A reader writes on the way to maintain a good sleep pattern in your life – ”
“I do everything I can to make sure I sleep – I get up really early, exercise, eat healthy, meditate, stick to an evening schedule, cut off caffeine very early (there’s a free Iphone app called UpCoffee that can track your caffeine and tell you when you’re about to get to the point where sleep is impacted). I also have soft sheets and a comfy bed because I really really want to sleep badly. And no light in the bedroom – not the window, not a lighted alarm clock, nothing.
Probably an overshare but I really value my sleep. The one thing that still can keep me awake is fear of not sleeping!”
4 c. greens, washed, dried
1 pear, halved lengthways, cored, cut in slices
2 sprigs fennel
1 T. red wine vinegar
4 slices gluten-free crusty bread, to serve
Heat the oil in a toaster oven or broil. Add the pumpkin and cook, uncovered, for 2-3 minutes each side or until golden and tender.Place on a plate lined with paper towel.
Add greens and pear to the bowl, toss lightly. Add fennel to decorate. Top with pumpkin.
saffron vinaigrette –
Juice of one lemon
1 tsp. Dijon mustard
1 tsp. coconut sugar or sweetener of choice
1/4 c. olive oil
Freshly ground pepper, to taste
Directions: Combine lemon, mustard and sweetener, by hand or in a mini food processor, Add the saffron. Then slowly add the oil in a stream to mix. Season with pepper to taste.
Word of the Day – azafrán – saffron
Tip of the Day – I find saffron a difficult spice to use, so taste and use sparingly.
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