If you’ve never done it, try it – it’s easy, and really good for you:
Sprouting your legumes makes them easier to digest and much more nutritionally available – and watching their birth is always amazing!

So, next time you want to cook beans, soak them first for a few days in a jar or straight in the pot you want to cook them in later. Keep them covered with water and exchange the water once a day. After about three days, suddenly, the beans become alive and are starting to develop a tiny sprout on one end. That’s the time when you know you just turned a dormant seed into a living food!

I love this place. Scents of saltwater, wood and mud in the air (especially at low tide), and the clicking sound of riggings from nearby sailboats mix together with raucous laments from ever-hungry seagulls that eye your plate enviously… watching as you create a healthier watershed with every bite you eat. That’s Fish.

Located on the water’s edge in Sausalito, it’s one of my favorite places to eat and watch and waste an entire afternoon. It serves great seafood – delivered daily – and either purchased from local purveyors or caught from their own boat. Everything the restaurant offers supports sustainable fisheries and Fish buys as much of their produce as possible from local organic farmers. The flavors are large and simple, as are the presentations: Fish grills over an oak wood fire and serves drinks out of mason jars. You’ll feel good about what you eat, in your belly, and in your heart.

FISH.
350 Harbor Drive
Sausalito, California 94965
Phone 415.331.FISH
Fax 415.331.3421
www.331FISH.com

I was sitting on a pier at a lake somewhere on Vancouver Island in British Columbia and in my hand held a perfect pear. A “perfect pear” has a window of about 20 minutes, some pear growers will tell you, and of course they know best. My pear must at least have been close to that 20 minute window – it smelled incredibly complex, fruity and yet robust, and the rough skin left a tad of tartness and expectation on my tongue. Then I took a bite, and held the piece in my mouth for a moment before chewing it further. While my pear was still perfectly firm, sweet juice ran down on both sides of my chin and trickled down my throat. I chewed slowly and I’m sure I was blushing, as this was one of the most intimate encounters I’ve ever had with a piece of fruit. For the entire time I was eating it, I had my eyes closed. I realized that our sense of taste is as good as we pay attention to it. Silly us, for any meal eaten with our eyes open…