Another good day!
Lemon water upon waking.
Cup of green tea.
Smoothie around 10:30 – 1 leaf swiss chard, 2 huge handfuls mixed salad greens, 1 cup mix of cherries/blueberries/blackberries/mango, 1 apple, 1 banana, water.
Meditation…8 minutes. Note to self: bring the dog inside BEFORE sitting down to meditate. What a yapper.
By 11:30 I was HUNGRY. At noon, I heated up and ate yesterday’s caramelized onion-beans-grains-greens soup. Even better today!
No snacks between lunch and supper today. The soup was super filling!
SUPPER today was FANTASTIC!!! Green salad with avocado dressing, black bean ratatouille and brown rice. The ratatouille was really yummy and I expect it to be even better for lunch tomorrow. Can’t wait.
Dessert: cup herbal tea and 2 raw Junior Mint cookies.
35 minute walk after supper with my favourite husband and 3 kiddies.
Black bean rataouille
2 zucchini, sliced
6-10 button mushrooms (mine were medium sized), sliced
4 plum tomatoes, sliced
4 meduim cloves chopped garlic
1 x 540 ml can black beans
1 x 398ml fire roasted tomatoes (try to find them, they make all the difference)
1 Tablespoon dry basil
1 teaspoon dry rosemary
salt and pepper to taste.
garnish with toasted sunflower seeds and fresh basil
Direction: Preheat oven to 325 degrees. Slice the zucchini, mushrooms and tomatoes roughly the same thickness. In a dutch oven, or casserole dish, beginning with zucchini, make a layer of each ingredient, one on top of the next. Sprinkle with herbs, salt and pepper. Repeat again until you’ve used up all your ingredients. Cover with lid. Bake for 1 to 2 hours. Check after an hour to see doneness of veggies and make sure they aren’t drying out. Depending on the juiciness of your veggies, you may need to need to add a little water to prevent them drying out. Serve over a grain of your choice and garnish with fresh basil and raw sunflower seeds.