What’s better than fresh juicy heirloom tomatoes and sweet oh-so-ripe peaches? (I actually topped this with salt and pepper – I loved it.)
Heirlooms, peaches, and avocado of course! (Again, with salt and pepper. Try it!)
One more snacky… I bought these as a movie snack before we saw Harry Potter on Saturday. Chinese dried fruits. One of them is dried Hawthorne, but I can’t remember what the others are and I can’t remember which is Hawthorne. Any ideas? Help?
I got them at this cute little dried fruit/weird other dried Chinese foods store at the mall with the movie theater. I guess I have to go back to figure out what they were because I forget the names aside from Hawthorne. Unless you, dear readers, can enlighten me.
Today’s thought comes courtesy of Jillian Michaels – life has its ups and downs. When you have a down, think of it as a flat tire. Do you pull over and slash the rest? Heck no! You pull over, FIX IT, and keep going. Take that, farfegnugen flat tire!
I made gazpacho two nights in a row a few days ago. I happened upon a guy at the farmers’ market selling bags of slightly mushy (but not bad yet) tomatoes for $1 each – and each bag was probably 3-4 pounds of tomatoes! I snagged one bag of heirlooms (these are $5.99/pound at Whole Foods!) and one bag of normal ones. So then I had to use them up quickly. This is what I came up with.
Ingredients (2 large portions)
- 2-3 very large tomatoes (or maybe 5-6 medium ones) – I actually liked it best with the regular tomatoes; heirlooms are sweeter and best enjoyed alone!
- 3 cloves of garlic (more or less depending on how much you like it)
- (optional: 1 small zucchini or summer squash, shredded – I liked it better without, but it’s still good)
- 1 ear of raw corn (cut off the cob)
- 1/2 teaspoon each: dried oregano, chili powder, cumin
- salt & pepper, to taste
- 2 tablespoons balsamic vinegar (to taste; add one tablespoon and then mix – then add more if needed)
- In a food processor blend up the garlic. Roughly chop the tomatoes and add them as well. Blend until it’s a nice puree. If you want to add zucchini/summer squash, add it now and blend some more. I added summer squash the first night and left it out the next; I preferred it without but it does add a nice flavor if you’re into summer squash.
- You can add the corn to the food processor OR you can just mix it in – I like to add half to the processor and have the other half remain in whole kernels in the soup.
- Dump everything in a bowl and add the spices and balsamic vinegar. Mix well and tweak everything to your own preference.
Serve chilled. Enjoy 🙂 What’s your favorite summer soup?
P.S. If you’re food combining, this is neutral – all raw veggies! Enjoy with anything.
Here’s a nice new idea for dinner…
I made a sealeg salad (imitation crab meat) with mayo (a must), mustard, lime juice, chili powder, and celery. I think that was it. On the side I had some sauerkraut (random! on sale at Whole Foods; Bobby and I love it). I also had raw corn. Raw corn has become a staple in my diet and I’ve been having several ears each day.
I also made more gazpacho. I’ll post the recipe soon, I promise. All together now…
It was really good. Bobby subbed rice for the raw corn and also had natto. This was a “flesh” meal for me, in terms of food combining. A great dessert to follow a flesh meal would be raw corn with honey and cocoa powder (like I posted about yesterday) and some dark chocolate on its own.
Today I’m thankful for trying new things, for how happy I am with my current situation, and for my fiance. He’s the most amazing man I’ve ever met and I can’t wait to get married and spend the rest of our lives together 🙂
I think this was dinner from Saturday night…
I made eggs (5 total, the whole eggs) and fluffed them up with shredded zucchini, then added spices (oregano, chili powder, garlic powder I think). Sauteed in olive oil, which is a good heart healthy fat. Topped with fruit-sweetened organic ketchup of course. Honestly I prefer egg whites. I really don’t like whole eggs. I had raw corn on the side.
Also made this gazpacho with heirlooms from the farmers’ market. They were mushy heirlooms so I got a big bag (3-4 pounds?) for $1. I might post the recipe sometime soon. Do you want it? It was really good. It’s vegan of course. Basically just tomatoes, corn, balsamic vinegar, and spices. On Saturday I added shredded yellow squash but I made it again last night without and I liked it better.
Desserts have been of the corn variety.
Corn, honey, salt, cocoa powder. Simple but delicious.
Happy Monday 🙂
On Friday night we got dinner at Blue Mango, our favorite restaurant (Thai).
Egg fried rice (Bobby’s):
Bamboo stirfry (split – with pork, cashew, baby corn, straw mushroom, onions, and tomatoes):
Mushroom mountain plus chicken (split – chicken, soft tofu, baby corn, bamboo, straw mushroom, bean sprouts, green curry paste, sesame seeds):
And for dessert we went to Quickly for frozen yogurt. We got a 13-ounce (large) with unlimited toppings (until you fill the cup) for $3.50. Quickly rocks.
This was plain tart frozen yogurt, carob chips, blueberries, and aloe. I ended up eating most of it. I loved the aloe. The carob chips were okay.
Couldn’t sleep at all last night… so maybe going back to bed. Hope you had a great weekend 🙂