#fresh food
Cosima chopped herself up a fruit salad snack all by herself! She chose grapes, strawberries, raspberries and gala apples. We put some yoghurt in the empty section and also added some cashew nuts
Through the Garden Benedict
This is my new favorite; Poached eggs on avocado, goat cheese toast, with fresh fruits and vegetables. This is a fresh take on a Benedict, with no Hollandaise. The egg yolk and citrus juices act as a sort of deconstructed Hollandaise. It’s delicious! I didn’t make Hollandaise because I’m trying not to indulge in buttery dishes too often. That being said, I’ll make one of these with Meyer lemon Hollandaise soon, possibly this weekend, because we have many Meyer lemons on our tree. And because Hollandaise is so damn tasty. You can make this with any fresh vegetables, greens, pickled things, herbs and fruit you have on hand. It comes out delicious every time. You can use ham, bacon, sausage or make it vegetarian like this one. This particular combo was crunchy, savory, earthy and deliciously balanced. My hubby and I both loved the addition of thinly sliced celery, which seems like it wouldn’t be that great, but it was perfection.
This plate = Dave’s multi grain Killer Bread, thin sliced & toasted, goat cheese, sliced avocado, orange segments, apple slices, celery, sliced very thinly, celery leaf, tomato, kalamata olives, marinated artichoke, and fresh cilantro. The poached egg is placed on top of the cheese toast, then garnished with all the freshness, and an extra squeeze of orange juice on top. Try it, it’s so good.
If you’ve never made a poached egg, it’s easy. Boil about 3 - 4 cups water in a sauce pan, add 1 tsp vinegar to the water. Once it boils, stir into a gentle whirlpool, crack an egg in the center and let it cook for 2 to 3 minutes. Remove with a slotted spoon to a paper towel lined plate.
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Breakfast goals
I love picking fresh figs from the garden for my breakfast bowl.
How to farm without a field
These pioneers are sprouting produce indoors, no soil or sunlight required.
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Restaurant The Food Temple in Lisbon, Portugal, 2015
Vegan home-cooking with love by Alice Ming and her team in the middle of the perfect city of Lisbon
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I have not been productive lately. I know injury and pain impact hard on function, but I am very aware that I have been putting off tasks that I could and should be making a better effort at completing, injured or not.
On the other hand, perhaps I should accept this as a time of change, recovery and renewal; embrace gentle progress without agitating for dynamism. Still, stuff needs to get done! Some things are on track: food (see last night’s healthy low-carb sesame fish and salad); my 28-day alcohol-free challenge (I have completed 3 weeks); and my daily meditation and stretching practice.
At the beginning of my @oneyearnobeer 28-day alcohol-challenge, I decided to give myself a reward for every AF week. For Week 3 I have given myself a playful pink flamingo tea infuser (the seal is great - no floaters) and a book of Zen quotations with Japanese art illustrations.
Monday’s guided mediation practice focused on the inner coach - appropriate for addressing my admin avoidance in a positive way… and lol - apparently it worked! I kicked my butt into gear to tackle the task I hate most: sorting and tallying the cash receipts. It’s not difficult, just mudane and tedious, and boy do I procrastinate! I guess I need to take a Zen approach more often…⌛
Rob bought the ‘I Quit Sugar’ book. With my alcohol challenge going on, I am not about to quit feel-good treats like mangoes and dark chocolate (the book is an 8-week reset challenge to restore the body to healthy sugar consumption levels). However, the book has some awesome recipes and great breakfast and snack ideas, so I plan to get stuck into them this week.
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