I love my immersion blender. It's that one kitchen toy that even after months of owning it, I make up reasons to need to use it. I started drinking espresso again so I could make frothy coffee protein drinks with the immersion blender.
Anyone who knows me well knows that Sunday evenings are for creating a week or so worth of feasts. I make anything I'll be able to pack for lunch, start sprouting and do some veggie prep for anything else I might cook for a quick dinner. These cooking dates are incredible this summer! I love that almost every dish includes something from my garden and I love how instead of going from unhealthy omnivorous versions of recipes to unhealthy gluten and soy laden veg versions of them, I can swap out meat for beans, butter for coconut or olive oil and cream for coconut milk, a potato or a little patience. This simple yet fecund lifestyle is really appealing to me and I'm not ashamed to say that I'm proud of myself.
This past week, I've made three types of crackers/ crisps from the Thrive diet, carrot purée, summer squash purée, dal makhani, vichyssoise, ratatouille, greens and beans and chili. The freezer, my obsession with using the immersion blender and my belly are all satisfied.
I like making the big batches of purée and then seasoning each bowl I have differently: cumin, coriander and cardamom, turmeric and curry, ginger and nutmeg, adobo and fenugreek... They pop and keep me engaged and for that, I'm grateful.
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