Spring Showers

Are they beginning? This lady seems to think so…

“Spring is here! …soon…”

Anyway, I woke up this morning to the roll and crash of the rain. The little droplets trickling down the building coupled with a roaring wind made me think of the ocean. For a minute, as I closed my eyes and snuggled deep into the covers, I could pretend that I was in the tropics.

Then I opened my eyes and looked around at my still-dark room. Crawled out of bed, checked the time… 8:47 am!? Already? Looked out the window, again. Dark and gloomy. Sigh.

Ah well, I’ve learned one cannot change one’s circumstances, but by changing perspective, the ultimate experience is sure to change, as well. 🙂

I made myself a hearty breakfast of nuked yam with rôche rockettes salad leaves on the side and a few sprays of Braggs liquid aminos. Yum yum in my tum…and a warm one at that! Unfortunately, because I woke up so late I had to eat rather hurriedly to get to class on time.

Lunch was amazing but left me with what I’m now calling hamburger breath. Sounds delightful, doesn’t it? 😦 I grilled a “quesadilla” (corn tortilla) filled with sprouts, bell peppers, mushrooms, tons of onions, spinach, baby corn and other yummy stuff, spread with garlic & red bell pepper hummus, with a daub of sweet-spicy hone mustard. The result? An amazing, grilled  vegan quesadilla…and onion breath for the next 5 hours…. Next time I will either grill it longer (so the onions cook more) or just add less onions.

Then I snacked on my black bean brownies and ginger-mac cookies (with some leftover chia pudding and Gnu bars…and chai tea…woah, what a snack!) as I watched Midsommer Murders that my mom sent me through Amazon. 😉 An altogether relaxing day.

I have a math and physics test coming up, two art projects to work on, and I have to begin preparing for winter finals, so don’t be scared if I’m MIA for the next few days.

Now for you patient readers (or impatient skimmers), a picture of yesterday’s salad.

Crunchy Wasabi Salad

Ingredients:

Rôche Rockettes (a soft type of leafy greens)

Crunchy wasabi-coated peas

Wasabi

Braggs

Fermented veggies

Grated carrots

Avocado

Quinoa (used premade Whole Foods cranberry quinoa)

Cranberries (optional/ if you use reg. quinoa)

Preparation:

Toss ingredients and slice the avo up into tiny bits so it mixes into the salad almost like a creamy, chunky dressing…but leave big chunks for nibbling on. 😉 Spray/ drizzle with Braggs.

SO GOOD. Creamy, crunchy, sweet, sour, spicy. Altogether very satisfying!

I also want to tell all of you thank you. Your comments mean so much to me. 🙂 I hope you’re all having fabulous weeks!

xox