Every once in awhile, I dare to try a new food, i.e. something I've never had before. This week's new food was broccoli rabe. I've eaten it three times, without delight. (It's on my favourite foods for supper list) It's fabulous in conjunction with SF foods like sticky rice or potatoes or even pasta/polenta. It's nothing like broccoli. It's slightly bitter with nutty kinds of undertones--sort of like fiddleheads, I suppose, but not quite. I season it with lemon juice/zest and sea salt and balsalmic vinegar.
Last week's new food was kale. I like it mixed with other greens like spinach or chard and blenderized into a quasi-pesto or sauce. It's awesome over potatoes or mashed into potatoes with lots of herbs, i.e. basil or parsley. It's great with a little tamari and ginger, too or a splash of balsalmic vinegar. Mushrooms are a nice accompaniment.
It's challenging to try new foods, but worthwhile. Invite them to your table in the company of familiar favourite SF foods and follow safe preparation tips. When I notice my food logs becoming boring and redundant (to the point of eating the same foods everyday with only variations in condiments/spices/herbs) I know it's time to venture beyond my comfort zone and take a risk, have a little culinary adventure.
Kate, IBS-D.
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New Food of the Week
