Mushrooms in March!
Carla_wfpb
Posts: 1,386 Member
Get the 'M' in your daily G-BOMBs this March
I've strayed with my food. We didn't batch and let's just say my week wasn't stellar. Onward and upward!
We actually got the groceries for last weeks batch so we're going to use whatever we didn't use yet and make last week's plan. Last night I made soft shell tacos with my own seasoning mix and some tofu crumbles. It turned out pretty good for a quick meal.
March can also be for "Manuals." There was a long hiatus and suddenly every week is a new manual. Good for the hours, and I'm in a creative slump right now so I wouldn't be using those hours wisely anyway.
It's supposed to be sunny all weekend so Joe and I are going to try to get some of the fallen branches around our property picked up. It is daunting, they are everywhere!
B - smoothie
L - leftover tacos
D - not sure yet. that's not a good sign!
I've strayed with my food. We didn't batch and let's just say my week wasn't stellar. Onward and upward!
We actually got the groceries for last weeks batch so we're going to use whatever we didn't use yet and make last week's plan. Last night I made soft shell tacos with my own seasoning mix and some tofu crumbles. It turned out pretty good for a quick meal.
March can also be for "Manuals." There was a long hiatus and suddenly every week is a new manual. Good for the hours, and I'm in a creative slump right now so I wouldn't be using those hours wisely anyway.
It's supposed to be sunny all weekend so Joe and I are going to try to get some of the fallen branches around our property picked up. It is daunting, they are everywhere!
B - smoothie
L - leftover tacos
D - not sure yet. that's not a good sign!
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Glad you are paying attention, Carla. I posted on the February thread this morning and didn't even think about it. Did you get your prepping done?
Spent the day in the office then went to the grocery. I had a pickled veggie bowl from Chef Del's for a late lunch/early dinner. Wow was it good. Quinoa, "fried" tofu, romaine, a variety of pickled veggies, and a tofu mayo on the side. Since he is a WFPBNO chef his entrees fit well into the ETL guidelines. I'm going to work from home tomorrow and will take time to prep my salad bar items ready to go for the week. I have greens (kale, chard, collards), asparagus, broccoli to make for dinners this week.
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This is a good reminder, as I often slack off on the 'shrooms. I love them, but I hate cleaning and slicing them. Dr. F says you only need one mushroom a day so I really should try to get them in more often. Maybe use Austin's idea of just nuking a couple of them and adding them to dinner.
Was a much better ETL kind of day:
B - oatmeal with blueberries, chia seeds, pumpkin seeds, turmeric
L - Dr. McDougall black bean soup
D - tofu with greens, an apple
I'm really enjoying How Not to Die. I like the way the chapters are set up that you can skip around if you want, and Dr. G has a good sense of humor. There's so much good info and a very relatable way of presenting it. I installed the Daily Dozen app which I had on my old phone but never got around to installing on the new one.1 -
I agree on the How Not to Die book & Dr. Greger. I really like his videos too.
I love mushrooms and when we have them, we'll have a big bunch of them for a few days in a row and then none for the rest of the week. We haven't yet been successful getting in one a day.
We didn't batch again, so I'm making a double batch of cauliflower curry today. Feeling a bit blah lately. I've been raking up the fallen branches around the yard throughout the day. It gets me out of the house and moving, and Ruby loves it when I'm out there. I am ready for some spring weather. Once March hits I'm over the winter business.1 -
I am going to try making some homemade soy yogurt in the IP! I like the idea of being able to make my own and not having any extra ingredients in there. Also, I found a soy milk without any additives that is shelf stable which is really cool for having ingredients on hand all the time. Apparently the first few batches aren't as good, but if you keep using the culture it develops into really good yogurt. I'll keep you posted!
I'm also making some fermented cashew cheese. It isn't for everyday eating, but if I can get it to turn out well, I can include it on food platters when I have guests over. I started the cheese last night. Tonight it will be at the cream cheese stage. I'm going to take half of it at this stage and add in some herbs & spices and see how it is as cream cheese. The rest goes into the fridge for 2 weeks! After that it is either ready, or if I really want to go for it, it can go into the dehydrator for 24 hours and then back into the fridge for 24 hours. It has a realistic rind if you do that.0 -
I do the same with mushrooms Carla... I'll make a big batch of balsamic roasted and eat them like candy for a few days. Then when they are gone no mushrooms again for a while. I did find frozen mixed mushrooms at Whole Foods and have been buying those for soups and things as they are so much easier and I like the variety. Are you making the Isa cauliflower curry recipe with the red lentils? Will be interested in how your nut cheese turns out. I have been thinking about trying some of those out. There's a whole cookbook devoted to making vegan cheese, can't recall the name of it.
It is freezy cold again here, and I am SO done with winter! Ready to start complaining about it being too hot.
I scored a good deal on lots of frozen veggies so I stocked the office freezer and I'll eat those for lunch the next while. I think I'm going to switch my big salads to dinner because I need more time to chew!
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LOL I know what you mean, Mihani! Those huge salads take a long time to get through. Using those scissors to make the pieces smaller helps me chew through them faster.
Alright, so here are the results of my experiments:
I would call the yogurt a success. It took 15 hours in the instant pot on yogurt setting. When I opened the lid, it looked just like the surface of a store bought yogurt except with a film of water on top. I got overly excited and went to dump the excess water into the sink, but the movement was too much for the yogurt, and the surface broke and the water re-integrated. doh. Yes, the recipe DID say to carefully scoop the excess water off of the top. Totally my bad. Anyway, I dumped the entire contents into a nut milk bag to separate out the thinnest of it. The liquid that I strained out of the yogurt I put into my morning smoothie and it was one of the nicer smoothies I've had! Great tang to it and a velvety texture that I wasn't anticipating.
The cheese is an ongoing process. After 24 hours, it can be used as cream cheese. I made a plain cream cheese and one with onion powder, garlic powder, nooch, pepper, and possibly a few other seasonings I've forgotten about. This cream cheese is good! I have tried the Daiya cream cheese and not only does it have odd ingredients in it, but it tastes kind of sweet and only vaguely cream-cheesy. This fermented version is much better.
So, I took half of it for the 2 flavors of cream cheese, and then I used the same seasonings in the remaining half and put that in the fridge to age. I don't get to try it for 2 weeks!
In case you want to give the yogurt a go, that one is easy:
1 32 oz factory sealed container of soy milk (one that contains only soybeans and waters, no fillers, gels, etc.)
there are 3 brands i know of: Westsoy (shelf stable), Eden Foods, and I have heard Trader Joe's has one.
Probiotic capsules, amount to reach about 12 billion CFU (I used Genuine Gut Health Probiotic, 15 billion per capsule so I only needed 1)
If you have open soy milk, you can use that but have to boil it first, otherwise use factory sealed.
Add soy milk to clean IP (I ran mine through the dishwasher, but you can also just run it on high pressure 1 minute with water to clean)
Open capsules and add. Whisk or stir well.
Press 'Yogurt' function on IP and set to 15 hours. (you can increase or decrease time by 1 or 2 hours. less time means less tangy.) Rather than closing the vent, leave it open to let moisture escape. It is not going to be under pressure.
After time is up, open IP and flip/move lid to avoid adding water into pot. Carefully skim water off of the surface. Let yogurt cool to room temp and then store in the fridge. ** take 1/2 cup of your new yogurt and set it aside in fridge in a different container. You will be using this instead of the probiotics next time. Your yogurt will improve in flavor and thickness over the next few batches as you use your culture.
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Very cool, Carla! I have been buying an unsweetened vanilla non-dairy yogurt now and then and mix it in with my oatmeal and fruit, but making my own would be interesting. I have started adding 1/4 tsp of turmeric and some cracked black pepper to my oatmeal so I get that in first thing, along with the usual berries and chia seeds. I'm trying to incorporate some of Dr. G's recommendations in addition to Dr. F's GBOMBS.
Speaking of oatmeal, I'm back to eating breakfast for now. I decided I really need to just concentrate on eating nothing that isn't WFPBNO and get my taste buds and appetite back in line. I really went off the rails lately. Still eating good stuff, but too many not so good things sneaking in here and there. Dr. G's book has helped get my head back in the game.
B - oatmeal with all the goodies added
L - steamed frozen veggies on a bed of arugula topped with chickpeas and spicy mustard, a few walnuts, a clementine
S - brown rice cake with sunflower seed butter (first time trying that, I like it!) and some grapes
D - not sure yet but probably skillet steamed broccoli, some great northern beans, an apple
Going to start some seeds in my sprouting cup this evening. Kind of forgot about that and it's fun to do.
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Ladies I am still around ... I had a bout of Baker's Cyst that did me in followed by the flu. But now, just a cough remains...will it ever go away?
Anyway, I have been busy watching YOUTUBES of Jane and Anne Esselstyn...what a pair these two are. LOVE THEM!
Still juicing a lot...Joe's Mean Green and Carrot/Apple...and actually I have made two things from Jane and Anne. They had a sandwich contest...Dave's Killer Bread with hummus, mustard, apple, radish and cuke and arugula. REALLY good.
I also roasted big red/yellow/orange peppers and made their balsamic vingegar marinade. Very good. Tonight I am going to make their hummus...no oil and no tahini.
This is all a first for me....making stuff.
AND THEN...last night I discovered this adorable gal that does Dr. Fuhrman's recipes...she is a mom of two and lives with her husband and two daughters.
This is one of her daughters making Pad Thai. Pretty delish looking. I think I could even make it. https://www.youtube.com/watch?v=zohtgl16SEk
My menu today was Dave's killer 60 cal bread with 1/2 avocado.
Joe's Mean Green x 2
Artichokes...steamed.
Not that hungry...something else might appear later tonight.
Have a great evening everyone. Happy to be back posting.0 -
Hi Magic, wondered where you got to. Glad to hear you are feeling better. I like Ann and Jane, they are a hoot. Thanks for the link, I'll check it out.
Busy week here and glad it's over. Going to be working a lot this weekend but at least no phones or interruptions so maybe I can get a bit more caught up. Another good day...
B - oatmeal with all the good stuff added
L - chickpeas and arugula with leftover asparagus, an apple with sunflower seed butter
D - leftover broccoli, pinto beans, slice of sprouted grain toast, handful of walnuts and a date
I haven't eaten pintos for a while and forgot how much I like them.1 -
Nice to see ya, Magic. Thanks for that video, I haven't watched them before and now I'm subscribed. I could use some more healthy influences in my videos lately!
Mihani, we had pinto bean chili last night and I was digging those pintos, too. Mmm oatmeal with all the good stuff sounds appealing. I might IP myself some breakfast grains soon.
I am super happy with the savory cream cheese I made, and will make it when I have company coming over. I can't be trusted around it! So far I've managed to leave the other cheese alone while it ages. Ideally it needs until around March 20th. If I make it all the way to March 20th, then I may as well go all in and follow up the aging process with 24 hours in the dehydrator. I haven't hauled that thing out in a while, I can't even think of where it is being stored right now! I need to get it ready for this summer anyway.
I don't normally eat yogurt, so I don't know how similar this batch is to store-bought. The recipe says that after you use your culture to make a few batches it gets better / closer to store bought. In any case, I have a pint of fresh strawberries and some homemade yogurt coming up at lunch time.
Back on the batching train this weekend. For real this time! Toot toot! (the train sound, plus it is a bean week so some other toots are likely as well)
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LOL Carla... hope the batching went well. I haven't eaten a lot of pintos other than fat free refried beans, but whole with just a few spices they were so tender and kind of sweet. Totally eating more pintos in future. I agree about the Daiya cream cheese, wasn't impressed with it. Anymore I'd rather have some avocado or a nut or bean spread.
I have a bit of a cold or sinus thing going on. Worked for a while this morning at home then took a long nap. Need to go to the office tomorrow so I am hoping I feel better by morning.
B - oatmeal same as usual
L - slept through it
D - getting ready to make a grilled portobello on sprouted grain bread with spinach and a slice of grilled onion, leftover asparagus
Going to start some pickled onions for my salads this week. I also started a batch of sprouts day before yesterday and they are coming along nicely. I am going to get back in the habit of making a batch weekly.
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I'd like to try making my own sprouts too! What do you get and how do you sprout them? I pick them up from the store sometimes but the packages are usually too large and go bad too fast. I hope you're feeling better today Mihanid!
Groceries are in the house and batching has technically started since I have garbanzo beans in the IP. They are on the menu anyway, so I added some extras and I'm going to make some hummus and my chickpea salad. I'm excited for that chickpea salad! I need to make it more often.
Still in a creative slump. I found out on Friday that I have another manual to write over the next while. Hopefully I'll get through that and then be ready to continue with one of my projects.
I have been getting in some exercise by raking up all of the evergreen branches that blew down over winter. They managed to fly across the entire yard and so there's a massive amount to be done. The back yard is almost done now and looking pretty good. I hope to finish it off today and get all of the piles moved to a burn pile. Joe finished pruning the big fruit trees in our main orchard and so there are thousands of branches to pick up too. I am thinking about making a little garden wall out of some of the woven sticks. They are nice and straight.
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Hi Carla, I have this: https://sproutpeople.org/easy-sprout-sprouter/ but am looking at other ones on amazon as I'd like to have two different batches going at once. Amazon has good prices for the seeds and they last a long time. The one I have now is a mix of fenugreek, clover and radish. I was just reading in Dr. Greger's book he doesn't recommend alfalfa sprouts because they are more susceptible to bacteria and can cause food-borne illness. I'm going to order broccoli seeds and give those a try soon. How's batching going?
Still feeling pretty blah with this cold/sinus crud. I stayed home again and working here. Trying to avoid a nap as I had trouble getting to sleep last night and now the time change is going to mess up my schedule.
B - leftover broccoli and some great northern beans (weird breakfast I know, but it tasted great)
L - sprouted grain veggie sammich
D - not sure yet, maybe grill another portobello and use it to top a big ol' salad, and a mixed fruit bowl
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Hi there!
As it happens, I am also growing sprouts. I got this handy thing for Christmas. I am currently eating a batch of bean sprouts. Next up is broccoli sprouts.
https://www.austinhomebrew.com/The-Deluxe-Kitchen-Crop-Sprouter_p_8543.html
Today has been a good ETL day:
B - spinach/blueberry/flaxseed smoothie
L - steamed spinach, Tex-Mex pinto beans
S - apple slices & walnuts
D - big salad (romaine, roma tomato, baby carrots, pickled red onion, etc.) & a quick dressing (almond butter, balsamic vinegar, cashew milk), bowl of Eat Your Greens soup, warm blueberries and a bit of cashew milk for dessert
@Carla_wfpb - Your culturing adventures sound great! Would it be okay to ask what kind of creative writing you do?
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Quick note - I just came across a recipe for pickled carrots and cauliflower, one of my favorite restaurant treats. I'll be trying this recipe later this week (without the oil). Sharing just in case anyone else has a similar passion for the pickled carrots you get at Mexican restaurants.
https://keviniscooking.com/authentic-mexican-pickled-carrots/0 -
I looked at that stackable sprouter, Austin. How's it working for you? I haven't tried pickling any other veggies yet, but keep meaning to.
Feeling awful today. I hope this is the crest of this cold and I will start feeling better tomorrow. I spent all day at the office coughing, sneezing and blowing my nose, but other than that I guess I don't feel too bad lol. I am going to take some nighttime cold medicine before bed.0 -
Hey @Mihani , I am SO sorry you are still feeling under the weather. I hope you sleep well tonight and that tomorrow is a little better!
The stackable sprouter is working well for me. I have done sprouting in a Mason jar in the past, and I like having more area to work with, so more bean sprouts without needing a fleet of jars. It's easy to work with and easy to clean. I empty the bottom green reservoir layer, move the bottom tier to the top, water, and leave it to rain on all the tiers.0 -
The stackable sprouter sounds good! I think that's what I'll try. I've never had pickled carrots, but I'm intrigued. I haven't done any creative writing in a long time, I write manuals and test software for work. I take a lot of notes on my creative experiments too. The creative stuff lately is fiber arts. Dyeing fiber, spinning yarn, weaving tapestries, that kind of stuff.
Mihani, do you have a nice go-to soup recipe when you're feeling sick? Maybe a ginger garlic broth with noodles. I hope you are tucked in at home taking care of yourself.
Batch number 2 of yogurt is going in the IP overnight. It would have gone in last night but I forgot.
Last night's meal, a chickpea ceasar salad was so good! Tonight it a broccoli stir fry. I love broccoli so i'm looking forward to that. This week's batch was much simpler than any other I can remember making. I hope they do some easy weeks like this for a while. I have many weeks to pull from when I want to go all out.0 -
Feeling less stuffy in my head and more in my chest today. Ran to the office to take care of a couple things and now heading to bed. I'll do some work here at home later.
Austin, I was thinking about that with the sprouters I was looking at... more surface area to green up the sprouts.
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Mihani, when I was sick, long hot showers...lots of steam...breathe it all in. If you have a humidifier that would help. I am still coughing ...two full weeks later. But the chills and all the body aches way gone. Mine was definitely the flu.
Today, was a mish mash of things...GF bread with 1/2 avocado. Joe's Mean Green. Carrot/Apple Juice. Pineapple/Cherry/tumeric/ginger smoothie from the WFPB Cooking Show...trying to help my very sad arthritic knees. Did not have any almond milk...so just used water. Making a sweet potato now.
I have a terribly messy kitchen. Have not done a thing in three weeks. First, the Baker's Cyst...then the flu. And now...it's just overwhelming.
Hoping tomorrow, I feel like tackling this mess. Dentist appointment...just a cleaning...praying she finds zippo!
I have really been enjoying the WFPB Cooking Show. She credits Dr. Fuhrman...that is really what she has based her show on.
I am going to try a dressing or two from her tomorrow...she uses lots of cashews...and Braggs...Aminos and Nutritional Yeast.
She also does a couple of What she Buys, Where. And what she eats in a day. Just a sweet young gal.
Enjoy your evening. Stay warm.1 -
Hi Magic, I have a really bad cold but no flu symptoms thank goodness. This cold is bad enough to kick my butt. My whole house sounds like your kitchen. I would rather move than try to catch up on things around here lol.
I am planning to stay home again today. I feel better but not even close to 100%. Still congested, sore throat, cough, fuzzy brain. Pushing through will just keep me sick longer. I am going to make a batch of soup today.1 -
Oh goodness Mihani...that is one fierce cold. The best thing you can do for yourself is rest and stay home...just like you are doing. Lots of fluids...rest and hot showers may help to break up that congestion. Hope today's TLC works wonders for you!0
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Hi everyone! It's been a few weeks since I've checked in. Hubby and I spent a weekend in Duluth in late Feb. and brought back a nasty virus. Both of sick for 2 full weeks.
Someone asked about work and turns out I'm not back to work yet. I realized I needed more time to grieve and process the many losses we've experienced this winter. I was not handling stress well and not in a good place for "putting on a happy face" for interviews. In addition to losing a sister-in-law to cancer at Christmas, and a cousin who froze to death the day after Christmas (he became disoriented due to his meds and left the care facility where he was in rehab for an accident), in February, we lost a nephew to suicide (my niece, his wife, is in the process of suing the doctors who prescribed a deadly combination of drugs - nephew had no previous symptoms of mental health issues and was simply given Rx by two different doctors without any tests to see what was causing his symptoms). Tragic.
Gosh, I'm full of sunshine. However, I'm filled with determination and hope - feel like I've turned the bend in what has been a very long winter.
I attempted a green smoothie yesterday without seeking out a recipe. It was just so-so. If you have a non-fruit (or minimal fruit) green smoothie, I'd love your recipe!0 -
CoffeeandPie wrote: »Hi everyone! It's been a few weeks since I've checked in. Hubby and I spent a weekend in Duluth in late Feb. and brought back a nasty virus. Both of sick for 2 full weeks.
Someone asked about work and turns out I'm not back to work yet. I realized I needed more time to grieve and process the many losses we've experienced this winter. I was not handling stress well and not in a good place for "putting on a happy face" for interviews. In addition to losing a sister-in-law to cancer at Christmas, and a cousin who froze to death the day after Christmas (he became disoriented due to his meds and left the care facility where he was in rehab for an accident), in February, we lost a nephew to suicide (my niece, his wife, is in the process of suing the doctors who prescribed a deadly combination of drugs - nephew had no previous symptoms of mental health issues and was simply given Rx by two different doctors without any tests to see what was causing his symptoms). Tragic.
Gosh, I'm full of sunshine. However, I'm filled with determination and hope - feel like I've turned the bend in what has been a very long winter.
I attempted a green smoothie yesterday without seeking out a recipe. It was just so-so. If you have a non-fruit (or minimal fruit) green smoothie, I'd love your recipe!
Hi @CoffeeandPie - Wow. That's a lot to deal with. I am so glad you feel like you are turning the corner. Keep taking care of yourself!
My morning smoothie or a variation on it might be worth a try? I make a smoothie with unsweetened cashew milk (1 cup), a cup of another liquid (water or cold brew coffee; regular brewed coffee would make for something pretty bitter), frozen spinach (about 4 oz), blueberries (about 40 grams) and ground flaxseed (15 grams). I sometimes add cinnamon.
And here's a recipe I have on my to-try list:
https://consciouscleanse.com/fruit-free-green-smoothie/0 -
Jacquie, I'm sorry to hear about all that you are dealing with. I am also looking forward to spring and better days. I use berries in my smoothie, not sure if that works for you, but the flavor is pretty bland especially at first if you're used to it being sweeter. 1 cup non dairy milk or yogurt, roughly a cup of baby greens, 1 cup frozen blueberries, 1 tbsp flax seeds. I also started by adding 1/2 a banana so it tasted better and now I don't usually have any at all.
Austin, I keep meaning to try out that coffee smoothie, but probably finding ways to get more coffee into my day isn't the best plan anyway!
Mihani, how are you feeling now? I know it is bad when you are staying home from work!
Software testing and manual writing ongoing. In the thick of it. Haven't had breakfast yet so I probably won't bother (almost 11 am here). I might have a smoothie for lunch. Nice and fast, no hassle and i get my flax and some greens.1 -
MUSHROOMS! In love with these two...THE HAPPY PEAR. Absolutely will win you over in no time. Too great not to share! https://www.youtube.com/watch?v=TEJ8ZDjZbyQ0
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Hey y'all... feeling almost normal this morning. I sure hope this cold is on the way out the door. It really knocked me down. I am going to get groceries delivered tonight I think, and do a little prepping tonight and tomorrow. I have scheduled a client for this weekend that I had to put off this week and have a lot of catching up to do so I will definitely be in the office most of the weekend.1
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Happy to hear you are starting to feel normal...I so understand when one is down with the cold/flu...not fun...life just sort of stops, unfortunately. But yay, things are looking up.
My long day at work...7am - 8pm...this is what I am packing:
Gluten Free whole oats with fresh berries (blueberries and raspberries), flaxseed, banana and almond milk unsweetened
Carrot/Apple Juice
GF bread hummus sandwich
cuties and dark chocolate
Home, will have a massaged kale salad with avocado, lemon and Nutritional Yeast.
This is a big deal for me. NEVER had I made a massaged kale salad before yesterday...it was really good. And eating oatmeal that is raw...another first. Saw Dr. Esselstyn do that in one of the videos. Flaxseed, another first.
There are still a few items in my fridge and pantry that are not 100%. But no meat at all...(still have wild caught salmon...I just can't throw that out or even give it away...will use it up and be done with it).
I am always struggling to figure out what to take to work on my two long days. Yesterday I did cave to something prepared...I think they are called Madras Lentils...the box is in the car. I need a bit of help this next month as I figure out meals and transition into a completely WFPB diet. There are quite a few recipes for lentils and stews and such...I just am not set up in my kitchen to make them yet. I do think I will invest in an insta pot to help me along.
Anyway, that is it for today...I am excited to be part of this group...to follow a few people on YouTube and make WFPB diet a way of life...not just a diet.
Mushrooms are everywhere...so the title of this thread is perfect. Even the Happy Pear were talking about mushrooms. They said the IT food used to be Kale. Now, MUSHROOMS are the star food.
Have a great day everyone.1 -
Glad you are starting to feel better, Mihani!
Magic, it is crazy how much better kale is massaged isn't it. You are doing great making all those food changes.
This week's batch is supposed heavy on soups, but we're getting some real spring weather here all of a sudden, so I think I'm going to pick a past meal plan.
The weather has also got me thinking about our garden this year. We're going to do some green beans, peas, tomatoes, zucchini, some other summer squash, greens, green onions, and some herbs. We still haven't completed our makeshift greenhouse, but plan to soon. Once that is done we can grow peppers again.
The back yard is all cleaned up and the branches are in burn piles. There's still a ton to do in the front yard and all down the driveway, but Joe and I are going to work on that tomorrow. And shop and batch apparently. hmm lol Might not get that much yard work done after all.
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Sorry to hear you’ve been having such a tough time, Jacquie. Sometimes it seems like losses come in waves like that and it hits you hard. You could try some dates in your smoothies to add sweetness. I used to use them when I first started making green smoothies.
Carla, how’s your work project going? Jealous of your spring-like weather. We have had a few warm days here and there but then the temperature plunges again. Your vegetable garden plan sounds wonderful. How is Ruby doing, is she all healed?
Hi Magic, I’ve still not tried a massaged kale salad but I should. I’ve never really cared for raw kale or kale chips, but I love it in any baked dish or soup or even just sautéed with a little balsamic or braggs. Lentils, split peas, black eyed peas are all quick cooking beans you could try. I usually use canned beans for other varieties, but I did get an Instant Pot for Christmas and plan to batch cook my own dried beans soon. I used to do that (stove-top) and freeze them in 2 cup containers. They did really well in the freezer. The guys in that cooking video are fun and very watchable to boot!
I had a bit of a relapse and was feeling kind of off kilter today. I did stop at the grocery after I went to the office and picked up random veggies and fruit because I had no real plan, but looking at what I already have on hand I think I’m all set for the week.
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