Eats Shoots and Leaves (and Shrooms)

So, my new diet -- more water, no caffeine, more fiber, new milk, reduced (to be eliminated) meat, more fish. In some ways I'm doing well, and in others this still regularly seems impossible.

I thought that the second most difficult piece would be the milk, but Whole Foods has rescued me. They carry Sky Top Farms milk, which is organic, grass-fed, hormone-free, non-homogenized, pasteurized only to the limit required by public health law -- and less than $3 per quart. Best of all, it's incredibly tasty, and feels like a treat when I splash a bit over my oatmeal or into my tea.

Tea. Oh, tea. I have caved and returned to sipping caffeine on occasion. Thus far it's been one serving every other day within the past week, and absolutely worth every savored drop. I do recognize the need for extra hydration, though; one cup seems to quench my thirst for anything else for hours, so I have to train myself to drink more water and juice. I also completely refuse to waste my one cup on anything but a perfectly prepared, high quality tea. No more "hot-but-not-boiling water from the fountain in the office, no crappy
tisanes or bags filled with leaf dust. I have enough Numi, Pu-ehr, Lavendar Earl Gray, and English Breakfast to last three months at this rate, but after Christmas I'll order something ridiculously special.

I haven't really missed cheese or yogurt yet, but as I still have some animal-derived meat-ish products in the cupboard and freezer, it will be a few weeks before I can say for sure whether I'll hold onto that opinion. I make a lot of vegetable-and-grain soups, but use chickenstock as the base. I think I can switch out for vegetable broth in most if I experiment more with using fresh herbs to boost the flavor -- have basil, parsely, thyme, and mint potted in my indoor container garden, and will see what else Mr. Herb has at the farmer's market on Saturday. I haven't purchased any meat products at home, although I have been using individual strips of bacon from my freezer for flavor -- with braised leafy greens, a "kitchen sink" pasta sauce, roasted apple-n-onion potatoes.

The real difficulty, of course, is in eating out. Cooking at home is easy, since I go meatless so often anyway (check out the mushroom-barley soup recipe below), but finding vegetarian options on the go that actually make for a pleasurable eating experience is proving impossible. How do you screw up a wrap sandwich of roasted vegetables? Or make oatmeal badly? And why in the world would anyone want to eat fake meat -- excuse me -- soy-substitute products? Disgusting.

So, my "transition plan" is working toward satisfied vegetarian at home, happy omnivore on the road. I don't know that I'll be able to survive the next month without increasing my daily caffeine intake -- or bumping up the juice content of my day for extra sugar.Not optimal for dietary health, but I still want to bloody-well enjoy my days, which means being awake and alert and productive.

Mushroom-Barley Soup

8 ounces Portobello mushrooms, roughly chopped
2 medium leeks
3 tablespoons unsalted butter
2 carrots, peeled and cut into 1/4-inch dice
2 medium onions, cut into 1/4-inch dice
1 small clove garlic, minced
2 tablespoons all-purpose flour
10 cups chicken stock or canned low-sodium chicken broth
4 cups of lukewarm water
1 tbsp mushroom "better than bouillon"
2 bay leaves
1/2 cup pearl barley
Coarse (kosher) salt and freshly ground black pepper, to taste

1. Trim away and discard all but 1/2 inch of the green part from the leeks. Split the leeks lengthwise and rinse them well under cold running water to remove the grit. Drain and cut into 1/4-inch dice.
2. Melt the butter in a medium-size saucepan over medium heat. Add the carrots, onions, leeks, and garlic. Sauté, stirring occasionally, until the onions and leeks are wilted and very lightly browned, about 10 minutes. Stir in the flour and cook, stirring constantly, for 5 minutes. The flour may brown slightly. Whisk in the chicken stock and increase the heat to high.
3. Whisk the boullion into the water and set aside.
   
4. When the soup comes to a boil, add the water into the soup continue to bring to a boil. Add the bay leaves.
5. Add the mushrooms and barley and simmer, uncovered, stirring occasionally, until the barley is tender, about 45 minutes. Remove and discard the bay leaves. Season with salt and freshly ground pepper and serve.