good marriages, Uncategorized, vegetables, wellness

mmm

Last night’s dinner was Marvelous Meatless Monday.

Cracks me up to say that.  Get it?  Because we have marvelous meatless meals 98% of the time.

This is funny stuff people.  Hey, word has it, that it is “hip” to have Marvelous Meatless Mondays?  (not to mention lowers blood pressure, saves oodles of gallons of water, nicer to animals, does not contribute to horrid diseases, vegetables heal & all the cool kids are doing it.  Just to see if you were still reading, I added that last part.)

While Mr. Right is still at work, I try to send a before/during/prep picture to tickle his fancy & let him know what’s on the menu.  I knew yesterday’s picture would scare him.  In his voice,  I can hear him saying…..”oh no, that is way too much fresh Thyme.   I am not eating all those weeds.”  ps.  He always does and he always like them.  haha20161017_140446-1_resized

Here in the Pacific Northwest, we are right in the middle of the glorious season of the mushroom.

Those Chanterelles were calling my name, the Oyster mushrooms were whispering sweet nothings to me.  The Crimini and Agaricus bisporus (white button mushrooms) didn’t want to be left out.

I turned all those weeds…aka fresh Thyme from our garden into a silky, smooth cream sauce with flavor that almost brought tears to my eyes.  So smooth it slipped off the back of a spoon.

Next, I reduced some Balsamic Vinegar.  I gotta tell ya, when that is cooking, the aroma in my kitchen sort of makes me feel like I know what the heck I am doing.  It is savory and sweet at the same time.  The aroma makes people walk towards your kitchen and ask, “whatcha got cookin’?”

I sliced polenta and started frying.  Yes, I said frying.  I used some left over oil from the Bagna Cauda that I prepared last week.  Oh, be still my heart.  That garlic & oil was the perfect thing to use.  Not much oil, just enough.  I did scoop out the little garlic nuggets of heaven.

Fresh green beans and onions were cooking on a different burner.  It a weird twist of fate, beautiful fresh green beans and little tiny onions played second fiddle to the main dish last night.

Last, but most importantly, I heated the black iron skillet and all those mushrooms got to know each other up close and personal.  A bit of coconut oil and some real salt did the trick to help release some of that moisture.

In the blink of an eye, dinner was ready to serve.

20161017_175808-1_resizedI started with cream thyme sauce then the polenta.  Next, I put those glorious roasted pieces of garlic along with some slightly cooked garlic atop the perfect circles of organic corn.

Hold on to your hats, next layer, those mushrooms in all their glory, were most certainly that.  Glorious.

Wait for it, the moment of pure goodness………the reduced Balsamic vinegar…….I fully admit to being a little heavy-handed.  While a drizzle or a few drops here and there would have been more artistic, I just poured it on.  I can’t help it, I am weak.  I want to lick the picture, right now.

Say Grace and savor that very first bite of marvelous goodness.  I mean savor and breath in.  This is what Marvelous Monday’s are all about.  Right here on one plate.  20161017_175948-1_resized

To sum up:

Marvelous Meatless Monday was marvelous.

We were both clean plate club members.

All the “weeds” were eaten with nary a sigh.

Here’s to our health and wellness.

What did you have for Marvelous Meatless Monday?

In this together, friends.

Chat tomorrow.

vegetarian-quotes-1

garden, healing, health, Uncategorized, vegetables, wellness

color question

Question?

When you walk through the grocery aisle of spaghetti sauce in jars, how is it that they are all the exact same color?  I am not picking on any certain brand or flavor or company.  I just got to wondering how on earth they get every single jar, can, sauce, paste, organic, expensive, dirt cheap and so forth….. all pretty much the exact same color?spaghetti_sauce-300x220

Earlier today, I was in the kitchen processing tomatoes.  I removed the skins, chopped and filled the slow cooker with 29 tomatoes; three varieties from our garden.  I added my usual:  fresh parsley,  basil, rosemary, oregano, chopped onion, oodles of garlic, S & P.

As I was chopping, I got to thinking, this is a more deep, rich intense red than the tomatoes a couple of weeks ago.   Maybe I let them ripen a touch longer?  More or less sunshine, more or less water?

First picture was two weeks ago, second picture was earlier this morning:

So the question is hanging there.  The longer I don’t answer the question, more pop up.

Just “maybe” food coloring is added to store-bought sauce (similar to store bought orange juice to give uniformity of color) to help it have the right marketing color?  Maybe folks like you and I are trained and looking for a particular color with bits of herbs here and there?  No matter the season, we want our sauce to be the same color as it was 4 months ago.

Our bodies, the wonderful machines that they are, were never ever, ever, meant to work this hard to clean out so much “stuff”; colorings, flavorings, chemicals, additives and on and on the list goes.

We all have heard folks having issues with children “a bit more energetic” then the families would like.  Adults that can’t keep focus and stay on track.  Folks that are more depressed than they were 5 years ago.  More and more among us having headaches, serious headaches, trouble loosing weight and so forth.

I am not saying this is the miracle we all have been searching for, what I am saying is I think it is a strong case of food for thought.

Now, I am well aware that we cannot all can, process, freeze all our own food.  While that might be a wonderful goal, some days, I just can’t do it. Some times I am tired and I just want to buy a perfect tomato in the produce department that someone else tended.  I am still having troubles growing my own basil, so yes, I buy it.  Some days, I run out and just want to buy a bottle of sugar-free ketchup from Whole Foods. I just don’t want to stop and make it.

I just got to thinking, maybe just maybe the answer is…. we all make a little more effort into growing our own something?  Then share.  Yes, I said, share with your neighbor.  Maybe trade a few of these tomatoes for some cucumbers or trade some beans for fresh eggs.  Maybe trade hemming a pair of pants for some beautiful fresh grown radishes? 20160825_111447-1_resized

While not every one has the luxury of baby steps, maybe together we can collectively take small steps towards regaining health and wellness?  Give our bodies a break from the overload of colorings, flavorings … things that are foreign to our bodies.

Just asking the questions is a good start. Maybe having a great discussion over a home cooked meal or a tall glass of fresh juice?

If we put our brains together, oh yes, there is power in numbers, we might come up with some useful and amazing ideas towards sharing health and goodness.  I know, I for one, would looooove some ideas and tips and suggestions.  I am anxious to have a discussion and hear your ideas.

In this together, folks.

Here’s to our collective health and wellness!

Chat tomorrow.

 

 

 

healing, vegetables, wellness

shout for sprouts!

brocoli-1Broccoli for Breakfast anyone?

Only 14 short days until National Eat Your Vegetable Day!  I am sure there is a bright green circle around June 17th.  Hip, Hip, Hooray for Vegetables!

Parades?  Banners?  T-shirts?  Are you planning a big ol Vegetarian dinner party?  I am sure everyone can feel the excitement building!

I feel all giddy and want to do a little dance.  Jazz hands of course, of course.

Ah, the vegetable.

One of my daily goals is to get as much nutrition bang for my buck that I possibly can.

We all are aware that conchiferous veggies are at the top of the list of cancer fighting, cellular enzyme boosting, blood building miracles. YET, you would have to eat 10 SERVINGS of broccoli every day to get its benefits.

I like broccoli but not 10 servings every day like.

We know that the stems of the broccoli plant hold all the nutrition and pure goodness.  I am guessing that a whole lot of us chop that part off and toss?  Steaming the pretty flower parts and covering them with butter and cheese sauce to get our kids to eat “just two” bites.

While I like broccoli, I am not up for eating a whole bowl for breakfast.

Enter the Sprout.

The “magical” compound in broccoli is a precursor to sulforaphone.   If you want more top-notch scientific mumbo jumbo, head over to NutritionFacts.org.  You can find out that 3 ounces of broccoli sprouts contain 2 grams of protein and 4 grams of fiber if that is what you are counting.

20150603_093340You can find out 1 pound of broccoli sprout seeds will make over 10 pounds of sprouts…………translation……………….as much cancer protecting phytochemicals as 1,000 pounds (half a ton) of broccoli. That is a LOT of broccoli.

You can get all scientific or you can just get a mason jar and a sprout lid and grow your own.  Easy peasy.  Takes 3-4 days and you are eating sprouts.  You can toss them in a salad, top a sandwich or garnish your hot ancient grain cereal for breakfast.20150603_094349 (1)

20150529_094020I bought my sprout kit and seeds from SPROUTPEOPLE.ORG.  The seeds are certified organic and non-gmo.  The website is super helpful with oodles of information.

It feels pretty cool to grow your own sprouts.  You see results in a matter of hours.

I find myself smiling every time I spy that jar full of sprouts.

I am grateful for clean filtered water.  I am grateful for the means to purchase the seeds.  I am mighty grateful for the healing power of the sprout.  Let’s all give a SHOUT for SPROUTS!

This morning for breakfast I put my hot cereal of Ancient grains in my bowl.  I topped with fresh strawberries and broccoli sprouts and toasted almonds.  My morning juice of a red pepper, 1/2 a lemon, 1 orange, 3 carrots and 1 inch of turmeric was a nice splash of color & flavor, the perfect accompaniment.

In this together friends.

Here’s to our health and wellness!

Love to hear what kind of celebration you are planning for June 17th!!!

eat your vegetables