Dandy Lion
I cut my first full salad today: tatsoi mustard, red oakleaf, spinach, cos, and a couple of other lettuces that have returned from last fall. I added some dandelion greens, chives, lemon balm and three different kinds of sprouts (not mine), then topped it all off with the usual spiced pumpkin seeds, fruit (figs) and cheese (goat’s).
We took a break from green juice today. Instead, I made a blend from my juicing manual: orange, pear, carrot and sweet potato. It was a beautiful peachy colour. Food should always look that beautiful.
On a sadder note, one of the boys asked me how I was ever going to cook rice without a range. Hmmm. A puzzle. I won’t deny my boy his basmati, so I must find a way.
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