Today started out with Roasted Peach and Ginger Chia Pudding from Choosing Raw. It turned out deliciously- better than any chia pudding I’ve tried. Folding those lovely roasted peaches into it was more evidence of Gena’s genius. If you’ve hesitated on attempting chia pudding, try this one. You’ll need raw cashews, a few Medjool dates, some almond milk, chia seeds (of course), vanilla extract, ginger, and cinnamon. Also peaches, coconut oil, and coconut crystals (or sugar). I followed her directions and ingredients precisely, and I can’t wait to eat more!
After a challenging hot yoga class, I came home to the Peach Pie Ice Cream, also created by Gena of Choosing Raw but posted on Food 52. Frozen bananas blended with roasted peaches, a tiny bit of almond milk, vanilla extract, and cinnamon- oh my goodness. Here’s the picture:
Hahaha seriously as if I was going to wait on eating it til I found the camera.
Then I made zucchini bread, roasted spaghetti squash and white patty pan squash. The patty pan squash, all nicely cut up, will be added at the last moment to a sauté pan that has mushrooms cooking in a bit of yesterday’s tofu marinade. Or Magic Sauce. Can’t decide which yet. I’ll lightly steam some broccoli and throw that in there, too. Perhaps served alone, perhaps over quinoa. Decisions, decisions.
The spaghetti squash is tomorrow’s lunch. Simply re-heated with a bit of spaghetti sauce and a tablespoon or so of Parmesan cheese, it will be delicious! I love making it with toasted pine nuts and cheese but I’m out of pine nuts at the moment and don’t want to take out another mortgage to buy some, (what is UP with those prices?!). Just slice the spaghetti squash in half lengthwise, scoop out the seeds, rub the interior lightly with olive oil, sprinkle with sea salt and pepper, and turn it face down on a foil-covered jelly roll pan. I keep the oven about 375 degrees for this, and this one roasted for about 45 minutes. You’ll know it’s done when you take a fork to the inside of it and start scraping, and the squash comes away in spaghetti-like strands. It’s actually really fun to do! :-) and you should have only the thin shell left at the end- all the squash should come away with the fork.
Also made some cookies, to deliver to some friends, although enough stayed behind to keep the boys in the house happy for awhile.
The house did not get clean. The yard, well, better left unsaid. It’s soggy, anyway. But we are eating well!