Nobody eats parsley!
That's the punchline to an old, somewhat naughty, joke.
At the time I was telling that joke, back when I was self-appointed queen of the dirty joke, the statement was true.
Every plate in every restaurant (in the entire universe) was sent out of the kitchen with a little sprig of curly parsley.
Every plate in every restaurant (in the entire universe) was returned to said kitchen, cleaned, except for the little sprig of parsley.
I didn't know it was edible until I was a teenager, working in a restaurant, and the cook (gasp) popped a sprig in her mouth, chewed and (double gasp) swallowed! She lived!
It was an epiphany! I had discovered herbs. And the rest, as they say, is history!
Having a large herb garden, which I did, once, is wonderful.
But, just having a few pots of a few different herbs can do wonderful things for food.
In particular, they can encourage creativity and add variety, which can become important when trying to work the kinks out of a, somewhat more rigid, eating plan.
Rigid in the sense that one has to know what one will be eating so the insulin is correct; and, also, that one must eat carbohydrates at every meal.... just not too many.
The old method of having people with Type 1 Diabetes eat a diet to conform to their insulin regime is gone. Now, a varied diet full of healthy carbohydrates, and, specifically, legumes, is encouraged. The insulin regime is designed to fit the diet.
Carbohydrates are vitally important. When digested they become glucose. Glucose feed's the brain.
You don't want your brain to go hungry, now, do you? Do you??
Lentil and Herb Salad
1/4 cup small green lentils
1/2 cup beef stock
1/2 cup sliced celery
1/4 cup snipped, fresh parsley
1/4 cup snipped, fresh basil
a few pine nuts for garnish (optional)
Lemon Vinaigrette
Cook lentils in stock until done, about 30 minutes. Combine lentils, celery, parsley and basil in a small bowl. Add vinaigrette, toss gently to combine and serve. Sprinkle on a few pine nuts or walnuts if you are so inclined.
Lemon Vinaigrette
2 tsp fresh lemon juice
2 tsp white Balsamic vinegar
2 tsp Dijon mustard
6 tsp good olive oil
In small bowl whisk lemon juice, vinegar and mustard. Add olive oil 1 tsp at a time, whisking to emulsify.
Now, does anyone know the one-line joke to go with my punchline?
