I sliced up mushrooms and half of a red onion, and combined the two with avocado oil. I put the veggies in my cast iron frying pan, covered, and left them on medium heat until they started to caramelize, stirring very infrequently. I toasted a piece of Kinnickinnick's Sunflower Flax Rice Bread (which is gluten, dairy, and egg free), cut it into small pieces, put the vegetables over top, and then topped it all with hemp hearts. Such a delicious and hearty breakfast!
If you have baked potatoes hanging around as leftovers, this is an easy and delicious lunch!
-baked potato, cubed
-dill pickles, diced
-Renee's Cucumber Dill dressing
-fresh ground black pepper
-hemp hearts (as a topping)
On a bed of fenugreek sprouts (see What I Eat - Day Fifty-Nine).
-three medium sized sweet potatoes, peeled and diced
-two red bell peppers, diced
-one eggplant, diced
-one red onion, diced
-two cloves of garlic, minced
-5 tbsp. tamari sauce
-2 tbsp. maple syrup
-8 tbsp. water
-Place the sweet potatoes in one baking dish and the rest of the veggies in another (I use large pyrex lasagna dishes)
-Top each with a few tablespoons each of balsamic vinegar and avocado oil, mix well
-Bake at about 350 degrees until the sweet potatoes start to brown, mixing with a spatula approximately two times while they're in the oven
-Top with dressing
-Serve on a bed of quinoa
So, I finally worked up the nerve to taste the secondary ferment of my kombucha from last week. To be honest, I tasted it right before writing this week's post because I figured I'd better be brave and report back to everyone. I had a ridiculously small amount and it tasted amazing! About ten minutes after I drank it, my stomach felt a little bit off, but the feeling passed. I'm going to try increasing the quantity each day and see how I feel.