Dinner Party

Long time, no blog. I've been plugging away in my vegetarianism, with the exception of the occasional Salmon Ceviche, and continuing to try to eat raw. My living environment hasn't been entirely stable lately, which makes it much harder to prepare food for myself, but I have not given up, even if I often have to make do with a meal of cooked vegetarian food. My HbA1c is down to 10, from 11.5. I know - YUCK. Either way, it's still too high. But I'm moving in the right direction. I had a talk with my doctor about all of this last week. She pointed out some changes to make in my insulin regimen, but did not disapprove of my eating this way. I asked her if she had any other patients or knew of any other Type 1 Diabetics who were eating raw, and she said no...

Creativity is Queen; Wisdom reigns supreme...

I got rambunctiously creative yesterday and made a feast for some friends... I thought I'd share the intuitive recipe process on here. By the way, there is a lot of butter used in these recipes. I'm not sure yet what to substitute for butter in baking, and I'm not baking much anymore anyway. But this was a special occasion, so there you go; disclaimer duly stated.

Portabello Adamah

"Adamah" means "earth" in Hebrew. The earthy taste of the portabellos is beefed up by a Kalamata olive tapenade (which I bought at Costs-As-Much-As-Your-Soul Foods), and sesame seeds add to the natural nuttiness of the 'shrooms.

earthy goodness

Wash a gaggle of portabello caps, and break into smaller segments. Put them on an oiled baking sheet, and sprinkle with sea salt. Add a pat of butter to each one. Sprinkle generously with sesame seeds. Crush baby green blend lettuce in your hands, and place a little ball on each piece of portabello. Then top with a teaspoon full of olive tapenade. Stick it in the oven at 425 for about 18 minutes. However long it takes for the mushrooms to release their juices and get tender.

Avocado-Carrot Salad

I invented this a couple of months ago, when I had some leftover carrots and an avocado. It's ridiculously simple and tastes heavenly.

symbiosis of the mostest flavor

Slice a crap-basket-ful of Avocadoes and place in a dish. Thinly slice two chunky, decent-sized carrots, and throw into a sautee pan with some butter. After the carrots begin to get a bit brown around the edges, squeeze on some honey and add a dash of cumin. Add more or less to taste, but believe me the cumin and honey do wonderful things to the carrots. Avoid over-cooking the carrots by stopping whenever they get tender, and then spoon them over the avocado.



Baked Acorn Squash with Peach Pecan Butter

When I was younger I hated squash - WHAT WAS I THINKING?!? I just didn't know how to prepare it..

this ain't yo momma's squash

Cut open the Acorn Squash and scoop out the seeds. Place facedown in a baking dish with 1/2 inch of water. Bake for 30 to 45 minutes at 375. Take them out of the oven and turn them face up in the dish. Sprinkle with salt, add a little butter, and a spoonful of Fredericksburg Farms Peach Pecan Butter (beyond words good! I hope you can find something equally marvelous if you don't live in Texas). Bake at 425 for 15 - 25 more minutes. Just till the edges get a bit crinkly and the filling bubbles.


I also made Start Fresh Salad, this time with yellow cherry tomatoes and no avocado. Tasty as ever. And a perniciously delicious dessert involving waffles, strawberries, vanilla bean ice cream and King's Cupboard bitter chocolate sauce, which is something I do NOT eat on a regular basis. As I said, special night, special foods. It was something to write home about. so... Hi Mom! :D

squashy squashy squashy I love squash