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Deborama’s Kitchen — Random thoughts on the way I eat
Intro
I am known for being a sort of cutting edge diner, always into the latest healthy thing, but that’s not entirely the case. The list of things I don’t like in modern “functional” foods — kombucha, maca, matcha, most smoothies, licorice in tea, switchel, mushroom coffee, stevia, jackfruit, collagen powder, most vegan cheeses, insanely hot peppers, walnuts and hazelnuts (allergic), most gluten-free breads, vegan butter, Impossible burgers — is probably longer than the list of those kind of things I love — seaweed, sushi, wasabi, tempeh, kimchi, avocados, kale chips, Beyond burger, oat milk, chai, turmeric, gluten-free pasta, raw cacao (but only if it’s free of child slavery, and it’s never labelled.)
Cheats — an example
As a cook who tried lots of exotic techniques and self-taught various skills, I now, in my dotage so to speak, like to cheat. I impulse bought some paneer, the lovely firm, mild cheese of Indian cuisine, and wanted to make Saag Paneer (also called Palak Paneer) which is cubes of paneer in a rich spinach curry. I read a lot of recipes to get the general gist of it, then invented this cheat’s version.
