As I’ve grown older, I’ve given up more and more of my treasured food friends. Bread, my first love, was the first thing to go. I worked in a gourmet store my junior year in college and gained 10 pounds eating fresh baguettes and brie. I eventually lost the weight, but I refused to believe that it had anything to do with bread. Bread and I continued to be fast friends for twenty more years.
I finally bid bread a teary farewell two years ago in my early forties. I comforted myself and staved off cravings by thinking instead about cheese, my other love–mild, stinky, aged, raw, cheese glorious cheese.
Then, to my horror, I became lactose intolerant. So, shortly after bread and I parted ways, I found myself breaking up with cheese. I had lost some of my best food friends in a matter of months. It was traumatic and I lost interest in food. Who cared about lunch when it was just a plain old salad? Not me.
After a while, I began to taste vegetables in a new light. Carrots tasted sweeter. Beets were earthier. Different greens had really distinct flavor profiles. When I combined them in unexpected ways, creating and eating vegetable dishes became fun. I stopped obsessing about the foods I couldn’t eat anymore and discovered a treasure trove of amazing (and healthy) recipes. This one came from the 21 Day Sugar Detox. I modified it a bit, and it’s a staple in my house on lazy weekend mornings.
- 1 small parsnip or 1/2 large one
- 1 small sweet potato
- 3 carrots (I use rainbow carrots for the color)
- 4 slices of bacon
- 2 tsp. salt (I use sea salt with iodine)
- Using a box grater, grate all of the root vegetables in a large bowl.
- Cut bacon into small pieces.
- Using a large skillet, cook bacon pieces.
- Add grated root veggies.
- Sprinkle with salt.
- Cook uncovered, stirring occasionally, for about eight minutes.
- Serve with a poached egg on top.