|Holiday Food Spread|
--Consider foods you can prepare ahead of time w/ minimal work that day.
--Check your supply and get creative with what's on hand--set a budget and stick to it!
--Delegate--ask your spouse, friends, or family to pick up booze or other items you need.
--Plan for leftovers--I don't mind prepping extra if it cuts the work for the following week's menu.
--Plan for kiddos--put out foods like veggies, crackers, fruit, cheese; place w/in reach.
--Leave the canapes to Martha--guests will be happy even if you ditch the fancy finger foods.
--Plan for allergies--consider your guests' dietary needs--they'll love you for it!
--Set-up a self-service bar--this frees up all hosts to greet and mingle with guests.
--Have fun! Isn't that what it's all about?!
|As I remember from Kindergarten|
|Our homemade "blocks"|
And speaking of keeping it simple, my new eating plan is going well thus far. I've had to think way outside the box, but I'm far from starving. I tweaked a recipe for homemade mayonnaise to be egg-free, soy-free, and dairy free. Unfortunately I'm straying far from my local food roots here, but I still think it's a winner, though it vaguely reminds me of the avocado puree slathered on the #6 at Jimmy John's, which sustained me through most of college.
This mayo will discolor a bit unless you add the Vitamin C powder, which can be purchased in bulk at Outpost Natural Foods...or you can grind up some Vitamin C tablets. This is a great mayo substitute in chicken/tuna/egg salad, as a spread on sandwiches, or as a dipping sauce for veggies.
2 ripe avocados, halved, pitted, scooped out of the skins and chopped coarsely
2 T. extra-virgin olive oil
2 t. lemon or lime juice
1 t. vitamin C powder (to maintain color)
1 garlic clove, peeled and minced
Salt and black pepper, to taste
Combine garlic, salt and avocados in food processor and blend until a paste forms. Add oil and lemon juice through the tiny whole in the feed tube and blend until emulsified. Season with additional salt and pepper.
This week I've created another breakfast dish; the hash last week was great, but one can only eat the same thing for so long.
Shredded Vegetable Skillet Cakes
Makes 4-6 large cakes
1 burdock root (optional)
1 broccoli stem (once florets are removed)
1/2 c. parsley
1/4 c. raw sunflower seeds
1/4 c. water
3 T. lemon juice
1/2 c. avocado mayonnaise
3 T. flax meal
salt and pepper, to taste
ghee or coconut oil
Shred carrots, parsnips, burdock, and broccoli in a foot processor. Remove to a large mixing bowl. Puree parsley and sunflower seeds in food processor with water. Add to shredded veggies. Mix in remaining ingredients. Heat a skillet over high and add enough ghee or coconut oil to lightly coat the bottom of the pan. When melted, add vegetable mixture and press down slightly into pan to cover the bottom. Cook one side until browned, about 3-4 min. Flip and cook the other side until browned. Serve hot with more avocado mayo or, if you're an egg-lover, put a fried/scrambled egg on top.
|Where the Worms Live|