- 1 bunch of scallions
- 1/4 lb. lettuce mix
- 2 cucumbers
- 2 zucchini
- 1 bunch of swiss chard
- 1 quart of shelling peas (pictured above)
- small bag of tomatoes
-bunch of basil
I'm going to combine the basil and the zucchini for a pesto I'll feature next week.
The muffin came from a mix I bought at Winners. I was horrified to discover it was almost 1/2 sugar when I took it out of the box! It wasn't super delicious either. Oh well, you can't win them all.
I bought the beets at the North Bay Farmers' Market. I steamed the roots (after only removing the leaves) the night before (in a steamer basket for about 30 minutes) and then left them to cool over night. In the morning, I cut the tops and bottoms off, and peeled the skin off by hand (it should slide off very easily).
I washed the greens, cut them into strips, and sauteed them with two garlic cloves, thinly sliced, until they were soft. Beet greens are one of the most delicious vegetables in the world. I'm horrified by the fact that, when I was getting a CSA basket years and years ago, I used to throw away the greens!
This salad was made with tomatoes and cucumbers from my CSA basket, along with sliced olives, hemp hearts, and white balsamic vinegar. Isn't it gorgeous!
The chicken was picked off of a whole roasted, organic chicken from the weekend. The rest of the dish was simply cooked brown rice, sliced cucumber, and a bit of Bragg Liquid Soy Seasoning.
As a side note, I've been doing some research about Bragg Liquid Soy Seasoning and I think I'm going to replace it with wheat-free Tamari Sauce, primarily because it is fermented. I'm learning more and more about how we're really missing out on fermented foods in our diet these days. Fermented foods are extremely beneficial for our bacterial flora, and can give us nutrients we aren't getting elsewhere. We all need to eat more sauerkraut! Maybe in future weeks I'll introduce everyone to the 'ginger bug.' Feel free to google it in the interim :)