Spring! I feel a lull with food right before this season hits, as the world is brightening up – longer days – and yet, not much local food is available yet. This week, as I have been seeding my broccoli, onion, cilantro, basil, tomato, nasturtium and cucumber in the rich dark earth, I have discovered 2 large bags of frozen raspberries!! The taste of this smoothie – homemade almond milk and raspberries. Pure. Simple. Ah-mazin!
My son slept until 7:40 today! May this go down as a record!! He was up at 5, and 5:30, but Daddy managed to snuggle him back to sleep. After my dog walking (new job!) he woke up, came down the hall and said “I’m all done, mommy. I’m awake!”. Wow, the language explosion at this age. He is such a delight. And he’ll be all ready for the Easter Festival today in Daria’s class!!
We are still eating lots of winter veggies – potatoes, carrots, and cabbage – and one of my favorite dressings is the Herbalizer. Nutritional yeast is a complete protein and a great source of B vitamins. Tahini is a source of omega-3 and omega-6 fatty acids, and also great source of Calcium. This dressing gives my children the eagerness towards any raw vegetable. We often dip huge leaves of romaine into this dressing as an appetizer before dinner.
Play. Finger food. Crunch! Yumm.
The Herbalizer: 1/4c olive oil (or other oil like avocado, grapeseed), 1/4c apple cider vinegar (or other mild one like red wine vinegar), 1 tsp basil (original recipe calls for rosemary), 1 tsp oregano, 1 tbsp honey or maple syrup (or more to taste), 1/2 tsp salt (or more to taste), 4 tbsp nutritional yeast flakes (often “Red Star” in stores), 2 cloves crushed garlic, 1 tbsp tahini or sesame seeds. The original recipe calls for 2 tsp pepper and 2 tsp thyme, but I leave those out. From “The Vegetarian Manifesto” put out by Earthsave Canada.