Hello there! And Happy Thurz Day! Today I am featuring a recipe that I created for a breakfast beverage. My goal was to pack a lot of nutrition in a drink. Have a look at the main ingredients:
The small chunk of root is fresh turmeric. It is expensive, so I use it sparingly. The larger root is ginger. I try to get a little turmeric and ginger every day, usually by putting a small amount of the dried spices in some hot water in the morning. There is also an assortment of leafy greens – spinach plus two types of kale – blackberries, and a Meyer lemon. I added a little aloe vera juice and coconut water as well. Here it is ready to go:
The color was kind of strange, but here it is blended:
I tried to get a little artistic. I like the open blinds in the background and the waving flag.
6 large blackberries
1 Meyer lemon
3/4 cup baby spinach
1 leaf each – curly kale and Tuscan kale
1/4 inch each – peeled, chopped ginger and turmeric roots
1/4 cup aloe vera juice
1/4 cup coconut water
Blend all ingredients in a high-powered blender until smooth and drinkable. You will feel energized!
As a P.S. – I wanted to share last night’s dinner plate:
This includes a falafel burger, tahini sauce, hummus, and babaganoush, and a whole wheat pita – all from Mrs. Green’s Market. I put the mixed salad together, and the dressing is a simple, home-made lemony dijon vinaigrette. The cauliflower is oven-roasted with a little olive oil, Mrs. Dash seasoning, and salt and pepper.
It doesn’t have to be complicated or time-consuming to put together a well-balanced, nourishing, vegan meal!
Enjoy your day!
Happy Monday! Here is a typical vegan go-to meal that I can’t seem to get enough of lately…..
For Breakfast, my “Avocadorito:”
The recipe? Quite simply:
One ripe avocado, sliced
One whole-grain tortilla(If you haven’t got tortillas or wraps, use whole grain toast and eat as an open-faced sandwich)
Salt, pepper, Mrs. Dash to taste
Lay tortilla flat. Top with avocado slices and spices. Roll up burrito-style. Serve with fresh fruit on the side for a nourishing breakfast.
This recipe is so quick and easy. It only takes a couple of minutes to make. Brewing tea takes longer.
Enjoy your day!
I am not finished yet, but that’s because the one door needs some TLC:
It’s upside down. That gap at the “top” is really at the bottom. So…I had some wood cut to (sort of) fit:
I needed to glue it and clamp it:
But then, there was a problem. There was nothing to “grab” it from the back. See the other door from the inner side:
(Note the Not-So-Itsy-Bitsy Spider) There is another piece of wood on this side, as you can see, held in place with those little flat brackets in the corners. So far, I only have the back piece glued. I will install the little brackets next go-around. But, in order to get the wood to the right size, I had to saw it a little:
It took awhile to figure out the best way to rig it so I could cut it evenly. But I finally did it!
That cute little saw was all I needed!
Here is what it looks like from the back all glued and clamped:
I found this rusty old hook which I plan to clean up and paint to use just inside the door:
It’s amazing what lurks underneath the dirt on a barn floor! I am really looking forward to getting to the end of this project! I picked the paint color – “Grey Timber Wolf” by Benjamin Moore Paint.
Meanwhile, another Vegan Adventure:
This was an intense salad made with home-grown beets, asparagus, and chock full of other good things. The recipe is in the book from my previous post, “Delicious and Nutritious.”
Have a delicious and nutritious day!
As always, I look for new, fun ways to improve our health habits. I recently discovered:
This is not a brand-new book, but it is, nevertheless, very helpful and informative. With the basic principles in mind, I created a yummy lunch It contained a little olive oil, baby kale, some red kidney beans, chopped onion(dried), zucchini(I have to use that up!), walnuts, shitake mushrooms, and sunflower nuts:
Here it is after cooking briefly:
I have to say, it was delicious. I plan on using food combinations like this as often as possible. They are nutrient-dense foods, which are low in calories, so they pack a powerful punch when it comes to healthy eating.
In the meantime, I am drying seeds to save for next year’s garden planting:
If it is hard to see, due to my “expert” photography skills, I have French Breakfast Radish, Purple String Beans, and Painted Lady and/or Scarlett Runner Beans. The Scarlett Runner Beans have all red flowers, but the Painted Ladies have red and white flowers. I think they make beautiful plants as well as yummy food!
It never ceases to amaze me how such a big, beautiful plant can come from a tiny seed! Every year I marvel in wonder…..
(Flowers from the Painted Lady String Bean plants)
Enjoy making healthy food to nourish you, give you strength, and help you feel happy!
WHOOPS!!! I meant BLANCHE!
I really mean, “blanch.” I know, I have a silly sense of humor. But it’s good to have fun and laugh a little, yes?
So…….onto the blanching process……
Wash and trim and possibly cut your beans if you like them cut. Some folks like them whole, so do it the way you like, of course. At least cut the stem-end off…..I plunge them into boiling, salted water until they are bright green.(very short amount of time – keep your eye on them) After that, I drain them and allow to cool enough to handle. This can be achieved by plunging into ice water for a few seconds. Then put in freezer-appropriate containers labeled with date.
For a more detailed variation:
We love our string beans!
I had to clear out the rhubarb recently. Look who I met in the process:
These little guys seem to like my gardens. They are all over the place. Kind of cute, eh?
The rhubarb was already there when we bought the place. It comes back every year. I thin it and give it as gifts. A friend took some to market one year. It is very hardy. I have canned it in the form of jams, jellies, and sauces and given that as gifts, too. I’ve baked pies and cobblers until I didn’t know what else to do. We absolutely love it.
Rhubarb is high in vitamin C, but is very tart. I’ve seen people who don’t mind that and bite right into it raw. I’m not that brave. I usually cook it with an equal amount of sugar to the chopped up rhubarb. Then, we just eat it up. Joel likes to make pancakes on the weekend and rhubarb sauce tastes pretty good with those.
A local friend told us that patch of rhubarb was there for well over 60 years. Our farmhouse is 163 years old, so who knows when the rhubarb got there? And, even though I have cleared it out pretty well, I will have 1 – 2 bumper crops before the season is over – no kidding.
For anyone unfamiliar with rhubarb, the leaves are poisonous, so just eat the stalk.
Does anyone have a recipe or a creative way to use rhubarb?