I am a salad lover and I love to make awesome salads – but when I’m going to make a salad, any “plan” I have usually consists of:
Step 1: rummage through the fridge for vegetables
Step 2: throw it all together
Step 3: eat
Some plan, eh? Salads (and smoothies) are just not something I think to use a recipe for – but this also means I often make the same thing over and over again.
I taught my first yoga class today. Not exactly my first class, but sort of.
My “first” classes were in teacher training to my fellow trainees, but those don’t really count.
Then I taught a restorative class a few weeks ago at the studio where I practice, and although that was a real class, it was just a few resting postures (have you ever been to a restorative yoga class? It’s awesome.) so I’m not sure that counts either.
This is quinoa and sauteed kale in a sauce made from red peppers, onions and tahini. I initially made this to stuff into portobello mushroom caps, but this stuff was so stuffin’ good that we’re going to focus more on the stuffing instead of what was stuffed.
Stuff this into mushrooms if you like, but you could just as easily choose to eat this as-is and call it lunch. Or use it as a side at dinner. Or as dinner itself. Or even for breakfast. Watch me eat this for breakfast tomorrow. WATCH ME!
(ok, maybe don’t watch me. that’s a little creepy.)
Well, we made it. It’s the last day of The Greener March Challenge.
Whether you ate greens every day for the last 31 days or not, you endured my month long green stream of posts. I’m not sure if I should say “Congrats!” or “I’m sorry.”
There were certainly a few highlights for me for this month.
The first thing that comes to mind is Fat, Sick and Nearly Dead. I’m so glad I watched this documentary and was re-inspired to get back to juicing after a bit of a juice hiatus. I know that a few of you watched this film and were inspired and motivated by it too.
It’s homemade pizza night!
Wait, scratch that. It’s EASY homemade pizza night.
A couple packages of Naan (Indian flat bread) for some fast, deliciously soft pizza crusts, veggie toppings, tomato sauce, shredded mozzerella cheese, and a glass of Cabernet in the corner up there. (For me, not for the pizza.)
Pasta sauce, pizza sauce. Tomato, tomato. Garlic roasted garlic sauce? That sounds like it belongs on pizza to me.
Diced peppers and mushrooms for a couple of grown up veggie pizzas.
Tonight’s speedy, kick ass dinner was inspired by the Winter 2013 edition of Menu magazine.
Namely, Roasted Dashi Eggplant, Dashi Mushrooms and Baby Bok Choy with Garlic Sauce.
Except I went all Three Muskateers on those recipes and tweaked them to make one vegtabulous dinner.
This came together very quickly, which was especially helpful as I was feeling so hungry my stomach was starting to eat itself.
Pulled from the fridge and cupboards:
More Mama’s Weeds
