Day 156 Flax Seed Egg Whites

Flax Seed Egg Whites

3 Cups Water
1/3 Cup Whole Flax Seeds, brown or golden

Flax seed egg whites can be used in baking, making an 'omelet', or whipped into a meringue.  Save the leftover seeds to make flax seed crackers.

Combine the water and seeds in a saucepan or large skillet.  A wider pan works better than a narrow one.  Bring to a boil, then turn down to a medium to light heat to simmer.  When finished, the liquid is bubbly and reduced in at least half.  It will be thick and gloppy.  Strain the mixture through a seive, pressing with a large spoon to get the most liquid out.  Store in a jar in the refrigerator for 1 week for the freezer for up to 4 months.

Soundtrack - The Complete Season 10 Collection - The Voice

Day 155 Cashew Milk

Cashew Milk

4 Cups Water
2/3 Cups Cashews
6 Dates, pitted and chopped
1/2 Teaspoon Vanilla

Place the water, cashews and dates in a high speed blender.  Let soak for 30 minutes.  Add the vanilla and process on high for 1 minute.  Pour liquid through a nut milk bag and discard any solids.  Pour the milk into jars and store in the refrigerator.

Goes well in smoothies

Soundtrack U2 - No Line on the Horizon

Day 154 Orange and Collard Smoothie

Orange and Collard Smoothie

2 Oranges, peeled
2 Frozen Bananas, sliced
1 Apple, chopped in chunks
2 Cups Collard Greens, sliced
1 Cup Water
2 Cups Ice

Blend all ingredients together in a high powered blender until smooth.

Soundtrack The Head and the Heart - Let's Be Still

Day 153 Strawberry Smoothie

Strawberry Smoothie

3/4 Cup Raw Cashews
1 Frozen Banana, sliced
2/3 Cup Frozen Strawberries
1 Cup Water

Mix everything in the blender until very smooth.  If your blender is not very strong, you may need to soak the cashews for 30 minutes.

Goes well with watermelon.

Soundtrack - Glass Animals - Zaba

Day 152 Hummus and Navy Bean Wrap

Hummus and Navy Bean Wrap

Hummus
1 Can  Chickpeas, plus a few tablespoons of can juices
1 Teaspoon Garlic Powder
1/2 Teaspoon  Paprika
1 Tablespoon Tahini
1 Tablespoon Olive Oil
Salt to taste


The Wrap
 Wholewheat Tortilla Wraps
1 Can Navy Beans, drained
1 Cup Cherry Tomatoes, halved
1 Yellow Bell Pepper, chopped
Salt to taste
1 Cup Butter Lettuce

Hummus

1. Place the hummus ingredients in a food processor and process till smooth.

2.  Place beans, tomatoes and bell pepper in a saucepan.  Heat till warm.  Salt to taste.

3.  Spread hummus on tortilla, then layer with some lettuce.  Top with the bean mixture.

Soundtrack Sunbathers - Love Peak

Day 151 Rainbow Tofu Pasta

Rainbow Tofu Pasta

1 Cup Spelt Pasta, uncooked
1/4 Stock
1 Cup Firm Tofu, cubed
1/2 Cup Cherry Tomatoes, halved
1 Yellow Bell Pepper, diced
1 Cup Sugar Snap Peas
2 Tablespoons Fresh Herbs, chopped
1 Tablespoon Balsamic Vinegar
Black Pepper and Salt to taste
2 Cups Arugula

Fresh oregano from my container garden

Cook pasta in a large pot of boiling water.  Heat the stock in a skillet.  Add all the remaining ingredients except for the arugula.  Heat till lightly softened.  Drain the pasta and mix with the vegetables.  Serve over the arugula.

Growing fresh herbs in the summer is great for light lunches. I used oregano, rosemary, and thyme for this dish.


Soundtrack - Surfer Blood - 1000 Palms

Day 150 Teriyaki Sauce

Teriyaki Sauce

1/4 Cup Sesame Seeds
1/2 Cup Soy Sauce
1/2 Cup Mirin
1/3 Cup Sugar
1 1/4 Cup Water
1 Tablespoon Potato Starch

1.  Put the sesame seeds in a dry skillet and toast over low heat for 2 to 3 minutes. They can burn fast, so remove from the heat when they start to pop.

2.  Combine the soy sauce, mirin, sugar and water in a saucepan and bring to a simmer of medium heat for 3 to 4 minutes.  In a small bowl, dissolve the starch in a small amount of the liquid. Whisk into the sauce to thicken.  Stir in the sesame seeds and remove from the heat.  Store in the refrigerator.

Soundtrack Tortoise - Millions Now Living Will Never Die