I have now been officially retired for 18 days, the last few days of which have been spent with a cold or flu — still not sure which. I read that a cold doesn’t involve a fever and I did have a slight fever yesterday and part of the day before that of about 99.9 or so. Fever is gone now and I am feeling better. Meanwhile, my husband has a sinus infection and is on antibiotics so it’s been a less than stellar beginning.
This may be an aspect of the joy of retirement, though; it is so nice that I didn’t have to worry about payroll not getting done since I was feeling rather miserable and it is so nice that I didn’t have to stay at work even though I felt bad. Just had to focus on healing.
I could even make a healing soup with ease. Sauteed onions, celery and diced carrots in broth; then added remaining broth, and after that cooked for a few minutes, I added a crushed clove of garlic, a few sprinkles of thyme, dried basil, and a dash of paprika and some frozen peas. Later we added in some rice to cook in the soup. This photo shows pasta, but that was from last week (same process, same good taste).
The sandwich includes non-dairy cheese made by Follow Your Heart — the mozzarella version is especially good.
I read that broth and thyme and garlic and dark chocolate are supposed to be helpful for healing a cough– couldn’t hurt!
May we all be well and prosper. Starting NOW!
So I made some creamed corn by mixing some coconut cream (about 2/3 of a cup or so) with a tablespoon of Earth Balance spread, a couple of teaspoons of sugar, thickened with a tablespoon or so of cornstarch. I sauteed that for a bit and then I added in a can of white corn . I threw in some celery, onion, peas, and a clove of garlic and seasoned it with basil, salt, pepper and a tablespoon of Braggs Aminos. I cooked some rice and then mixed it all up with the sauce…. and it was good.
Cooking mushrooms with green peppers and onion along with garlic-pepper seasoning seems to be something that continues to be a part of my favorite meals.
Using water as the medium instead of oil, seems to be working well for me.
It’s fresh. It’s vegan. And I think it is even nutritious.
Ending the year with a lunch of mushrooms sautéed in water with garlic pepper seasoning on Schar gluten-free bread with tomato, onion, lettuce, red pepper, green olives, Vegenaise and spicy mustard
Oatmeal cookies for dessert.
……and wondering why photos aren’t showing up as images when I edit them. And they aren’t formatting as tiled mosaic.
What is up with that?!
Posted in Eating to Live - Living Healthy, Just Good Food, Life, Photograph, Photos, thoughts
Tagged Eat Real Food, Eat to Live, Just Good Food, Random, vegan, vegetarian
I was feeling a little down………. so I made soup. It seems to be a sure way to improve the mood. I recommend it.
Using a 2 quart pot, I splashed in a half cup or so of vegetable broth. Added in (rough-cut): small onion, a stalk of celery (with some celery leaves), one large carrot, 2 medium potatoes, a stalk of bok choy, and one fresh tomato (from our garden–happy day). I let each vegetable simmer while I cut up the remaining vegetables and added them in one at a time in the order given.
I sprinkled in some dried: basil, oregano, onion powder, garlic powder, parsley flakes and cayenne pepper, salt and black pepper. About a half teaspoon of each if I had to make a guess but probably more like an eighth of a teaspoon of the cayenne for my taste). Then I pressed a large clove of fresh garlic and stirred it into the mix.
I gradually added in more vegetable broth for a total of about a quart. Then I threw in a 15 ounce can of organic Cannellini beans — liquid and all.
This is really just to give an idea of how to come up with a quick and easy and delicious vegetable soup. You can add in (or leave out) anything you like (or don’t like).
Basil, Oregeno, Garlic Powder, Onion Powder, Cayenne Pepper, Parsley Flakes, Salt, Black Pepper
Posted in food, Garden, Just Good Food, Photograph, Photos, RECIPES, Vegan, Vegetarian
Tagged food, Photo, Photos, RECIPES
It’s just pretty. Photos by me and my camera.
This gallery contains 5 photos.
This is all there is to it:
Brussels sprouts and butternut squash tossed with about a tablespoon of olive oil, bake at 350 degrees for about a half hour. Add some dried cranberries and bake for another 3 to 5 minutes or so.