Thriving 2.0 and a tasty vegan recipe

I made a goal to not use my vehicle one day a week, as part of my commitment to saving my favorite bears and being more green.

Achievement unlocked!

Did I mention thriving for me means being kind to ALL others, including Mother Earth and her flora and fauna?

I have a goal of eating whole, live foods.

Achievement also unlocked

Today I made a tasty pot of  Herbed Lemon  Pottage to use up the last of my last Bountiful Basket herbs.

Wash 4-5 organic carrots and 4-5 large stalks of celery, chop into bite size pieces. Dice 1/2 an onion or a few mushrooms if desired (I had neither, so I didn’t) Toss all this and 1 T  Extra Virgin Olive Oil in a heavy saucepan or skillet, stir around a bit while the oil heats. Chop leftover bundle of limp herbs such as dill, cilantro, or parsley. ( I had dill) Saute for another 3 minutes. Add 2 cups of water and bring to boil, then simmer for 10 minutes to soften vegetables and blend flavors. Add 1/2 cup organic sprouted bean trio, or faro, or barley (I use truRoots bean trio the most!) Cook another 5-10 minutes until protein source is softened and water mostly absorbed. Squeeze half a small lemon over it (or 1 T from bottle, I use fresh) and serve. YUM!!!!

No tortillas today so I am making little Romain lettuce wraps but is also good just in a bowl.

Weeds attended to and half the Christmas stickers are off the front window, as well as all the regular daily stuff like dishes, laundry, patient paperwork printed for visits tomorrow and MGA reports sent in; so Good Day! I thrived!


2 thoughts on “Thriving 2.0 and a tasty vegan recipe”

  1. Vegan Chocolate Pudding recipe for you;
    Single serving is Half avocado, 2T chocolate powder, 2T cashew butter, 2 T maple syrup, 1t vanilla extract. Mash everything together with a fork or hand mixer. Enjoy!

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