food – Fiesta Estrellas

apples are as delightful as

bananas but no more pleasant and surprisingly tart as

cranberries in salad or with oranges. Dragon fruit is good or

Dill pickles accent your sandwich for lunch but for dinner

Eggplant with ricotta and Mariana sauce

Fudge from the boardwalk completes your

satisfaction. Tomorrow we have

Gnocchi

Haricot verts and for dessert homemade

Ice cream

The days fly by with

Jicama chips

Kale chips

Lasagnas

Mandarins, Meringue, and Macaroons

If you are feeling flowers,

Nasturtium makes an orange delight satisfying eyes and stomach

Oatmeal, oatmilk, oatmeal cookies are all good in the morning

Plus plums, porridge, pineapples, papaya

Queijadinha (coconut and cheese tart)

Raspberries, Rhubarb

Strawberries

Too much! (toffee)

Ube is the best though coupled with

Vanilla

Waffles

Xoconostle

Yogurt

and

Zucchini bread

***Caught up on some extra sleep but still need more, last day of my 5 day clinic series where I am working on facial rejuvenation acupuncture with ancillaries. I’m exhausted though. I reached for “low hanging fruit” with this “poem.” May your senses be delighted nevertheless!

3 tablespoons of chia seeds

8 oz unsweetened almond milk

1 tbsp Organic maple syrup

Ghirardelli 1 tbsp

Organic cacao powder with Maca to taste

1 Tsp of vanilla

Cinnamon and nutmeg and a touch of cardamom to taste

I added in the apple 🍎 and pear 🍐 to top it off, but certainly mix it in!

When I took the picture, I didn’t even intend to share it. I just took the picture as a way for me to remember what I did. Basically, daily blogging is quite a stretch! So is preparing food when you are super busy. I would have probably mixed up the ingredients before taking the picture, but you all get the point!

Isn’t this a great time of the year, though? I love it… I’m looking forward to some more Autumn-engaging posts soon! Meanwhile, I think apples and pears are lovely for celebrating autumn! Be healthy =)

*note about the chia seed pudding: you have to stir it regularly so that the pudding gets to be the best consistency as it prepares to wait overnight in your fridge. First put in the maple syrup and mix it with the unsweetened almond milk (or milk of your choice) then after that’s all dissolved (because you don’t want the chia to clump to it), put in the chia seed and stir, wait about 15 min, and stir again. Then wait about another 20-30 min and stir again. Then it can sit again in the fridge for a few hours or overnight (for best consistency) as the chia seeds create a tapioca-like pudding texture.