Turned out delicious.

Kale, veg rice saladI almost did not get a picture of this.

Kale, Yam and Veggies Salad. Easy Fast and Simple. Especially if some of it is leftovers, warmed. I always think of recipes as guidelines. The dressing is absolutely wonderful I can see me using this sauce on other dishes like a chicken marinade. Yum.

Big Handful of Kale
1- 1 1/2 cup of Brown Rice
3 small Garnet Yams
1 cup Broccoli florets or more.
1 Tablespoon Sesame Seeds

Chop into strips Kale or Power Greens Mix and put in the bottom of a bowl.
Cook the brown rice on stove 50 minutes. (or heated leftovers). Put heated rice on top of Kale in bowl.
Cook Garnet Yams in oven (toaster oven) 30 minutes, wrapped in foil with 2 tsp garlic, 1 tsp butter , 1 tsp oil and 1 tsp water. 400 degrees F. Cool slightly peel, and chop gently into cubes. Layer on top of rice.
Cook Broccoli 6 minutes. Chop into bite size pieces and place in bowl.
Sprinkle Sesame Seeds.
Make Dressing and pour on salad. Mix gently. Eat.

Miso Nut Butter dressing
1 tablespoon minced fresh ginger
3 small garlic clove, minced 3 teaspoons
2 teaspoons miso
2 tablespoons organic peanut butter
2 tablespoon honey or a bit more
3 tablespoons rice vinegar
1 teaspoon toasted sesame oil
3 tablespoons olive oil
1 tsp Black Pepper
Salt to taste.

Fajita Breakfast

Fajita Breakfast.pngGood morning! An odd breakfast. I had all these  red peppers. Easy easy easy!! 4 Peppers, 1 onion, Rotisserie chicken, hmm about 2 fistfuls,  and homemade fajita powder, oh and a can of sweet corn. All of these organic. There is absolutely a difference in taste. Have a great morning! I am off to my tiny little studio/shed.

Chicken pot pie

chicken pot pieJust took a break from painting. My guys and the dog loved it. A chicken pot pie with sage bechamel sauce and crescent roll crust. I did not have any peas so I went out to the garden for something green. A whole handful of chopped sage in the sauce. Yum. Yum. My Sweetie just asked for the ipecac so he could eat more. Sweet guy.  Back to the painting.

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