I know I said I wasn’t going to do it but I did. When I got up this morning, I was in the mood to fix food and take it to the fellowship meal. I didn’t do any of my exercises. I had my Quiet Time and listened to the Sabbath School lesson from PineKnoll while I blended and mixed and washed romaine. I was pretty hungry so I whizzed me up a banana/blueberry smoothie to take with me and I also ate some dates.
I had to go early to practice the aforementioned unfamiliar song.
I hadn’t taken any dates with me so I was hungry again when mealtime came. I had taken my large container of salad with a tomato and some lime juice. I’d made Mock Salmon Pate and my version of Mexican Almond Spread (Raspberry Beach didn’t name it so I just did it for her) plus I had Matt’s dip that I’d made yesterday.
Here is the recipe for Mock Salmon Pate in case somebody missed it.
Mock Salmon Pate (From Alissa Cohen)
A delicious pink pate with a hint of salmon flavor! I eat this all the time on top of a large salad with a vinaigrette dressing. It’s such an easy pate to prepare and oh so delicious!
2 cups walnuts
2 stalks celery
1 large red bell pepper
1 large scallion
½ -1 teaspoon sea salt
Combine all ingredients in a food processor and blend until smooth.
Serving suggestions: This can be served on a plate as is, over a salad, rolled up in a green leaf, or spread on raw crackers.
Note: This is pretty rich so try to contain yourself and not eat too much. I have figured up that one tablespoon is my serving size and that has five grams of fat.
The Mexican Almond Spread is:
Soaked almonds (I probably had a little over a cup unsoaked)
Half a small sweet onion
1/3 clove elephant garlic with the center removed
Put the almonds to soak a day ahead and change the water once. I keep them on the cabinet, covered. When they have been drained, put them through a Champion juicer with the blank in place. This takes some strength. Put the onion through along with the elephant garlic. If some of it doesn’t get processed, no problem. Take the resulting paste and all the stuff that’s left in the juicer and chuck it into a food processor. I put in maybe a half teaspoon sea salt, several sprinkles of chili powder and cumin to taste. It was quite thick so I thinned it down with water. Make it whatever consistency you want. It could be anything from a spread to a dip. One of the other ladies brought some salsa (not raw) to go with it. If I’d had time, I would have made some. I’ll have to do that at a later date. Serve on romaine leaves.
Matt’s Dip (My daughter keeps telling me that this recipe isn’t original with him but he’s the person who introduced me to it so I’ll call it what I want.)
1 1/2 C raw cashews (get Really Raw ones from EatRaw
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dill weed
1 basil leaf (I use more)
1 tsp. Italian seasoning
4 tsp. lemon juice
And here’s where I do something different. The original recipe doesn’t call for water but I put water in the blender just over the nuts. Another thing I do that’s different is I use dill that I’ve frozen in ice cubes. That’s how I keep my basil, too.
Blend it up. Can store up to 2 weeks in fridge. Feel free to vary any of the ingredients.
I served it with celery, carrot and cucumber sticks.
Lots of people liked my contributions. Only one said that it would have to be an acquired taste but he’s a picky eater, anyway, so I don’t pay any attention to him. All the romaine/spreads was eaten. I had quite a bit that I didn’t put out so I shared with a couple of the ladies and brought some home for the coming week.
It took me a long time to eat my salad because I can’t just eat and not answer questions about my lifestyle. People get curiouser and curiouser. Someone told me the other day that I had been able to lose weight, stay healthy, and not be tired. It’s true.
I’ve been promising pictures for several weeks now so here they are.
These are a few of the tomatoes that I bought to have for the winter. Trouble is, they have all been ripening with the warm weather we’ve been having. So…I’ll have them for the fall. I think I have two that are still green.
This is one morning’s “oatmeal”–mashed bananas with raisins that have been soaked overnight. It made me so hungry for some that I have raisins soaking even as I write.
I had persimmons pictured some time back. This is one of them that has been slaughtered.
Here are segments of the same persimmon.
This is a portion of its skin with some of the “jelly”.
One of the turban shaped persimmons with its “hat” off. (Would a turban need a hat?)
Here it is, all ready to eat.
The color of this grapefruit is amazing. It’s dark ruby red. The flash took some of the color away.
The juice is a beautiful color, too. I admired it and then sipped it slowly and savored every mouthful.
I thought I’d taken a picture of it before I cut it but I didn’t. This is a chayote cut in two. The seed is edible. I don’t know if I needed to peel it or not but I did and cut it into matchstick pieces to put in my salad. I like it better than jicama.
This is what my weight graph looks like today. I used to be in the section on the right. I like where I am much better.
The famous FTD Man! I had a sunflower with a bunch of onions that I carried with me but they caught me here in the Emergency Room without my delivery. I should have had my head turned so the wings could be seen. They matched the ones on my heels. The headband was new and tight. I felt like my head was in a vise the whole time I had it on. It was fun, though!
I’ll catch up on the rest of the day later.