Breakfast was millet porridge, with leftover cooked millet, almond milk, vanilla, stevia, pie spices, and pomegranate seeds.
After a couple of hours messing around in the garden, I was exhausted and hot. This pomegranate chia fresca was the perfect solution. Sweet and hydrating, and the chia seeds are like little balls of energy. Totally reinvigorated my day.
Lunch was tomatoes with daiya cheese broiled in the oven, then topped with homemade fermented radishes (super excited they came out great!), chives, and avocado. Delish!
Here’s my radishes. Spiralized them, then put them in a jar with peppercorns, rosemary, and salty water. Put the jar lid on loosely, covered with a cloth, and waited a week. I just knew I’d open that jar and discover a bunch of mold and horrific smells. But they are absolutely delicious. Tastes like sauerkraut. I can’t wait to ferment more veggies. They should now last about 6 months in the fridge, and are chock-full of probiotics.
Dinner was Mexican meatballs (seasoned with homemade salsa verde) and sautéed Brussels sprouts and sweet potatoes.
Meatball ingredients: 1 lb grass-fed beef, 1/2 cup carrot pulp (from juicing), 1 cup cooked millet, 1/2 cup raw salsa verde (garlic, onions, green tomatoes, poblano peppers, green peppers). All processed in the food processor (this eliminates the need for a binder like eggs), rolled into balls, browned with olive oil in a pan in the stovetop, then finished off in the oven for half an hour or so.
The veggies were just garlic and onions sautéed in olive oil with the frozen Brussels sprouts. Then I added a previously underbaked sweet potato until everything was nice and caramelized. My original plan was veggie-stuffed sweet potatoes, but had to improvise when I realized the potatoes were way underdone.
Oh- and salsa verde dipping sauce. Cooked raw salsa verde with some veggie stock and arrowroot powder.