I think by now we all know that I no longer consume any kind of animal flesh...nothing with eyes.
Up until last year I would still consume a little chicken and some fish but now I have cut those out as well.
"How are you going to get your protein now?" asked daughter dear.
"Protein is also derived from a plant based diet" I told her.
"Hmmmp", she replied sarcastically.
I've changed out my pantry staples to all alkaline food stuff as much as possible.
I can tell you that eating healthy is very expensive but it's a decision I want to stick to.
I am filled with energy and I sleep through the night and I've lost over 10 lbs of excess body baggage. I even had to take in some of my clothes....so hmmmmp.
On Sunday, I fixed myself a lovely healthy lunch.
Stir Fried Veggies with Creamed Chickpeas and Butternut Squash
First thing was a trip into my herb garden to gather some fresh herbs.
Garlic chives, dandelion leaves and Guyanese thyme.
Then I gathered my chosen veggies for the stir fry.
Kale, Okras, Christophene (Chayote), Plum Tomatoes
Cut them all up.
Kale, Dandelion leaves, Plum Tomatoes, Okras and Christophene all prepped and ready for the pan.
Time to get the pan ready.
Grape Seed Oil, Garlic Chives, Guyanese Thyme, Onions, and a teaspoon of chopped Scotch Bonnet Peppers.
I keep my chopped Scotch Bonnet Peppers soaked in vinegar, oil and a little sugar in a bottle in the fridge
They're always ready to go.
Last but not least add a heaping tablespoon of Chopped Bajan seasoning.
This includes: Hot Peppers,Thyme,Marjoram,Celery,Parsley,Black Pepper, White Pepper, Ginger, Oregano, Nutmeg, Garlic and Cloves)
Sautee everything together for about 2 minutes and then add all the veggies.
Everybody in the pot.
As the veggies start to get really comfortable add in some dried oregano, thyme, basil and onion powder.
Add a tablespoon of 100% Organic Agave Nectar and a pinch of sea salt.
Add enough water to steam the veggies, ......not a lot to cover them but just a layer at the bottom of the pan to steam them.
Cover and let steam for about five minutes.
Toss the veggies and make sure they're all cooking evenly and then cover again for another 5 minutes until done.
By then all the water should be all cooked out.
Now on to the Creamed Chickpea and Butternut Squash .
A good sized Butternut Squash and a small tin of chick peas.
Remove the skin from the squash and scoop out the seeds.
Cut into small pieces that will cook fast and are easier to mash.
Cook in a pot of water with a teaspoon of minced Bajan seasoning, a teaspoon of sea salt and a tablespoon of Grape Seed Oil,
Cook until extra tender.
Drain the water and store for making soup later.
Add a half teaspoon of white pepper and two tablespoons of garlic butter to the cooked squash.
Open the tin of chick peas and drain them.
Add them to the pot.
Using a potato masher, mash away until everything is smooth and creamy.
And voila!!!
Lunch is served.
Stir fried veggies with Creamed Chick Peas and Butternut Squash and fresh salad on the side.
Yummy and filling and makes you quite drowsy afterwards.
So hmmmp!!!
