Y5 – Day 148 – Mountain Mama Soup

As it is cooler in the San Bernardino mountain range at 5300 feet above sea level and the air is breezy and clean, I decided to make a triple C invention: a Cauliflower, Cannellini bean soup thickened with Cashew cream and topped it off with water sauteed mushrooms, red onions and fresh basil. Yum. Satisfyingly delish. No oil, no salt, no sugar, no starch.

Y5 – Day 143 – Orange Environs

On Monday, we gallivanted over to the center of Orange and visited The Duchess of Cambridge Design Center and Green Door Cafe.

Strategically positioned, every inch of space at The Duchess is a vignette of class and sophistication. Whether indoors or outside, the store exudes posh and chic style. The natural setting and the structure’s fine bones all lend to exhibiting elegant material goods. The mood is set, the colors are modern yet soothing and the older home is built with fine craftsmanship and expensive millwork.

ML at one of the many Duchess garden spots under a banana yellow Datura Tree.

After a pleasant shopping experience, we headed towards Green Door Cafe, a few blocks away. At Green Door, vegan and vegetarians eat together amidst art created by the owner’s son. My favorite appetizer is the buffalo cauliflower. The florets are drenched in an orange, hot sauced batter and baked. The accompanying vegan ranch dip cools the heat and coats your mouth with tanginess. 

We agreed on sharing the kale walnut muffin with icing which was to die for.

Although we stayed close to home, we had a satisfying adventure.


Y5 – Day 138 – Vegan Republic

At the Vegan Republic Market where E manages things, helps customers and improves the quality of life for all sentient beings, you can find frozen, packaged and compassionate shopping opportunities that directly support Animal Place, Their Farm Sanctuary in Grass Valley, CA.

After duly contributing to the well being of others, we funded another good cause and grabbed lunch at The Butcher’s Son, an all-vegan dining establishment that has risen to stardom on University Ave.in Berkeley.

Y5 – Day 137 – Berkeley Again

It’s 2018 and a visit was due.

First and foremost, reuniting with kidlets.


Third, atmosphere.

I traveled well and let my daughter drive as I relaxed. We listened to her well-planned playlist that hit all the right notes intended. Dogs were such great company too.

It’s so good to hug and laugh with your adult children.

Love you guys.

Back to the Future 2018

Our first meal was in the automotive repair district in Oakland where they took advantage of the warehouse and set up a vegan eatery (formerly a food truck) named Hella Vegan Eats.

Y5 – Day 133 – S.O.S.

Have you ever heard of S.O.S.?

SOS stands for No Salt, No Oil, No Sugar.

It’s a take on ETL or Eat to Live with a catchy title but it is the same nutritarian diet created originally by Dr. Furhman. Use whole foods and a minimum amount of or no processed foods.

Instead of oil which is processed, use fatty vegetables and nuts to make creamy dressings and water sautee your produce. For example, avocado dressing with lemon juice or cashew butter with seasonings and vinegars.

Instead of salt, use herbs and spices.

Instead of sugar, use fruits as your sweeteners and desserts.

If only I could stick to it.

Y5 – Day 91 – Ayurveda

Ayurveda is the Vedic sister science and nutritional discipline to yoga. It is an ancient system wherein your pre-determined body type or dosha requires certain foods and herbs to stay balanced and healthy. According to your dosha, a list of meals and movement are prescribed to stabilize and strengthen your metabolism and emotions. It is likewise accepted as a form of disease prevention, maintaining weight and enhancing ageless beauty. It submits to the concept we are all different, not one remedy for all. For example, beans may work for some folks, but bother others with painful gas. You may be allergic to nightshades, but your friend feels her best when she eats tomatoes, peppers and eggplant.

“As long as we are not living in harmony with nature and our constitution, we cannot expect ourselves to be really healed. Ayurveda gives us the means.” – David Frawley

Y5 – Day 88 – Harvesting

Thank you to contributor V from Oregon for this scrumptious array of produce from a farm in Portland where she toils in the black dirt and reaps rewards. Red and yellow onions braided with violet flowers and raffia twine, drape the kitchen wall. Hot red chili peppers hang clothesline style. Meanwhile, yellow squash and orange gourds stand alone like regal sentinels. Honey, golden cherry and crimson red tomatoes crowd into recycled green baskets. Various colored potatoes (not pictured well but next to gourd) collect inside a stainless bowl. A feast of surprising color combinations, taste sensations, seasonal September delights and satisfaction for the sustainable gardener.

Y5 – Day 41 – Culinary Lavender

Organic lavender is also edible. For culinary use, finely chop the blossoms.

Make your own Herbes de Provence. Blend chopped dried savory, thyme, lavender, rosemary, fennel and basil. Yet, another recipe calls for basil, oregano, lavender, sage, and fennel. Herbes de Provence is delicious added to homemade bread or combined with butter. I add garlic, shallots, sea salt and olive oil then toss with root vegetables and roast. Be inventive!

Lavender sugar, lavender lemonade, lavender lemon cookies, jam and lavender ice cream are a few ways to try lavender with sweets.

Pour hot water over lavender buds for tea, strain and add lemon and sweetener of choice, such as honey. Alongside its herbal cousin mint, lavender settles the stomach and aids digestion.

Lavender expands and enhances your cooking repertoire.