I can easily overdo it on fruit, buying more than I can possibly eat in a week just because it all looks and tastes so luscious at the farmer’s market. I really do have to keep track or I would just munch on it all day, ignoring all else. The vegetables are inspiring right now as well – who could resist two-toned summer squash? Here’s what it looked like before I put it all away – though you can’t see the beautiful and huge romano beans, and the long green cucumbers are hiding behind the purple basil near the back.
In case you thought I eat beautifully and perfectly all the time, Saturday evening will prove you wrong. I even hesitated putting up the photo for Saturday, though I did take photos of most of it. Not sure how I got so off track, but I ended up eating a medley of things that added up to too much. I did manage to measure what I was eating, though – I maintained that much consciousness. And got right back on track Sunday morning. This can be embarrassing to put out there in pictures for all the world to see – but I’ve had a lot of questions lately about whether there are things I eat that DON’T go into these photos. I want to assure you that everything DOES go into the photos, even when it’s not an eating event I’m proud of. The only time I “fudge” is that I do sometimes use a past photo of something I eat a lot of – how many photos of carrots do I need to take, after all? So if you see a carrot, or one of my homemade banana oat protein bars, it may or may not be the one I ate that day. Rest assured that it is the same size and very close to the same amount as I actually ate that day! And know that I will not show you false pretty pictures of food that does not match what I really ate.
Spiced Peanut Sauce
This sauce keeps well in the refrigerator. I toss it in near the end of cooking whatever vegetables and protein I have sautéed. The recipe comes from Kripalu Cookbook, by Atma Jo Ann Levitt.
2.5 tablespoons sesame oil
1 tablespoon ground cumin seed
1/2 tablespoon crushed mild chili peppers
1 teaspoon ground coriander seed
1 pinch cayenne pepper
1.5 cups peanut butter
2.5 tablespoons tamari
1/2 teaspoon black pepper
2 cups water
1 In a small skillet, heat oil and sauté the cumin, chili peppers, coriander, and cayenne for 1-2 minutes.
2 In a blender or food processor, blend together the spice mixture, peanut butter, tamari, and black pepper, adding water while blending, until desired thickness.
Yield: 3.75 cups – 2 tblsp servings
Nutrition (per serving): 87.8 calories; 74% calories from fat; 7.7g total fat; 0.0mg cholesterol; 144.3mg sodium; 91.9mg potassium; 2.8g carbohydrates; 0.8g fiber; 1.2g sugar; 1.9g net carbs; 3.4g protein.
I walked through the Santa Cruz Farmer’s Market smiling yesterday, so glad to be back to abundant fresh fruit and vegetables! And realized as I chopped and cooked that it has been quite a while since I’ve spent time in the kitchen preparing food. I find it calming, when I can do it without time pressure, just taking it one step at a time, letting the timing take care of itself. I know that is not possible for everyone, and it’s not always possible for me, but I love it when I can arrange my life to allow for my cooking to be a pleasurable, centering activity.
Now that I’m back to cooking, I can offer some recipes again! I’ll put them under Wednesday, 8.10.2011, since that’s where you can see the photos of Selene’s Muesli in Meal 1 and Sloppy Turkey Jane in Meal 5.
1.5 cup oatmeal
1.5 cup multi-grain cereal
1/2 cup chopped dates
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/8 cup sliced almonds
1/8 cup pumpkin seeds
1/8 cup ground flaxseed
1/8 cup walnuts
2 scoops protein powder
Yield: 1/4 cup servings (28 grams)
Nutrition (per serving): 112.9 calories; 30% calories from fat; 4.0g total fat; 0.5mg cholesterol; 5.6mg sodium; 102.1mg potassium; 15.9g carbohydrates; 2.7g fiber; 5.1g sugar; 13.1g net carbs; 5.1g protein.
Sloppy Turkey Jane
A healthier take on typical Sloppy Joes. I served it for my husband wrapped up in 2 organic corn tortillas, and ate mine plain.
290 grams yellow onion, chopped (one onion)
152 grams red bell pepper, chopped (1 pepper)
52 grams tomato paste (about 3 tblsp)
173 grams grated carrots (about 2 carrots)
1 lb ground turkey (I used Diestel range grown)
16 oz tomato sauce (I used Cadia Organic Vegetable Marinara)
72 grams chopped pitted dates (about 1/2 cup)
2 tablespoons balsamic vinegar
2 tablespoons yellow mustard
32 grams fresh basil, chopped
Heat a large skillet over medium-high heat. Add onion and pepper and cook until starting to stick and lightly brown, stirring frequently, 4 to 5 minutes. Stir in tomato paste, carrots and 2 tablespoons water and cook 2 minutes longer or until carrots are tender, stirring occasionally and scraping any browned bits from the surface of the pan. Add turkey and cook 3 minutes or until turkey is no longer pink, stirring to break it up as it cooks. Stir in tomato sauce, dates, vinegar, mustard and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer 15 minutes to blend flavors.
Yield: 1463 grams
Nutrition (per serving): 262.5 calories; 23% calories from fat; 7.0g total fat; 64.0mg cholesterol; 604.3mg sodium; 504.0mg potassium; 31.4g carbohydrates; 6.1g fiber; 18.3g sugar; 25.3g net carbs; 21.6g protein.
Original Recipe (I have changed it somewhat): https://www.wholefoodsmarket.com/recipes/3052
I had my last breakfast at my friend Barby’s on Tuesday, August 2nd – fresh organic berries with Greek yogurt. I had food with me for the plane ride from Boston to Washington, DC, and then I was just waiting to see how food plans would develop when I met up with my mother, step-dad, and 12-year old niece. I bought some groceries while I had access to a car ride to a natural food store, then Thursday began the challenge of eating well in between back-to-back presentations and networking. After one day of not really getting enough food (Thursday), I did fairly well. I made good choices at the various hospitality suites and receptions, avoiding many plates of cookies and pastries that did not look exciting enough to be worth a planned indulgence. Friday I walked over to a natural food store, and between that walk and the back and forth from hotel to convention center, managed to get 14,000 steps in – along with developing a couple of blisters!
I’ve been so caught up with the whirlwind of travel that I haven’t been posting my photo collages – the days fly by and here I am with a huge amount of them to post! I’ll start with the transition from Kripalu Center for Yoga & Health’s deliciously challenging meals to the lovely visit with friends who eat the way I do. I had a wonderful time food shopping with my friend Barby and giving her a guided tour of the grocery store with tips on how to bake gluten-free and what foods are my standbys.
I’ve been photographing the ingredients cards for some of the dishes in the Kripalu cafeteria, so I can attempt to recreate some of the combinations at home. There are so many ingredients involved in what’s on my plate here at each meal that my text descriptions only scratch the surface. I’m certainly getting variety while I’m here! I did go out for dinner one night in Lenox, to Nudel. Couldn’t resist grabbing some of the dessert from Kripalu, though – made for quite a planned indulgence Wednesday night, sharing chocolate terrine and peach cobbler with my friend out in Lenox, then chocolate cherry vegan brownie!
I am at Kripalu Center for Yoga and Health for the week, teaching Psychology of the Chakras. There is so much good food to eat at Kripalu that I find it a challenge to not overeat. My solution is to take a little bit of everything that I really want – but not too much. I have to be very careful not to take a full serving of each delicious looking option, or my plate would be overflowing – and my stomach overfull. Day 1 here looks like a lot of food – but it is a little bit of a lot of food! The snap peas and the orange I had brought from home – they were good for snacks between the glorious meals.