Beverages….and Baked Potatoes

I’ve been sick with the flu for close to a week and haven’t had the energy to make my morning green drink, which seems to become more complex and labour-intensive with each passing day. It now looks like this even before I add the frozen fruit and kale:

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The various powders, potions, and seeds on top of my leafy greens are powdered magnesium (prescribed by my niece, Sharon, the health-food guru, for twitchy muscles), beet powder (for blood pressure), turmeric (to repair free-radical damage), flax seed (omega 3s) and chia seeds (I wish to hell I could remember), and liquid chlorophyll (prescribed by Rena, another health-food guru).

In addition to my morning green drink, in place of my usual buckets of wine with dinner and the occasional (meaning daily) pre-prandial vodka martini, I’ve been enjoying a variety of green and herbal teas and flavoured soda waters for the past several weeks. The missing alcohol calories alone seem to have had an effect: for one thing, I can actually wear my favourite belt again (not that I can breathe when I wear it, but hey, the belt now makes it around my waist!).

In any event, I was reading my new bible, How Not to Die, and came across the research-based fact that hibiscus tea is very good for reducing cholesterol (as effective as prescription medicine) AND reducing blood pressure…not that I have high blood pressure or high cholesterol, but I AM in the age range where these things start, so what the hell. Oh, and Dr. Michael Greger apparently drinks hibiscus tea every morning!

Anyway, I ordered up a pound of dried hibiscus flower tea online and a huge package of it arrived from Amazon today. It’s quite beautiful…

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And when brewed, it’s a lovely red colour…

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Taste-wise…the jury’s out. It’s quite sourish, but, what the hell, I used to think that about green tea, and now I’m addicted to it.

The other thing I made today–Mexican Baked Potatoes–is an assembly more than a recipe: twice-baked potatoes with the filling removed and mixed with this cashew-cheese sauce and rebaked. After that I topped the potatoes with black beans, chopped onions, tomatoes, serrano peppers, cilantro, black olives, and salsa verdi. It doesn’t look pretty, but it’s delicious (and verrrry filling)!

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I’m seriously starting to think that everything I make looks exactly the same.

 

 

 

 

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