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Formerly a Pitcher

A few weeks ago I posted pictures of a vase that was supposed to be a pitcher. Or maybe I should have called it a pitcher that wanted to be a vase. The original article can be found here.  Some folks asked to see images of the finished pot so here it is.



I'm not really sure about the glaze. It seems there was some mistake when the glaze was last mixed up and an incorrect ingredient got put into the mix. This means that this is not the look I was expecting but it is a pretty interesting glaze. What do you think?

FacebookTwitterGoogle+LinkedinInstagramPinterestYouTube Check out the gallery page - Future Relics Galleryby Lori Buff

Meatless Monday - Cauliflower Blueberry and Avocado Salad

Have you ever tried watercress? It’s a green, leafy vegetable that packs a lot of nutrition and has a slightly peppery taste. It’s not hot, just a little bit of spice.  To prepare it you want to wash and rinse like any other leafy green then simply cut off the largest stems. Toss it into your salad bowl. It’s that easy.

You can cook the cauliflower ahead of time or, if you like raw cauliflower you can skip the roasting altogether.

I added the blueberries to the salad because we have some ripening in the garden and are trying to find every excuse possible to enjoy them.

As you can see, this salad is vegan and gluten free. The protein comes from the almonds.

Cauliflower Blueberry and Avocado Salad by Future Relics Gallery
Cauliflower Blueberry and Avocado Salad

Ingredients:

1/2 head of cauliflower
1/2 cup blueberries
1 avocado
1/4 cup almonds
1 big handful of fresh watercress
1 tbsp. olive oil
1/2 tsp. flake salt (sea salt)
Pepper to taste
Bunch of fresh mint

Instructions:

Cut the cauliflower into small bouquets and place them on a lightly oiled cookie sheet or baking dish. Roast in the oven at 400 degrees for 30 - 40 minutes, stir once in the middle of the roasting time. Remove from the oven and let cool.

Cube the avocado and chop the almonds and watercress coarsely.

Mix cauliflower, blueberries, avocado cubes, almonds, watercress and olive oil in a big bowl.

Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. ok so far I have tried spaghetti squash from reading your blog but still haven't gotten any cauliflower to try, one of these days. ha

    ReplyDelete
    Replies
    1. You really should Linda, you can prepare it in so many different ways I would imagine one would seem good to you.

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