My sister Peg flew in to San Antonio yesterday and is flying on to Jacksonville tomorrow. Today we were glad to connect with Cathy and Allan Peterson for lunch together at the Hula Hut in Austin. We enjoyed good food and a great get-together.
Unfortunately, our friendly volunteer photographer left Allan mostly in the shade! Still it’s evident that we had a good time visiting with each other. Cathy and Allan told us all about their new home in Marble Falls. It sounds wonderful. We also talked about plans for the family trip to Africa in 2018. Even though it’s more than a year away, it’s fun to think and talk about this exciting family adventure.
A colorful plateful of healthy food
We had some leftover curried lentil stew from last night’s dinner, so we built our dinner this evening around that. As you can see from the picture, the result made for a colorful plate of food, meaning it’s a pretty healthy offering. At the top you can see the lentil stew on a bed of Quinoa. Together, they’re a great source of protein. Surrounding this entreé are a colorful group of veggies, including carrots , broccoli, beets, beet greens, and asparagus. We also had a salad plate with romaine lettuce, celery, salad onion slices, cucumber, sliced tomato, radishes, and sliced mushroom. Altogether it was nutritious and delicious. Finally, we had freshly cut-up pieces of a navel orange and sliced banana mixed with walnut pieces for dessert. Delicious!
2 cups spinach, washed; 1 cup watermelon chunks; 1 cup pineapple chunks; 1 tablespoon of peeled, chopped fresh ginger root; 2 oranges, peeled; 1 cup ice
Combine all in blender. Press “Juice” button. Run 1 minute. Makes 32-40 ounces of a nutritious drink that is delicious.
Yield: serves two or three
Note: Please notice that this is a drink made from blended whole foods. It is not a juice made by extracting juice from those foods. The difference is critical. Blended drinks contain all the nutrients and fiber of the whole foods, whereas extracted juice discards all the fiber and many of the nutrients found in whole foods. Always choose blended drinks over juices if at all possible!
Almond Butter and Banana Sandwich
2 slices 100% whole wheat bread; 2 tablespoons almond butter [If almond butter not available, may use organic peanut butter as substitute]; 1 medium ripe banana; 3 leaves washed organic romaine lettuce; 1 apple (any organic variety)
Spread almond butter on one slice of bread. Peel banana and slice in half length-wise. Cut banana slices in half cross-wise. Arrange banana slices on top of almond butter, and then place washed romaine lettuce leaves over banana slices. Place other slice of bread over lettuce. (No spread needed for second slice of bread.)
Wash and quarter the organic apple and enjoy as dessert. This quick tasty lunch is easy to prepare. It adds 3 fruit and veggies servings to your day!
Yield: serves one
1/2 cup steel-cut oats
1/4 cup raisins
6 medium organic strawberries
1/2 cup organic blueberries (may substitute other fruit in
2 medium bananas
2 tablespoons of walnut pieces
Almond milk, unsweetened
Place measured oats and raisins with 1 and 1/2 cup of water
into a one quart saucepan. Heat to boiling; then simmer for 20
minutes. Makes two servings. Rinse blueberries; slice and rinse
strawberries, and slice bananas. Add as topping to hot cereal. Sprinkle
walnut pieces and ground cinnamon on top. Pour milk into
bowl of cereal as desired. Note: Substitute fruit toppings seasonally
Yield: serves two
Elective sides for oatmeal breakfast:
6 ounces fresh orange juice with pulp
3 or 4 stewed prunes
1 slice 100% whole wheat toast, lightly buttered if desired
1 tablespoon organic, low-sugar, strawberry jam for toast
1 cup hot herbal tea or coffee