I’ve been on the go these last few days, putting many miles on the car, traveling high and low – from Copper Mountain to Buena Vista. I took this picture at Officer’s Gulch, between Frisco and Copper. The positive spin on that is that the colors are beautiful right now with the Aspens bright yellow and some of the brush turning deep orange and red. I had to think ahead packing plenty of car snacks and lunch for both days and I feel great about having negotiated that successfully. Car time can be a time of mindless snacking for me, especially when my blood sugar starts dropping. Today I was prepared with plums and what I’ll call a smoupie since it was sort of a mix between a soup and a smoothie. Yesterday I packed a great salad along with a peach.
I have to admit that I have been completely exhausted this week and I am ready for this experiment/adventure to come to a close this weekend. I am sure I will continue to eat more vegetarian and integrate raw much more than the occasion raw dinner out or salad for lunch. I enjoy the creativeness of the recipes. Yet as we head more into fall I have to admit I just adore a baked sweet potato, or dare I say it, sweet potato “fries.” I say fries, but what I really mean is sliced sweet potatoes drizzled with a little olive oil and baked until slightly crispy on the outside and tender insider. Don’t get me wrong, the dehydrated sweet potatoes aren’t bad, they just lack the meatiness and satiating quality of a baked sweet potato (at least for me).
Finally, why did it take me 4 weeks to figure out that tossing a bunch of chopped veggies with some olive oil and a dash or two of Himilayan salt and pepper and dehydrating for a few hours at 105 degrees is even better than steamed or stir fried veggies. WHY? WHY? This would’ve been my evening staple! Oh well, at least my last few nights will be veggie heaven. By the way, Lucy (the new cat) is doing great and the previous “issue” mentioned has taken care of itself – and in the right place, if you know what I mean.
Here are a few recipes from recent meals:
1 medium jicama, diced (about 1/2 inch dice
1 medium cucumber, peeled, seeded and diced
1/2 red bell pepper, small dice
3 scallions, chopped
1/2 jalapeno pepper, small dice
juice from 1 lime
1 tablespoon cold pressed olive oil
1 teaspoon cumin
salt and pepper, to taste (about 1/4 teaspoon each)
Mix all the ingredients together and allow to marinate for at least an hour before serving. Sometimes I enjoyed this with a little chopped cilantro and diced avocado on top.
These were super quick and easy to prepare. Wash the endive and remove the leaves one at a time, make sure they are nice and clean and dry. Rub the ends on a half of a lime to preserve their color.
2-4 (depending on how many you want to serve) heads Belgian Endive
1/2 red bell pepper, seeded and chopped
1/2 cup walnuts (soaked)
1/4 cup pine nuts
15 fresh basil leaves
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
dash of pepper
Separate the endive leaves and lay them out on the tray you wish to serve them on. Meanwhile, add the red bell pepper through pepper to a food processor and pulse until you have a crumbly mixture. Place about a tablespoon of the mixture on each leaf.