Monday, December 5, 2011
Tabouli and Almond Cheese
It was a rainy morning, so I did not get outside and walk today. I did soak some bulgur wheat and made tabouli.
1 cup cracked wheat (bulgur)
1 cup water
1/2 cup fresh parsley
1/2 tbs. scallions
2 tbsp. fresh mint chopped
2 tbsp olive oil
2 tbsp fresh lemon juice
1/2 tsp. sea salt
Fresh ground pepper
1 small tomato
Combine cracked wheat and water. Soak until wheat is hydrated and water is absorbed (30-60 minutes).
Add parsley, scallions, mint, olive oil, lemon juice, salt and pepper. Mix well.
Add tomato and mix gently.
Serve at room temperature or chill until ready to serve.
I cleaned in the kitchen, wiping down cabinets and counter tops. Some of the Christmas items are not needed until later so they got put away. Some of my regular glasses were packed away, too, so there would be room in the cabinet for the Twelve Days of Christmas glasses. I used a homemade spray of vinegar and water to clean. It's my little effort to not buy so many plastic containers.
We now have a store on Abe Books. The name of the store is called Village Book Shop. So far I have listed about five books. There will be plenty more books to list. Our specialty is rare and out of print books, but we will list other books, too.
It is so cold outside today. I feels like it might snow! I went out long enough to get some kale, arugula, mint, parsley, and a pepper out of the garden.
Lunch today was a green smoothie (kale, arugula, grapes, dates, bananas, and water) and tabouli (recipe above) and 1/2 avocado.
An herbal tea called Winter Spice was perfect to have something warm and comforting on this cold day.
Travis had the tedious job of peeling soaked almonds for a new nut cheese recipe. It turned out good. It's delicious with carrots or other veggie dip sticks.
Peel 2 cups of soaked almonds. Blend the almonds in the blender with 1/2 cup lemon juice, 1-1/2 cups water, salt, pepper, garlic powder, and dill. (Just season to taste.) Serve with dip sticks or dehydrated crackers.
I practiced my flute today and worked on learning a new song for Sweet Adelines.
I went to Cranfords for apples, lemons, oranges and mangoes. Their avocados were old and dried up looking, so I left them there.
We had veggie cocktails for supper. Travis said it would curl your toenails. They weren't very good. I used our regular recipe of carrots, beets and celery...but added green peppers which were good...and ginger and lemon which we did not like very well. Dr. Fielder says you shouldn't eat ginger anyway. It slows down the digestion...thus it gives folks the impression that it is aiding digestion.
Supper tonight, in addition to the yucky cocktails, was salad with oil and vinegar dressing, almond cheese, 1/2 avocado, some nuts, and a few cocoa roast almonds. The non-raw foods I ate today were the cocoa roast almonds, a few organic herbal crackers and herbal tea.
I knitted some on Ken's cap. It will be finished in time for the Christmas stocking.
Nuggets of knowledge today from Dan McDonald -
Fruits gets you up. Veggies balance you and heal you. Life comes from life. Cooked food is dead. One raw seed is infinite. If you cook your food, you break the eternal flow. You can change your life by changing what you put in your mouth. Eat nice and light, just enough to support your life. Don't waste energy by arguing or trying to change the world. Your energy collapses when you eat a cheeseburger. Party night....get out the grapes and put in a movie! Can you ride out this raw food trip? Don't numb yourself anymore. Pray for the courage to face whatever is in there to be faced.
Regarding sickness - When you get a runny nose, cold, fever, do you want to stop that? No! That is your body's vitality pushing out the mucous...out your nose, out your butt, out your eyes, out your waxy ears, out your smelly arm pits...and when your Mamma gives you a drug, it pushes the mucous deeper back in. Never stop the mucous. Never stop a cold. Never stop a fever. Let the body run its course.
To health and happiness.