What a productive day I’ve had thus far and it’s not even two o’clock yet! This morning, I taught my 6:15 a.m. class at Harmony House, took in a spin class, slipped in some Ashtanga, visited the library, and then I bolted for the Farmer’s Market because I forgot it closes by 10:45! It’s 85 degrees out here today… and it’s almost the middle of November. Go figure!

I ran into three of my friends while shopping, each there for specific produce; Christi needed brussels for a farm-to-dinner table she’s cooking at; Tamara needed peppers for pickling; and Lisa Joe doesn’t like to cook on Wednesdays, so she bought some homemade soup and sauerkraut.. and she bought me some blackberries to thank me for the Yummy Yogini treats I’ve been leaving for her at Yoga Village! What a gal! The nickel cities are starting to feel more and more like the state of Rhode Island… I’m running into people everywhere!! 

 

 

My lovely husband gave me a whole $20 to head to farmer’s with and I got a ton of stuff… baby spaghetti squash and pumpkins, huge scallions, fresh cilantro, a cucumber and radishes… all for under $11… wow! Since it’s so hot out today, I thought I’d make a Green Goddess salad for lunch using my fresh veggies and the kale I had left over from the market on Saturday.. I know… I’m a farmer’s feign! The only thing purchased from Trader Joe’s were the Oh! My Omega seed packet I put in this salad, otherwise, it’s all locally grown and very fresh. Think globally, act locally! 

 

 

 

 

  

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Green Goddess Salad with Citrus Dressing- serves one or two 

Ingredients:

-2 cups kale, de-steemed and massaged 

-1/2 cucumber, quartered 

-1 small avocado 

-4 radishes, sliced finely

-handful of cilantro 

-1 packet Trader Joe’s Oh! My Omega seeds (120 calories a packet) 

-1/2 cup scallions, chopped 

-1 tsp olive oil 

Directions: 

1. Wash your kale and pat dry. Then seperate the green thick colored stems from the kale. 

2. Take the long pieces of kale and roll them up tight and then cut into them 2-3 times creating ribbons when they unroll. 

  

3. Take the kale ribbons and place them in a large bowl. Drizzle the olive oil, and sprinkle the salt on top. 

 

4. Using your hands, massage the kale for 2 minutes with the olive oil and salt that’s in the bowl. When the kale starts to loosen and soften, you’ll know it’s done. 

 

 5. Place the kale in a large bowl. Add all the other veggies and the nuts and toss well. Add the citrus dressing below and enjoy! 

    

Lime Citrus Dressing

Ingredients:

-juice from one lime

-2 T rice vinegar 

-2 T apple cider vinegar 

-dash of salt, pepper and sugar 

-small drizzle of oil (not too much since the kale has been massaged in it already!) 

Directions:

1. Mix everything together and splash over your salad! Low-calories and easy peesy to make! 

  

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The library was pretty packed for a Wednesday so no yoga shots in there today! I was looking for The Book Thief and they didn’t have it so I picked up another novel by Kate Morton along with some cookbooks. I found a really neat cookbook from Esalen, in Big Sur, and this Julia Child classic… an oldie for sure but a goodie indeed! 

Oh! And who knew that the book Sideways by Rex Pickett (shot and based on the Central Coast) had a sequel called Vertical?! I can’t wait to delve into this one and see what Jack and Miles are up to these days! I’m also really, really excited about this cupcake cookbook… I mean…let’s just say I’ll be making some good eats and treats this week!