The weather this weekend threw us a curve ball, even though the forecast was sunny and in the 60s, the insane wind was not in the forecast! It whistled over our roof, rattled windows, and banged vents all day Saturday, not a good day for hair or a morning run! We decided to stay in all day catching up on house projects we didn’t get time for over the holidays. For me that was finally starting another jar of cultured veggies using just cabbage this time.
Because it’s winter, this jar should be ready in about 5-7 days, but only takes 2-3 days in the warmer summer climate. And I used broccoli stalk halves to keep the chopped cabbage fully submerged in the liquid while it’s fermenting, that’s important to keep the contents from growing bad bacteria. Can’t wait to have another jar of fresh sauerkraut in the fridge! This one should last months for me.
And I soaked more lentils to start another batch of sprouts.
I also took care of my roots using Tints of Nature permanent hair color.
I used to have my hair professionally colored and highlighted at a salon which took a couple of hours and set me back over $100 each time, but this color works well for my naturally dark brown hair turning greys into blondish highlights and not drying it out with ammonia.
I also made monster salads for lunch.
Which I had to share with our little buddy who’s a fan of spinach, edamame, zucchini, and just about every other veggie I’ve tried on him so far.
He also loves crunching on these Dogswell Vitality vegan sweet potato dog snacks I found at Target.
They seem to agree with him and he’s definitely not hurting for energy lately! I need to start buying these in bulk from Amazon.
We’ve also been relaxing a lot and it’s been wonderful.
The cats claimed their favorite couch.
And I finally dove into Veganomicon to try a recipe for dinner.
The Asparagus Spinach dip. But I didn’t have the cashews to use in the recipe, so naturally I used hemp seeds instead to up the protein and nutrients and cut the fat a bit. It was a slightly complicated recipe requiring the garlic, asparagus, and spinach to be cooked stove top before being added with the rest of the ingredients into a food processor.
But it looked and smelled wonderful.
We baked a huge batch of sweet potato fries for dipping.
And my simple, appetizer-style dinner was complete.
The dip had a pleasantly strong asparagus and spinach flavor with a hearty texture, it was worth the effect and leftovers can keep in the fridge for a few days. I like that such a tasty and rich dip also contained a hefty number of vegetable servings. Season veggies with veggies, right?