#Culebra #PuertoRico #summer #vacations #travel #flamenco #beach
Tom Hurndall was a peace activist and an aspiring photojournalist. His photographs, alongside his journals, bear witness to the often terrible, sometimes uplifting, events he saw and experienced while living among families in Iraq, in a refugee camp in Jordan, and in the Gaza Strip. It was there on 11 April 2003 that he was shot in the head by an Israeli soldier while attempting to rescue a child who had been pinned down by gunfire. He died nine months later in hospital in London.RIP
Most satisfying packed-lunch ever: Broiled pesto tomatoes and the healthiest quinoa-veggie recipe ever (seriously, check out the ingredients below)
- 8 medium sized tomatoes (or 4 large ones)
- 3 cups of parsley
- 2 garlic cloves
- 1/4 cup pine nuts
- 1/4 nutritional yeast
- 1/2 cup olive oil salt and pepper
- bread crumbs, croutons, or ripped pieces of whole wheat bread for topping
- Pre-heat oven to broil.
- Cut tomatoes crosswise and core them.
- Place basil, parsley, garlic cloves, pine nuts, nutritional yeast, olive oil in a food processor and let ‘er rip.
- Season with salt and pepper to taste.
- Place tomatoes cut-side up on a bake sheet.
- Spoon pesto into tomato halves.
- Top with bread crumbs.
- Broil for 5 minutes (so fast!) or until the pesto bubbles and the bread crumbs are browned.
- ½ cup chopped onion
- 2 Tbs. minced fresh ginger
- 1 cup dry (red) quinoa
- 1 ½ cups carrot juice
- 1 cup frozen peas
- 1 medium apple, diced
- ⅓ cup unsweetened shredded coconuts
- Crushed almonds or peanuts
- canola, sunflower, coconut, or safflower oil (basically oil to sautee with)
- Thinly coat the bottom of a pot or deep saucepan with oil and saute onion for 2 to 3 minutes.
- Stir in ginger, quinoa, and carrot juice.
- Season with salt and pepper, if desired.
- Bring to a boil.
- Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.
- Remove from heat, and scatter peas over cooked quinoa.
- Stir apple, coconut, and nuts into salad.
Overall: Okay, I don’t have enough free time to blog and edit my photos like I used to. I find that worrying about having the prettiest post slows me down too much and I end up never posting!
Now back to the food…These were both awesome dishes! Ben and I made them for dinner and I took the leftovers for lunch. I love carrot juice and was ecstatic to find a quinoa recipe that uses it! It infuses the grain with Vitamin A and other antioxidants. It’s very filling so you can mix it with spring salad for a lighter lunch packed with vegetables.
Oh and the tomatoes…so good. And they broil so fast! Homemade pesto smells and tastes fresher. With a little bit of salt, they make a beautiful and delicious side dish. Tomatoes are high in Vitamin C, Vitamin A, and potassium. Parsley is packed with Vitamin K.
Definitely give both these recipes a try soon! You can make a batch of quinoa and buy salad for a week’s worth of lunches.
P.S. I got new glasses!
Ben said he needed some “healthy” in his life…So we picked a soba noodle recipe with the most vegetables we could find! I adapted this recipe from cookieandkate.com who adapted it from aggieskitchen.com. But it was originally from eatingwell.com!Ingredients
- 8 ounces soba noodles*
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons canola oil
- 2 tablespoons rice wine vinegar
- 1 bunch green onions, chopped
- 3/4 cup chopped cilantro
- 1 red bell pepper, sliced thin
- 1/4 head of red cabbage, thinly sliced
- 2 cups shredded carrots
- 2 cups shelled edamame
- 1/2 cup toasted sesame seeds
- 3 tablspoons peanut butter (optional)Directions
- Cook soba noodles according to directions.
- Chop up all your vegetables, and toss into a bowl with the soba noodles.
- In a small bowl, whisk together the soy sauce , sesame oil, canola oil, peanut butter, and rice wine vinegar.
- Optional step: Sautee veggies for 5-6 minutes. We did this to make it warmer and tastier.
- Pour the dressing into the pasta and veggies and toss well to combine.
1 small head of cauliflower
1 and 1/4 cups of low fat mozzarella cheese
1/4 tsp dried oregano
1/4 tsp dried garlic powder
1/4 tsp dried basil
1/4 tsp salt
small handful of fresh basil leaves sliced thinly
1. Shred the cauliflower in your food processor until it looks like rice – I call this “ricing”.
2. Place the rice in a bowl and microwave it for 5 minutes.
3. Squeeze all of the excess water out by placing the rice on a cheesecloth or thin piece of linen and pressing the liquid out. If you skip this, it’s not the end of the world.
4. Then mix in your dried ingredients, egg, cheese, and basil leaves. Be careful! It’s hot. Don’t do what I did in my first Cheap Clean Eats video. You can watch that disaster here. (No, seriously, watch it!)
5. Form your “dough” into little nugget sized pieces on a tray that’s been sprayed with EVOO, PAM, or coconut oil.
6. Bake at 425F for 15 min. (I actually left mine in a little longer to make sure they get a bit crunchy.)
98 cals per serving = 6 nuggets
Celeste & Jesse Forever | Hello My Old Heart