Beautiful Food – March 2016

I am enjoying unadorned whole foods for snacks and realized that they have a beauty all their own. Walnuts with their convoluted surface. I always put them in a very small container so that I don’t eat more than a serving (1/4 cup).

Blueberries (partially) thawed from the freezer. There glistening purple color is quite a contrast from other foods.

Oranges are a day brightener both because of the beauty of their namesake color and their taste. I like to eat them standing at my kitchen sink watching the birds at the bird bath. I take off the skin before eating the pulp so I can chop the peel up to dry or include as extra peel in a batch of orange marmalade.

The is the time of year I begin to make the transition from foods I enjoy on cold days like soup (butternut squash curry with lots of topping: pumpkinseeds, broccoli flowerets, and a hardboiled egg) and

Breakfast for dinner (pancakes with apples cooked in cinnamon butter on top)

To foods that are best eaten cold – like the colorful spring leaves that have quite a mixture of green, purple and read leaves.

They are all part of the beautiful meals of March!