We worked very hard much of the day, so it was good that we began our day (after a few hours of light work) with the banana mambo. Our bananas are ripening fast, so that is another good reason to have this special breakfast. It's the bananas with almond honey butter on them, plus raisins and sunnies. Ummm, Ummm, good!
Our dinner consisted of zucchini shredded with peanut sauce. We also mixed in some shredded carrot, julienned yellow pepper, and julienned mango. It was great. We still had cole slaw and ensalada left over from the weekend, so Alicia mixed them into a salad with some romaine hearts. It was really good even though it sounded a little weird as we were talking about it. I'm a big fan of cabbage all of a sudden, I don't know why.
Mock Peanut Sauce
1 recipe almond butter (about 1/2 cup if you don't make your own)
1 1/2 T lemon juice
1 T maple syrup
1 T nama shoyu
1 t crushed garlic
1/2 t grated fresh ginger
dash cayenne
dash salt
water to blend (approx 1/2 cup)
lasts 5 days
In the dehydrator, I put 2 more pounds of zucchini rounds to see what the dehydrated yield would be. The tomatoes turned out perfect as did the other things from yesterday. I made some tortillas to have with the sunflower seed pate tomorrow. I have some cheese that needs mixing, but it's late, so I'll have to do that tomorrow.
Last night I made the honey almond butter, and everyone went crazy over it, so I am dehydrating soaked and sprouted almonds like nobody's business so that I can keep up with the demand. I was hoping to have some for the seminary kids tomorrow.
Showing posts with label banana mambo. Show all posts
Showing posts with label banana mambo. Show all posts
Monday, May 25, 2009
Monday, April 27, 2009
Menu Planning?
We had bananas mambo for breakfast since our bananas are turning fast. I made the almond butter from some almonds dehydrating that had been soaked and sprouted. It made a very nice butter. I mixed it with some honey, 1/2 a vanilla bean, and some cinnamon and dipped it on some bananas. We topped that with raisins and spiced sunflower seeds. It was quite tasty.
For lunch we had some of our leftovers. I mixed the leftover alfredo sauce with some coconut water to thin it, then topped some corn and marinated mushrooms to make some kind of soup - I have no idea what kind! Mushroom corn chowder? Nevertheless, it was tasty. Then Roger had the leftover Crabby Cakes with some sauce leftover from salmon, a lemon caper sauce. I had some of the refried beans and sour cream on lettuce leaves. Wyatt had his usual selection of corn chips.
It is interesting to me how easy it is to use leftovers on this dietary plan. I have always tried to use my leftovers creatively, but it was work. I find this very easy. It is like everything goes with everything else. There aren't any bad combinations. If it sounds good, it probably is. Even when it doesn't sound particularly good, it might be. You just have to take a chance. The point is, very little has to go to waste. My biggest problem is that I will buy something thinking I will use it and then decide not to prepare it. Eventually it will go bad. I have a real problem with cole vegetables. I just don't like them very much, but I know I should make them. At least 1/2 the time they go bad and then I don't have to make them; problem solved! A better solution would be to not buy them in the first place. An even better solution would be to make up menus including those vegetables and develop the discipline to actually prepare them. Actually Wyatt made the suggestion today to make up menus. His mother always did that, he said, and then they always knew what they were going to be eating. He really doesn't like not knowing what's for dinner. In all honesty, I don't know until I get in the fridge and start stirring things up. I don't know why I'm like that. It's better to do it the other way, I suppose. I guess that is one of my many faults. I'm not working too hard to overcome it though.
For lunch we had some of our leftovers. I mixed the leftover alfredo sauce with some coconut water to thin it, then topped some corn and marinated mushrooms to make some kind of soup - I have no idea what kind! Mushroom corn chowder? Nevertheless, it was tasty. Then Roger had the leftover Crabby Cakes with some sauce leftover from salmon, a lemon caper sauce. I had some of the refried beans and sour cream on lettuce leaves. Wyatt had his usual selection of corn chips.
It is interesting to me how easy it is to use leftovers on this dietary plan. I have always tried to use my leftovers creatively, but it was work. I find this very easy. It is like everything goes with everything else. There aren't any bad combinations. If it sounds good, it probably is. Even when it doesn't sound particularly good, it might be. You just have to take a chance. The point is, very little has to go to waste. My biggest problem is that I will buy something thinking I will use it and then decide not to prepare it. Eventually it will go bad. I have a real problem with cole vegetables. I just don't like them very much, but I know I should make them. At least 1/2 the time they go bad and then I don't have to make them; problem solved! A better solution would be to not buy them in the first place. An even better solution would be to make up menus including those vegetables and develop the discipline to actually prepare them. Actually Wyatt made the suggestion today to make up menus. His mother always did that, he said, and then they always knew what they were going to be eating. He really doesn't like not knowing what's for dinner. In all honesty, I don't know until I get in the fridge and start stirring things up. I don't know why I'm like that. It's better to do it the other way, I suppose. I guess that is one of my many faults. I'm not working too hard to overcome it though.
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