Fie to the cold that has wedged its way into my system! Fie, I say! I don’t know about you guys, but there are three things that, if not in balance, will throw me into a crappy-feeling tizzy:
1. Eating junky
2. Not sleeping enough
If I happen to engage in all 3 at once, well then I’m just asking for it. Over the weekend, I ate some junk food (oh delicious pizza on a fluffy white crust!), drank some beer (amazing, wretched liquid) and ate lots of chocolatey dessert. This wouldn’t have been a problem had I been sleeping well, but I ended up staying up far too late a few nights in a row. And as for the stress? One word: teaching.
So here I am, headache-y and snuffly. The nice part about feeling crappy (is there a nice part?) is that I got a lot of reading done, reading I will share a little later on.
When I feel icky, I love the hell out of mint. Well I always love mint. But it does something to my congested sinuses that feels so pleasant, kind of like spicy food, which I also love when I’m sick. Aside from drinking lots of mint tea, I’ve been enjoying this yummy breakfast:
I follow a lot of food blogs, so as a result, I constantly have a massive backlog of recipes I really want to make. Being a very visual person who (sometimes) is organized, I keep all of these recipes archived in a program on my computer, sorted by categories and with an image of the recipe. So when I need some inspiration, it’s as though I have an awesome recipe book hanging out on my computer at all times.
6 large bell peppers, any color
2 tbsp olive oil
1 med. onion
6 cloves garlic
1 c. bulgur
2 c. diced tomatoes with juice
2 c. cooked lentils (1 can, or about 2/3 c. dry)
2 c. vegan “beef” broth
1/2 c. parsley
Salt and pepper to taste
For the Cashew Cheese:
½ c. cashews
1 tbsp fresh lemon juice
1 small clove garlic, chopped
¼ tsp salt
2 tbsp water, or more for consistency
1. Bring a large pot of water to a boil. Cut off the tops of the peppers, throwing them out with any seeds and membranes. Boil the peppers for about 5 minutes and drain. Set aside.
2. Preheat oven to 350. Lightly oil a baking pan and set aside. Heat the olive oil in a large saucepan over medium-low heat, and add the onion and garlic, cooking until translucent, about 6 minutes. Add bulgur, tomatoes, lentils and broth and bring to a boil, uncovered. Reduce heat and simmer for 10 minutes, until the liquid has been absorbed. Stir in the parsley and remove from heat. Add salt and pepper to taste.
3. Stuff the peppers with the bulgur-lentil filling and place on the baking sheet. Bake for 15 minutes, until the bell pepper is soft. If your bulgur filling is cold, be sure to warm it in the microwave prior to stuffing in order for it to cook faster in the oven.
4. While the bell peppers are in the oven, prepare your cashew cheese. In a small blender, combine all ingredients and blend until completely smooth. The amount of water you have to add partly depends on the strength of your blender. My little blender is wimpy so I end up adding about 1/4 c. water in order to get it running smoothly. Start with less and add more as needed.
5. Remove bell peppers from the oven and top each with around 2 tbsp of cashew cheese. Place back in the oven and broil for about 5 minutes, until the tops have browned. Remove from oven and let sit for 5 minutes before serving.
Yay for temperatures above zero!
Seriously, everyone has been ridiculously happy about it. Yesterday I went outside, sans jacket, sat on my deck and worked on lyrics. The sun was warm and the air had a cool bite to it, which I love. That crispness in the air just causes my mind to feel so clear. The cats joined me outside, one of them purring very, very loudly as soon as she stepped out of the house, and then proceeded to have what appeared to be a perfect afternoon of sunbathing. Yep, we’re all happy spring is finally comin’!
Speaking of crispness, you know what else is crisp? Romaine lettuce. Yup. That’s my segue into the food.