Local Juice
Juice doesn’t get more local than when it is coming from within five feet of my kitchen. That’s why I spent some time yesterday afternoon picking and juicing the grapes we have growing on the arbor over our back patio. (The grapes were planted by the previous owners who lived here for 30 years.) There are too many to consume just by eating, so juicing them seemed to be the next logical idea.
Normally, you would want to drink all the juice within 15 minutes of juicing for maximum enzyme benefit, but since I made a big batch, I will be sipping on it all week.
Going Local Again: Rhaya’s Day 2
I started my day with some Easy Cheesy Frittata that I had made the evening before. My mid-morning snack was a delicious yogurt smoothie that I made with Trader Point Creamery’s low-fat yogurt, a large handful of blueberries, some mint from my garden, and some local honey. Sweet and delicious!
Lunch consisted of a lot a grazing (a perk of working from home). More cucumber and mushroom pate, a peach and some cottage cheese. By the time dinner rolled around, I was in the mood for something a little more hearty, so we topped some local egg pasta with warm tomatoes, basil and award winning cheese and served it up with a side sauteed eggplant.
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