I have officially finished my career as an English Teacher! It still doesn’t feel real, as I have spent the last six years working at the same academy. It is something that is so familiar to me that it hasn’t fully sunk in yet. I know that my next job, that of being a mama to the beautiful creature I am carrying in my belly, is the most important job I will ever have. Then, after that, who knows? I feel strangely liberated by the uncertainty, like the world is my oyster, so to speak. I do love to teach however, so maybe yoga? Maybe raw foods? Whatever my next incarnation will be, I am patient now, waiting for what feels right.
It was some zucchini noodles made with a veggie peeler, cherry tomatoes, grated carrots, fresh peas, and spinach. I topped it with a simple sauce made from the inside bits of the zucchini I didn’t use for the noodles blended with an avocado, lemon juice, a bit of himalayan salt and some hemp seeds. And a generous sprinkling of ground black pepper of course!
I also broke out of my rut and made a raw pizza for the first time in months! It had been entirely too long, as raw pizza is one of my favorite meals. Luckily, I made two pizza bases, so I have another one for this week!
Sprouted buckwheat, zucchini and flax base with homemade raw marinara, topped with cashew cheese, red onion, red pepper, cherry tomato and fresh homegrown basil.
Lastly, I FINALLY sourced some kale here in Madrid. Literally, years in the making 🙂 Before, I just made chard chips which are nice but as anyone who has had kale chips will tell you, just not the same! Well, I bought six bunches of kale for the sole purpose of kale chip making. Seriously, I need a bigger dehydrator. Here we go with some basic cheesy kale chips!
That is it for now! Stay tuned for my experiments with matcha green tea powder!
Wheat and I really don’t get along. I have never been formally diagnosed as celiac or even gluten intolerant, but I do know that when I eat something with wheat in it, I start itching. My hands, arms, legs, and scalp itch and the skin around my eyes feels really puffy and sensitive. Clearly something isn’t right with that!
Even so, I have found it extremely hard to actually give up wheat once and for all. I seem to do fine with oats and most other grains, and I can generally eat some glutinous grains like spelt or kamut. The problem with those is that I feel fine eating them for a while, but then I reach a point where all of a sudden I don’t. It’s like there is some kind of hidden threshold that I have to stay under or something.
I think my sensitivity to wheat and gluten is one of the reasons why raw food is so appealing to me. 99% of the time, it already is gluten free and I don’t have to think about it.
One gluten free recipe that I love is this one: http://www.nourishingmeals.com/2009/12/thin-buckwheat-pizza-crust-gluten-free.html
I’ve made this pizza base recipe before and every time I make it I am generally happy with how it comes out.
Terrible picture, as it was already nighttime when I made this 🙁
with sun-dried tomato and basil sauce, zucchini, onions, red pepper, crumbled smoked tofu and fresh basil
The only changes to the recipe that I made were to increase the amount of ingredients, substitute baking soda for baking powder, and leave out the sweetener completely. It made enough for dinner tonight, which I served with my favorite raw red pepper soup and also enough to take tomorrow for lunch as I am starting my second week of Kundalini yoga class!
I have had a wonderful weekend and I am now looking forward to a wonderful week 🙂