Happy International Yoga Day!

Charlie & I are going to go down to Pioneer Square later & take the free Bollywood dance class. That oughta be funny.

Went on a road trip yesterday, which is on Flickr is here.

I’ve been busy celebrating lately, also falling off the vegan bandwagon. I ate fish two days in a row. This has to do with hanging out with omnivores & going to non veg friendly restaurants, meaning if I insisted on eating even just vegetarian I’d feel both deprived & under fed. I guess it’s ok. I had an excellent piece of halibut yesterday, along with the rest of the great meal & a coconut, lime bread pudding & rum sauce.

Got a looooot of exercise. First I did an excellent workout & then that hike… Now we know that Linda needs to be fed first if we’re doing a 4-mile hike. I’d had a Lara bar (small thing of peanuts, dates & sea salt & that’s it) plus 4 slices of melon. We stopped just a bit short of the last lookout cause I was getting dizzy and hangry. I’d been meandering slowly all the way in, looking around, but I practically ran all the way back, huffing and puffing like a solider on charge. All better once parked in front of the restaurant though, Roseanna’s Cafe. After that was a walk on the beach & the drive home.

 

 

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Here’s a fucking #recipe, #vegan quinoa

[EDIT] Quit the Facebook, again, and deleted it from my phone, again.

Red quinoa with sweet potato & chickpeas

I kept track of my variations from the online recipe, but I’ll link to the instructions. This is a one-pot (cast iron skillet in my case) meal. The flavor in this is incredible. That garam masala is amazing.

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  • 1 heaping TBSP coconut oil
  • 2 c. diced sweet potatoes (a small dice is best)
  • ½ red onion, finely chopped
  • 1 heaping tsp minced garlic
  • 2 green chiles, seeded and minced
  • 1 heaping tsp. minced ginger
  • 2 tsp garam masala
  • (optional) ¼ tsp. cayenne pepper
  • 1 c. quinoa, rinsed
  • 1 and 1/2 c water, 1 heaping tsp better than bouillon
  • 1 and ½ c. cooked chickpeas (equal to one 15 oz. can)
  • 1 cup leftover pasta sauce with fresh mushrooms
  • 1/2 chopped cherry tomatoes
  • 1 tsp. sugar
  • 1 tsp each salt & pepper, to taste
  • chopped fresh cilantro & about for garnish

Instructions are here.