|Cottonwood Pass-Continental Divide|
My new and improved, plant-based lifestyle has been coming along swimmingly. I can't quite tell if I feel so much better because I have cut meat and dairy out of my diet, or due to the fact that I'm paying much closer attention to what I eat. As predicted, cheese has been the most difficult thing to stop eating. I'm borrowing a bit from Alcoholics Anonymous with my "One Day at a Time" approach. I realize it is unnecessary to think about whether I will be able to not eat cheese a year from now, and instead channel my sole focus into not eating cheese today. Ironically or not, I'm beginning to understand that I was addicted to that component of my diet. By making the conscious and informed choice to remove it, I'm empowering myself to start taking better care of myself and the world around me.
Kitchen experimentation has been frequent and fruitful. There have been some flops, but they have been few. What is most exciting, to me, is finding ways to reinvent the ingredients I love.
Some tidbits from the kitch:
(Click on the recipe title, below the picture, to be redirected to the recipe!)
|Olive-Oil Roasted Tomatoes & Fennel w/ White Beans|
4 1/2 cups cubed cantaloupe
1/4 cup agave nectar
Juice from one lime
Put it all in the blender. Blend until smooth. Freeze 1 hour. Remove; stir mixture and break up frozen chunks with the back of a fork. Cover, freeze until firm, 2 hours or so. Flake with a fork before serving.
|Vegan Chocolate Peanut Butter Pudding|
I leave you with a flower, until next time.