Day 6 -Tuesday, July 16, 2019
Got up kinda late, 0800 hours, but I’m retired.
A routine morning: first I got a cup of my weak coffee which Ed always has ready for me, and then I did my morning meditation, which consists of getting my EveryDollar budget page up on my computer next to my online banking page, then entering the new data from the bank into the budget, making sure it is balanced with the bank (the bank is always right), and then going through email.
Next I started the laundry, googled some stuff about kidney transplants, and now, at 10:47, ready to have oats and blueberries.
After oats and blueberries, I radically cut back the potted petunias and checked the garden’s new flowers, which are ok so far. I refilled the bird bath and frog/lizard water dishes, and it was so hot outside that I decided to google some indoor plants. I decided we have nowhere to put any plants indoors. Ed ate on his own as usual, today beans with onion, and flax bread toast with peanut butter.
Thinking about rice and beans, salad, and kale for a fairly routine supper after Ed’s doctor appointment today. We need to eat early, due to a 7 o’clock meeting.
We didn’t eat early, neither of us was hungry. Before going to the meeting, I fixed the salad except for the tomatoes, and covered it. I made the salad dressing*, which, now that I’m used to making it, is much easier than at first: Unless I forget to do it, the cashews to soak in a Mason jar in the refrigerator a day or two before, I then pour the cashews with their water into the blender, then add the Konriko, lemon juice, nutritional yeast, garlic, and Dijon mustard. Blend to the consistency I like, carefully diluting it with a little water at a time, as needed. I also washed and cut the fresh kale and put it in the heavy bottomed pot with a half-inch of water already in it. Cover that pot, and then we went to the meeting, with our supper of a big salad, kale, beans leftover from Ed’s snack, and batch prepped Yonanas ready for when we get home about 9 o’clock. All that was left to do took about 20 minutes: cook the kale while heating up the beans, cut the tomatoes, and toss the salad. Finish with Yonanas while watching TV, a newly discovered BritBox mystery.
*My favorite salad dressing, no refined oil or sugar
This makes about two and one-half pints, the original recipe was for half this much, but I like making the larger amount.
2 cups raw cashews, soaked overnight; or, if you forgot to do that, you can boil a small pot of water, remove it from heat and add in the cashews. Allow them to soak in the hot water for at least 30 minutes to 1 hour. If you are soaking the cashews overnight, add a little extra water so the top ones won’t get dry, about an inch. They are going to suck it up and expand and get softer. I like soaking them overnight in a Mason jar with a white plastic lid.
Water for diluting the finished product if it is too thick
juice of 1 lemon
1/2 cup of nutritional yeast flakes
1/4 cup of dijon mustard (it has just enough horseradish)
2 garlic cloves
2 – 3 tablespoons KonRiko Greek seasoning
Place the soaked cashews with the water they soaked in, into a high-speed blender along with the remaining ingredients.
Stir before turning on the blender to wet the nooch (nutritional yeast) and KonRiko so it won’t get thrown up and stick to the lid.
Process until smooth. I stop the blender a few times while blending to be sure all the nut pieces get destroyed. Keep processing until it thickens. To check, put the tip of a finger into it and evaluate thickness and taste.
If it seems too thick, add water by the tablespoon and blend between additions, so you won’t accidentally get it too thin.
Store in a airtight containers (I like wide mouth pint Mason jars) in the refrigerator for up to 1 week.