Saturday, May 16, 2009
Monday, May 11, 2009
I will say that the longer I'm careful about what I eat, the easier it is to overcome these sudden food urges. Not only do I like to lead by example, but I've had the daily experience of high energy, clear mind, soft skin, and best of all, vibrant health. Why would I want to undermine all I've achieved?
I made a decision to go with the spicy sauce—ah, yes—a cooked meal. But a vegetarian, whole foods meal. I made an easy sauce,see below. Then lightly steamed the rapini long enough to soften the stems a bit, then removed the lid from the dutch oven and let the water evaporate. I added a couple of tablespoons of coconut oil to the bottom of the pot and let the greens sauté a bit, adding salt and pepper.
I plated the dish with a spoonful of sauce, then a generous heaping of the greens, topped with more sauce and then, my big indulgence, a light grating of Parmesan Regianno.
And I never missed the pasta!
Quick Al'arrabiata: simple sauce that can be used for a variety of dishes. A good one to have in your fast food repertoire.
1 28 oz can Muir Glen Organic diced tomatoes
1 large shallot - minced
1 cloves garlic - minced
1 TBS Italian herbs (or a mix of basil & oregano)
1/2 tsp salt
Sauté the shallot and garlic in a little water to soften. Add tomatoes using just enough water to rinse out the can. Add herbs and salt and simmer for 30 minutes. Taste for seasoning.
Sunday, May 10, 2009
The lovely fresh flower arrangement, courtesy of our Annual Friends of the Library meeting and luncheon. The gift box of flavored vinegars at the far end, a gift from my son and daughter-in-law and not showing, another welcome Mother's Day gift: heirloom beans from Rancho Gordo from my other son and daughter-in-law. You see, they've all got my number. No better gift than fine food stuffs.
With the rising sun brightening my east facing kitchen, I prepared an interesting green smoothie.
All green smoothies appear to look alike, however, they don't necessarily taste alike. This blend is made up of:
Delicious, but what should I call it?