A Learning Lunch

Today I hosted lunch with some friends, inviting Macrobiotic chef and instructor, Reba Weidner, to join in and share.  It was fun to think of foods that were healthy, tasty, and satisfying on a late summer day.  Reba swears she feels fall in the air.  I think I do too actually and love this time of year in the Texas Hill Country.  One of the best times to visit is Mid Sept thru Mid November.  I gathered thoughts, ideas and foods that as I described, "sounded good in my mouth."  Thank you to HEB for all its fresh and incredible ingredients.    So here is the menu for today.
                                                                      Menu
Gazpacho Soup : Made by Reba.  Had a little kick with jalapeno and it was perfect. You will have to get the recipe from her.

Mint infused water.....good water.

Herb d' Provence (from my garden) crusted Ahi tuna, with Alderwood Smoked Salt, fresh lime from my tree (I sound like Martha) over white cabbage, green apple, radish, blueberry slaw, and topped with a bit of feta with a balsamic dressing drizzled then mixed.  

The entire meal was spiced from The Savory Spice Shop.  The featured items of importance in the meal were green apple and radish and the benefits they carry.

For dessert we had Mrs. Barrs natural foods d-barrs cut into bite size squares, which were the perfect bite size sweetness.

My tablescape resembled shades of the summer with some pretty fall color flowers.  The vase came from when I had my surgery over a year ago from my most talented friend Tricia Hamil.  Love this turquoise vase.  I splashed the table with bleached sand dollars my sweet son in law dove for this summer while we were in Florida.  I love the story behind the sand dollar and how it points to Jesus.

All in all I would have to say I learned something new today about the fact that I put together a meal that sounded good in my mouth, and had no idea how beneficial it was to my liver function because of the cabbage, radish and vinegar.  The apple also satisfied the sugar we tend to think we need at every meal.  My friends left I hope feeling lighter, more informed and blessed.  What a privilege to share with others what I have come to love about food.  The idea that what you eat, really can and does make a difference in how you feel at the end of the day and I imagine towards the end of your life.  We talked about gardening and building our gardens and getting back to eating the way our bodies were set up to eat, absorb and heal from what we put in our mouth.   Nothing processed or fake about this meal.

More to come.