I’m loving the selection of greens in my garden this time of year. There’s such an abundance, I pick some for us and some for the chook bucket every day. It gives us eggs with glorious deep yellow yolks and lots of Vitamin A.
A warm bowl of custard is the ultimate in comfort food, and with eggs, low fat milk, a small amount of sugar and anti-oxidant dark chocolate, it’s a healthy high protein low GI breakfast.
I’m not a huge fan of tofu because soy beans contain a number of compounds that can cause health problems, it takes a fair amount of processing to get tofu from soy beans, and they are one of the most genetically modified and unsustainably farmed crops on the planet. Nutrisoy and Soyco are a couple of brands that don’t use genetically modified soy beans.
I’ve taken lots of finger thick cuttings, using a very sharp knife to cut at an angle just below a bud. I’ve dipped the bottom of the cuttings in a bucket in which I’ve been steeping the willow cuttings – willow is a rich source of rooting hormones
I’m loving my gem iron. I found it in an op shop, and it’s the perfect implement for breakfast baking because gems are so very fast.
I quite like deadlines – they give me a target. Without them I find that, in my busy busy life, things that are important get put aside in favour of the things that are most noisily urgent. And seasons don’t scream urgent, but they don’t wait. They are a wonderful reminder that we humans can argue all we like but nature holds trump cards. We live on a little spinning…
Rocket is rich in a whole range of phytochemicals, including some that are protective against prostate, breast and ovarian cancers. It’s also rich in folic acid, vitamins A, B, C and K, and a range of minerals including calcium. But all that is largely irrelevant in the amounts you’d normally eat. I mean, who puts more than one or two leaves in a sandwich? Except if you make pesto.