Wow! What a response to food combining! I am so excited that you all found my explanation helpful. I hope those of you who feel compelled to will give the whole thing a shot, if only for a few days: you will truly be amazed, I think, at the difference it makes.
So, I just had one of those proverbially lousy days. Nothing grave, nothing to pity myself for, just a heavy dose of stress. You’ve all probably noticed by now — or maybe you haven’t, in which case I applaud myself for keeping up a good front — that I’m a bit of a stress monkey. Having two jobs, while totally exhilarating, can contribute to the stress monkey tendencies.
So when stress knocks, what do I do? I seek order. I seek it out in music, in poetry, and in the devising of recipes. Un-cooking — and imagining things to un-cook — is always a soothing experience for me.
I wish I had more time to say more about this recipe — to tell you how simple and delicious it is, or to wax poetic about my love of young coconuts (as if I haven’t done enough of that already). But it’s late here, so I’ll conclude this very long day by sharing the following recipe: cucumber and coconut salad with sweet basil dressing. The coconut flesh is what makes this unique, but it would taste pretty darn great with cucumbers alone, and the dressing is a total keeper.
May you all try it and love it, and may it — or another recipe — bring a touch of order to the chaos of the everyday.
For the dressing (yields 1 cup or so):
3 limes, skin and pith removed
1/4 cup water
1/2 tsp salt
1 cup basil, packed
4 tbsp agave (you can substitute stevia here for a low-sugar variation!)
1/2 cup olive oil
Put all ingredients except the oil in a blender or food processor and blend on high until well combined. Next, with the motor running, add oil in a thin stream, until the mixture is rich and emulsified.
For the salad (serves 1-2):
1 cucumber, julienned or spiralized
Meat of 1 young coconut, chopped into thin strips*
1/4 cup cilantro, chopped
2 tbsp fresh basil, chopped
*See my post on opening young coconuts here
Toss all ingredients together. Dress with about 1/4-1/3 cup of the dressing (or to taste).