It is officially March, and it is going to be in the 50′s today! I’m so excited for spring! We enjoyed the snow this year (as much as we could, with the temperatures being so cold), and the snow sure was beautiful to look at. Audrey wasn’t crazy about playing in the snow. I don’t blame her-I wasn’t either. Here is a photo of us enjoying it, if only for a brief moment. Now come on, spring!
So we all know there has been a lot of snow this year.
No really. A LOT of snow.
And it is frustrating. We are all tired of being cold, tired of slipping on our driveway, tired of cleaning off our car, tired of being late to work, tired of the snow days. I get it. We are just tired of it. And some people have developed a short fuse at this point. With it all, including with their snow removal, and complain about their snow removal not being good enough. I understand we all pay taxes, and we all want clear roads, and we all feel entitled to perfection, and we all want it all. I just want to propose a different viewpoint: the viewpoint of the family of a salt truck driver. The wife and child of a man who works 22 hours straight and is missing seeing his daughter’s milestones. The wife who works full time while picking up the pieces while her husband plows your streets, who worries about her sleep-deprived husband not eating good food while surviving on fast food because that is all there is time for. The baby who misses her “Dada” and misses playing with him because he is out salting your neighborhood. The husband who is in “work-sleep-eat” mode with no time for anything else.
People are quick to complain when their road is not spotless, and like I said, I get it. This winter really stinks!
But next time you think about whining, remember the sacrifices being made so that we have public services. And then just be thankful!
This is a delicious plant-strong breakfast scramble that is perfect for Christmas morning- the red pepper and the green cilantro and chives create a festive red and green dish!
Inspired by “My Beef with Meat” by Rip Esselstyn
1 block extra firm tofu
1 small sweet onion, diced small
1 red bell pepper, diced small
2 tsp. low-sodium tamari
1 tsp. curry powder
¼ tsp. salt
1 tsp. garlic powder
½ tsp. turmeric
½ tsp. black pepper
½ cup chopped cilantro
¼ cup chopped chives
½ cup nutritional yeast
Over a fine metal sieve, squeeze as much liquid out of the tofu as possible. Crumble tofu into small pieces.
Heat a large non-stick pan to medium heat. Saute onion using just a small amount of water (if needed) for about 5 minutes. Add bell pepper and sauté another 3 minutes. Add in tamari and all spices and cook about 30 seconds. Add crumbled tofu. Cook about 3-5 minutes, then stir in chopped cilantro and chives. Sprinkle the nutritional yeast over and stir to coat. Serve!
I have more than 2 whole Galia melons to use up, so this morning I whipped up this delicious smoothie. Galia melons are an heirloom variety similar to a honeydew, but sweeter and juicier. They are delicious!
2 cups Galia melon (or honeydew)
1 overly-ripe banana
1/2 cup frozen mango
1 T hemp seeds
1 tsp. maca
Spring is my favorite time of year to garden; I’m antsy to get things growing after a long cold winter and it’s not too hot to enjoy working the ground. We have had one raised bed for several years and decided this year to add another raised bed and a cold frame. The cold frame is made from a repurposed cabinet door with a glass panel to allow the sunlight to come through while creating a warming greehouse effect, so I can start lettuces, arugala, and herbs earlier without danger of frost. The panel is on hinges so on warm days I can open the door, while on cold evenings I can close it to protect the seedlings.
In my original raised bed, which is 4′ x 8′, I have my perennial asparagus patch, which takes up about half of the bed. Last fall I planted garlic in between the asparagus rows, and it will be ready to harvest in June. Garlic is really easy to grow, and it is a great plant to add to your garden to deter rabbits and deer from nibbling, as are onions. In the other half of that bed I have kale, collards, oregano, broccoli, peppers, and tomatoes going.
In my new raised bed, which is 4′ x 6′, I have an outside row of onions, an inner row of beets, and sections of peas, kale, pak choy and broccoli. I planted the outside row of onions to deter the rabbits from nibbling on the tender inner plants, like kale. So far it is working fairly well. These are all great spring and fall crops, as they can handle the cool nights. Once I harvest the pak choy, beets, and peas, I will pull the plants out and plant some good summer crops, like tomatoes, bell peppers, jalapenos, cucumbers, and zucchini.
Here are photos of my garden area just after installation of the new beds, and another photo of how they look today. I’m excited to see how this garden area evolves. My next project is to add 2 blueberry bushes. Happy Gardening!
This is a quick and easy yummy recipe that I whipped up the other night. Enjoy!
1 bag of fresh Brussels Sprouts
1/2 a white onion, cut into half-moons
1 Tablespoon each of chopped fresh rosemary and thyme
Cracked black pepper
Drizzle of balsamic vinegar
Cut off the ends of the Brussels sprouts and cut in half. Place on a baking sheet with the onion slices. Drizzle with balsamic vinegar and toss with herbs. Bake at 400 degrees for 15 minutes, stirring halfway through.
Since I work in healthy eating education, I hear parents tell me all the time that their child is a picky eater, or in particular, doesn’t like vegetables. In my opinion there are a lot of reasons for this, including: parental behaviors (kids model their parents- what are the adults eating?), media influence (kid’s themed snacks are junk foods), sugar addiction (Hello Lucky Charms, NutriGrain Bars, etc.), and independence (I just learned how to say “no”!), just to name a few. The area of media influence is huge, as we are bombarded with more media than humans ever before. Some of it is unavoidable (unless you move underground), but some is easier to filter. One thing that struck a cord with me recently was sweets-themed baby clothing. You know, all of the cupcake bibs, and “I’m sweeter than candy” onesies. I have yet to see a vegetable-loving onesie at Target! I can’t help but think that when we start conditioning babies at birth to seeing cupcakes, candy, ice cream cones, sweets, etc. all over the place, but yet they never see spinach until a long time later, that we are changing their eating-preferences before they are even eating! The epitome of teaching children unhealthy eating habits is to have them wear a “Shall we have cupcakes for dinner?” bib! Just food for thought. In the meantime, I think my baby needs the veggie onesie.