Breakfast: I had not slept well and I was sluggish when I got up. I didn’t want to prepare anything so I finished up the last of the Many Vegetable Stir Fry, served cold with chilled Jasmine Green Tea. Lunch: With Gary away, not only do I miss him, I miss his cooking. I…
On a hot summer night, here’s a sweet treat to have for a light dinner. 1 cup frozen spinach 1 cup frozen blueberries 1 cup unsweetened soy milk 2 Tablespoons cocoa powder 4 ice cubes In a high powered blender, blend ingredients until creamy. Serve immediately. Makes 1-2 servings.
Breakfast: Heat and humidity dictate what I want to eat. I want food that is hydrating, cool, crunchy. This morning I had the remaining collards I had steamed and chilled earlier in the week. Celery stalks with peanut butter was the fun, main event along with iced green tea. Lunch: Still wanting only cold…
Breakfast: Can you believe I have not had oatmeal in a week? I had some with chopped apple, some dried figs, sunflower seeds, blueberries, a dash of cinnamon and nutmeg, and soy milk plus sliced oranges and green kukitcha tea. Lunch: Sometimes you just have to have ice cream for lunch. And you can…
This is a very colorful dish with fresh flavors. 1 onion, chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks, chopped 1 bell pepper, seeded and cut in strips 1 eggplant, peeled and diced 1/2 cup cauliflower florets 1 small sweet potato, cooked and chopped 2…
Breakfast: Yesterday’s lunch is today’s breakfast. Chilled Creamy Carrot Bisque is luscious on a hot summer morning served with Chilled Green Tea. Lunch: I steamed a lot of collard greens the day before and munch on some for lunch with green kukitcha tea. Daily Green Juice: Collards, Celery, Lime, Carrots and Ginger.…
I was getting our GoOrganicNYC weekly delivery today. I like to make sure all the fresh produce from the previous week is eaten before getting a new delivery. Since Gary left a few days before I haven’t been able to finish everything we purchased last week. There were two big heads of collards and lots…
This is a luscious rich soup that can be served hot or cold, delicately flavored with the French Herbes de Provence. And here’s a nice variation! Blend equal parts of this soup with cooked pink lentils for a creamy carrot/lentil bisque. Ingredients: 6 carrots cut, sliced (about 4 1/2-5 cups) 2 onions chopped (about 3-3/12…
Breakfast: I am on a mission to finish some projects that have lingered on my list. And it’s hot and I don’t like to use the air conditioning very much. I am not as hungry in the heat and I am craving the simplest of foods. This morning I ate sliced tomatoes, cauliflower and dipped…
