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| Fresh local grown Field spinach |
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| Avocado's, red beets, tomatoes, zucchini, cilantro, parsnips..all air drying |
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| Brown onions, garlic, purple eggplants |
The weather is not behaving itself and we are experiencing very high winds, and cool nights ( the cool nights are actually a relief) with that in mind I have had to alter the menu for delivery tomorrow and substitute Blue cornmeal polenta triangles for the suggested salads along with a citrus-zucchini salsa ( salsa's are a good way to eat more fruit & veggies and are fat free..if you do not have jicama local, use a tart apple)
The menu prep so far:
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| Split green pea and Savoy cabbage soup |
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| Previous 2, the Pasta Starred Chunky Minestrone |
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| previous 2 the mild Vegetable Korma ( curry with coconut milk)..this will be served with chickpea pancakes, steamed brown rice with turmeric and cardamon and a salsa |
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| Previous 2 the Sacred blue cornmeal yellow cornmeal (with sauteed onion & white sweetcorn) polenta, to be served as triangles ( saute or grill at home) with sauteed mixed greens and tomatoes and the roasted vegetables..this dish is Vegan |
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| The steamed brown rice with turmeric for the Vegetable Korma |
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| Flax seed, yellow cornmeal cornbread with molasses |
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| Previous 2 the oatmeal date and walnut crispy cookies |
Tomorrow I have to make:
A green pea and avocado guacamole with tortilla chips
Roasted vegetables, beets, eggplants, zucchini, onions
Mixed greens with tomatoes
Field Spinach and pine nuts to be cooked at the client's home
The salsa's
The gluten free chickpea pancakes with turmeric and cumin seeds
I will post more photos tomorrow in a separate blog..I hope some of these dishes inspire you to enjoy vegetables and grains in more ways than one
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