Amazing home

Amazing home

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Breakfast: lemony-miso eggs; toast with avocado and blueberry jam; oolong tea brewed in vanilla almond milk

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Raspberries

Breakfast: boiled egg; toast with avocado and cream cheese; organic raspberries; cold oolong tea

One of my favorite breakfasts is some combination of egg (or cheese), avocado, and toast.

Reading: Raise the Red Lantern

I’ve already read this book before, but I really love it. I first fell in love with the movie; the scenery, the music, the costume- everything is so beautiful. And I love how ruthless the main character is.

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Lunch: cucumber salad with raisins, olives, and TJ’s lemon pepper; steamed kabocha with miso tahini dressing; iced cherry sencha tea

That dressing was delicious. Now I want to try it with roasted sweet potato!

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Chalva and Chumus

Breakfast: Ezekiel sesame toast with Organic Valley raw mild cheddar and Aunt Bertha’s ‘chalva delight;’ steamed kabocha squash; iced coffee

Yesterday’s Lunch: steamed kabocha (snatched from Jungle Jim’s market on my way back from the Cincinnati-Kentucky airport); cucumber and asparagus with honey mustard dressing for dipping; my special miso soup with spinach, peas, and egg

my special miso soup: 1 cup broth (dashi or low-salt vegetable broth), 1 very heaping tablespoon sweet white miso paste, 1 tbsp tahini, and vegetables/proteins/carbs of choosing. Cook the vegetables and/or proteins appropriately in the broth. Meanwhile, scoop the miso and tahini into your soup bowl, add a little of the steaming broth water to the two pastes and blend them into a liquid (you shouldn’t add boiling water to miso), then add the rest of the broth when the ingredients are cooked to your liking. Stir.

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Café…cold-brewed is best

 Breakfast: Yogurt cream with Aunt Bertha’s ‘chalva delight;’ coffee; frozen grapes

 yogurt cream: 2/3-1 cup strained yogurt, 2 tsp nuts/seeds (black sesame), 2 tbsp rolled oats, 2 tbsp lemon juice (optional, not used here), and sweetener of choice

Lunch: salad consisting of diced spinach, canned diced tomatoes, sundried tomatoes, an olive, cucumber, boiled cubed potato, and my simple tahini dressing

simple tahini dressing: 2 tbsp tahini, juice of 1 lemon, and 1 tsp of soy sauce (adjust soy sauce depending on the saltiness of other ingredients in the salad. 1 or 2 servings depending on the size of the salad. Can be made ‘complicated’ by adding 1 tsp of olive oil, a fresh minced herb like cilantro, and minced garlic)

Dinner: cold soba noodles with an umeboshi sauce; a can of sardines; and sauteed organic yellow pepper

Bedtime Snack: a dried persimmon; unsweetened chocolate almond milk with ‘truewhip’

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