Monday, January 27, 2020

January 26, 2020 - Day 4 of Hoppiness and Plants

January 26, 2020 - Day 4 of Hoppiness and Plants

Breakfast:  We had to leave home at 8:30 this morning in order to be able to attend church with our daughter and her family this morning.  I only had 30 minutes for my meditation time this morning, and breakfast was simple and fast....almond butter and grape jelly toast with a banana and coffee.
Almond Butter and Grape Jelly Toast, banana, and coffee plus a few vitamins and a digestive enzyme.

Angel Drops - a flower essence made by Star Essences.  I had a couple of drops this morning.

Lunch:  We went to church with our daughter and her family today, so I did not prepare any food at home today.  After church the family all went to Chepe's Mexican Grill in Benton for lunch.  This place is a family favorite.  Everyone filled up on chips and salsa before the meal arrived.  I ordered the vegetarian plate with a bean burrito, quesadilla, and chalupa.  I requested no cheese, but the chalupa had cheese.  Molly and I split a margarita.  Everything was good, but I could only eat the quesadilla.  The rest went home to eat for dinner. 
Vegetarian Plate from Chepe's Mexican Grill.

After lunch, we watched old movies at Molly and Ken's house from when the kids were little.  Oh my goodness.  They were adorable. 
Watching old family movies with Zac, Emily, and Bella the cat.

Dinner:  Dinner was the leftovers from the restaurant...the bean burrito and the chalupa.  I had a Kombucha after dinner.

Travis gave me a present...a beautiful blue topaz pendant and earrings.  I love them.




Sunday, January 26, 2020

Red Lentil Shakshuka - Day 3 of Hoppiness and Plants

1/25/20 - Saturday - 3rd day of Hoppiness and Plants. I'm working on my funk with some supplementation. I put MCT oil in my coffee, started taking my Life Extension vitamins, digestive enzymes, CBD oil, and MSM drops for my eyes.
Today is the Chinese New Year. It begins the year of the rat, the sign in which I was born. The year of the rat is a time of new beginnings.
Did you know that trees connect and communicate with each other through the mycelium network in their roots? Someone told me the other day that if we will sit with a tree for at least 45 minutes we can also link into their mycelium network and perhaps learn something from them. I'm going to try that.
Breakfast was a green juice called Lemon Ginger Blast that Dan McDonald and Lou Corona made famous. It consists of green herbs ( I used parsley, cilantro, kale, and romaine), lemon, ginger, jalapeno, cucumber, celery, and apples.
I was meeting some girl friends at noon for an outing so lunch at home was a quick hummus sandwich made with store bought hummus, tomato, onion, avocado, sauerkraut, and mustard on organic whole wheat bread.
I spent the afternoon in Hot Springs with a friend and we came back to my house for dinner. I made a PlateJoy dish called Red Lentil Shakshuka that was served over couscous. And, of course, we had sourdough bread spread with Earth Balance. I liked this dish a lot so recipe is below.

Red Lentil Shakshuka
1/2 yellow onion, peeled and diced
2-1/2 tbsp olive oil
1/4 cup minced garlic
4-1/2 cups crushed tomatoes
1 tsp cumin
1-3/4 tsp ground coriander
1-1/r cups red lentils (dry)
1-1/4 cups couscous
4-1/2 cups spinach
Cook diced onion in olive oil in a deep skillet. Cook until soft. Add garlic and cook a minute more. Add crushed tomatoes, cumin, coriander, salt and pepper. Add dry lentils with enough water to cover the lentils. Bring to a boil, then lower heat and simmer for about 20 minutes.
Prepare coucous in a separate pan according to directions on the package.
Stir spinach into the lentil mix until wilted.
Serve over couscous. Sprinkle with parsley. I used dried parsley.

After dinner I had a Kombucha and my homemade electrolyte drink. The electrolyte drink is Calm Magnesium, potassium chloride, sea salt, lemon juice, and water.




Sourdough Bread - Day 2 of Hoppiness and Plants

Friday 1/23/20 - 2nd day of Hoppiness and Plants.
 Breakfast was oatmeal with diced apple, dried cranberries, and coconut. And coffee.
Travis picked up the whole wheat sourdough bread that we ordered yesterday from Sweet Cheeks Bakery.
Whole Wheat Sourdough Bread from Sweet Cheeks Bakery

For lunch I made a soup with brown rice, onion, vegetable broth, water, frozen English peas,leftovers from the Pho Noodle House, tamari, salt, and pepper. It was good with the sourdough bread and a baked potato.

Here is the soup.

For dinner I made baked tofu that had been marinated in soy sauce and maple syrup and then sprinkled with sesame seeds. Served it with baked sweet potatoes and more sourdough bread. I spread the sweet potato with a little Earth Balance spread. So good. I had a kombucha after dinner.


To hoppiness and health...

Tofu Scramble - Day 1 of Hoppiness and Plants

On Facebook I have requested to change the name of my blog page from "Simple Raw and Natural" to "Hoppiness and Plants". Facebook denied the request as they feel it changes the focus of the blog, but I have appealed that decision. I think the new name better reflects the things I want to talk about now.
January 22, 2020. Day 1 of Hoppiness and Plants. A plant based diet helps your body to be more receptive to light, and love, and energy. I call it eating the light. Eating simple plant foods can be a part of a purification both of the physical body and consciousness as we live in harmony with Nature and Nature's God. Plants absorb sunlight, and although the sun is not the ultimate light of creation, it is the light source for our planet, and eating a light based diet can be a step towards a better way of life.
I stopped by Sweet Cheeks Bakery this morning and put in an order for 2 loaves of whole wheat organic sourdough bread. It will be ready tomorrow after 11 AM.
I started the morning with gel water (water, lemon juice, chia seeds) and coffee.
1st meal: Tofu Scramble and baked potatoes.
Travis and I went to Hot Springs with our friend Joyce to get water from the hot springs and to have our dinner at the Vietnamese Noodle House - Pho Hoang My.
We ordered a pot of tea to share and vegetarian egg rolls with peanut sauce to share. I ordered a vegetarian dinner, the Vermicelli bowl with tofu and stir fried vegetables. I forgot to take a picture.
We drove by Kollective Coffee on the way home, but sadly it was closed.
Tofu Scramble
1 pkg organic firm tofu
1 onion, diced
1 pkg frozen spinach (8-12 Oz)
1 can Rotel tomatoes, drained
1 tsp coconut oil
Salt and pepper
Preheat oven to 350 degrees.
Drain the tofu and dry with paper towels or a clean tea towel. Crumble the tofu in a large bowl. Set aside.
Heat the coconut oil in a cast iron skillet (or any ovenproof skillet) on the stove top over medium heat.
Saute the onions until they are soft.
Add the frozen spinach and saute until heated through.
Add the crumbled tofu on top and lightly stir to incorporate into the mixture.
Pour Rotel tomatoes on top.
Place in the oven and bake for fifteen minutes.
Remove the pan and stir the ingredients.
Return to the oven and bake for another 7 minutes.
Serve right from the skilled with your baked potatoes.

Tofu Scramble

My dinner plate
To hoppiness and health...