Sliced Bella Mushrooms and diced yellow onion cooked in a healthy dose of Cabernet Sauvignon. Add sliced Red Bell Pepper and a touch more wine. Put the lid on and let it cook for bit. Take lid off and stir now and then. Cook until all the wine has evaporated, careful not to let anything stick to the bottom of the pan.
Small gourmet red potatoes. Wash and cut in half. In a big bowl, pour balsamic vinegar, apple cider vinegar, mustard, almond flour, curry powder, and stir. Put the halved potatoes in bowl and swirl with your hands (this is the fun part, a la playing in mud when you were a kid) until they are thoroughly soaked. Put potatoes smooth side down on a large baking pan with parchment paper. Sprinkle on rosemary and sesame seeds. Bake at 425 degrees for 35 minutes. Eat some hot that day but put the rest in a paper towel lined container and put in frig. Eat the rest cold for the rest of the week. Tart taste with a lingering curry aftertaste and toasty from the sesame seeds and the almond flour.
Watercress from the supermarket (comes with the roots still in a clump of dirt — how fresh is that!); 20 oz. of cold filtered water; 1 banana; 2 large cups of Ka’Chava; frozen organic blueberries; large spoonful of organic almond butter.
To your health!
Remember the Popeye cartoons when Popeye would eat the spinach, and then you would see the power ripple go up and down his body?
Earthly Choice Quinoa & Barley Organic Grain Blend, sesame seeds, minced onions, Bragg’s Organic Sprinkle 24 Herbs and Spices, Newman’s Organic Tomato and Basil Sauce (liberally applied), an uncooked layer on top of diced Nature’s Place Organic Spring Mix with Herbs, unsalted peanuts on top of the mixed greens. Eat it with a large spoon. The barley soaks up the tomato sauce.
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