Back in love with Ethiopian Food

I do not know exactly what Dr. Joel Fuhrman would think but today I went to lunch with my co-workers at the Blue Nile Ethiopian Cafe in, shh, Johnson County. First, I love Ethiopian food. Second, I love Daniel and Selam who own it - have know them since 1995 or so. Third, it is practically guilt-free!

For those who do not know about Ethiopian food, it is mostly vegetarian and you eat it by tearing off little pieces of bread & scooping up the food with it. 

The good news is that injera, the bread with which you eat, is gluten-free. It is not made with wheat but with a grain called teff, grown in Ethiopia. It is made with a starter, like sourdough, and is spongy & stretchy. Great for those of us who like to play with our food.

I found a very complete recipe for injera that includes the starter process.

http://chefinyou.com/2010/02/ethiopian-injera-recipe/

More good news is that I ate all the right cooked vegetables: spinach, beets, squash, lentils, mushrooms.

I confess I do not know about the oil and salt content.

And I probably ate more than I should have.

But I am mostly joyful.