"Ten years ago I turned my face for a moment and it became my life." David Whyte, The Heart Aroused : Poetry and the Preservation of the Soul in Corporate America
How did I get here? Where did the time go? These are the questions that have been circling my brain lately, feeding my recent obsession with healthy eating.
I've always been a whole foods fan - processed food makes only an occasional appearance in my home - but nevertheless I was feeling unhealthy and the needle on the scale kept creeping north. While I wasn't looking my life, and my diet, had slowly become dangerously out of balance.
So began my journey to regaining that equilibrium, starting with my diet. Out with the bad carbs that had been dominating my diet for a very long time, in with the pulses, greens and proteins. After a few days I already had more energy and after 8 weeks I feel like a different person.
My new favourite side dish is a salad made with a variety of pulses - chick peas, beans and lentils - with parsley and shallot. And the best part is that I can make it ahead and have leftovers in the fridge for a few days afterward.
Three bean and lentil salad
Serves 8 - 10
1 can each of chick peas, black beans, lentils and red kidney beans (no salt added if possible)
1/4 cup olive oil
2 tbsp balsamic vinegar
1/4 cup chopped parsley
1 medium shallot, minced
salt to taste
Drain and rinse beans and lentils. Toss in a large bowl with remaining ingredients. Refrigerate for at least 1 hour before serving to allow flavours to blend.