This stuff is so cool, sourced from the prickly pear cactus.
I brought over to my neighbor’s house three flavors of Fat Leaf Water that the company sent me to try, so we could have a little socially distanced taste test.
Since it’s been super hot here in SoCal for the last couple of days, I thought it’d be a perfect time to quench our thirst with something new. (Usually we’re drinking a variety of fermented grape juice, but it was a bit early in the day for that.)
Key Lime Mango
We tasted each of them and agreed that all the flavors were super hydrating and really quenched our thirst. My fave was Mojave Citrus and Key Lime Mango and I especially love the addition of turmeric, and my neighbors both liked Rimrock Red, so it was a win-win for us all.
Here’s the company info:
“WE HAVE MADE THE DECISION AT FAT LEAF WATER TO POSTPONE OUR KICKSTARTER CAMPAIGN AND POSTINGS TO SUPPORT OUR FRIENDS, FAMILY AND OUR COMMUNITY DURING THIS CHALLENGING TIME.”
Keep this brand on your radar and when things get back to normal, whenever and whatever that is, I hope I’ve planted a seed so that you try it, too.
A: FAT LEAF WATER IS THE FIRST CACTUS-WATER BASED SPORTS HYDRATION BEVERAGE. IT’S PACKED WITH ANTIOXIDANTS, ELECTROLYTES, VITAMIN C, MINERALS AND TAURINE.
Q: WHAT IS PRICKLY PEAR?
A: PRICKLY PEAR IS A CACTUS, A RESILIENT SUPER PLANT FOUND IN ARID AREAS. IT PRODUCES BLOSSOMS, WHICH TURNS INTO A FRUIT, CALLED PRICKLY PEAR FRUIT. THE JUICE OF THE PRICKLY PEAR FRUIT IS OUR MAIN INGREDIENT IN FAT LEAF WATER. IT PROVIDES ANTI-INFLAMMATORY PROPERTIES AND IS PACKED WITH ANTIOXIDANTS, ELECTROLYTES, VITAMINS, MINERALS AND NATURAL TAURINE.
Q: WHY THE NAME FAT LEAF WATER?
A: THE PRICKLY PEAR CACTUS IS A SUPER PLANT THAT SOMEHOW STAYS SUPER HYDRATED IN HARSH DRY CLIMATES. IT EFFICIENTLY STORES WATER IN ITS LARGE, FLAT AND FLESHY PADS OR LEAVES. THUS THE NAME FAT LEAF WATER.
Q: IS THE PRICKLY PEAR FRUIT SUSTAINABLE?
A: YES. THE PRICKLY PEAR CACTUS IS A NATIVE TO THE AMERICAS. IT IS A RESILIENT PLANT THAT REQUIRES VERY LITTLE WATER TO PRODUCE AND GROW. THE FRUIT, PADS (LEAVES) AND FLOWERS ARE ALL EDIBLE. THE CACTUS IS EASY TO CULTIVATE AND PROPAGATE, FROM SEED OR HEALTHY PLANT.
Q: I SEE “TAURINE” AS AN INGREDIENT IN ALL YOUR BEVERAGES. WHAT IS TAURINE?
A: TAURINE (DUBBED THE “WONDER MOLECULE” BY SCIENTISTS) IS A COMPOUND AMINO ACID THAT OCCURS NATURALLY IN THE BODY. IT IS PARTICULARLY CONCENTRATED IN THE BRAIN, EYES, HEART AND MUSCLES AND SHOWN TO IMPROVE ATHLETIC PERFORMANCE. PRICKLY PEARS NATURALLY CONTAIN TAURINE, AND WE ADDED AN ADDITIONAL BOOST FOR AN EXTRA KICK!
Q: IS YOUR BEVERAGE GLUTEN FREE?
A: YES. ALL OUR INGREDIENTS ARE GLUTEN FREE. THE FACILITY IN WHICH OUR BEVERAGE IS PRODUCED IS ALSO GLUTEN FREE.
Q: IS YOUR BEVERAGE NATURAL?
A: YES. OUR FAT LEAF WATER BEVERAGES ARE MADE FROM ALL NATURAL INGREDIENTS.
Q: IS YOUR BEVERAGE VEGAN?
A: YES. ALL OUR FAT LEAF WATER BEVERAGES ARE PLANT-BASED.
I was provided product and no compensation; the reviews are my own honest opinion.
Let me first say that the one and only time I weaned my one and only child was in 1982, so what am I doing writing about weaning, you might ask?
My thirty-six year old son weaned himself on his first birthday with no warning, and my poor body suffered while he loved the autonomy of his burgeoning independent nature.
This is a guest post written by my DIL, who is now the mother of my one and only amazing and brilliant grandson.
My son turned one at the beginning of March.
I had been toying with the idea of weaning him for a couple of months.
Initially, I had tried the “only when he asks” approach, but babies are creatures of habit, so he continued to ask and I continued to feed on demand.
As soon as my son had his twelve-month wellness check and his pediatrician said he was physically and emotionally ready, I was eager to start the process of weaning.
The thought of dragging this out for six-plus weeks was too much for me, but the risks of going cold turkey are very real (infection, blocked duct, emotional trauma) so I proceeded with caution. If you do need to wean quickly for whatever reason, or your baby just suddenly rejects the breast, here are some tips to get through it more quickly.
As a disclaimer, my son was already eating three meals a day plus snacks, so it wasn’t like I was still producing a massive amount of milk. He was clearly obtaining his nutrition from other sources.
Where to start… Start with the easiest feeds. For me, those were the ones when he woke up. I first eliminated those after naps, then morning, then before day naps, before bed, and then the dreaded night feeds…
Tips for baby… I have been a RIE (Resources for Infant Educarers) mom since day one, otherwise known as respectful parenting. The philosophy centers around honest and authentic communication as soon as baby is hours old. Even though I was tempted to put band aids on my nipples and say “mommy is sick”, or apply garlic so it would taste gross, my son and I faced the challenge together.
Make it positive — I bought my little guy a special cup for homemade smoothies to replace the nursing experience from his wake up feeds. My son loves rabbits, so I got him the biggest rabbit cup I could find; since he has no problem with a straw, that’s what we use, but a sippy cup would be equally successful.
Do not place yourself in familiar nursing situations — I love to read books in bed with my son in the morning, but during weaning I would get up, shower and dress, so that as soon as he woke up I took him out of the bedroom for banana and almond milk smoothie in “Rab Rab”.
(Smoothie recipes below.)
Sport the high-necks — I wore three layers to minimize the odor of milk, as well as high neck shirts that he could not pull down.
Stay busy — As we eliminated the day feeds, I made those days extra busy. We were barely ever at home so as not to place ourselves in situations where he would even think to ask.
Mr. Mousie — I bought a special blanket that I sprayed with Chanel Mademoiselle (my familiar scent), which I use to cuddle him with during Rab Rab smoothie time. (Smoothie recipes below.) This was a blanket that I could also use to place in the crib for naptime. Extra cuddles and love during weaning will help to bridge the emotional loss of breast feeding.
Change of scenery — I chose to do it while visiting Grandma. There were so many exciting things for little one to do and experience, and I got the support I needed as my body and emotions went through the change and the challenge.
Watch out for hunger — As I worked on eliminating the night feeds, I needed to make sure that he was not waking up because he was hungry. Toddlers burn through so much energy! When they have been asleep from 6.30pm, it is reasonable that at 4:00 am it might be that they need a little something in their tummy. I was focused on eliminating the breast so my milk would fully dry up, and I decided to replace those feeds with a bottle of warm milk. Try what works for you; regular organic milk, almond milk, or coconut milk.
Boundless love — I got lots of advice to let Dad go in at night so he cannot ask for milk. As part of the RIE I mentioned earlier, I faced this head on. I went in and there were moments that were heart-breakingly sad. But in my heart I knew it was time, and so I told him — I know this is hard for you. I love you so much. And found lots of ways to be close, tight cuddles, cheek to cheek.
Success! After two weeks, my little guy is completely weaned, sleeping through the night, and started walking. What a great first year!
(If your little one is also teething, try the teething biscuit recipe below. My son LOVES them!)
Tips for mom…
Sage — I drank fresh sage tea and infused sage water pretty much constantly. I also included fresh mint and lemon balm, but sage was my primary fluid. I was advised that you should drink it every six hours, but I had a cuppa going all day.
Cabbage Leaves — These have been used for centuries and I can see why!! I was a little skeptical at first, but they work amazingly well. For the first few days, I used them continuously during waking hours. I kept them in the fridge so they were nice and cold, which feels wonderful if you start to feel engorged. Place the stems out, and change every 30–90 mins depending upon flow.
Antihistamine — This is also meant to dry up milk. I took a non-drowsy type every 24 hours.
Warm showers — The first day I took three warm showers. I would massage my breasts and hand express just enough to make sure the ducts still had an outlet, but not too much to stimulate production.
Heating pad — I read varying accounts of this, but I did use a heating pad at times when the engorgement made my breasts feel hard and lumpy.
Ice-pack — I used this in-between the heating pad to cool down swelling. I was also using cold cabbage leaves, so the icepack was used when I was taking a break from the cabbage leaves.
Topless Sunbathing — Luckily I was weaning at Grandma’s house in Southern California, so while my little one was napping, I could enjoy some au naturale topless sage tea!
Rocky Road ice-cream — It’s important to remember that if you’re eaning fast, you’ll go through a pretty big hormone crash. Be prepared and have supplies. Pamper yourself with whatever you need to do for self care to get through PMS — ice-cream, movies, cuddles. I kept laser focused on the end-game — no more night feeds, no more gross nursing bras, and no more sanitary pads in your BRA!!! (and all over the bathroom floor).
Sleep — sleep when you can because you may need extra energy at night. If you’ve been used to nursing, dousing, and then crashing out, remember that getting a baby to sleep without popping them on the breast takes more energy and perseverance.
WAB WAB Smoothie I
Waking up in the morning and after nap
1/2 cup milk or almond milk
1 TBS organic almond butter
1/4 small banana
Wab Wab Smoothie II
1/4 cup 100% organic fruit juice
½ cup purified water
Leftover kale, spinach, chard, or other leafy veg, well blended!
1/4 cup Organic whole milk Greek yogurt
Chopped/grated apple or pear or organic blueberries/strawberries
1 cup almond milk or coconut water or a combination
Blend 1/2 cup dates and 1/2 cup raisins with the liquid until well chopped.
Pour into bowl
2 TBS organic agave
2–3 TBS vegetable or coconut oil
Add 1/2 cup flax meal
1 cup organic whole wheat flour (or any flour)
Oat flour is easy to make in a blender
½ tsp cinnamon
1 tsp vanilla
Mix all. Add a little more flour and knead briefly to make dough pliable.
Roll into 12×14
Cut into 1inch x 6 inch slices
Roll into finger sized shapes, easy for little hands to grasp.
Bake at 350 degrees for 35 minutes and then 300 degrees for another 15 minutes turn off oven and let them cool in oven.
When I was went on my solo hike last week and was ALMOST LOST FOREVER, I was smart enough to have the foresight to pack not only a bottle of water, but a couple of delicious and nutritious THRIVE bars.
How lucky am I that GoMacro sent me a box of assorted Thrive bars to sample!
I’m so happy to be able to share some of these yummy treats with my wonderful and loyal readers!
GoMacro is a family owned vegan company that was started by a mother-daughter team on their organic farm in Southwest Wisconsin.
While you may be familiar with their original MacroBars, they have launched a delicious new line of plant-based bars called Thrive.
Thrive are made up of a superfood ancient grain blend, are all less than 200 calories, and provide plant-based protein, essential fatty acids, and prebiotic fiber to fuel your body and mind.
Like all GoMacro products, Thrive are USDA-Certified Organic, Non-GMO Project Verified, Kosher, Gluten-Free certified, 100% Vegan, and soy-free. Thrive is currently available to purchase online and will become available to Whole Foods in October 2016.
All you have to do to win a box of GoMacro Thrive is to LIKE them on social media (and of course LIKE this post so I know whom to choose! (US residents only, please.)
(I was provided product for sample and review. Opinions are my own.I have not received any compensation for writing this post.)
1. You can either sauté the jalapeños and garlic for a few minutes or leave them raw; it’s your choice. I used pickled lalapenos and garlic ‘cos I had them in the pantry.
2. In a large bowl, combine flour, yeast, salt, water. If you have a mixer with a dough hook, mix until it comes together in a wet ball. Add a bit more flour if it looks too wet, but you don’t want an overly dry dough.
3. If you’re doing it all by hand, old-school style, use a wooden spoon and put some muscle into it.
4. When it comes together, flour a cutting board and knead for a bit; this is a rustic bread so it doesn’t have to be perfect.
5. Oil a bowl with the reserved olive oil, place the dough in bowl, cover with a plastic bag, and set aside in a warm place to rise for a couple of hours. It helps to blanket the bowl with a towel, too.
6. After you can see the dough has doubled in size, turn the dough onto a floured wooden board. With your hands, roughly press the dough into a circle.
7. Add half the olives/jalapenos/garlic.
8. Fold the dough in half and gently press again to a rough circle.
9. Add the rest of the ingredients and form the dough into a ball shape.
11. Dust the baking sheet with a teaspoon or so of cornmeal or flour.
12. Let rise again for about thirty minutes.
13. Toward the end of this second rising, preheat oven to 400 degrees.
14. Using a sharp knife, cut an X-shaped slit across the top of the dough.
15. Bake about forty minutes until the top is golden brown.
16. What I like to do toward the end of baking time is to take the bread off the baking pan and place directly on the rack to bake for another five-seven minutes. This ensures a completely even crunchy crust.
17. Take out of the oven, place on cooling rack.
It’s very important not to cut into it too soon! I know it’s hard to wait, but sometimes it’s a good idea.
Serve with homemade lentil soup and a fresh garden salad; this is truly bread heaven.
I’d like to hear from you if you try it. I taught tugboat man how and he didn’t think it was too difficult.
Today is National Cheeseburger Day and it seems to be a particularly good time to extoll the virtues of a non-animal, meat-free, violence-free burger.
Do you have a favorite veggie burger restaurant?
Have you visited any of these locations?
How about your own recipe? I’d love to hear about it!
(I received the following news release and thought I’d share it with y’all who live in different parts of the country.)
To help enjoy the beloved sandwich, Foursquare has made is possible for vegetarians to get in on the celebration by rounding up a list of the country’s best veggie burgers.
Forget “checking in” with Foursquare’s new app – now we’re all about leaving tips at places you love (or hate) and finding recommendations personalized for YOU by allowing you to pick from over 10,000 “tastes” (everything from “veggie burgers” to “veggie pizza,” “veggie pho” and “vegetarian curries”). We have over 55 million people using the app, all of which have contributed to the making of this list of meat-less beauties.
Details on the top veggie burgers (and a popular tip for each location) according to Foursquare around the country are below.
Finishing up three or four posts that aren’t cooperating. They’re not funny enough, they have no point, no denouement, no zing–nada. Instead of a rational thought process, I’ll offer up a scattered smorgasbord of tasty appetizers instead of a whole meal.
Remember these cats?
Our Bandit used to talk to us that way. After a while, I started answering her back. She’d say, “Meow“, I’d respond, “Meow”. She’d stroll into the kitchen and greet me with a head nod and a brief “Mew”. I’d imitate her head nod and answer her. She tried so hard to communicate with us! If we didn’t go to bed at the same time every night–if we stayed up a bit longer than usual–Bandit marched into the family room with an outraged sense of purpose-maintain eye contact–and kind of growly-meow, walk a few steps toward the bedroom, and then walk back to us. If we didn’t follow her, she’d leave in a huff and wait on the bed and if we didn’t move quick enough, one swipe of her her paw let us know she was pissed. She had the sharpest claws. They spoke volumes.
One day, the captain said something to me and I didn’t hear him. Instead of saying, “What did you say?” I said, “Meow?” He seemed to understand what I meant because he repeated himself. That one meow led to complete conversations in cat language. Angry meows, grunting meows, questioning meows, and mews in agreement. We just have to remember not to do it when anyone else is around. I’m not sure many people would understand. Meow?
We worked out at the gym this morning. Before we left, I asked the hubs to take a couple pictures of me. See the hairband with sparkles and the Hello Kitty slippers? Starfish?
Late this afternoon I heard a hawk in the eucalyptus tree across the street. It let me get really close for these pics! The colors were magnificent. I wish I took better photos. Chocolate cake was requested by my tugboat man; I whipped up an easy one bowl version. It was sooo good! It’s lowfat but really moist. The recipe is below.
3/4 cup milk ( I use half non-fat milk and half cold coffee)
1/4 cup cooking oil
1 teaspoon vanilla
1 egg 1. Preheat oven to 350 degree F. Grease and lightly flour a 9×1-1/2-inch round or 8x8x2-inch baking pan.2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour batter into prepared pan.
3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack. Spread with glaze.
2 tbsp. butter
1/4 cup cocoa
1 cup confectioners sugar
3 tbsp. water or coffee
1/2 tsp. vanilla
Melt butter in small saucepan over low heat. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla, gradually add confectioners sugar; beat with wire whisk until smooth.
I’m about the same height as Danny DeVito. He’s MUCH, MUCH wider than I am, but you get the picture. I’m only five-feet-zero-inches. Every extra ounce on me looks like ten extra pounds on a normal sized human. There’s no place for any extra weight to hide. A lifetime of dieting and starvation adds up to one screwed up metabolism, that’s for sure. I’ve been a vegetarian (pescatarian) since I was in high school. I’m the undisputed queen of counting calories, fat grams, carbs, and protein. I don’t smoke, don’t drink (a lot), don’t drink sodas, don’t eat processed foods, don’t eat fried foods except once in a while. We eat a lot of brown rice, beans, lentils, tofu, and veggies. I make broiled, grilled, or seared ahi and salmon. Most of the time all of our desserts and breads are home baked. I have a terrible time losing any weight at all. It just doesn’t go away, no matter how much I work out, go to Boot Camp, walk, lift weights, or use my elliptical. We turned our third bedroom into an office/craft/workout room with an elliptical, weights, rubber bands, jump rope, and a big ball. When I used to teach aerobics, my class combined high intensity aerobics with core training and weights. I’ve got all the tools to know how to effectively burn calories and build lean muscle, but it just wasn’t working on ME!
Health history and numbers
My cholesterol is textbook perfect. My blood pressure is normally 105/60-ish, resting heartrate about 60. The only medical problems I have is asthma, allergies, and a bit of a sluggish thyroid. I use Advair for the asthma and .50 mcg Synthroid for hypothyroidism.
Except for a lot of sore throats, I’ve never really been sick. A few months ago, I got a super bad stomach ache, like the worst one ever, I mean like rolling on the floor and moaning, that kind of pain. It’s a good thing the captain was here, ‘cos I thought it was almost ER time. With a mom who was an RN, I immediately imagined my abdomen separated into four equal quadrants. If you’re in the medical field, you know what I mean. I knew that pain in the lower right quadrant could have meant appendicitis. My pain was in my upper right quadrant near my ribs. It was tender to the touch. I thought I exhibited all the signs of a classic gall bladder attack. I made an appointment with my doctor and he agreed with my tentative diagnosis and suggested an ultrasound to be sure. The US revealed a healthy liver, pancreas, kidney, and bile ducts, but there was either a cyst or one small 4.5 mm stone in my gall bladder that seemed to be the cause of my pain. Removal of my gall bladder is not a good option for me; I like to work on things homeopathically first. My doc suggested I keep a food diary and figure out which foods cause a problem and eliminate or avoid them. That was a great idea. As Dr. Oz says, “Do you think that’s something you can do?” I learned that peanut butter, cheese, chocolate, and alcoholare my trigger foods. What a load of crap! Those are the things I love the most. I love to eat spoonfuls of peanut butter from the jar. I love chunks and chunks of cheese.
I’d like to take a bath in this chocolate.
Can you imagine not being able to eat chocolate? It’s just not fair! What did I ever do to deserve the “no chocolate” karma?? It was kind of fun to sample a variety of alcoholic beverages to determine which ones are off limits. I can now cross gin off my list–no more Tanqueray martinis or gin and tonics. Vodka is OK, but only about two ounces. That’s hardly worth it! Chardonnay and champagne pass the test, not so much red wines.
Silver lining: losing weight!
My last “attack” was in April. After that, I eliminated all fats from my diet except for olive oil. In case you didn’t know, dietary fats are a causal factor in a lot of gall bladder situations. It definitely is my problem. I have had no cheese, no peanut butter, and no chocolate. Not only have I been symptom free since then, that stubborn weight is falling off. It’s not like I had a lot to lose-but even five pounds makes a huge difference in the way clothes fit. I dropped two sizes in Joe’s Jeans. (I won’t divulge the specifics, but trust me, it made my day.)
This is NOT me, well, maybe in my head it is…
I’m certainly not recommending that an inflamed gall bladder should be a weight loss tip. What I’m saying is that I learned that reducing or eliminating the fat in my diet helped me shed those last few stubborn pounds and it might work for you, too.
Gallstones are hardened deposits of digestive fluid that can form in your gallbladder. Your gallbladder is a small, pear-shaped organ on the right side of your abdomen, just beneath your liver. The gallbladder holds a digestive fluid called bile that’s released into your small intestine.
Gallstones range in size from as small as a grain of sand to as large as a golf ball. Some people develop just one gallstone, while others develop many gallstones at the same time.
Cholecystitis (ko-luh-sis-TIE-tis) is inflammation of the gallbladder. Your gallbladder is a small, pear-shaped organ on the right side of your abdomen, just beneath your liver. The gallbladder holds a digestive fluid called bile that’s released into your small intestine.
In most cases, cholecystitis is caused by gallstones that block the tube leading out of your gallbladder. This results in a buildup of bile that can cause inflammation. Other causes of cholecystitis include bile duct problems and tumors. Cholecystitis signs and symptoms usually occur after a meal, particularly a large meal or a meal high in fat.
If left untreated, cholecystitis can lead to serious complications, such as a gallbladder that becomes enlarged or that ruptures. Once diagnosed, cholecystitis requires a hospital stay. Treatment for cholecystitis often eventually includes gallbladder removal.
Signs and symptoms of cholecystitis may include:
Severe, steady pain in the upper right part of your abdomen
Pain that radiates from your abdomen to your right shoulder or back
Tenderness over your abdomen when it’s touched
The following factors may increase your risk of cholecystitis:
Gallstones. Most cases of cholecystitis are linked to gallstones. If you have gallstones, you’re at high risk of developing cholecystitis. Being female. Women have a greater risk of gallstones than men do. This makes women more likely to develop cholecystitis. Increasing age. As you get older, your risk of gallstones increases, as does your risk of cholecystitis.
DIL and sister wife left this morning to drive back up to SF. I still have my son until tomorrow. He flies out mid-morning to the east coast and I’m not looking forward to the thirty-five minute drive and the lunacy of the airport. At its best it’s not pleasant. Now they’re undergoing major construction delays and it’s another level of Hell. For the moment, home is reminiscent of the old days; he’s sitting at the dining room table with a computer surrounded by piles of books, only this time he’s not writing a report or research paper, he’s grading essays.
Photo of a Yale professor in action
I can’t believe this little sk8r boy of mine goes to work and fifteen college freshman call him Professor Angel Boy. Of course, they don’t REALLY call him Angel Boy, but I think they should. It’s hard to wrap my brain around the concept. It’s mind boggling. Especially since he still derives the greatest pleasure by shocking me with offensive earsplitting and vulgar expulsions of intestinal gas that serves as his initial form of communication when he opens the front door (Insert loud breaking wind sounds here) “Hi, mom, I’m home!” or belching as commentary while we’re enjoying a lovely meal at the dinner table, likeThanksgiving. Apparently, my laughing is an ineffective method of dissuading that kind of behavior. Sometimes I tell him he’s disgusting but he finds that a compliment rather than a criticism. His wife thinks he’s funny too; even the captain finds him humorous, shaking his head, “That’s our boy!” almost, no, not almost–completely proud of him– so it’s hopeless. The dichotomy between his academic braininess and his juvenile antics is-uh-refreshing. It’s no wonder I treat him like he’s still in the third grade. It’s as if he never left elementary school with the stupid arm farts and the other robust sounds and smells that emanate from all of his orifices. I keep my fingers crossed that when he meets with his department heads or his publisher that he remembers all the lessons in good manners we practiced and he only acts out here as the living embodiment of the prodigal son. Like I said, fingers crossed.
I’m in the kitchen baking another loaf of Whole Wheat Bread. Tonight we had Moroccan Pumpkin Stew (recipe below) with steamed brown rice and Seared Ahi ‘cos I have to make sure he gets enough protein.
It’s kind of cold, damp, and foggy; after dinner we made a fire and played Scrabble. He won, of course–232 to 219.
An assortment of desserts; apple pie, black bean brownies, oatmeal cookies
Heat the oil in a large heavy saucepan over medium high heat. Add the onions, carrot, potato, and pumpkin and saute for 5-10 minutes, stirring from time to time. When vegetables have softened, add the ginger and garlic. Continue to saute for 2-3 minutes, then add the turmeric, coriander, cumin and cinnamon stick. Cook for another 5-8 minutes, then add the canned tomato and 1 cup of water. Bring to a simmer, season with salt and pepper, then add the raisins. Allow to cook for 18-25 minutes until all vegetables are soft – but don’t overcook. Serve over or with brown rice.