Tuesday, May 22, 2012

a fresh start for spring

starts are acquired and ready to be planted!

The interspersed cooler weather and rain remind me that while my Texas roots make me think it should be summer already, in the land of four seasons, we are still experiencing spring.  And a good thing, too, because Spring is all about new life and fresh starts after the death of winter.

african blue basil
regular reliable sweet basil
purple ruffles basil

Although it now feels like late spring, it's never too late for a fresh start, so I'm going to be giving myself a month-long fresh start through the fruits of my kitchen!  I am participating in Heather Brueggeman's 30 Day Vegan workshop which begins today.  While I can't claim to be adhering to a vegan diet perfectly, I am trying!  And, I fully anticipate that I will not only learn a lot about redesigning our dinner plate through this workshop, but also that the emphasis on whole foods and plants will help me reset my palate.  The sweets have been a little much for me these past few weeks (although I am happy to report that while I have not made any further progress on my weight loss, I have also maintained the weight I had already lost)!

Today's diet consisted of homemade granola and fresh fruit/veggie juice from the juicer for breakfast, Italian Pane bread from Trader Joe's with some mashed avocado and homemade pesto for lunch, snacks of pistachios and pear sauce, and an awesome version of skinny Thai eggplant curry with jasmine rice.  My vegan slips include honey in the granola (although the next time I make it I will substitute agave nectar), a little parmesan in the pesto, and fish sauce in the curry.  It's not perfect, but it's a much modified diet for a regular meat-eater!  The granola and the pesto were made before the workshop and so we are finishing those up (the pesto was homemade and frozen late last summer- this is the last of it).  The fish sauce was a choice, because I really feel like it makes this curry what it is.

we made this over the weekend from this recipe.  we modified the recipe - no chicken, and a few other things. we did leave in the parmesan :)

I suppose I have high hopes for these 30 days, particularly because I am also still counting my WW points.  Heather's blog has been a delight to follow over the past several years, and I have long admired and been curious about her way of life.  I'm excited to insert a little introspection and further consideration not only in what we eat but how we live our days.  This pairs well with the start of our summer garden-- we've got so many good things going in the ground it deserves it's own post.  We are planting at least three types of basil (so far. I'm still looking for Thai basil).  Here's to the vegan challenge and focusing on sustenance from the ground!

vegan lunch: avocado on bread, sauteed mushrooms, broiled tomatoes and roasted green beans with garlic tahini dressing.

do you know the value of avocado on toast with kosher salt and fresh black pepper? yum. yum.

1 comment:

  1. Oh my gosh, the avocado on that toast looks amazing! What a great idea. I'm going to have to make a gluten-free loaf this afternoon, just so I can do that!!! :)

    Lemon basil is my favorite, but I haven't seen it sold as plants, only the seed packets.