Today

I will watch for ways to feel good. (thank you, Abraham!)


I woke, full knowing that I had made my usual chia seed pudding for breakfast, but almost desperately wanting what I had made for supper last night instead.


But before we do TODAY, let's talk a bit about yesterday. I can remember  the delight it was to pick out my bag of mushrooms from the box of them at Sana Farm Stand. It is always a pleasure to go there, as the people there seem to be infused with the goodness and grace and joy of the food that is there for us fortunates to procure. Baby bok choy was just one of the greens they had, a perfect taste coordinate with the mushrooms.

Keeping it simple; first, the just barely chopped mushrooms in a pan with a bit of avocado oil.
While the mushrooms just begin to cook, chop the ends off the bok choy.

Place on top of the already heated up mushrooms

When the mushrooms underneath are just beginning to caramelize (that's a fancy way to say- they are sticking, Michele!), add just a dash of tamari and enough water to just cover the bottom of the pan.

Cover, and cook until greens are just wilted. This baby bok choy was so fresh and young, it didn't take long for it to become tender and delicious.

Simply delicious! Last night I had it with a small amount of quinoa, but for breakfast today I had it as is.


FYI, I cooked this morning with this playing:
https://youtu.be/o47eVI92Kzs


And, I MUST thank my new friend Jose, who patiently drove this crazy old lady to Sana and all over town yesterday, gathering supplies.

Jose Rafael Montero Fernandez photo