Eggplant + Olive
Nutrition and Herbal Wellness
Nutrition and Herbal Topics
Kellogg’s Breakfast tomato, topping in at just over 1.5 pounds. definitely earned its meal-in-itself name. so many more on the way!
our hens decided to unearth two big beds of fall greens and baby roots—because just like little kids, bugs! and dirt!! the upside is that roasted to perfection with garlic and thyme, they’re a rainbow of colors, a break from the summer veg lately, and basically artwork!
giving my sourdough, Esmerelda, her weekly feed and stir. (or shall I say Esmereldas, since there’s a lot of happy organisms in there!) for the past couple years, sourdough has been regular go-to ‘grain’ of choice because the traditional process of fermentation makes all the nutrients easier to digest and absorb. plus, it’s wonderful to see the progress I’ve made in making routinely better breads with two years of the same recipe and routine practice. Esmerelda is 100% buckwheat, sometimes from a darker flour I purchase and more regularly from raw buckwheat groats I grind before feeding.
today’s trail therapy, quite literally. some days we need to simply acknowledge our sadness, but also seek joy! today’s run allowed for both and by the end I just couldn’t stop smiling.
still thinking about these apricots, from last week. half of them were almost gooey soft, tasting like the tastiest apricot jam without the need for sugar. the others were a touch green, picked by my young cousin who just loves picking and eating her ‘cots. sitting in a bowl on my grandma’s old worn out counters, the best kind of August gift.
my breakfast lately, a summer peach oatmeal with fennel, tahini and flax. topped with cinnamon of course. the recipe and a little chat about healthy fats is up on the blog!
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