I find it hard to believe that we are almost at the end of the year 2019. Why does it seem that the days whiz by the older we get? And with November, I know the fall flowers and leaves will soon be all gone and the trees and ground will be barren, so I have a poem for that, below.
But before we lose the colors of fall, I also want to post some photos of trees and flowers I have been taking the last couple weeks, so you can click on the pictures and enjoy the fall colors anytime.
However, I also want to note that November is American Diabetes Month and I will be posting information on this important topic, as well reviewing a book or two on memory loss. But for now, just enjoy the trees and flowers wherever you are. (If you live in the south, your peak foliage’s just beginning. Lucky you!
Finally, I want to apologize for the fact that some the petitions and information I post override the margins and make reading difficult. Unfortunately, I cannot change the width the message and will have to just post the link when the margin is obliterated. Thanx for your patience.
Mother Nature’sFlaming Foliage
Mother Nature’s palette is exquisite this time of year
Her visit of fall colors like a bold, jewel-toned necklace:
Â leaves and flowers of russet and gold, red and yellow…
So bold against the sunny skies they dazzle my eyes.
The leaves are the trees last hurrah, before winter comes
and bare limbs succumb to freezing rain and snow.
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â So please do not weep!
I know the trees are just going to sleep,
soldiering against the winter storms until Spring,
bringing the bling of new flowers and green leaves.
But for a few more days, I wallow in the beauty of fall,
Its flaming flowers & foliage always, for me, will enthrall!
Fall is my favorite season and also a time for me to shift to “fall foods” that I have not had during the summer, such as apples and pomegranates. But early fall is also still warm, so I have not given up on berries and mangoes. As for vegetable salads, your choices are almost endless this time of year, so be sure to use organically or responsibly grown produce. Feel free to substitute your favorite fruits and veggies if mine are not to your liking.
I decided to use cocktail glasses and took them from above the glasses, but the angle is still funky!
1/2 red or white dragon fruit*, scooped out into small pieces+
1/4 mango, peeled and sliced
1/4 cup blueberries or blackberries, rinsed and drained
1/4 cup red pear or red apple, cut into small slices or chunks
unsweetened dried coconut
Pomegranate juice to moisten (or apple or pear juice)
1. Wash strain, cut or slice fruits into small pieces, except for berries (leave whole). Add a small amount of pomegranate juice.
2. Place in ramekins or small bowls or cocktail glasses. Garnish with coconut and/or chopped walnuts.
3. Serve at room temperature or place in ‘fridge until ready to serve.
+ I recently posted a recipe with dragon fruit. Just type dragon fruit into the Search Box on Home Page.
Organic watercress, baby spinach, and red-tipped Romaine lettuce (= to about 2 cups), washed and dried
3-4 green or red okra*
Scallions, washed, roots and dark green stems removed, then sliced lengthwise or into small circles crosswise
Shredded carrot (off-white, orange or purple)
Dressing of your choice (I made a Hold-Your-Horses dressing from a previous posting because the tofu base gives me a source of protein. (Just type Hold Your Horses Dressing into the Search Box on the Home Page)
Optional additional items: slivered fennel, olives, walnuts
1. Place lettuces in a large bowl. If the cress still has roots, remove. If not using the salad right away, rip the lettuce leaves by hand rather than cut with a knife. (Doing the latter means the greens will turn brown around the cut edges sooner.)
2. Wash and slice okra crosswise, to expose the pinwheel pattern. Add to bowl.
3. Wash and shred the carrot and add to the bowl. Toss with your favorite dressing and serve immediately or place in ‘fridge for later use without dressing. Garnish with sprouts after tossing with dressing.
*Okra raw is very tasty, a little like cucumber. Since many people avoid okra because of it slimy texture when cooked, most of us don’t know that eaten raw, it is quite delicious! Here is some info on okra that might convince you to try it raw:
The amount of nutrients you find in a portion of okra makes it the kind of food you would want to include in your meal plans. For example, one cup contains 3.2 grams of fiber that is about an eighth of a person’s daily needs. Sufficient fiber content is essential for the effective working of the digestive system. This same serving of okra also delivers 82 mg of the calcium the body needs for good bone and teeth health. In addition, you find it also contains 1.9 gram of protein and just 32 calories. These are just a few examples of its high nutritional value. (Quoted Source: https://facty.com/search/?term=Benefits%20of%20Okra)