First Meal: It’s my last day of the Euphebe trial. Originally I thought I would save the last two meals for another time. But then I got hungry and I was grateful for the Euphebe lunch and put it in an oven. It looked good, Root Vegetable Gratin with Butternut Squash and Tuscan Kale made with Celery Root, Turnips, Yukon Gold Potatoes, Cashew Bechamel, Lemon Juice, Garlic, Olive Oil, Thyme, Garlic, Sea Salt and Pepper. I loved the Turnip flavor mixed in with all the other goodies. I may have to make this one at home. My only improvement, for my palate would be less salt. Somehow I missed the Walnut Breadcrumbs that were to go on top. I found them later and saved them for dinner. The gratin didn’t need anything really. It was very flavorful.
Second Meal: Desperately craving salad, I took a large bowl and filled it with Arugula and Power Greens, added Walnuts and Blueberries and poured Balsamic Vinegar all over it. I dived right into it, forgetting to snap a picture until it was almost all gone.
Third Meal: The Euphebe dinner option of Pasta Al Forno came in a similar rectangular shape as lunch. I put it in the same baking dish I had used earlier to heat it up. It consisted of crushed Tomatoes, Zucchini, Lentil Penne Pasta, Baby Spinach, Broccoli, Cashew Cream, Kalamata Olives, Onions, Nutritional Yeast, Great Northern White Beans, Almonds, Garlic, Sea Salt, Oregano, Basil, Red Chili Flakes, Black Pepper. The pasta was gluten-free and made with a few organic ingredients worth noting: organic Green Lentil Flour, organic Green Pea Flour, organic Brown Rice Flour.
Snack:
It’s been fun having all those prepared meals this week, but for someone who likes to cook, I can’t wait to start making my own meals, especially without salt! There’s a blood moon lunar eclipse tonight and I want to stay up for it. I made myself some boiled Potatoes with Parsley in preparation and to celebrate!
