking will arrive on these pages in the coming days....

April

Our full moon on 24 February