In order to graduate Level II before Christmas, we have to include two Saturdays in our schedule, and yesterday was one of them. Funny thing is, I didn’t mind going to “school” on a Saturday the way I would have back in college. I was perfectly happy to spend the afternoon and evening at 105degrees.
Haylee brewed us a couple pots of elemental coffee (I mean, it HAD been a 6-day week), and my classmate Tim made us some fresh carrot-lemon-ginger juice to sip on during lecture.
We compiled the multicolored heirloom tomatoes we’d marinated on Thursday.
(And this isn’t even the real dish—just a plate of quickly- and randomly-arranged tomato slices.)
THIS is the “real” dish—marinated heirloom tomato salad with red wine-onion reduction and compressed cucumbers.
I garnished it with black lava salt, oooh.
I saved this for Matt to eat for dinner. He enjoyed the sweet and salty flavors of the tomatoes, and he loved the red wine onions.
For dinner, we made a meal that I have made, and posted, before!
This is a version of Ani Phyo’s raw chili with taco nut meat.
We didn’t make the parade of accompaniments that I prepared when I made it, but I found that it didn’t even need anything besides the nut meat (and a sprinkle of leftover cheese crumbles from Thursday‘s Mexi-salad) to be a hearty, filling meal. A few minutes of warming in the dehydrator turned it into a truly perfect winter supper.