Balanced Living Magazine - March-April 2007

Connecting with Family, Friends and the Earth
By Chef Jon Grumbles

We all know that food serves as nourish-ment for our bodies. However, equally important and increasingly forgotten is the nourishment food provides for our souls. Almost every day we eat at least two or three times. With today's hectic schedules it has become commonplace for families to eat out, grab food on the run or dine separately from each other. In the not-so-distant past this practice was unheard of. A generation ago, meals together served as a prime time for discussion and bonding between families and friends. People often comment that they do not have the time to cook or have meals together, but how can we not make the time to break bread together?

Food is more than mere sustenance; it is our daily connection to the earth and the world around us. Looking around, we see detachment among people from the natural world and a disregard for human, plant and animal life. Perhaps if we make mealtime an opportunity to savor a shared experience with family and friends and reflect on the world around us, we really can positively impact the planet we have inherited, spread love through food and reattach ourselves to the greater good. It may seem naïve to think that alone, an individual or one family can actually make a difference, but forging stronger bonds within our immediate sphere of influence nourishes our souls and enriches our lives; our actions can influence others positively as well.

Understanding the need to balance the dining experience with the inevitable time constraints and the multiple schedules of families and friends, the following recipes offer simple dishes that can bring people together to share a nutritious and delicious meal. Additionally, they also do not need a full day to prepare. Ultimately, these recipes will help you reconnect to the food you eat and move further away from the current trend of industrialized food.

Lentil Soup
Serves 6

3 T olive oil or local butter
1 medium onion, peeled and diced
1 stalk celery, diced
2 carrots, peeled and diced
1 T garlic, chopped
1 t dry thyme
1/2 t black pepper
1 bay leaf
1 medium Yukon gold potato or other starchy root vegetable, diced
1-1/2 C dry lentils, rinsed
8 C vegetable stock (preferably homemade from the vegetable scraps) or water
2 C greens of choice (Swiss chard, kale or spinach), chopped
3 T Italian parsley, chopped
1 t fresh thyme, chopped
2 T fresh lemon juice, umeboshi vinegar (a type of Japanese vinegar) or cider vinegar
2-3 T salt (to taste)
freshly ground black pepper to taste
dash of your favorite hot sauce (optional)

1. Heat oil over medium heat in heavy bottomed pot; add onions and sauté about 1-2 minutes until onions start to caramelize, being careful not to burn.
2. Add carrots and celery. Stir to coat with oil and sauté 1 minute.
3. Add chopped garlic, dry herbs, potato and bay leaf. Stir to coat all ingredients with oil and herbs.
4. Add lentils and allow to toast for 1- 2 minutes while stirring.
5. Add stock. Bring to a boil then reduce to simmer and cook until lentils are tender (about 30-40 minutes).
6. Add greens and cook for 3-4 minutes.
7. Remove from heat, stir in remaining ingredients and adjust seasonings accordingly.

This soup makes a great meal served over brown rice or with a chunk of buttered crusty bread.

Soba Noodle Dashi
Serves 6

1 piece Kombu (dried sea vegetable)
1 onion, cut into quarters
1 carrot, cut in half
1/8 C fresh shitake mushroom stems
8 C water
3/4 C shoyu or tamari sauce
1/4 C brown rice vinegar
1/8 C mirin (rice wine)
1 T fresh ginger, peeled and cut into julienne strips
2 carrots, peeled and cut into julienne strips
1/2 C shitake mushroom slices
1 C nappa cabbage or bok choy, sliced
1 lb extra firm tofu, cut into 1 inch cubes or 1 lb shrimp, peeled and cleaned or chicken, sliced
1-1/2 C snow peas or other green vegetable of choice
1 bunch scallions, sliced
1 package soba or udon noodles, cooked al denté and chilled

1. In stock pot, bring first five ingredients to a boil and simmer for 20 minutes. Then remove all solids and add next six ingredients and simmer for 10 minutes.
2. Add nappa cabbage and protein of choice. Simmer for 10 more minutes.
3. Add snow peas and scallions. Simmer 2 more minutes.
4. Remove from heat and adjust seasonings as desired.
5. Serve over soba noodles in deep bowls.

Jonathan Grumbles, recently of The Candle 79 in New York City, is a personal chef and caterer in Cleveland, Ohio. He specializes in sustainable, organic, wholesome and vegetarian cuisines. He is a graduate of the Natural Gourmet Cookery School and has been the Executive Chef at numerous organic-oriented restaurants. Throughout the season, Jon provides holiday catering, as well as carry-out side dishes for holiday meals. He can be contacted at (216) 320-0288 or chefboyjbg@hotmail.com.