Good morning!
Today is my day off and I am very excited for the day ahead! It felt so good to be able to sleep in this morning. I slept ‘til 8am and felt nice and rested when I got up.
I never showed you all the veggies Eric brought home the other night…straight from his coworker’s, in law’s veggie garden…
They are an Italian couple and you don’t say no to Italians with an over-flowing veggie garden. Eric said he told them he didn’t need anything and he left with 4 bags of produce!!!! lol. Apparently, the coworker’s father-in-law wants to help us build a veggie garden! We are thinking of building one in 2011.
Eric came home with celery, zucchini, basil, tomatoes (best tomatoes ever!), 5 bunches of kale, and jalapenos.
So. much. kale.
So curly!
The kale proposed and I said yes!
Eric said I should have carried kale down the aisle at our wedding. I think he’s onto something here….veggie bouquets!
Not surprisingly, we decided to use up a ton of veggies for dinner last night! Our fridge is so full it is busting at the seams.
Anything Goes Veggie Roast
Ingredients:
- 4 carrots
- 1 yellow squash
- 1 zucchini
- 2 cups Okra
- 1 cup Sugar Snap Peas
- 4 potatoes
- 3 Swiss Chard leaves
- 3 Jalapenos (kept on the side as Eric doesn’t like them)
- 3/4 tsp Kosher sea salt
- 1/2 tsp Herbamare
- 2 tbsp cold-pressed sunflower oil
- Freshly ground black pepper, to taste
Directions: Preheat oven to 425F. Wash and chop all veggies. Place chopped veggies on 2 greased baking sheets. Drizzle oil over top and massage into veggies to spread evenly. Sprinkle on sea salt, Herbamare, and freshly ground pepper. Bake for 30 minutes. Remove from oven and flip veggies and bake for another 35-40 minutes until golden brown and slightly crisp. Serve and sprinkle on additional sea salt if necessary. Dip in ketchup and enjoy!
Massaging in the sunflower oil to coat the veggies:
We had it with ketchup on the side for dipping and it was superb! We especially loved the Okra and potatoes. Just lovely.
I was so pleasantly surprised by the Okra…it is so good. Almost similar to a zucchini in taste. When I compare a veggie to zucchini I mean that it is mild and the taste would blend into virtually anything. Okra would be amazing dipped in some sort of batter and baked to a crisp!
I proceeded to make a delicious dessert that I will be telling you about in my next post…
Breakfast this morning was another smooth as silk Purslane Green Monster…
It included: 3 cups Purslane, 1 cup almond milk, 1 tsp maca, 1/4 cup frozen blueberries, 1 large frozen banana, 1/2 scoop Amazing Grass Wheatgrass powder.
And a piece of Chocolate Blueberry cake. This is a healthy cake made with spelt flour, blueberries, ground chia seed, maple syrup, cocoa powder, etc….and delicious.
Sometimes on your Sunday morning, you just need a little cake and Purslane.
The recipe for this cake will be in tonight’s post! Stay tuned.
Eric and I are off for a brick workout now. Other plans for my day off include reading EPL, cleaning, meeting girlfriend for tea, working on online print shop, chopping veggies for the week ahead, and some travel planning. Should be a good & busy one!
Enjoy your Sunday! See you tonight.
My bridesmaids had basil in their bouquets! It was a surprise (we used a local, organic flower farm and couldn’t really pick exactly which flowers which made it more fun and unique!) and I didn’t realize I was hungry on our special day until the bridesmaids walked past and I caught a whiff of the delicious basil- yum!