1. Fave article on healthful eating:
On the anti-inflammatory diet:
2. Fave drink this week:
I was experimenting with protein balls today and realized that it had been a while since I’d used my figs and dates – they were about to expire. So I used all my figs in a recipe for protein fig balls, improvising a bit along the way.
In the end, what came out of it – in addition to 60 lovely, delicious fig candies (they really look and taste more like figgy candies or truffles than protein balls) – was 24 oz of warm fig-flavored water. I kept the hot water I’d used to soak the figs in, figuring it might be tasty. Indeed it was! No excuse not to drink water, especially when it’s sweet figgy water.
If you don’t like figs, you probably wouldn’t like this soaking water. But you can still use it to make oatmeal or even a comforting winter rice porridge.
Brings me to another fave:
3. Fave vegan cookbook: The Vegan Gourmet by Susann Geiskopf-Hadley and Mindy Toomay. This book has been around for a while, and though not illustrated and not nearly as glamorous as the cookbooks lining bookstores these days – full of food porn, basically – it’s full of sensible and delicious recipes, complete with nutrition information. I’ve pulled this book out more than a few times in my years of cooking.
One of my favorite recipes in the book is one called “Rice porridge with gingered blueberries and toasted nuts” – the perfect recipe for using the figgy water. See? Full circle ’round.
4. Inspiring reading for any time, on the very hot topic of “vulnerability:”
Daring Greatly by Brene Brown. On admitting mistakes and weaknesses. And realizing we’re all weak, in one way or another.
5. Don’t forget to eat your winter fats. Avocados, here I come!