The Universe Broke My Arm. And I Might Have (Unknowingly) Asked For It.
(Originally published February 2016)
Soooo, last Friday I broke my arm. It was really gnarly. I fell on black ice Brooklyn park and broke my hand off. No, like, literally my hand was hanging on by tendons and skin alone (I have to get surgery to reset and screw everything into place). I know– disgusting and probably TMI. Sorry. But I wanted to explain why Impatient Foodie went dark last week- I ain’t no slouch.
The ultimate irony of it is that, the night before, I hugged my Refinery29 colleagues goodbye for a 6 week leave of absence to develop, recipe test, and write the Impatient Foodie cookbook. Obviously, doing any or all of that is incredibly difficult/impossible without the use of your dominant arm and hand. The other irony of it is that, as you know, I’ve been having some writer’s block. For the past month, I’ve been meditating daily for about 20 minutes, trying to find my “spark” again. I kept asking the Universe to help me rekindle my inspiration, because frankly the idea of writing a book totally intimidates me; and, to be completely honest, after a year of cracking out hundreds of articles for R29 an Impatient Foodie, I feel that I have nothing left to say.
But when I woke up from my arm surgery and my doctor was going over the recovery with me, he said something interesting: He said using my left hand would help awaken the right side of my brain. He said it is kind of a throwaway and maybe it was a joke, but it struck me nonetheless. In the brain fog of anesthesia and a cocktail of other medical drugs, I remember wondering if the Universe broke my arm to help bring the other side of my brain online to help get this incredible mountain of work done? Maybe I feel tapped out because my brain really is tapped out! Maybe I need new neural pathways to help reinvigorate my thoughts, inspiration, and writing? Since I am, for all-intensive-purposes, one armed for next 2 months I’ve had some unique content ideas, that I wouldn’t have thought of otherwise – so that is already something, right? Right?! Or maybe this is the Hydro-Codone talking, wrapping me me into a complacent, docile blanket of acceptance…Who knows.
Thankfully, as far as the cookbook is concerned, my Impatient Foodie colleague friend, Claudia Ficca, has come to my rescue. Six days a week, we’re cranking out excellent, easy, creative dishes that I grow increasingly excited to share with you all by the day. Being injured definitely sucks, but maybe there’s something larger at play? Even if this is all in my mind, at the very least is forcing me to slow down and focus… Maybe I needed that too.
Today’s recipe has nothing to do with my injury, but being that this is a food blog we need some food, right? This dish is inspired by a meal Camille Becerra made for a Cherry Bombe dinner that I attended a few months ago. The beet–tahini–hummus is really excellent, and marries well not only with roasted vegetables, but what also be great on something like a roast chicken, or even just spread on some thick toast,
with a drizzle of olive oil and sprinkle of sea salt. Please make extra and keep it in your refrigerator to spread it on anything and everything you desire.
Roasted Vegetables With Beet Tahini Puree
You can use your favorite winter vegetables here. We love:
For roasted vegetables:
1 parsnip, sliced ½ inch thick (if you slice the parnsip much thinner than this, they’ll turn into chips so keep it a ½ inch!)
1 turnip, sliced ¼ inch thick
1 carrot, sliced ¼ inch thick
½ of a small butternut squash, sliced ¼ thick
½ bulb of fennel, sliced ¼ inch thick
1 onion, sliced ¼ inch thick
2 tablespoons of olive oil
For tahini beet puree:
2 pre-roasted beets, sliced
2 ½ tbsp of tahini
1 tablespoon of olive oil
¼ cup of drained canned chick peas (AKA Garbonzo Beans)
Dill for garnish, optional
- Set oven to 450F.
- Slice all your vegetables and put in a baking tray with 2 tablespoons of olive oil. Mix well to coat evenly, add a sprinkle of salt and roast for 20-25 minutes. Stirring at halfway mark.
- Meanwhile, add all your puree ingredients into a food processor or blender and blend until a smooth puree. If it’s too thick, add in some olive oil. Add in salt to taste.
- Once roasted vegetables are done cooking, let them cool for about 5 minutes.
- Using a spoon, smear a generous portion of your beet puree onto the plate and then add your roasted vegetables on top. Top with dill, if desired. Serve immediately.