Mar 30, 2019 – Wheat berries, Chickpeas and Arrabiata – A yummy day

Perfect day, wonderfully healthy. Winning back my health

Breakfast: Wheat berries, almond milk, chia seeds, hemp seeds, tangelos and coffee with Nutpod Pumpkin Spice Creamer

Lunch: Chickpea tacos (corn tortillas), avocado, sriracha yogurt salsa

Dinner: Arrabiata sauce over elbow pasta with nutritional yeast

  • 2006 Domaine Du Bouchot Pouilly Fume - surprisingly alive
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Mar 29, 2019 – Avocado toast, lentils and salad: A perfect day

Perfect day, wonderfully healthy. Winning back my health

Breakfast: Avocado toast with chipotle and cashew butter, tangelos and coffee with Nutpod Pumpkin Spice Creamer

Lunch: Chocolate and chili black beluga lentils with rice, Japanese purple sweet potatoes, avocado, chipotle pinenut sauce and salsa

Dinner: Cabbage slaw, agave/balsamic/dijon dressing, beets, corn, chickpeas, red onion, tangelos. water packed wild sardines and nutritional yeast. It’s healthy, full of color and super delicious

  • Avocado toast (Trader Joe's Gluten Free Whole Grain Bread), Chipotle and Cashew Butter, Tangelos
  • Alma Superfoods Chipotle & Cashew Butter
  • Cabbage slaw, agave/balsamic/dijon dressing, beets, corn, chickpeas, red onion, tangelos. water packed wild sardines and nutritional yeast
  • 2006 Domaine Du Bouchot Pouilly Fume - surprisingly alive

March 28, 2019 – Wheat berries, tangelos and almond milk and more

It was a delightful healthy day of meals, vegan meals.

Breakfast: Wheat berries, tangelos, almond milk, ground chia seeds, ground hemp seeds

Lunch: Basmati rice with chocolate chili lentils (with chipotles in adobo sauce), pinenut chipotle sauce, avocado with salsa

Dinner: Arrabiata sauce over Banza elbows with Nutritional yeast.

And an evening treat, Nutpods Pumpkin Spice decaf coffee (decaf so I can sleep)

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My Love Affair with Pu-erh – Bodacious Perfection

I’m having an affair, a love affair, with a 41 year old, vintage 1978! Decadent, exotic, sexy, good for my health, makes my heart go pitter-patter. If I share with you who it is with can you keep it a secret? SHHHHHHHH, it will be our secret.

My affair is with Pu-erh. He’s dark, handsome and just an hour with Pur-erh increases my metabolism.

Pu-erh is from Yunnan, China and is commonly known as ‘puer,’ ‘pu’er,’ ‘po lei’ and ‘bolay’. Ok, my secret is out, Pu-erh is tea and he was born in 1978.

1978 Aged Pu-erh
Pu-erh Tea

He is aged naturally not artificially aged. Good aged pu-erh is semi-rare black tea.

Pu-erh originated in the Yunnan Province of China thousands of years ago.  It was originally  formed into blocks for ease and efficiency in transit, and it acquired its dark color and flavor due to natural fermentation that occurred in transit. Then it was aged.

It is known here for its health benefits.  Pu-erh comes in many forms, bird’s nest (round) or blocks.

Some studies have shown that pu-erh may lower cholesterol, lower blood pressure and increase metabolism. Pu-erh is occasionally touted as a ‘diet tea.

1978 Aged Pu-erh
Pu-erh piece broken off the block

I bought my pu-erh from a purveyor in Mountain View, CA. He has over 200 offerings of pu-erh tea. Amazing shop. You can buy the entire nest or block. Mine came in the block form and was broken into chunks. It is super expensive so I only bought a little bit.

1978 Aged Pu-erh
Pu-erh Close Up Of Chunk

But a little goes a long way. Making pu-erh is simple. Break off a little bit of tea.

1978 Aged Pu-erh
Pu-erh close up of pieces

I scale 9 grams, and put it in a little pot. They recommend rinsing it quickly the first time, pouring the water off and then brewing for about 15 seconds and pouring into a little cup. Increase the length of steeping for each additional brew. I get at least 6 brews the first day. Leaves can be used over and over again until no more flavor is left.

Aged Pu-erh
Pu-erh Tea

Bodacious “Pulled Pork” with Chipotle Sauce and Asparagus

I love spring and my Quimper plates.

Spring lunch plated on my favorite Quimper plate (made in France, love these dishes). Pulled pork tacos with chipotle sauce, guacamole, mango sauce and asparagus.

These are vegan pulled pork made with jackfruit with chipotle sauce, yes vegan chipotle sauce. 

Perfect spring lunch.

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Vegan Raw Beet Salad with Chickpeas


This is another keeper, chickpea (2 cups), beets (3 grated beets), carrot (3 grated carrots), celery (2 ribs celery diced) salad with a maple syrup, fig balsamic, vegan garlic mayo and Dijon mustard (2 tbl maple syrup, balsamic, mayo and 1 tbl mustard) salt, pepper to taste dressing. So easy, makes 6 cups, 2 points per serving. Wow, tasty, good for lunch with “pulled pork” tostadas with purple sweet potatoes.


Bodacious Beet Green and Moong Dal – Flavor Explosion

Beet green and moong dal with roasted butternut squash. and sriracha yogurt. Side of cucumber, pico de gallo and mango salsa. Flavor explosion in my mouth. 0 weight watchers points. All this goodness for zero points. Winner

1 cup Moong beans, split 1cup

1 tsp olive oil

1/2 cup onion(s)

1 1/2 cups beet greens

1 tsp ground turmeric

1 tsp garlic powder1

1 tsp mustard seed