homemade whole wheat cinnamon-raisin bread from freezer, toasted; texas grapefruit
multigrain tortilla with fava bean puree, kalamata olives, roasted hot green pepper, spinach, ginger-miso dressing; spelt zucchini muffin with lemon buttercream frosting (even though i made this frosting myself and i know it’s solid crisco, earth balance, and powdered sugar, i can’t stop eating it); texas sweet orange
yogi goji berry flakes & clusters cereal with added unsweetened dried coconut and homemade soy milk; dried pineapple and mango
orzo, chickpeas, lightly steamed dandelion greens, and spicy tomato-bail sauce, adapted from a past issue of bon apetit magazine; a friend’s homebrewed lager. click here for tomato sauce recipe.
- 2 tbsp olive oil
- 1/4 c onion, minced
- 2 cloves garlic, minced
- 1/2 tsp fennel seeds, crushed by hand
- 1/2-1 tsp red pepper flakes
- 1 28-oz can crushed tomatoes
- 1/4 c finely chopped fresh basil
- 1/2 tsp oregano
- ground black pepper
- sea salt
saute the onion, garlic, fennel seeds, and red pepper in the olive oil for 5 minutes or until onions are soft. add the tomatoes, 2 tbsp basil, oregano, and let simmer for 5-6 minutes. season with salt & pepper and add the rest of the basil.
ibarra mexican hot chocolate prepared with unsweetened vanilla almond milk
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