I finally figured out their recipe for the Spicy Burdock Root Salad. Their salad has lotus root, but I was all out. I subbed in water chestnuts instead. Theirs also has mizuna (a salad green), but I didn’t have that either so I just left it out. The ingredient list looks long, I know – but it’s really very simple. Texture is really important here, so make sure the onion and celery are both sliced very thinly. My mandoline helped me achieve the awesome textures, but a grater would work just as well; so would a lot of patience with a knife.

I kid you not – this will be the best salad you ever make.

FYI: Konnyaku is a Japanese yam… it’s the base of shirataki noodles. A block of konnyaku has 0 calories (just like true shirataki noodles – not the tofu kind). It’s great for digestion and overall health. I get mine at my local Asian markets. It’s next to the miso. I would also check near the tofu, or near the refrigerated noodles. If you can’t find it, I guess you could substitute a different veggie or maybe some seitan.

Maggie’s Spicy Burdock Salad

Ingredients (serves 4-5 normal people… or 1-2 crazy salad eaters)

• 2 cups of burdock, sliced up (I used a mandoline)
• 1 block of konnyaku, cut in small slices (or a different veggie or seitan)
• 1 small can of water chestnuts (6 ounces)
• 1 tablespoon oil (sesame)
• 1 inch of ginger, grated
• chili powder and/or chili flakes, to taste (optional)
• 1 medium onion, finely sliced (mandoline)
• 4 stalks of celery, finely sliced (mandoline)
• 1/4 cup rice vinegar
• 1/3 cup water
• 1 tablespoon stevia (or other sweetener, to taste)
• 1 carrot, shredded
• 1 tablespoon sesame seeds
• 2 tablespoons Bragg’s liquid aminos (or soy sauce)
• salt & pepper, to taste

Directions

1. Boil the konnyaku slices in water for 5 minutes. Drain and rinse.
2. Heat the oil in a pan (wok) over high heat. Add the ginger and saute for 1 minute. Add the burdock, drained konnyaku slices, water chestnuts, and chili powder/flakes. Saute for about 5 minutes. You can reduce the heat to medium-high if you’re nervous about burning. When the burdock is tender enough to chew, remove it from the heat and let it cool.
3. Mix together the water, vinegar, and stevia. Soak the sliced onion and celery in the mix for 5 minutes, then drain.
4. Combine the burdock mix, the onion/celery mix, the carrot, sesame seeds, Bragg’s, and salt and pepper. Top with more sesame seeds, if desired. More sesame seeds are always desired by me.

Om nom nom. Bobby and I devoured this. He actually said it was *better* than Delica’s salad. You MUST make this. If you are scared of any of the ingredients (burdock! konnyaku!) – don’t be. Burdock is amazing for you. Burdock health benefits: it’s good for the reproductive system, the skin, the digestive system, and it’s even anti-cancerous. Other burdock or konnyaku recipes:

• Carrot Burdock Kinpira
• Lemon Garlic Okra & Sweet and sour Konnyaku
• Hijiki salad
• Vegetable sukiyaki

I adore Asian/Eastern food. I love eating with chopsticks (way cooler than forks). If it were up to me, I would probably eat Japanese, Korean, Vietnamese, and Thai food for every single meal. Oh wait… I pretty much do The only difference is that I eat oatmeal or oat bran instead of rice, and I eat squash every single day. (Sounds kind of like a cool vegan lady I know.)

What are your weird food quirks? What is your favorite food (cuisine or dish)?

Stay tuned for a silly picture and updates from this weekend’s apple picking adventures!

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• February 3, 2010 -- Have a cup o’ tea (behavioral change)
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• January 21, 2009 -- Chocolate Banana Popsicles (easy, vegan!)
• July 19, 2010 -- Final Wedding Plans & Fresh Italian Food

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Salsa’d Salad Creation:

• Base: weird Asian greens
• Toppings: beets, heirloom tomatoes, Brussels sprouts, red peppers, kohlrabi
• Dressings: Herdez GREEN salsa, liquid gold elixir (mixed together before adding)

Shirataki Craziness:

• Base: iceberg and romaine lettuces
• Toppings: beets, kohlrabi, bamboo shoots, shirataki noodles
• Dressings: Herdez RED salsa, liquid gold elixir

Recipes: later this week.

Deep thoughts: some now; some later. As most of you know, I’ve been eating a lot of raw food the last few weeks. A few aspects of it have helped me a lot; others: not so much. Here are some things I really really like:

1. Juicing! Obviously.
2. Eating a lot!
3. Fruit.
4. Rebounding.
5. Salads.
6. Avoiding soy. I really, really, hate beans.

Here are some things I really don’t:

1. No peanuts.
2. Acne.
3. The main meal is at night.
4. Food combining rules are too restrictive.
5. Not enough squash.
6. Limited grains.

Notice how my negatives list is comprised of things that I “can’t” have. I’m working on rethinking my motives for following the raw diet (mainly improved digestion – I suffer from IBS). The diet’s not really helping with digestion that much anymore.

Here’s my new list.

1. Throw out the list.

And instead, enjoy myself and have things like this, in moderation of course…

This is Lemon Sorbetto with Crunchy Noodles (!) from Whole Foods. Bobby got it. It was $5 for that stinking little container, but it’s pretty delicious. It’s from a local company, so I doubt that you can get it if you’re not in the Bay Area/Sacramento Area. We had sampled it about five months ago and thought it was delicious; I think I was having too much trouble with moderation at that point to buy it. Ever since then this flavor has been absent from Whole Foods; yesterday it appeared again. So we got it.

Anyway. Enough chat. I’ll talk more about my list-less life later. I’m going to go wake up Bobby and see if he wants to come to Japantown with me. Have a great Sunday!

Like this post? Check out...

• October 5, 2008 -- 05 October 2008 – Brunch and a recipe (egg white crepes)
• November 18, 2008 -- Guest blogger – Bobby! (Thanks sweetie)
• November 11, 2009 -- Moving Day
• March 22, 2010 -- I’m Not Perfect and it’s Okay (Great, Actually)
• February 10, 2010 -- The Great Fat Animal Experiment

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I started with this Soba Noodle & Umeboshi Dressing recipe that I’ve been obsessed with, but I had to make a few adjustments.  This was soba noodles topped with julienned burdock and carrot (frozen).  I had a few shirataki noodles for bulk, but it was mostly soba.

Then I made miso soup for each of us (from a packet, but again… trying to use up pantry items).

And I also grilled some frozen Rex Sole that I’d gotten at the Korean grocery a few weeks ago.  The sole was actually really delicious (I ate my whole piece plus part of Bobby’s - he’s not really a whitefish person) and now I want to buy more of it.  So that was a fail at pantry cleaning (unless I resist the temptation to buy more).

I’ve actually managed to use up some other pantry items – I made chocolate/raisin/sunflower seed/oatmeal cookies for bobby (oatmeal raisin is his favorite) with the rest of my instant oatmeal (it’s sweetened, and I just can’t deal with that much sugar… I tried), nuts that I never eat, and raisins and chocolate that have been waiting to be cooked.  He took them to work with him so they’ll probably disappear soon.  I also sent him in to work with a big bag of granola bars so he’s going to try to have them for snacks.  I’m totally over bars, and have been for a while.  Just not my thing.

The point of cleaning out the pantry is to use up all those things that I bought at one point and then discovered that I didn’t really like, or didn’t like as much as I thought I had.  I’m making good progress I think.  By the end of the month a decent amount of the excess food will be used up.

I just found out what my summer schedule is going to look like – I’ve decided to teach full-time for a few months instead of taking classes at community college.  I’ll be teaching summer classes for SAT prep, Algebra 2, and Trigonometry.  Fun!  I hope it will be

My mom comes tomorrow night!  I can’t wait to make her eat green oatmeal and kabocha.  Have you ever made your parents try something that they thought was kind of crazy?

Like this post? Check out...

• April 4, 2008 -- Spicy Thai green papaya salad
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• February 13, 2009 -- Yoga detox, oat bran, and macrobiotics
• June 2, 2009 -- What a bag of crap!

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One Japanese food that I usually dislike is umeboshi (pickled plums).  They’re bitter and tart, and they ruined a salad that I once made (evil!).  I actually discovered these before I tried macrobiotics (again because of Bobby’s mom), but never really wanted to like them until I bought some myself and had to use them up.

But, I found a way to eat umeboshi plums that’s delicious!  If you puree them in a dressing they’re wonderful.

Delicious Soba with Onions & Umeboshi (Macrobiotic)

Ingredients (serves 2)

• 3 servings soba noodles
• 1 medium white onion, sliced up
• 6 garlic cloves (I’m a garlic lover… you don’t have to use this many), crushed and minced
• a few teaspoons olive oil
• optional; not macrobiotic (Bobby had this; I didn’t): leftover meat sauteed in sesame oil, sesame seeds, and chili powder; I used a hot dog and some leftover rotisserie chicken (he loved it)

Dressing (this will keep for a few days; you’ll probably have extra)

• 2-3 teaspoons sesame seeds, toasted
• 3 umeboshi plums (or 1 tablespoon umeboshi paste)
• 2ish tablespoons shoyu (soy sauce)
• juice from 1/4 lemon (1-2 tablespoons?)

Directions

1. To make the dressing – toast the sesame seeds.  Heat a skillet/saute pan to high heat, and shake the seeds until they start to brown and smell delicious.  Put them in a food processor and pulse a few times.  (Alternatively, you could crush them with a mortar and pestle.)  Add the plums, shoyu, and lemon juice.  Blend some more.

   

   The dressing will actually be kind of thick, not watery.  I was originally going to add a sweetener, but it didn’t need it.

2. Prep the soba noodles.  Boil water (unsalted) and add the noodles.  Reduce to a simmer (not a rolling boil as you would with pasta) and cook for 7-8 minutes.  Rinse immediately with cold water.  Continue to rinse until the noodles are smooth and the floury smell goes away (otherwise they get gummy as they cool).  Let the noodles cool.  (I used two different brands to use up one box which is why they’re different colors.)



3. Heat the olive oil over medium-high heat in a skillet/saute pan.  Add the garlic; saute for 1 minute.  Add the onions and saute for another 2-3 minutes.



4. Top the cold soba noodles with the onions and lots of dressing.

I had one serving and Bobby had 2; I added shirataki noodles to mine and he added meat to his.  The soba noodles were better than the shiratakis (never thought I would say that).  Inspiration for this recipe comes from Just Hungry.

Check out Shelby’s Neon Green Oats – she followed my recipe!

Don’t forget about the BSI – corn! (I need to get on this.  Don’t worry Sophia, I’m making something!)

Happy Friday!  I’m seeing Up! with Bobby tonight.  Have you seen it?  Good?

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• January 4, 2009 -- Mushroom, corn & cilantro salad (Indian)
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• March 23, 2009 -- Planet Friendly Beauty Products – Pangea Organics

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Check out how the other participants are doing:

• Readers: Cindy, Gaby, Clare
• Yasmin @ It’s a Wrap!
• Elise @ Hungry, Hungry Hippie
• Heather @ Heather Eats Almond Butter
• Alisa @ One Frugal Foodie
• Hil @ Blueberry Hil
• Junghwa @ An Apple A Day
• Vani @ Fit For Free
• Brooke @ Brooke’s Ball Buster
• Tanya @ Girl XOXO
• Elizabeth @ Health and Happiness
• Jessica @ The Dainty Pig
• Julia (my sister!) @ Garbanzo Girl
• Lara @ Thinspired

Heather also made my apple pie!  Now my updates since Tuesday…

1. Yoga – this part has been difficult.  Yesterday I did 20 minutes of Hatha Yoga #1 from yogadownload.  Tuesday I did yoga stretching (10 minutes).
2. Walking – great with this.  Tuesday I got my 10+ minutes by wandering around window shopping.  Yesterday I went on the treadmill for about 54 minutes and did 3.81 miles.  A little bit of that was a slow jog (5.5 mph).  Today I’m going to try to walk to the supermarket.
3. New Meals – This has been really good.  I had a new recipe for soba noodles (and shirataki) for dinner last night.  I will definitely be posting the recipe soon because Bobby’s comment was something like, “wow, just wow – this is… wow.  This is the best thing I’ve ever eaten.” (I put a sauteed hot dog on his, which might have helped.)



4. Organic – almost out of spinach.  Need to do a Costco run soon.  Bought organic romaine 2 days ago though!
5. Green Oat Bran – this is my favorite part of the challenge.  Not only have I had green oat bran at least once a day, I got a new bowl at TJMaxx to have it in (there was a chip so it was only 30 cents – love it!).  I’ve been having a very simple combo of oat bran, nut butter, salt/vanilla, and spinach.  I’ve been using the fresh nut butters from Whole Foods, and I don’t really miss the sugary Mighty Maple.  Freshly ground is just so delicious.

Don’t forget about this week’s BSI over at Burp and Slurp~… it’s corn!

I also got this sweet bloggie friendship award from Sophia and Coco

I want to pass this on to all my other blog friends who have been there for me.  You know who you are   Thank you for always being supportive.  What the nicest thing someone has ever done for you?  Or that you’ve done for someone?

Like this post? Check out...

• November 15, 2008 -- At Bobby’s parents’ house
• June 13, 2010 -- Honeymoon Planning & Couples Massage
• June 25, 2011 -- Weekend Link Love – 06.25.2011
• March 18, 2009 -- Yogurt Winners!
• January 21, 2011 -- More Great Books

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Banana Pudding Green Oat Bran

• 1/2 cup oat bran
• ~1.25 cups water
• ~.25 cups banana pudding
• spoon of pb&co’s mighty maple
• salt + vanilla
• spinach! (4+ cups?)
• topping – homemade dried banana (super simple – baked at a very low temp; see link for specifics)

I cooked the oat bran in the water, peanut butter, banana pudding, salt + vanilla.  Then I blended it with an obscene amount of spinach.  It was really good.  I couldn’t really taste the added peanut butter, but whatever – I’m just trying to get some extra healthy fats.  My hands have been really dry recently, and Coco mentioned that she’s eating more fats to improve dry skin.  I think the fact that my hands are dry has to do with the California climate and also chopping kabocha.  Every time I chop kabocha my hands are dry – very odd.  I’m still not orange, by the way.

I did find some new vegetables recently – at Target!  Bobby and I are kind of silly and we’ll go on “dates” to places like Target and the grocery store.  Last weekend I saw these frozen veggies for about $2 (16 ounces) and thought it looked like a good deal.  Archer Farms is one of Target’s brands.

This mix has Asparagus, Mushrooms, Cauliflower, Carrots, Green Beans, Squash, and Onions.  The nutritionals are great – per 1 cup serving (5 servings in a bag): 25 calories, 0 grams fat, 4 grams carbs, 1 gram fiber, 1 gram protein, 10% vitamin A, 10% vitamin C.  They’re not organic, but they’re very good.  Frozen vegetables are actually a great (and economical) option because they’re flash frozen at the peak of their freshness – meaning they retain lots of good vitamins and minerals.  The veggies at the supermarket have usually been in transit for a long time (unless you buy local and organic) and they lose some of the vitamins and minerals over time.

I’ve been using them (I bought 2 bags that first day, then I went back to get more) noodly stir-frys.  I use…

• shirataki noodles (korean market)
• a meat (this pic has shrimp from the japanese market, but I’m a big fan of chopped up organic turkey lunchmeat too – which can also be found at target – or organic chicken from whole paycheck)
• worcestershire sauce (tarjay) + newman’s own lowfat sesame ginger dressing (tarjay) + PB2 (bell plantation)
• parmesan (duh! – costco – i have to buy it in bulk because i use so much)

It’s really good.  I promise.  And it’s so much easier to dump in a few cups of frozen veggies instead of chopping and having to worry about using up veggies before they go bad.  I will definitely be using frozen veggies more often in the future.  I’ll be looking into organic options as well.

Do you use frozen veggies?  Is there a cool product that you use to save you time in the kitchen?  Not only do I love the quickness of using frozen veggies, but there’s no cleanup!  The reason I never really used them before is that I’ve had bad frozen veggies, and they are so bland.  The trick is finding a good brand and a good mix.

Like this post? Check out...

• July 21, 2009 -- More raw & combining stuff
• September 20, 2010 -- Coconut Breakfast Cookies Recipe
• April 2, 2008 -- Banana dessert
• August 16, 2009 -- Raw Peanut Dressing
• August 25, 2008 -- The rest of 8/24/2008

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Burdock (the root) is a staple in a macrobiotic diet.  It’s a root veggie, but better for you than most root veggies (like white potatoes).  Burdock is high in dietary fiber (6g in a 100g serving), calcium, potassium, and amino acids; it’s also low calorie.  In traditional medicine, burdock is used as a diuretic, diaphoretic (sweat), and a blood purifier.  The oil extract is even used to cure baldness and nourish your scalp.  It can also be used topically as a cure for skin conditions (acne, eczema, etc…).  My mom used to make burdock tea during pregnancy; I’m not sure what it was supposed to do, but she birthed 3 healthy (and huge) babies – so it certainly didn’t hurt.

I’ve been having a lot of fun in the kitchen making “pad thai” – I use various veggies and shirataki noodles.  I have a recipe posted for Butternut Squash Pad Thai, and my current experiments are based off of that recipe.  I don’t have measurements, but here are the ingredients…  I saute the toppings and protein (fish usually), then add the noodles, kabocha, spices, and sauces.  It takes less than 10 minutes.

Sunday’s “pad thai” (best one so far):

• base: grey shirataki noodles (boiled and drained)
• toppings: sauteed in sesame oil – a tomato, mushrooms, sliced leeks, and lotus root; steamed kabocha
• spices: chili powder, garlic powder, Asian 5-spice powder
• sauces: water, hoisin sauce, soy sauce, PB2 regular
• on top post-pic – PARM

Saturday’s “pad thai” (with “dried anchovies” from the Korean market).  It was way too salty.  Are these actually anchovies or is this a mistranslation?:

• base: clear/white shirataki noodles (boiled and drained)
• toppings: sauteed in sesame oil – mushrooms, bean sprouts, little fishies; steamed kabocha
• spices: cumin, chili powder, garlic powder, oregano
• sauces: water, soy sauce, PB2 regular
• on top post-pic – nutritional yeast, and then PARM because the I did not like the nooch

Friday’s “pad thai” (with octopus!!):

• base: tofu shirataki noodles (boiled and drained; this was 6 servings @ 15 cals per serving; Bobby got about 1 of those servings – he’s not a fan of tofu shirataki and neither am I)
• toppings: sauteed in sesame oil – carrot, mushrooms, sprouts, octopus; steamed kabocha
• spices: cumin, garlic powder, oregano
• sauces: water, soy sauce, PB2 regular
• on top post-pic – PARM

What’s great about all of these is that I can have “the same” thing for dinner each night… but it’s totally different every time.  Because I’m using shirataki noodles I have room for a starch on the side, and usually that starch is about 1.5+ pounds of steamed kabocha with parm.  I think I’m overdosing though; Bobby says I need to eat something other than kabocha every night.  Still haven’t turned orange, but I’ll keep watching out for it.  I just love kabocha too much.

What is the food you cannot live without?  For me – kabocha!

Like this post? Check out...

• October 10, 2008 -- 10 October 2008
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• June 15, 2011 -- Body Rockin’ & Chocolate Challenge
• July 12, 2009 -- Supersize Me (just a little)
• June 28, 2011 -- Complex Versus Simple Carbohydrates

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Week 1 Total: $20.52.

I went to two stores: Milk Pail (local open air market, very cheap) and Whole Foods.  Here’s the loot:

And here are the breakdowns.  At Whole Foods:

• 2 bags of pretzels for Bobby @ $2.29 each (without these we would have been at $15.94!  But he asked me to get them specifically, and I know he loves them, so I did )
• 1 pasta sauce @ $2.39
• Total: $6.97

At Milk Pail:

• 1 honeydew – $1.69
• carrots ($0.59/lb) – $1.52
• 2 onions ($0.79/lb) – $1.44
• 2 eggplants ($1.49/lb) – $2.52
• 3 green peppers ($0.69/lb) – $0.72
• cabbage ($0.69/lb) – $2.30
• celery – $0.79
• 3 red peppers ($0.79/lb) – $0.94
• 3 gala apples ($0.59/lb) – $0.88
• 1 herb ciabatta – $0.75
• Total: $13.55

Next week’s trip will be much smaller since we will be in Miami for 4 days.  Off to a good start!

Onto the food…

I got very hungry last night around 10 – and after eyeballing what I’d eaten for the day, I realized I probably hadn’t had enough.  So I had a veggie and bbq sauce plate:

As well as 2.5 cups of millet puffs (these are very voluminous for very few calories – only 50 per cup, and 2 grams of protein!):

This morning I went for a short run (2.2 miles) followed by a walk (2.2 miles as well) and cardio yoga.  When I got back I cleaned up the house and made breakfast:

• 2 big pancakes
• topped with 1/2 cup applesauce, some raspberry spread, and 1/2 banana
• 1 slice of turkey bacon
• an apple

I got hungry a few hours later and made lunch:

• spicy eggplant parm (I didn’t realize I was out of spaghetti sauce and had to use salsa instead).  I also cooked a bunch of plum tomatoes with the eggplant – and topped it all with rice cheeze.
• red pepper dipped in a mix of bbq sauce and salsa
• and then I needed something sweet – a WW wrap and the other 1/2 of my banana from this morning

Bobby went to ping pong this afternoon while I went grocery shopping.  By the time he got back and we got caught up (barely 5:30) we were both starving!  So I made dinner early.  We ended up eating at around 6pm, which is crazy for us.  It’s not uncommon for us to sit down to dinner around 9pm on a weeknight.
Dinner:

• tofu shirataki noodles & sauteed cabbage with pasta sauce, veggie ground meat, and onions (yes, I ate this out of a pie plate!)
• veggie plate (carrot and red pepper) – with bbq sauce and salsa mix

For dessert I decided to cut up the huge honeydew melon.  I ate a whole bunch while I was cutting, but I also managed to put together this yummy treat – honeydew, applesauce, and wheat germ.  I added more wheat germ.  It was great.

Then I had more honeydew.  This melon is so ripe and juicy – definitely a good find.  I also had 2 whole wheat wraps (unpictured).

All in all, a very nice Sunday – but back to work tomorrow!  Tina from Carrots ‘N’ Cake posted a bunch of really good tips for beating the Sunday Blues this morning, which I thoroughly enjoyed.  Check it out for yourself!  And I hope you all have a fabulous Monday.  Good night

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• October 27, 2008 -- Hip hip hooray for PB&J
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• September 19, 2008 -- Tagged again :)

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Breakfast was my recent obsession – super creamy soupy oats.  I actually added a packet of Splenda today (we have them at the office), which made this perfectly sweet and delicious.

• 1/2 cup oats, 1.5 cups water, 1 cup of halved grapes
• 2/3 cup greek yogurt stirred in at the end
• 1 apple

I took my walk (1 hour) before lunch today and it actually started raining at the end!  Just a slight drizzle – this is only the second time it’s rained here since April I think.  It rained one other weekend in October.  Lunch was pretty simple:

• 1 english muffin with smart balance and olallieberry jam
• eggplant parmesan with shredded rice cheeze (I think I used too much… definitely didn’t need it all, but I ate it anyway!  It was very chewy and cheezy!)
• carrots and cauliflower with bbq sauce
• 1 apple (unpictured)

Snack:

• 2 wraps, plain again!

Dinner:

• butternut squash fries (I went back for another serving about this size – my total was a little less than half of a whole squash)
• shirataki stirfry with eggplant, a plum, red pepper, veggie meat, carrot, cabbage, yellow plum tomatoes, and some rice vinegar – I had a bit more of this as well.

Dessert:

• 1 chopped apple with 1/2 cup of vanilla soy delicious ice cream and lots of cinnamon
• EDIT – to add 3/4 cup of Greek yogurt (Fage) with 1 tablespoon-ish of honey

We were going to carve the pumpkin tonight, but both of us are tired from work and we’re just snuggling on the couch instead.  So now we have a huge pumpkin to do something with!  Maybe we can eat it instead of carving… Or maybe we’ll just carve it after Halloween.  It can be a Thanksgiving pumpkin.  I still haven’t decided if I’m dressing up yet, but there are lots of festivities at work tomorrow and I have a super-cute bright orange skirt (Gap) that I’m going to wear.  Happy Halloween! Enjoy your candy and treats!

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• January 29, 2009 -- Dad’s Stovetop Oats

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Breakfast:

• 1/2 cup oats, 1+ cup water, 1 peach yogurt, grapes
• apple on the side

I took a leisurely hour-long walk before my lunch.  My legs are sore.

Lunch:

• shirataki pasta mix – cabbage, celery, red pepper, shirataki, and pasta sauce
• smart balance & olallieberry jam on an english muffin
• an apple

Snack:

• 2 ww wraps
• 1 banana – I actually ate each wrap with half of the banana inside it – so good!

Dinner:

• acorn squash with cabbage, celery, and apple, topped with turkey bacon and rice cheeze – I also had the skin and some of the squash part of Bobby’s – he never eats the skin!
• raw veggies and bbq sauce
• close up…

Dessert:

• rice puffs, rice milk, and a persimmon
• another persimmon (unpictured)
• freeze dried banana slices from TJ’s

I had a bunch of GREAT responses to my nut/nut butter question.  Thank you all!  Happy Hump Day!  I hope you’re all getting ready for Friday – What are your Halloween plans?  And what is your favorite Halloween candy?

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• September 13, 2009 -- Salad Quickie & Some Thoughts.
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© Maggie for Say Yes to Salad, 2008. | Permalink | 16 comments |
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