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Profile: Spiritual Adviser Bill Mayer

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    Bill Mayer
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    Bell pepper, tomato, red onion and raw sprouted lentils
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    Raw Sprouted Lentil Chili

Text, photos and food cooked by Michal Martinek

Dec 29, 2014

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Bill Mayer is a very good cook. When he reflects on the role that food played in his childhood, Bill mentions Dorothy, the nanny who looked after him for nine years. “She gave me a kitchen timer and showed me how to use it to make hard- and soft-boiled eggs,” says Bill. “She also taught me how to use a can opener, how to make grilled cheese sandwiches, and how to boil water for spaghetti.” Other family members Bill spent time cooking with were his grandmother (brisket, kugel and other Jewish delicacies) and his father (his best advice: never pour hot bacon fat into a Styrofoam cup!).

After a recent two-year flirtation with a raw vegan diet of only uncooked, dehydrated, sprouted, soaked and juiced food, Bill—an in-demand astrologer with 25 years of experience—is back to being an omnivore, albeit getting most of his ingredients from farmers’ markets and other sustainable sources.

Age 48 — Hometown New York City — Where do you live? Los Angeles — Occupation Spiritual adviser — Signature dish I have so many! — Who taught you how to cook? My grandmother — Favorite kitchen tool Good knife — Always in your pantry Crushed dried jalapeños — Go-to snack Yogurt — Favorite cuisine Chinese — Do you diet? As a way of life — Food addictions Chocolate — Food allergies None — Food fad pet peeve Misuse of the word artisanal — Who’s your sous chef? Don't have one — Drinking while cooking? Never — What’s for dinner tonight? Kale salad — Do you ever cry over spilled milk? I don't — Best meal you ever had I can't remember, there were so many.

Raw Sprouted Lentil Chili

“I love sprouted lentils,” says Bill. “They are very nutritious, packed with iron and B vitamins, and an easy to digest protein, not to mention versatile and super cheap. And they come in a variety of colors—red, brown, yellow, pink, green and black—so pick your favorite.”

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  1. Serves 4
  2. 2 cups lentils, sprouted
  3. ¼ cup bell pepper, diced
  4. ¼ cup red onion, diced
  5. ½ cup tomatoes, diced
  6. ¼ cup cilantro, chopped
  7. ½ cup lemon juice, freshly squeezed
  8. ¼ cup olive oil
  9. ¼ teaspoon cayenne pepper
  10. Salt and freshly ground black pepper to taste
  11. Salad greens

1

Mix all ingredients in a bowl and chill for minimum one hour. Serve over salad greens.

Sprouted Lentils

Here is Bill's method for sprouting lentils, in case you don’t already have one

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  1. Yield 3-4 cups
  2. 1 cup of raw lentils
  3. Medium-size glass baking dish
  4. Plastic food wrap

1

Rinse the lentils well in a strainer under cold running water, drain, and put in the glass dish. Cover the lentils with two times their volume in cold water, and cover with food wrap. Poke several holes in the food wrap and let soak on your kitchen counter for 8 hours or overnight.

2

Rinse the soaked lentils under cold running water and then return them to the glass dish. Re-cover with the food wrap and let sit. Repeat the rinsing process twice a day—in the morning and in the evening—for 2–3 days, until lentils grow a “tail” double the size of the original seed length.

3

Give the sprouted lentils a final rinse in water, and dry them well. Transfer to a container and store in the refrigerator; they’re now ready for consumption. 1 cup of raw lentils should yield about 3-4 cups of sprouted lentils. Use within 3 days.

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