Gluten-Free and Green

This was a big hit with the family. I liked the shape of this Tinkyada rice pasta -- it didn't fall apart. I think I've figured out how to work with this product. I cooked it two minutes fewer than the directions suggested, and rinsed it thoroughly with cold water while I finished cooking the veggies.

For the greens, here is what I did:  on medium-high heat I quickly pan-seared the broccoli in coconut oil, along with chopped ginger and garlic, leaving it for a little while to get crispy and brown -- just on the edge of burning -- before stirring. This only took about three minutes, stirring 3-4 times. Then I turned off the burner and added chopped scallions, shredded kale, a little salt and pepper and a dash of Tamari, stirring the veggies until they were wilted. Finally, I took the hot pan off the still-hot burner, added the cooked noodles and a drizzle of olive oil and stirred it all together. The whole process took about 15 minutes, including prep.

I'm working on removing all grains as I strive to recover my immune system, but with baby steps --I'm embracing gluten-free products from time to time. This one's a winner!

A Lovely Day!

Finally, after at least a week of oppressive heat here in the deep South, we do have a fresh and lovely day! I enjoyed my particularly delicious juice today on the screened porch with my pups. The juice was from garden cukes, half a bulb of fennel, an organic orange, a knob of ginger, a few broccoli stems and a big handful of Italian parsley. It was a very juicy batch, yielding 30 ounces! I'll enjoy a bonus glassful after lunch.

My garden pup, Emma, who always follows me out to the garden and plops down beside it while I pull bugs and caterpillars off my crops, tends to be camera shy, but I caught her!

Normally more ready for her close-ups, I had to look under the hammock to find Ellie today. She's going to hate this photo. I think the girls were just enjoying the weather.