So how did it go?
I have been dealing with a torn meniscus that I just can’t seem to heal and this was a tough week. My injury seems to be making it very hard to stand still for long and I am using two hiking sticks to assist my walking. Needless to say this is making being in the kitchen for long very difficult.
I did not end up making all the salads, dips or the raw bread that I had intended. I did get some premade hummus and personally ate a fair bit of salad. It’s summer so that is quite appropriate anyway. Better to enjoy as much fresh, local produce when it’s available!
Because I wasn’t really ready for the week, I ended up at a loss many times. I ended up eating bread and cheese too much. Neither is really helpful when dealing with a healing issue. I had a craving for chocolate so I made a couple of smoothies with frozen bananas, almond milk or coconut milk, some coconut water and cacao. Yum! So this week, more smoothies and I will make some raw bread and crackers.
For everyone else, I made most of the meals that I had planned. Of note, I made Korean beef from my Nourishing Traditions cookbook. My suggestion is to cut down the amount of soy sauce. Everyone found it too salty. I don’t cook with much salt so we are all probably more sensitive to saltiness. I also made Quinoa salad from Oprah’s magazine. That I found to be really good, although I served it as is and not on arugula. Quinoa is difficult for me and I am going to have to come up with my own technique. Fortunately I had a lot of time and extra broth. I ended up adding almost two cups of extra broth and it took almost an hour to get nice fluffy quinoa. More on this what I have been doing wrong.
Lately I have been cooking food off the cuff. I am finding that I have not really been cooking and eating like I really personally want to. Planning ahead of time really helps me to stay on my own healthy food track and takes the stress off feeding everyone else. Usually I plan for Sunday to Sunday, but this time, I took out my cookbooks and got so excited about the things I was finding that so I decided to put 8 days of food in my weekly plan. Fortunately it’s Saturday… so tonight’s meal is now planned.
I have put salads, dips and dressings onto the plan but I haven’t designated which meal they will go with. I often do that so that I am prepared with ideas for sides that I will serve with our daily meals. Because I am primarily vegetarian, my meals often are just the ‘sides’.
I do believe in go-to foods and I use them when I forget to organize, but I also like to try lots of new foods and tastes. I’m always in search of new go-to’s, especially new ‘sides’!
I have been working on a cleanse that is a cross between the GAPS diet and the Body Ecology diet. For me that is adding bone broth, trying to cut out gluten and adding fermented foods. Without preplanning I have found that in a pinch I am looking in my kitchen and settling for what I find. Several times this has meant a sandwich or pasta. So I need to be prepared. I have added a ‘bread’ from my raw cookbooks, condiments and even kombucha to my weekly plan. These all take some time to prepare, dehydrate and/or ferment, so after the farmer’s market tomorrow, prepping it is!
So here was the plan for this week
In general, the meals were pretty easy. I had one major fail though… I need to practise steaming wontons. I can’t even bring myself to take a picture. What a gummy mess! My family were troopers though. They took the filling out and pretended that there were no wonton wrappers. It was a bit labor intensive to eat which is unfortunate because the process of making wontons is also labor intensive.
There were some leftovers which I personally love. It makes lunch easy to pack or eat on the go.
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