My sweet nothings, I do hope you all are not bitter with me for such a great pause between blogs. I have no excuses. Of course, Summer is super busy. Busy with going outs and social events. Some work, but mostly play. I have no excuse! I do not seek one. I just haven't felt like updating.. haha!
I must confess, I have not been 100% RAWr. Currently, I am still hitting around 75% RAWr daily. Which is still most excellent. Anyhow, t'was was a decision I came to out of pure necessity. I just didn't have time to create something stupendous RAWr everyday.. Also, I was feeling rather damp and cold, two conditions which lead to respiratory problems. So I decided to start including cooked foods in my diet. I needed to include warmth without the heat of things like ginger or peppers, which I should avoid as my dosha is Pitta. They aggravate me.
This was a meal I made a couple of weeks ago. I had a lot of vegetables and so I pretty much just used all of them. I really can't stand when I have things that are starting to look not-so-fresh. I had lots (and lots) of leeks and some basil. Most everything was from the farmers market or whole foods.
I made steamed asparagus and brussels sprouts. I tossed the brussels sprouts in a bowl when they were hot and ready (that's what she said?) with a bit of olive oil, celtic sea salt, and fresh pepper. The asparagus got a bit of lime juice and some celtic sea salt.
The zucchini and squash were pan sauteed with some shallots, leeks, and garlic. I seasoned them with olive oil, S&P, and thyme. Not much. Simple is always better. Especially with fresh and tasty vegetables.
The greens, oooh la la! They were soo good! It was rainbow chard, swiss chard, and collard greens. Pan fried with coconut oil and then turned down to a simmer to slow cook for about ten/fifteen minutes-ish.I added some water, it was necessary. They had a bit o garlic and some love as well up in thurr. When they were done I seasoned them with a splash of apple cider vinegar and olive oil, as I do almost all greens. Celtic sea salt, of course.
I had tons of leeks, I steamed the white ends of one bunch and served as is. The other bunch I cut up, used for cooking. The rest of the leaves were steamed and either used for leek mousse or stuffed with it. Leek mousse is pretty much just leeks, a tablespoon of veganase, a bit of oil, a bit of water, a bit of salt, pepper, thyme, and a smile. Pureed. That stuff is sooo good! Tastes like spinach artichoke dip, sans the spinach and artichoke! haha! I stuffed some leaves with it, but also served it on the plate. Couldn't get enough. Love love that stuff!
Pestooooo! One bunch of Basil. Two Handfuls of Pine Nuts. 1 tbs dried tarragon. 1/4 cup olive oil, or rather, just use as necessary. Thyme. Celtic Sea salt. 2 Stems of rosemary, sans the actual stem. Y'all this stuff was SO good! I mean, I love love pesto. But really. Nothing should taste this good. I had some spelt bread from Whole Foods, it was really the only thing I wanted to eat! What can I say? I love bread and fat, since I was child. Oh the shame!
The meal ended in a food coma. A very satisfied, outside-with-someone-I-love-and-my-dog, food coma. It was a lovely evening for vegetables and eating outside = )
If you wonder, no I did not make a happy plate. Not even close!
If you are curious as to how I can make all of these separate things come together so well time wise.. It just takes practice and understanding of the craft of food preparation. I hope this lack of information helps! ☭
such a beautiful setting, he he he
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