I’ve decided to do some housecleaning at Eden’s Eats.
I’ve mentioned before that I’m trying to write a semi humorous memoir on my eating disorder and my recovery. So I’ve decided I really want to address issues about these disorders that are rarely mentioned in most books. Stuff like “safe foods”/”fear foods”, trigger foods, certain OCD tendencies, not “exercising” but having trouble staying still etc. Anyhow, I’d like to hear stories of your personal struggles. I cant stress enough that I want those of you WHO HAVE NEVER BEEN DIAGNOSED (ok, enough caps overkill). I want to hear from you “normal” people. Why? because I dont think you need a diagnoses to show that you can still have unhealthy relationship with food, exercise, body etc. Feel free to say and confess anything. You can leave it as anonymous, but in the book I for sure won’t include the names if you dont want me too. So to add an entry, click on the “Share Your Story” tab. They can be long or short, I’ll appreciate your imput. I’ll probably add my own from time to time (I add the first one).
Had a busy work day today, so thats about all I can offer you today. So for the sake of starting a discussion, what would you like me to add in the book? What needs to be addressed about eating disorder that isn’t given much attention? Should I throw in some recipes or food porn, or is that just mean?
Anyhow, heres a short and sweet recipe for the crap load of raw pecans I got today.
2 cups pecan halves
2 teaspoons cold-pressed, extra-virgin olive oil
2 teaspoons curry powder
1 teaspoon kosher salt
Preheat oven to 350 degrees F. Place the pecan halves in a large bowl and drizzle with the olive oil. Stir pecans well to coat with the oil. Sprinkle the curry powder and salt over the oiled pecans and stir well to coat.
Spread the spiced pecans evenly in one layer on a jelly roll pan or cookie sheet and place in the oven for 15 – 18 minutes. Allow to cool and serve at room temperature or slightly warm. Store the pecans in an air-tight container in the refrigerator. Goes nicely on a salad with chickpeas.