Sautéed sweet potatoes and beet greens with garlic and avocado, topped with an egg.


And a big refreshing jar of red beet elixir. Perfect after a morning of gardening outside.


This year, I’m attempting zucchini, spaghetti squash, tomatillos, various tomatoes and peppers, Swiss chard, onions, poblanos, honeydew melon, scuppernong muscadine and Concord grapes. All from seeds that were acquired from our actual food (except the onions and Swiss chard). I’ll be happy if half of those actually produce something edible. We already have blueberry bushes, mini pepper plants, various citrus trees, and an avocado tree. All very young plants.


I’m super excited about our Meyer lemon tree. It’s already got quite a bit of fruit started. I see lots of ginger lemonade in our future this summer.


For lunch: Romaine scoopers and chicken salad, with capers, kimchi, grapeseed vegenaise, and cucumbers marinated in raw apple cider vinegar, all drizzled with hempseed oil and sprinkled with Himalayan sea salt and black pepper.


And a sweet, protein packed smoothie: frozen kale, frozen blueberries, banana, medjool dates, soy milk, hemp protein powder, chia seeds.


And dinner is fettuccini alfredo. Completely vegan and grain-free. Used shirataki tofu noodles, tofutti cream cheese and sour cream, olive oil, basil, garlic, nutmeg, pine nuts, broccoli, and lemon zest. Other than a slight difference in the texture of the noodles, I don’t think this is distinguishable from the classic dish. It got clear approvals from the kid and husband. Clean plates all around.


Got a late night headache and sweets craving. Alkalizing greens to the rescue. Works every time.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s