Lunch, in a quiet and gentle afternoon

1.
Noodle whirl delight
-
Leftover zucchini noodle dish from last night
with the subtle addition of a tahini, miso, olive oil sauce
Plated with wedges of tomato, tiny diced squares of avocado, a sprig of rosemary and spunkle of dulse flakes

2.
Carrot and dill soup
-
Lots of tiny dutch carrots
1/2 can of coconut cream
a cup of water
fresh dill
grated ginger
juice of a lemon
pink salt
Served with freshly sprouted alfalfa and activated pepitas and olive oil
I ate this room temperature, but heated it slowly over a low heat to body temperature for the others, this was met with grand enthusiasm and enjoyment.

3. 
Emma had a piece of the delicious mango cheesecake we saved for her, harray! And I drank the leftover electrolyte drink from last night, which was perfect in this moment.

Cauli Oop

This morning I popped into the organic markets at Ceres and managed to pick up a very fine cauliflower, the kind that is so fresh and crisp that there is no way you would really consider cooking it.
I made a very quick raw blender soup. Blending is probably a bit of a cheeky thing to do to such a fine cauliflower,  I only used a quarter of it though so there are more possible cauli adventures in the near future.

--
cauliflower
a carrot
2 cups of water
a few cherry tomatoes
juice of a small lime and 1/2 a lemon
fresh mint and coriander from the garden
1 tbs hemp oil
pink salt
-
served with cherry tomatoes, mint and dulse flakes


This was very simple and mild, a tiny bit of garlic or spring onion would work beautifully as well as a good dashing of olive oil.

Today I followed a recipe

No substitution, invention or omission. It was really good and definately satisfying after a run.
--
"Lemon-Lime Recovery Drink" by Brendan Brazier (p127, Thrive)
juice of 1/2 lemon
juice of 1/4 lime (actually I did omit this just because I didn't have any but I bet it would add another level)
4 dates
2 cups of water
1 tsp agave nectar
1 tbs hemp protein
1 tsp ground dulse flakes
1 tsp hemp oil
1/2 tsp lemon zest
in a blender, process until smooth
"approximately four parts carbohydrate for every one part of protein...this is the ideal ratio to help speed recovery immediately after exercise"

Cracker

--
Cracker with avocado, organic mozzarella, tahini sauce (with natto miso and hemp oil) and dulse flakes.


A delicious train picnic. Mum had crackers, organic mozzarella and avocado, and I brought fresh greens from an early morning garden, and tahina to the spread.

The never ending batter

Pancake batter with grated pumpkin, sweet potato, carrot, cabbage, red onion and dulse.
I've been using and replenishing the same sourdough pancake batter for over a week, adding new flours for the culture to feed on and adding some of the batter to a fresh selection of grated vegetables. As you can see there is a lot more veg than flour in my mix.

Sour-Oko

Sourdough okonomiyaki

Sourdough pancake batter made with a mixture of flours (sourgham, white maize and tapioca),
2 eggs from our chooks (not neccessary at all but its me being extra safe that they wont stick to my pan)
himalayan crystal salt
grated carrot and sweet potato, chopped up super fresh green cabbage
Fried with coconut oil, served with mayonnaise and dulse.

Later I made it again and served with coleslaw-sauerkraut (cabbage, carrot, red capscium) and fresh rocket.

Sprouty squish crunch salad

The squish is the beautifully ripe flavoursome tomatoes, the sprouts are quinoa and sunflower seeds (sprouts grow so slow in a cold house in winter so their tails are small but the lively freshness is there), super crunchy and sweet buk choy, calendula flower petals, and parsley. The salad is dressed with lots of dulse flakes, a tiny bit of salt and lemon juice. I can't remember if there was any oil, a dash of olive oil ewould go down asily.