Hello. Hello. Welcome to this week’s edition of WIAW!
This week started of the same, as do most days with of course, lemon water! I then followed it up with my favorite tonic of hot water, lemon, ginger, turmeric, apple cider vinegar, and a touch of honey.
This is a great immunity booster and just makes me feel all warm, cozy, and nourished. (photo is the remains of the mug after I drank the tonic)
Then I made green shake similar to last weeks, but I added frozen berries and a little avocado to it and topped it with dried mulberries and more bee pollen, just because I wanted a little breakfast party. It’s fun to make it even more special some days.
For lunch, I made a kale salad, quinoa, and roasted squash. When I make a kale salad I usually make more then I plan to eat because it is great to store in the refrigerator for up to two days already prepared.
For this salad, I used some left over 
roasted garlic dressing I had made a couple of days ago. I added some lemon and sea salt to massage it in, to break down the kale. Then I added dulse, pumpkin seeds, hemp seeds, a few olives, and avocado.
I jazzed up the quinoa with some nutritional yeast, coconut oil, and sea salt after it was cooked. Just to give it some extra flavor and goodness! I also like to make extra quinoa to have on hand too. So, I made two servings.
The squash I did like last week, with coconut oil, tumeric, curry and salt. I 
also had made a miso tahini dressing earlier so I used this as a little dip for the squash. I like to keep a sauce around to easily jazz things up. I also added a little saurkraut to my plate, which is one of my favorite things to have on my plate.
Between lunch and dinner I had a kombucha from my favorite brand Kombucha 2000. I have tried a LOT of kombucha. I have been drinking it since 2004 and from brands around the world and this is the best! They also, 
have so many flavors to choose from, I love it!
For dinner, I made a soup with the rest of a butternut squash that I had cut into a couple of days ago and some of the kabocha squash that I opened at lunch.
I used all of the butternut and 1/4 of a kabocha, one can of coconut milk, one can of water, 1 teaspoon of curry powder, 1 teaspon of salt, and 1/4 teaspoon chili powder. I let it all simmer in a pot for about 20 minutes
and then blend with my immersion blender. You can also pour it into a Vitamix or other blender to puree.
If you let the soup simmer a little more after blending it gets thicker and more delicious, but sometimes I can’t wait. I topped it with hemp seeds and served it with the leftover quinoa from lunch. I love making varieties of this soup. It is sweet and spicy and warm and cozy! I made it a lot over the winter with sweet potatoe and squash.
So that was my Wednesday! See you next week, if not before!
