Those who know me well are aware that I've been battling some physical problems for the past year or two. Because many of my issues are caused by inflammation (colitis, gastritis, sinusitis) my Naturopath put me on a detox diet for a week and now I am slowly adding back foods to see what might be causing the inflammatory response. Rick has been so supportive, making the same foods into delicious meals. Last week, Dr. Cook and I decided to treat me for Candida, which means not adding back any products containing yeast, gluten, sugar, or foods that have been fermented, including vinegar! We recently bought some raw apple cider vinegar and I really enjoy it on my spinach and salads.
Yesterday, I experimented with some leftover black beans, organic peeled carrots (I bought a monster bag at Costco - what was I thinking?), and organic spinach. I threw the beans in a skillet with some olive oil, added the carrots and heated it up until it was spitting at me. Then I decided to add a little water and toss the spinach on top, covering it all with a lid. The result? Vinegar soup with great texture: crunchy carrots, wilted spinach, and the unique smoothness of cooked beans. If you like vinegar as much as I do, I'm sure you'll want to give this quick dish a try. I'm not sure there are many out there that appreciate hot vinegar like I do though!