I haven’t updated since Christmas because Jona’s stomach issues are still going strong. Tomorrow is the kids’ doctor appointment and we'll see if they do have food allergies. Jona’s been throwing up or not going to bed until 2:00am, and that has thrown his mommy’s sleep off a bit. He’s resilient, but mommy…not so much. I will let you all know the results.
If you ever don’t know what to eat, just put veggies in a wrap, add a sauce or salad dressing and you have dinner. The above photo is kale salad, spinach, and cashew burger wrapped in collards. I’ve made this before. It’s so easy. You can do it with anything. And it’s pretty to look at! :-)
Portabello Mushroom Wrap
This wrap is from Jody Allen’s Recipes Made with Love (www.lovinglifecafe.com). This wrap is divine. You can marinate mushrooms in a soy sauce/nama shoyu, olive oil, garlic, and lemon juice mixture for an hour. Add shredded veggies like carrots, tomatoes, whatever you like and wrap it up.
I made these tacos at my most recent Gratitude Party. I took pictures of the food and forgot to take pictures of my guests Tahisha and Michelle! I swear, I think our memory cells leave through our breast milk. I haven’t had a good memory since I was pregnant with Raymond! And that was seven years ago! Or perhaps the cells left through the birth canal along with baby and placenta. Wherever my memory went, can you all help me find it? Lordymercy.....
Back to the tacos: the “meat” is walnuts ground in a food processor with cumin and chili powder. That’s it. Some recipes call for coriander, but there’s lots of freedom with raw tacos. Add whatever you’d add in a cooked taco. They are fabu.
Also, if anyone has a wheatgrass juicer that is collecting dust, please let me know. I’m in the market to purchase one.