September 15, 2021
Day 63
I’ve been inspired by everyone who is learning even more about hidden sugars in foods in their pantry and kitchen. It keeps me looking and investigating each day. Yesterday’s find was vitamins and who knows what today will bring?
This morning I’m looking forward to another great session with my health and wellness colleagues after a kale, spinach, plum morning smoothie prepared last night. For lunch, I’ve got a miso soup with veggies and tofu that I pulled out of the freezer.
Even though it is still warm out, I can feel the seasons shifting and my cooking will start to shift too. I’ll use the farmers market cauliflower tonight and make cauliflower “mashed potatoes” and add a protein for dinner. I started making cauliflower mashed potatoes many years ago at Thanksgiving to serve alongside the traditional mashed potatoes. I was happily surprised that so many people enjoyed them as much as the full fat dish. So, I continue to make them, and now is a great time to use them as a transition to some heavier grounding foods for the new season.
My brother runs an apple orchard in upstate New York and they just started picking late last week. First harvest are the Macintosh. He sent me a few pictures to get us all in the mood for fall. I’m still craving apples, but am practicing delayed gratification waiting for Saturdays Farmers Market. How sweet it will be!
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