The tomatoes, herbs, capsicum, onion, spring onion and carrot has cooked down to a lovely jammy sauce 😋 The tempeh has been simmered briefly and is ready for sautéing tonight. The rainbow greens are washed and chopped to make a quick side dish with some lentils. There will be rice.

It is a pretty boring cook, I know, but since I am so limited in foods I can use due to my #NaturopathsRestrictedFoods I can only do what I can. It is (mostly) 'healthy eating" tho and I am grateful for that.

The roasted eggplant from the freezer is defrosted and will turn into baba ganoush. And I'm going to hard boil 6 or 8 eggs for the week. I have so many eggs from the neighbour, and it is really easy in the Instant Pot.

Another few rows of carrots are planted, should be ready mid winter. Tomorrow it will be the turn of turnips, parsnips and swedes. It is a bit late to plant, but also I am using old seeds, so I am willing to take my chances and be grateful for whatever happens to grow. The soil temp is still quite high so fingers crossed.

I feel a bit more in control now, after the weekend was spent on that jolly quote. It is nice to catch up.

#FromTheKitchen #FromTheGarden #WhatIAmCooking #Gardening #GardeningAU #GardeningAdelaide