A night at the Sun Mountain Center

Our meal and tour of the Sun Mountain Center far exceeded expectations.  Even Lord M, who was a little skeptical had to admit it was a very enlightening evening.  We started with a farm tour and learned about bio dynamics.  The principals of which are to throw nothing away.  That everything, even weeds, have a purpose.  The place did look like a hot mess and being as anal as I am, I don't think I will ever be able to totally garden this way.  They were, however, growing a lot of interesting things like nematicidal marigolds. 

They had goats for milk, chickens for eggs, a pig to make soil, rabbits for fertilizer and ducks for eggs and fertilizers.  They hope to be 90% self sufficient in a few years.

Our farm to table meal was great.  First was a tomato and fresh goat cheese salad followed by a salad that contained such a fascinating variety of greens.  It had an apple caraway seed dressing.  The dragon tongue mustard greens were especially spicy and the merlot lettuce was such a dark red - full of antioxidants.  The salad was topped with beautiful edible flowers.

Next we had roasted root veggies - his Lordship was especially enamored because they left the skins and tops on.  Just the way he likes them.  Then we had Jun - like kombucha but made with honey. The kind I had was infused with eucalyptus.  It was so delish.

The two last courses were a risotto with a poached egg and winter squash in a hazelnut butter sauce and a pots de crème coco topped with raspberries and honeycomb.  The dessert was probably my least favorite as I did not really like the pots de crème coco - it was a bit rubbery.  The honeycomb was in large chunks which made it overwhelming.  It was much better when in tiny pieces.

Overall, though, a very good and very filling meal.

biodynamic farming

As you know, Neale and I moved to a house with a big back yard so we can have a veggie garden.  On Thursday, we are going to the Sun Mountain Centers Farm to Table dinner to learn about biodynamic gardening.  It is a vegan meal made with produce they have raised. Can't wait to learn the science behind these techniques.  Glad we got our tickets because they are sold out!

New Hair

Time to slim down and spruce up so I got a haircut.  We had a nice coupon in the paper for $5.00 off a place that just opened in Manitou so I thought I would try it.  I have yet to find my stylist here in Colorado.  It is not a perfect cut but I will give her a chance - I liked her.  My hair is difficult at best.

Can you say possessed by a demon?

menu plan next six days

Tues 19
breakfast - thrive blueberry smoothie
lunch - big salad with balsamic vinaigrette
dinner - dolmades, cream less spinach soup, roasted citrusy sweet potato

Wed. 20th
breakfast - mango chia seed smoothie
lunch - veggie dolmades
dinner - lamb kofta with harissa sauce, large salad, mushrooms

Thurs. 21st
breakfast - yogurt and fruit
lunch - large salad
dinner - out farm to table vegan dinner

Fri. 22nd
breakfast - smothered omelet and berry smoothie
lunch - Jeanne's soup
dinner - grilled cumin chicken with tomatillo sauce
mango avocado salad and big green salad

Sat. 23rd
breakfast - yogurt and fruit
lunch - spinach salad with kiwi and pomegranate seeds
dinner - salmon moqueca

Sun 24th
breakfast - orange and kale smoothie
lunch - kale avocado salad
dinner - spicy Thai chicken wraps

I want to share the results of my recent thermogram. Below are before (july 2016) and after (aug 17):
1. Boobs. Doctor said they were " profoundly cooler"

2. Liver/Gallbladder. Last years dysfunction completely resolved.

3. Colon. Looks a lot calmer

I've done a bunch of stuff, but a big factor is cutting down on animal, more juices, more raw meals.

Slim down to Halloween

I think it is time for the annual slim down to Halloween where I attempt to lose weight so I can wear a corset.  Right now I am 134 lb.  My body likes this weight so shaking it out of its routine will be tough.

My diet rules are like last year:

1. No booze Sept 18 through Oct. 9 - 4 weeks of liver detox!!!

2. Eat a Furhmanesque breakfast and lunch followed by a zone dinner.  At least I am going to give some of the Furhman recipes a try and see how they go.  I worry that the dinner recipes will not be filling enough so I am going to add 4 oz. of protein.

3 .Exercise - weights/pilates 3x
 Hike 3x
Yoga - 4x
Ride - 4x

4. Keep a journal of recipes, menu plans and exercise

Starts Tomorrow - wish me luck.

Bumper Crop

His Lordship planted some tomatoes and peppers at Doug and Annie's Flying Pig Farm and they have done so well that we have a bumper crop.

Time to make some salsa to take to Twisted Sister number 1.
 First peel the tomatoes by immersing them in boiling water for a minute.  The skins come right off. Then pull out the seeds with a spoon.

 

Then I throw them in the vitamix with cilantro, garlic, cumin, salt, powdered ancho chili and  fresh jalapeno pepper.  Blend it all up on a low setting - 6 or less and add some minced red onion.  Easy Peasy.

Next five days menu plan

Day 1
Breakfast - smoothie, scrambled eggs with a black bean/homemade salsa topper
Lunch - leftover carrot ginger bisque
Dinner - spicy Thai basil lettuce wraps

Day 2
Breakfast - Use up whatever is in the fridge smoothie
Lunch - cream less spinach soup
Dinner - orange peanut dip with raw veggies
Stuffed peppers, roasted veggies, salad

Day 3
Breakfast  - No cook strawberry oatmeal
Lunch - Big Salad with whatever is available
Dinner - Turkey Meatballs over spaghetti squash

Day 4
Breakfast - Chocolate strawberry smoothie
Lunch - Portobello mushroom salad
Dinner - Turkey Burgers

Day 5
Breakfast - blueberry breakfast cobbler
Lunch - black bean lettuce bundles
Dinner - Salmon with pesto topper, salad, roast veggies

Carrot Ginger Bisque

Tonight I was having bad cravings - for a beer and some chocolate chip cookies.  Cooking dinner was a challenge when I kept thinking about snacking.  Luckily, I got most of it prepared yesterday.  I made a creamy carrot ginger bisque with a cashew cream.  It was delicious and completely satisfied my craving for beer and cookies.  Let me share the recipe with you.

Creamy Carrot Ginger Bisque

1 tbsp. olive oil
3/4 c. onion diced
1/2 c. celery diced
1 1/2 inch piece of ginger chopped fine
4 cups veggie stock*
1 small red potato cut into pieces
6 carrots, peeled and chopped
1 cup cauliflower chopped
1 1/2 teaspoons curry powder
a dollop of cashew cream**

Sauté onions, celery and ginger in oil over low heat until onions are translucent.  Add stock, carrots, potato, curry powder and cauliflower to pot.  Bring to a boil and simmer until veggies are tender.  Puree' in a blender and return to the pot and heat through.

This was great with a salad and a piece of bread stork bread.

* I made my own veggie stock by saving all the peels, skins etc. of the organic veggie I buy in the freezer in a bag.  Then pop them in a slow cooker with 6 cups of water and spices of your choice.  I like thyme, parsley, garlic, salt and pepper.  Let it cook for 12 hours.

**Cashew Cream
1/2 cup raw cashews
1/4 cup cold water
1/2 tablespoon lemon juice (optional)
1/4 tablespoon maple syrup (optional)
Soak the cashew in cold water overnight.  Drain.  Grind them in a food processer or with an immersion blender.  Slowly drizzle in your cold water while grinding.  Process to the consistency you like by adding more water. You can add lemon juice and maple syrup to sweeten it up.

Lonely little orphans

I found some items that have been left behind - they include a bracelet and a sock.  Any takers???