Foods in my Kitchen~~if I group the yellow/orange/browns together, that’s what the majority would be. Right now, the “Earth” foods are comforting to me, especially sweet potato, butternut squash, pumpkin…I do need an accompaniment of cooked greens. I also am enjoying root-veggie broth. And my favorite breakfast has been millet, cooked with red onions, greens, braggs and lemon. Those are my staples lately. My biggest treat this week was fried polenta with melted goat blue….and I generally enjoy a bit of dark chocolate daily!
My garden is extremely small: I have a spicy bok choy, kale, beets, green onions and some herbs. The bok choi is flourishing right now ….
Red: Beets, Fuji Apples, Pink Grapefruit, Adzuki Beans, Red Onions, Reddish root-veggie stock, Kimchee, Boxed tomato soup, berry jams, Kombucha teas, chipotle peppers (canned)
Yellow/Orange: Kombocha (Pumpkin), Butternut squash, Sweet Potato, Red Potato, Lemons, Polenta, Mandarins, Garbanzo Beans, Yellow Lentils, Millet, corn (popped), quinoa, chickpea flower, butter, curry paste, eggs, frozen salmon, frozen pumkin tamales…I’m not mentioning spices here, except one…TUMERIC. It is a very effective anti-inflammatory and also known to fight colon and prostrate cancer. It reduces inflammation by lowering histamine levels and possibly by increasing production of natural cortisone by the adrenal glands.
Green: Dandelion Greens, Dino Kale, Rainbow Chard, Cilantro, Parsley, Dried Mung Beans, Dried Peas, Kombu, Nori (many types/styles), curry paste, dried lima beans, “Greens” Chocolate Energy Bars, mugwort noodles
Blue: Goat Blue Cheese, frozen blueberries, black beans
White: Garlic, Parshnip, Rudabega, Goat Yogurt, White sushi rice, udon noodles, rice noodles, vanilla unsweetened almond milk, flour, frozen coconut bars
Brown: Almonds, Walnuts, Miso, Shitake mushrooms, Morels, Brown Rice, Kasha, Hulled Barley,Dark Chocolate, honey, agave, Nato, frozen clams, leftover Beef Pho
Lots of spices, vinegars, oils, condiments and too many teas to mention