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Visiting Friends and Eating Paleo

I recently took a trip to Seattle to check in on a friend who has started on hospice for the second time in a year. She looks healthy but did not remember me when she first saw me. Her dementia is getting worse and she is pretty much bed bound now.

She sits in her bed and “counts” her blanket as if she’s measuring it. Over and over again — she counts, one, two, three, four, five, one, two, three, four, five. This is not unusual to me as she was an avid hand quilter for many years and subconsciously she must be remembering those days.

While in Seattle, I also visited other friends. Most of them knew I have been trialling a Paleo Diet so they attempted to accommodate me the best they could. One couple in particular really went above and beyond the call of duty.

They made seasoned beef-filled green peppers with roasted eggplants, veggies and lemon dressing. The green peppers were absolutely delicious!

Stuffed Peppers Paleo Style

Stuffed Peppers Paleo Style

The roasted eggplants with veggies and lemon dressing was also good but a bit “juicy.” I’m including the “recipe” below but keep in mind that my friend doesn’t use a recipe and this is all from the top of her head. (Good luck if you try it!)

This is ?

Roasted Eggplants with Veggies and Lemon Dressing

Dessert was baked apples. Yum!

Baked Apples

Baked Apples

Since I had gone to visit my friends with another friend, they brought out a beautiful dessert torte. Oh! This was so tempting to me but I declined a few times and made it out of Seattle without one bite of this torte.

Torte

Torte

I had a great time in Seattle even though my reasons for going weren’t for “fun and relaxation.” It’s rare when I get to really relax because of visiting most of the people I know there.

Below is the recipe for the Roasted Eggplant …

Ingredients

  • 2 eggplants roasted, then remove the skin and mash the pulp (make sure you poke a few holes in each eggplant so they don’t burst open)
  • Mash the pulp in a food processor on “pulse”
  • 1/2 – 1 cup chopped fresh parsley
  • 3-4 green onions chopped
  • 2 T chopped fresh mint
  • 1 medium tomato chopped (save some for decoration)

Dressing

  • 1-2 garlic cloves crushed to a pulp
  • juice of 1 lemon
  • salt to taste
  • 1/4 C olive oil

Instructions

  1. Mix most of the above together then taste to adjust for how much salt and lemon you want
  2. Decorate with the saved chopped tomatoes
  3. Note:  This dish tastes better if left to marinate a little in the refrigerator

Hope you enjoy it!

 

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