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| Whitton Farm Bouquet |
The day started with a beautiful 8 mile run. The sun was shining & it wasn't too hot--finally! I came home quickly changed & headed down the market for flowers, eggplants & butternut squash once again. I was a good bit later this week and it was quite busy. Live music & cooking demo--but still nothing in comparison to the Charleston Market. I guess it is the best I've got for now.
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| Weekly Fresh Flowers |
This week one of the guys arranged my flowers instead of Jill and it was a little bit more funky so it deserved something less conventional than a cut-glass vase. So I went with a vintage green pitcher (it was my grandmothers...I think we used to drink minutemaid lemonade out of it).
Now both food items today are bit funky as well. I have had this Tahini Cabbage & Squash Coleslaw for three meals in a row now. I love it. But, I have been craving creamy (even kind of mushy.) food recently, so it tasted wonderful to me! The pumpkin seeds on top give it a perfect crunch.
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| Cabbage & Squash Coleslaw |
Tahini Cabbage & Squash Coleslaw
- 1/2 T ghee
- 1 1/2 cups cabbage, shredded
- 1 medium squash, shredded
- Onion powder
- Garlic Powder
- S&P
- 1 T tahini
- 1 t red curry paste
- 1 T nutritional yeast
- 2 t pumpkin seeds
For the final recipe of the day--very funky & tasted funky too. I have been desperately trying to find something (portion controlled) that will help me through those times when I want to eat the whole kitchen. Sadly this was not it. It was a great base recipe & I know I will eventually get there. Once the recipe is perfected I will share!
I did love the idea of putting the mousse in muffin tin liners though. Each little baby only had 150 calories (which is probably why it tasted---not so great!). But, this is a perfect trick to help you to only eat one!
Come back tomorrow! I will be making Herb & Pistachio Falafel & roasting up my veggies for the week.
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