…Because 99.9% of the food produced in this household befits the adjective “mysterious,” to the uninitiated.
Tag Archives: Lunch
From conversations with friends over the past few weeks, I gathered that it’s a privilege have had the training to be a researcher and public speaker. I can both find/make results and deliver them with flair. Turning the “critical lens” on myself and my world yields insights and possibilities for my next steps. During my second juice fast of 2014, the results of the critical lens’ scan seem particularly glaring.
But I will always be here
with the power skull secrets
of forgotten years
I’m in the midst of a juice fast. I don’t have a juicer, just a Vitamix, so it’s more I’m on an “obliterated fruits and veggies” fast. While checking out Khepra’s Raw Food Juice Bar online recently, I found their juice fast instructions. Says I, I’ve got a Vitamix and some cash to spend on raw materials. Off I went in hopes of resetting my portion size concept and purify my diet.
Khepra prescribes coconut water and almond or coconut milk for breakfast. I created this almond mylk (I like Ani Phyo’s spelling) which, while not 100 per cent raw, is frickin’ delicious. It is not “overcooked by cathode rays.”
Almond Date Breakfast Mylk
1 cup almonds, soaked overnight and drained
1 cup dates, soaked overnight and drained
1 1/2 cups filtered water
1 cup unsweetened almond milk (or more water)
2 teaspoons maca powder
Blitz everything in high-speed blender or until evenly combined. Makes about two 16-ounce servings.
Another favourite juice so far is parsnip-pear-apple-ginger-jicama.
2-3 cups filtered water
3 parsnips, peeled
1 cup jicama, peeled and cubed
2 small apples, cored
1 pear, cored
1-inch chunk of ginger, peeled
Blitz everything in high-speed blender until fruit skin disappears. Makes about four 16-ounce servings.
Juice for a day on the first day: two green juices, two carrot-jicama-pear juices, coconut water, almond and cashew nog, kombucha
Hey, look, it’s Edgar Allan Poe’s grave! This Goth grrl has been there, done that.
Rules for wearing a skirt (of any length) while riding a bike:
Soup! Because it’s cold outside. There’s probably 1,001 variations on some vegan, gluten-free, roasted butternut squash curried soup because it is brainlessly easy to prepare. Even a zombie could make it.
Ask a gluten-free person what they miss most and it’s most likely bread and beer. When I brought this bread to my gluten-free friend, with shaking hands I presented it–“It’s…it’s bread.”
Noodles look like brains. As I am Undead Q, brains it is for Halloween/my birthday.
A chance stop at Whole Foods in Tenleytown yielded this Creamy Tahini and Broccoli Pasta recipe, which is eerily similar to pasta nests that I remade from my mother’s recipe in 2011. Like most Health Starts Here recipes, it is a blank slate. Add spice. I used a package of sweet potato noodles and two remaining skeins of millet noodles; they all clung to each other like the nests. Since I needed tahini for making hommos and had eaten the rest of a bag of broccoli-cauli mix last week, I substituted almond butter and indiscriminate frozen veggies for the eponymous ingredients.