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Missed me?
I know, I’ve been bad about posting again.. but this time, it’s a little more complicated than being just busy with clients and launches and projects (though those have been uncharacteristically numerous lately, too)!
You see, a little less than a year ago, O and I decided to go “mostly vegan”, and I started a “mostly vegan” blog, in addition to The Stylist Quo, which was my anything-goes blog. Then I realized, uh, keeping up two food blogs is pretty dang tough, so I merged them into what you’re now reading, 40 Aprons. Dig? Dig.
But since then, O and I experienced a few months of pretty strict veganism, followed by a decision to begin incorporating local, humanely raised eggs into our diets and to cut out soy for the most part. And then for the entire part. And then grass-fed butter started popping up, and organic chicken thighs and..
And then I felt pretty guilty, because the most popular recipes I’ve written lately tend to be vegan, because I figured that was my niche, my blog’s personality, I suppose? But then I stopped caring so much about that, because I realized I had some pretty obvious symptoms of low thyroid function and less-than-stellar metabolism–like a super low body temperature (high fives all around if I ever hit 98º!) and the not-that-slow packing on of about 10 pounds from between April and September. 10 pounds that only continued to slowly increase, no matter how little I ate, and no matter how “healthy”, which is especially unusual to my body, which has never had a problem losing weight whatsoever. A totally zapped appetite and the unprecedented desire to nap each day at 3 p.m.
Yuck, right? So I realized that I’d been on ultimately very restrictive diets for a while now and fought against my natural cravings, which probably only added onto the stress my metabolism was feeling–low calorie and low fat, neither of which is good for a rumbling, raring-to-go metabolism. But then I come back to the time I posted a grass-fed ice cream cone on my Facebook page and was slammed by some militant vegans about dairy being “bloody”, and my approach to food isn’t quite so clear any more, at least not when it comes to the blog.
So meanwhile, I’ve been learning all I can about a truly healthy, nonrestrictive diet–one that works well for my body–reading Diet Recovery and Eat for Heat and the Nourished Metabolism and RRARF’ing and doing all of these things to help fix my metabolism, but without saying anything about it, for fear of the response from the vegans who think I’m theirs and for fear that they might unsubscribe to my posts and I’ll forever vanish into the blogosphere’s limbo, creating recipes that are no different from anyone else’s with photos or–worse yet–just not that exciting.
So, this weird silence has put a massive damper on my culinary creativity and I’ve had no desire to create or photograph or share recipes, all because what I felt I had to produce no longer “jives” exclusively with part of the brand I once was.
But, well, now here I am, saying something about it. I can’t claim that my dietary approach won’t change yet again, but for now, we just eat.. everything. Nothing’s off limits (well, besides non-fermented soy products), and I love that! My temperature’s slowly rising, and there’s such little stress when it comes to dining out with O or my family (“Where can you eat?”). We’re spending a bit more on groceries, but my hormones are leveling out from cutting out the soy. And there’s also this sheer passion that comes with excellent butters and cheeses and a perfectly browned chicken skin–a passion that I’ve been afraid to share with you!
So now I’d like for you to share your opinion–can a blogger go back once she’s gone vegan? Is a blog a “brand” or is it simply you?
And because I know you don’t come around these parts for the rambling, here’s an excellent, simple dal palak, full of earthy ginger and mustard seeds and powerhouse turmeric and wilted spinach leaves. Perfect for a filling lunch atop steamed basmati rice or alongside a heartier curry for dinner. Otherwise in no way related to my verbose confession, but make it anyway! It’s delish.
Dal Palak
Ingredients
- 1 cup urad dal
- ½ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 inch ginger , minced fine or grated
- 1 tbsp small green chile , minced
- 2 cups chopped fresh spinach
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida powder/hing (optional)
- ½ teaspoon red chili powder
- ¼ teaspoon red pepper
- ¾ - 1 cup water
- 2 tbsp or 3 tablespoon ghee or coconut oil (for vegan)
- 1 teaspoon salt , to taste
Instructions
- Pick through lentils and wash well, then combine lentils with turmeric powder in a large pot or pressure cooker. Cook until soft and mushy (follow package directions), then drain and mash. Set aside.
- In a large skillet over medium heat, heat ghee. Add the cumin seeds and fry for a few seconds, then add the minced or grated ginger and fry for a minute. Add the chopped green chile and fry for 1 minute. Add the chopped spinach, red chili powder, and asafoetida powder / hing and sauté for 7-8 minute or until the spinach becomes soft and stops releasing water.
- Add the mashed lentils and combine well with spinach mixture. Add 1/2 cup water and stir to combine, then add up to another 1/2 cup water, depending on desired consistency. Add salt to taste and then turn down heat to low and simmer the dal palak for 6-7 minutes.
- Serve over steamed basmati rice with naan and raita.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I don’t see where or when to add the mustard seeds in the instructions.
Be who you are, period. I’ve ultimately found, no matter the ‘buzz’ of the moment, what works for me is what I have to go by– end of story. I’m omnivorous…fish, meat, veg, chocolate…you name it…oh…ice cream! YES!! Anyway…vegan or not…do what keeps you healthy and the metabolism revved–its a hard enough monster to deal with anyway!
Hello Cheryl, I just stumbled upon this recipe and read the entry. Somehow I missed this beautiful blog until today. I love your writing style and sense of humour. Your blog is so lovely! I am a “staunch vegan”, but I don’t expect you or anyone else to be. As all of the comments suggested, we each must do what is right for us and what we know in our heart to be true. I do admit to hoping that some time in the future you will have a change of heart. For now I wish you good health and continued success with all your great work.
Thank you Bridget! I’m so glad you enjoy the blog. We’ve found this sort of mix to work very well for us between basically a half-vegan and half-whatever-else meal plan, and it feels right for us. I so appreciate your understanding and being a flexible vegan (though you call yourself “staunch”, you are certainly not militant when it comes to others!). I hope you keep reading! 🙂
Thank you Cheryl. Peace
Oh, lady. You are honestly, HONESTLY one of my very favorites.
I feel like you should totally write about what you enjoy eating. Who cares if you had a brand or a focus before? It’s totally authentic to find a different way of eating that works for you. If that happens to sometimes be vegan or sometimes be gluten-free or sometimes be full of dairy and meat and fat, that’s ok! Relationships with food change over time and according to our personal needs.
(Also. If *I* were running another blog it would have to be all about cream, cheese and sugar to account for the stress-eating.)
I’ll be here reading no matter what. xo 🙂
My dear, I admire you for your honesty. And I totally agree that it’s important to be true to yourself. You have to choose what is best to you. But if you lose a few vegan readers, you might gain some more non-vegan readers. I am always reading your blog, not because the vegan recipes but because your writing and personality, awesome photos, and delicious recipe!
Thanks Olivia 🙂 I think you’re right! There have to be people out there who would want what I’m slinging. It might not be some hardcore vegans but that’s OK!
Hi Cheryl,
First, I think you’re amazing. I like all of your recipes, vegan, non-vegan, dessert, whatever. You are clearly talented in the food arena. And the number of blogs? Holy cow! I can barely run one blog. I don’t know how you do it! You’re an inspiration 🙂
I think you’re so brave to talk about how you felt on such a restrictive diet. I’m not sure if you have kids or not, but I believe your body talks to you and tells you what it needs. If you don’t believe me, try getting pregnant–your body will tell you eat to beef when you haven’t eaten it in years. I think we all have the right to listen to our bodies and eat what feels best for us. I’m sorry people lashed out at you.
Keep on bloggin’ and we’ll be here, eating up every last crumb 🙂
XO,
Christina
Two blogs?! Girl, that is a LOT and you are managing it so awesomely! I totally get food views changing, and that’s completely A-ok! It’s your blog you can do what you wanna and anyone who doesn’t agree isn’t even worth it. Your writing is SO entertaining and engaging to read, your photos are gorgeous, and your recipes are drool-worthy! Keep your head up, girly! You’re doing an amazing job. HUGS. 🙂
I hope this doesn’t sound weird, but I am so proud of you for writing this post. Everyone’s diets change over time—just not everyone has a food blog to advertise it. Do what is right for you and your body. Your recipes and photography and writing are all beautiful. I think you are doing a great job so keep it up! Haters gonna hate hate hate, but you just gotta….well, you know what to do 🙂