Sorry the picture is out of focus. I made a bunch of cooked veggies for the week. I filled two large pressure cookers full of veggies. They cooked down, but this is a large bowl too. These veggies fit into 6 2-cup containers and went into the freezer. They taste quite good. Here's what I put into pot #1: eggplant, broccoli, cauliflower, yellow zucchini, green zucchini, red bell pepper. In pot #2 went an onion, a bunch of collard greens, and mushrooms, topped with some dried herbs du province and fines herbs. After they cooked up, I added 2 16-oz cans of tomatoes. The tomatoes came from the garden and that contributed a lot to the delicious taste. The collards were just a bit bitter so I added some lemon juice. I was surprised how good the final result tastes. I guessed well what veggies and herbs to use. The only problem is I tend to overcook veggies in the pressure cooker. Well, the greens pot was just right. Next time I will use a lower setting for the veggies pot. I drank the broth leftover from the tomato jars and steaming to reclaim the vitamins lost in the water. It was good. I look at it like drinking a rich cup of tea.
I also prepped beans which I'll cook tomorrow. I juiced a 5 lb bag of carrots (about 36 oz) and am soaking a lb of beans overnight in this juice (in the refrigerator). Tomorrow I'll make a pot of collards, onions and mushrooms, and add those to the beans after the beans cook. I'll divide into bowls to freeze for next week. Then I just need to make a salad every day.
This is pretty much my standard meal plan. I'm following an easy guideline, Dr. Fuhrman's GOMBBS acronym: Greens, Onions, Mushrooms, Beans, and Seeds/nuts (in the salad). The extra B is for berries which I eat a few times a week. I add other fruit to my salads this time of year: apple, orange, pomegranate seeds. It's the same as the post I wrote here, without the asian pear. I might have a small bowl of frozen cherries and mangos for dessert when I get home from work.
