Even a Weekend Makes a Difference

Friday's Food:
Breakfast:
banana with raw crunchy almond butter

20 ounces water

Snack:
6 Foods Alive Mexican flax crackers

Early Dinner:
Salad with romaine, carrot, daikon, 1/2 avocado, sprouts and dulse with nutritional yeast, olive oil and Herbamare

20 ounces of water

Dessert:
Shared pint of Organic Nectars raw chocolate hazelnut ice cream while driving up to Woodstock, NY

A taste of raw kale chips with cayenne and othe cheesy raw seasonings

Saturday's Delicious Meals: (raw and non-raw)
Breakfast: after a killer mountain hill run!
green smoothie with Swiss chard, carrots, apples, water and honey

Lunch: at the Garden Cafe in Woodstock, NY
arugula and white bean salad with a delicious creamy mustard vinagrette
small appetizer vegan cheddar and cashew tart
1 organic kumquat (hard to find)
1 raw energy chunk with date, cacao and seeds

'Big Chill Dinner': cooking with dear friends; this meal was extraordinary!
Rockin' Guacamole with avos, tomatoes, purple onion, garlic, sea salt, chili powder, cilantro and dulse with organic blue corn chips (Lizzie)
Beet, fennel, sunchoke and onion extravaganza: steamed red beets sauteed with fennel, sunchokes and purple onion, with a balsamic agave reduction and some rosemary; 1 small log of chevre goat cheese tossed in to melt (my creation)
Wild Ramps (local, seasonal greens) sauteed with olive oil, garlic and sea salt (me)
Michael's Hari Krishna Burritos!
Recipe:
2 cans organic kidney beans heated in a pot
Make a "chaunce" (Indian) of 1 1/2 tablespoons ground cumin and 1 teaspoon "Hing" or Asvete spice (Indian), along with 1 teaspoon crushed red pepper
The chaunce is made by heating oil in a small skillet until hot; then you throw in the spices and it opens them wide up (taught to me by Michael Hoare)
Then you add the chaunce to the kidney beans; add 8 ounces or more (to taste) of tofu sour cream, all the while mashing the beans to a pulp (you can use a potato masher if you like)
mash it to a pastry-like form
Once done, wrap it inside sprouted flax or grain wraps and stick a toothpick to seal.
You can also add other ingredients, such as sliced avocado to the burritos
warm olive foccachia bread with olive oil
2 Corona Light beers:)

Fabulous Midnight Ramble concert at Levon Helm's home in Woodstock
Late Night Dessert:
Raw kale chips
Coconut Bliss ice cream (Naked Coconut and Chocolate Hazelnut)

Today's (Sunday) Food:
Breakfast:
Green smoothie with purple kale, red chard, strawberries, water and honey; YUM!

Snack: at the top of a mountain with amazing overlook, after a great hike
trail mix of raw nuts, seeds and raisins; an apple

Lunch: back to the Garden Cafe
Ambrosia berry smoothie with strawberries, blueberries and banana with coconut water, orange juice and maple syrup
Arugula and white bean salad repeat with amazing vinagrette

Snacks:
6 raw energy treats with dates, cacao, spirulina, chlorella, oat, barley and wheat grasses
leftover foccachia bread dipped in fantastic olive oil
a couple of forkfulls of leftover beet salad
a couple of spoonfuls of Coconut Bliss ice cream


33.8 ounces of water

I encourage you to "take a break." I can find infinate reasons to continue focusing on whatever project I need to complete; I know you can, too!!
Just getting away for two days is completely rejuvenating. Not once did I check email! though I did feel a tinge of missing writing to all of you. It was so great not to be with "technology." I had fabulous meals with fabulous friends; hiked, ran, saw an unbelievable concert and shared intimate, fun and interesting conversation with dear friends. Oh, yes, and just 'chilled.'
What I am left with tonight, after unpacking, is the desire to take such good care of myself always. Taking care of ourselves reminds us to continue taking care of ourselves more intimately. In order to remember this, we need to continue doing it. I plan to log off now and crawl into bed with a good book, starting my next week with a great night's sleep. Please write in and let me know how you have been nurturing and nourishing yourself lately...