Roasted Eggplant and Fennel on polenta

I made this. I love using unique vegetables and forming a meal around them. I also love using polenta as a base. Taking photos of my food while cooking it could become addicting. This tasted even better warmed up the next day for lunch. 

Basically instructions:

Sautéed 2 onions with olive oil and thyme

Boiled some lentils

Made polenta from 1 cup of corn meal

roasted diced baby eggplants and fennel on a medium oven until soft and golden. 

Made a creamy sauce in the vitamix using yogurt, lemon juice, garlic, salt, a little cream cheese and about 3/4 cup of the roasted vegetables.

Then I layered it all. Just look at the pics. Polenta,  melted butter, sautéed onions, lentils, then roasted veg, and lastly...the cream sauce.

Like I said it keeps really well and is even better the next day...

Boursin quesadilla

I made quesadilla with Boursin cheese, corn tacos and fried in butter. It wasn't exceptionally healthy but it was NOT a bad idea. 

It IS gluten free though. 

So there's that.

Liquid sunshine

1/3 cup Sea buckthorn purée 

1.5 T Camu camu

6cups cooled Amazonian jungle tea

6-8 drops Orange essential oil

6-8 drops Tangerine essential oil

Honey to taste

Courtesy of the Light Celler. 

I must add, I did not make this up. It is an amazing drink you can buy at the light cellar in Bowness. They call it "solar charge". I purchased the ingredients at that same store and guessed at proportions. I also added the jungle tea because it's awesome and will cure cancer. I highly recommend trying the original version and adjust the recipe for yourself. 

Pps. I never measure, so quantities are guesstimate. 

Ppps. My kids love this.

Lunch for a hungry mom

Can't help but share it.

Celery sticks with almond butter and fresh onion.

Homemade Mediterranean salsa

Goat cheese and sautéed mushroom and lentil tacos

Warmed spiced chocolate drink

Recipes:?

Celery sticks

Celery

Almond butter and slices of onion

Assemble as required. :)

Mediterranean salsa

2tomatoes, 

Salt

Basil leaves

Thyme

Can of black olives

Splash of Olive oil

Lemon juice from 1 lemon

Squirt if Maple syrup

Put tomatoes, herbs and olives in vitamix with enough water that it all floats. Pulse very quickly a few times until chopped.

Strain through a sieve

Stir rest of ingredients in a bowl. Best if allowed to sit. Adjust seasoning and lemon to taste.

Tacos

filling:

2 lg onions diced

1/2 yellow capsicum diced

1 cup quarted mushrooms

1 cup precooked lentils

Corn tortillas

Soft Goat cheese

Caramelize the onions in oil by slow frying. Scrape deliciousness into the mix as they start to sizzle on the bottom if your pan. When onions are transparent add capsicum, continue to cook. Turn up heat once onions are a rich brown, and sweet. Add mushrooms and quickly stir while they brown. At the very end add cooked lentils to warm them and mix them in.

Warm corn tortillas in a ceramic ovenproof dish with lid on, in a medium heat oven for 10min.

Spread warmed tortillas with goat cheese

Add a spoonful of filling and eat it up.

Chocolate drink

Chunk of Fresh ginger

1/4 t Cinnamon

1 t Lucuma powder

1/4 t Vanilla powder

1 T Organic coconut butter

4 chunks of Organic cocoa paste

1  T Hemp seed

1 T honey

1 cup boiling water

Combine ingredients and blend in vitamix. Yum. Feel free to experiment with quantities for optimal flavor.