Gluten Freebird

With our CSA and tons of fresh produce (gooseberries, peaches, and cherries, oh my!), this is my favorite time of year to eat. I could subsist on farmers market fare and nothing else.

Soo, when I read about Oprah’s 21-day cleanse, a lightbulb went off. Oprah’s diet was a three-week course to remove toxins. When I read about the restrictions, it seemed like a cake-walk. For one thing, the diet eliminates gluten. Ha! It also eliminates caffeine and alcohol (my two favorite things in this post-gluten world), sugar, and all meat/dairy.

That means no sushi, no ice cream, and certainly no bunless cheeseburgers.

And once I got through the fog of living in a decaf world, I realized that it isn’t too bad.

The difference between this cleansing regimen and so many others is that you can eat fruit — lots and lots of fruit. I had blueberries in my quinoa hot cereal, freeze-dried strawberries as a snack and a handful of gooseberries a few minutes ago.

Last night for dinner, we decided to use our favorite heirloom beans from Rancho Gordo in a stew. We stopped by the Foggy Bottom farmers market to fetch onion, broccoli, zucchini and squash for the black bean bonanza. We also fried up tempeh to sprinkle on top, which added a nice nuttiness.

Black Bean Stew

(serves 6)

1 pound black beans (preferable Midnight Beans from Rancho Gordo)
2 tbs olive oil
2 cloves garlic, minced
1 large onion (or two spring onions), diced
1 head broccoli, cut into florets
2 tbs cayenne pepper
2 tsp ground cumin
3 small squash, sliced into crescents

2 small zucchini, sliced into crescents

Handful of Marcona almonds (optional)
Salt
Pepper

Soak beans overnight.

Once beans have soaked, transfer with soaking water to a pot, making sure beans are covered by an inch. Boil for 5 minutes, then reduce heat and simmer until aromatic (approximately 45 minutes).

Meanwhile, prepare the veggies. Heat oil until shimmering in a dutch oven or heavy-bottom sauce pan over medium heat. Add sauce onion and garlic to olive oil and cook until onions soften, about 6 minutes.

Add broccoli, cook, stirring, for 4 minutes. Season with cayenne and cumin (or your desired seasonings - use a heavy hand, since this will all go into the bean mixture). Add the squash and zucchini (or carrots and parsnips or whatever you prefer) and cook until softened. Add almonds, if using.

When the beans are ready, stir in the vegetable medley and cook together for 5 minutes. Taste for seasoning and serve hot.