This weekly letter can only exist if it sees many eyes. Share, Subscribe, and believe in a thing called love.
I *used to* have a weekly letter and I’m here to bring ‘er back.
What’s changed?
I’m pregnant. No, not really, but I have been making cooking videos for TikTok and Instagram on the account chezchezrobert. I was reading the endless pages of comments, (you know who you are) thank you! A lot of you have shown a huge interest in obtaining recipes for the very niche food that I make.
You will get a recipe. You will get photo(s). I will tell stories. It’s my life’s purpose to share and be generous.
I had this philosophy that people should pay for recipes as it is intellectual property. However, after the backlash I received, I will give you all a handful of I.O.U’s. This is in hopes that one day a publisher will see these recipes and stories and say, “Damn Baby Girl, we need to give you a cookbook deal.” So, until that exact moment, I will graciously deliver one *free* recipe a week.
The Body-Ody-Ody-Ody-Ody Keeps Score
My relationship with inflammatory foods.
I have successfully been on many diets. Raw vegan, plain vegan, no dairy, no gluten, no refined sugar, keto, paleo, and candida (gnarly). They all share a common thread if you want to pursue health and wellness. It is intrinsically linked to inflammation, the body’s way of processing weapons of mass destruction.
Despite what you have been told about diet, there are so many factors at play. Stress, sleep, anxiety, trauma, all play a unique role in the dance with inflammation. Research has been shown that inflammation is at the source of a lot of chronic illness and crippling physical ailments. What do we do?
Awareness is a huge factor in all of this. The mind/body are a unit. They cannot be separated and in order for one part to experience success it depends on the other. Personally, I prioritize sleep, choosing less stress, therapy, salad, and long walks. If you think all this talk is foreshadowing for a recipe with inflammation in mind, you would be correct.
The recipes are personal, they represent a way I want to exist on earth. My “cooking style” is vaguely European, sometimes seasonal, precise, queer, and mostly indulgent. I love fat, I embrace salt, I do a jig with sugar, I’m not shy with these ingredients. I genuinely believe when you take the time to make the food for yourself with raw ingredients, it’s all *kinda* good for you.
I am grateful I have an opportunity to write and share. I hope this weekly letter will reach a wide audience. I cannot wait to tell you more of what’s been going on in the weeks ahead.
p.s. The photographs will improve, please be patient. Thank you, Management.
Lentil & Spring Pea Tabbouleh
Serves 4, as a side. Serves 2, as a salad.
Ingredients:
1/2 Cup Pistachios
1 Cup Castelluccio Lentils (brown or black lentils)
1 Cup Fresh (shelled) English Peas (frozen peas, in a pinch)
1/4 Cup Finely Chopped Mint, plus a couple of leaves for garnish
1/4 Cup Finely Chopped Parsley, plus a couple of leaves for garnish
1 Tbsp Lemon Zest
Juice from 1/2 Lemon
Generous Pinch of Sumac
1/4 Cup plus 2 Tbsp of *your best* Extra Virgin Olive Oil
Method:
Preheat an oven to 325ºF. Scatter pistachios onto a small baking tray and toast in the oven for 8-10 minutes until fragrant and allow to cool.
Bring a quart and half of water to boiling in a medium pot. Add in Lentils and cook for 15 minutes with a lid on over medium-low heat. Add in your peas and continue to cook for 5-10 minutes. Test the doneness of the lentils, they should be tender and yield easily to pressure when squeezed. Drain well the lentils and peas from the water and place in a large mixing bowl. (You will need room to toss and stir).
Allow the lentils to cool, you will want to dress them when they’re warm not hot. Add to the mixing bowl chopped mint, chopped parsley, lemon zest, lemon juice, pinch of sumac, 1/4 cup extra virgin olive oil, season with salt (be generous here) and some cracked pepper. Using a large spoon and some strength, give the whole mixture 1-2 minute(s) of vigorous stirring. The starch from the lentils and peas will help keep everything cohesive.
Roughly chop the pistachios and reserve half for garnish. Add the remaining pistachios to the mixing bowl and fold them in. Taste, adjust seasoning to your liking. (Quality criteria: this salad should be bright, seasoned well with acidity and salt, should taste “fresh,” and the herbs should permeate the whole mixture).
Plate tabbouleh on a shallow plate or bowl, allowing space on top to garnish with remaining whole leaves of mint, parsley and chopped pistachios. Top with some coarse flaky salt and drizzle remaining 2 Tbsp of the finest extra virgin olive oil over the top. Smile, laugh, serve.
*This tabbouleh is excellent packed and served 1-2 day(s) later. Bring this to your next picnic, if you’re into that kind of thing.