I had an appointment with my anthroposophic Doc in San Francisco yesterday. I've been having vertigo that lasts for a few seconds when I lay down, and inner ear congestion, so I sought her help. She is an amazing woman with more accomplishments than I can ever remember.
J and I drove in 4 hours early since he had a meeting on Haight Street with contractors bidding for a remodel on a new building his boss purchased to turn into another Music store. I hadn't been to Haight in a number of years. My niece and I used to go to a Middle Eastern restaurant across from the building where J has his appointment, to enjoy the food and belly dance to live music.
Everyone knows that one aspect of San Francisco's charm is the wonderful Victorian architecture. The intricate designs and eye-catching colors never cease to please me.
Haight Street is best known as the principal street in San Francisco's Haight-Ashbury district. The Haight-Ashbury district is famous for its role as a center of the 1960s hippie movement. College and high-school students began streaming into the Haight during the spring break of 1967.
Hunter S. Thompson labeled the district "Hashbury" in The New York Times Magazine, and the activities in the area were reported almost daily. I'm sure we all remember the Summer of Love, the social phenomenon in the summer of 1967, when about 100,000 people converged on the Haight-Ashbury triggering a major cultural and political shift.
The 'Peace Cafe' located in the Red Victorian, is neighbor to a Vintage Costume and Rental store. We got ourselves something to drink from a cafe across the street, decorated with huge paintings on canvas based on "The Wind in the Willows".
Back at home, I decided to roast some veggies, bake some Cod filet with ginger and green onions, and steam Butternut squash with a hint of coconut oil, salt and pepper. For a salad a Slaw with Red and Napa Cabbage.
Roasted Rainbow Vegetables
~I only use veggies that are Organic.
- 1 cup chopped Red Cabbage
- 1 cup coarsely chopped Onion
- 3 Zucchini, cut in half lengthwise and sliced 3/4" thick
- 3 Carrots, sliced 3/4" thick
- 1/2 large Eggplant, cut in chunks
- 2 cups Butternut Squash, cut in bite size chunks
- 2 Sweet Potatoes, cut in bite size chunks
- 7 -10 cloves Garlic, halved if large
- 2 Tbs. Green Tea leaves (reserved from making tea, or soaked)
- 2 Tbs. Olive Oil
- Sea Salt
- Black Pepper
- 1 tsp. Caraway Seeds
- 1 tsp. Cayenne Pepper
Pre-heat oven to 425ºF ; 220ºC.
Combine veggies in a large bowl with tea leaves. Add Olive oil and toss to coat thoroughly.
Sprinkle with Sea Salt, Black Pepper, Caraway and Cayenne. Toss again until evenly coated with the spices.
Spoon Veggies into a large ceramic or glass baking dish that has been lightly sprayed with Coconut or Olive oil.
Roast veggies for 30 minutes, toss them with spatula and continue to roast for another 10-15 minutes or until carrots are tender.
Adjust seasoning, and serve hot.
~ Bon Apetit! ♥