Chop chop

The lunch rush is almost second nature, especially in America. Make it fast! Chop chop! There is no lounging around for two hours, strolling to the nearby cafe and dining alfresco like other places. In most cases, there is eating during a meeting, on a conference call (on mute, of course), at your desk, in other words, multitasking. I've been there. Even when we do get a chance to dine with our friends, are we engaged in conversation, food, both, neither? In Buddhist traditions, eating is sacred and done in silence. There is a lot to be said about this. There is more focus and absorption of the flavors, textures, and other notes of food. The more relaxed you are, the more likely you'll digest the foods eaten and the more nutrition taken in. However, in Rome, we do what the Romans do. Make it a healthy one.

Three-herb chop-chop salad with sprouted French green lentils

Sesame cracker bread

The salad was a toss of chioggia beets, roasted parsnips, carrots, red cabbage, avocados, sunflower seeds, sprouted French green lentils, whole mint, picked dill, and julienned sorrel in a creamy lemon-tahini dressing. To make the dressing, tahini, fresh lemon juice, raw apple cider vinegar, garlic, soaked raw almonds, and a touch of agave were blended until smooth. You must add filtered water to the dressing to loosen it and season with salt and pepper to taste. Every bite of the final product will have a bit of a crunch, sometimes there will be mint, sometimes dill, and sometimes all flavors and textures will explode in your mouth. How aware are you willing to be?