Food, glorious food!

That's pretty much how we feel about how we eat these days. We are always trying new things, new recipes and thus far we haven't had any duds. Sure, there are things we won't make again but more often than not, we find something new to put in our repertoire.

One thing we have again and again is something Mike calls our macrobiotic dinner. He sautés greens, any greens from chard to kale to cabbage (ok, sometimes it's purples, not greens) along with whatever vegetables we happen to have in the crisper. He uses some Bragg Liquid Aminos and cooking sherry as seasoning and it comes out delicious. I know, you're thinking, "ew, cabbage!" (I'm talking to you, Kevin!) and I was the same way until I had this. Now I even forgo more of my rice to make room for more cabbage. Crazy, huh?

So greens, some kind of grain, either millet or brown rice or quinoa tend to be our grain of choice but any grain will do. We then add homemade refried beans, avocado, tomatoes, cashew ricotta and one of the tortillas mentioned in a previous post. Delicious!