Ok, I take it back. Yesterday was not cold. TODAY was cold. I left the house with the temp at 25 and wind chill at 19. It was quite possibly the coldest, most miserable hour and a half I can remember. It ended with me in tears on my front porch unable to unlock my front door. Numb fingers have no dexterity or strength, FYI. My feet were so entirely frozen, it took nearly an hour to thaw out and I could put them in hot (warm) water. I crawled directly into my bed and put every blanket in the house on top of me. I just want to put that memory out of my mind.
I did discover possibly my new favorite snack in the process of warming up: figs and walnuts. I couldn’t stop eating them. Delicious combination. After I showered, I made a quick bowl of “fruit cereal” and at it under 3 blankets. I decided there was only one thing to do today: shop. I can’t get along without winter gear any longer. I picked up a pair of boots, a sweater, 2 pairs of running pants, a running jacket, and a pair of gloves. jackpot. Tomorrow has got to be warmer.
On the way home I talked to Kaz and we decided to check out the local farmer’s market. It’s tiny but there was a great raw food vendor from St Augustine called Blue Planet who had several things to offer. I had a hard time picking what to get! I ended up picking up some GRAWNOLA, pumpkin seeds, rosemary flax crackers, dried cranberries, and almond butter. I sampled a bunch of the crackers/breads and some of the dips. YUM! I was also super excited to see that Shakti (the local raw restaurant that recently closed) had a stand set up, as well. They had a handful of dips for sale as well as this week’s “special”- taquitos and burgers. I wanted to show my support so I bought a package of freshly prepared taquitos. They’ll be good to have on hand or if I need a quick meal. There was only one produce stand and given the temperatures out, I wanted to make it quick. I got some bok choy, cherry tomatoes, red pepper, and green onions. I’d say I’m pretty well stocked and have gotten a head start on this week’s grocery shopping.
For tonight’s dinner I finally used my zucchini bread I made earlier in the week. I put together my own version of a BLT: avocado, basil, lettuce, and tomato. I used some of my pesto and white sauce i had left over and it was very tasty. I paired it with a simple spinach and avocado salad with lemon juice for the dressing and some veggies I marinaded and dehydrated a couple days ago.
A BLT Wrap
Ingredients
• Zucchini bread (or other soft bread)
• Pesto
• White sauce
• 1/4 Avocado, sliced
• 2 leaves fresh Basil
• Handful Cherry tomatoes, halved
• Sprouts (optional)
instructions
Spread the pesto and white sauce along the wrap and fill with remaining ingredients and roll up.
Zucchini Bread
Ingredients
• 1 Zucchini
• 2 TBS Ground Flax
• 3 tsp Olive Oil
Instructions
Combine all ingredients in blender. Spread on teflex sheet. You want this to be at least 1/4″ thick as zucchini will greatly reduce when dehydrated. Peel the sheet off half way through the dehydration (4 hours) and place face up on a screened tray. Dehydratie at 116 for approx 8. You want these dried but not crisp.
