Eat food. Not too much. Mostly plants.

Has a recipe in her book Raw. It’s for making sesame broccoli using toasted sesame oil, sesame seeds, orange juice, nama shoyu (soy sauce), and I think a little ginger. I used her recipe to make some last night. I steamed the broccoli. It was absolutely delicious and took me just a few minutes to make.

Garden burger, yam, apple, and a peach. I also have nonfat yogurt mixed with raspberry jam sweetened with pear juice. I’m set.

I bought one at Safeway, of all places, plus it was organic. It’s the best cantaloupe I’ve ever eaten in my life. It’s like a totally different fruit from the usual cantaloupes I’ve bought in the past – bland, yucky texture, just icky in general. I saved the Heritage seeds, and plan to plant them next year.

Salad Ingredients:
1 lb. of strawberries
4 cups baby spinach
2 cups other leafy greens (arugula, romaine, red leaf, mache)
½ red onion, diced
1 tbsp. bee pollen (for garnish, optional)
black pepper

Dressing (this makes a lot, but lasts 2-3 days in the fridge):
1 cup soaked cashews (I used a mix of cashews and macadamia nuts)
½ cup spring water or the highest quality water you can find
¼ cup honey, agave nectar, or sweetener of your choice
¼ cup apple-cider vinegar
2 tbsp. onion powder
1 tbsp. mustard powder
1 tbsp. poppy seeds
Dash of himalayan salt

Blend all dressing ingredients except poppy seeds in a blender on high until creamy. Add poppy seeds, and blend on low just to mix them up. Pour dressing over salad and serve immediately.

I never really stopped to ask myself why I wanted to do all of this. It was a question that was asked to me in therapy. And I have plenty of reasons, but they’re not MY reasons.

What I do know is that pork chops don’t appeal to me as a simple meal like they did last year. I’d rather toss together a chickpea salad.

And so, I’m giving up on this goal.

This is SO cool!! Use your mouse to turn the pages!
My friend just sent this to me and I love it already.

http://www.facebook.com/ext/share.php?sid=102762923794&h=WOlhu&u=fm0Dl&ref=mf

I have put buying a dehydrator on hold. They are expensive and ugly.
I have heard you don’t really need them. Without looking for instructions I just decided to try and make my own flax crackers using a tray and setting it in front of the open window in the living room. Will I come home to crackers? Who knows!
There is enough ventilation…but is there enough heat? Will my kitty walk on them?

I’ll see when I get home.

Made almond milk yesterday and the day before. It is so easy I can’t believe I ever bought it in the store.

soak raw almonds overnight in water
rinse
add water to almonds and blend
strain.

Really delicious. Got raw almonds from Trader Joe’s. They were cheaper than the European Raw Almonds sold at the Co-op.

P.S. You can sweeten the almond milk with a few dates or some agave or whatever you have that’s sweet!
I also added some celtic sea salt because I love salt.

I used my spiralizer today to make angel hair pasta noodles out of a cucumber from my garden. It was amazing how fast it transformed the cucumber. I made a salad out of it by adding, a touch of mayo, salt, pepper and cayenne. It was good!

It looked like this photo (this photo is actually zucchini)

Found a really interesting article on NYT from Pollan.

http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?_r=1&pagewanted=all

The main point is that scientist try to isolate compounds that do X. Every couple of years there’s a big one, like oat bran back in the day and Omega 3s currently. Food products will then try to add it to everything, eggs, cereals, pastas etc. The point is that the Omega 3s found in fish aren’t only good for you because of the Omega 3s, but because of the delicate balance of chemicals in the actual real food itself. Then you add into the mix you own body’s reaction and there is no one true wonder food.

I was really interested to read this:

Here’s a list of just the antioxidants that have been identified in garden-variety thyme:

4-Terpineol, alanine, anethole, apigenin, ascorbic acid, beta carotene, caffeic acid, camphene, carvacrol, chlorogenic acid, chrysoeriol, eriodictyol, eugenol, ferulic acid, gallic acid, gamma-terpinene isochlorogenic acid, isoeugenol, isothymonin, kaempferol, labiatic acid, lauric acid, linalyl acetate, luteolin, methionine, myrcene, myristic acid, naringenin, oleanolic acid, p-coumoric acid, p-hydroxy-benzoic acid, palmitic acid, rosmarinic acid, selenium, tannin, thymol, tryptophan, ursolic acid, vanillic acid.