I have officially finished my career as an English Teacher! It still doesn’t feel real, as I have spent the last six years working at the same academy. It is something that is so familiar to me that it hasn’t fully sunk in yet. I know that my next job, that of being a mama to the beautiful creature I am carrying in my belly, is the most important job I will ever have. Then, after that, who knows? I feel strangely liberated by the uncertainty, like the world is my oyster, so to speak. I do love to teach however, so maybe yoga? Maybe raw foods? Whatever my next incarnation will be, I am patient now, waiting for what feels right.
This is a meal I made for lunch the other day- super simple and delicious!
It was some zucchini noodles made with a veggie peeler, cherry tomatoes, grated carrots, fresh peas, and spinach. I topped it with a simple sauce made from the inside bits of the zucchini I didn’t use for the noodles blended with an avocado, lemon juice, a bit of himalayan salt and some hemp seeds. And a generous sprinkling of ground black pepper of course!
I also broke out of my rut and made a raw pizza for the first time in months! It had been entirely too long, as raw pizza is one of my favorite meals. Luckily, I made two pizza bases, so I have another one for this week!
Sprouted buckwheat, zucchini and flax base with homemade raw marinara, topped with cashew cheese, red onion, red pepper, cherry tomato and fresh homegrown basil.
Lastly, I FINALLY sourced some kale here in Madrid. Literally, years in the making 🙂 Before, I just made chard chips which are nice but as anyone who has had kale chips will tell you, just not the same! Well, I bought six bunches of kale for the sole purpose of kale chip making. Seriously, I need a bigger dehydrator. Here we go with some basic cheesy kale chips!
That is it for now! Stay tuned for my experiments with matcha green tea powder!