I juiced a pound of carrots and half a head of celery. I put that in my beans to cook them. This is a stealth way to get salt in your food! According to cronometer, 1 cup of celery juice has 340 mg of sodium. and it did have a taste of salt in it and it was good. (My beans usually last 3 days so this is an acceptable amount of extra sodium). I was going to cook up some eggplant but my eggplant wasn't good, so I just went with a bunch of collards and kale from the freezer (summer garden produce!), and onions and tomatoes and mushrooms. I blended the tomatoes to make it creamy. It was good and very Fuhrmanesque. And housemate even wanted some because it didn't have anything she doesn't like in it.
Then I made a dressing I've been thinking about for a few days since I bought some frozen mango. This has 2 sumo oranges (small and easy to peel and no seeds!), mango, 1 Tbsp sesame seeds, and 2 Tbsp hemp hearts. I added enough mangos so that when blended it made about 18 oz.
That fits nicely into 3 6-oz bell jars for three days worth of dressing. It's creamy and delicious.
Oh, and this is really funny. I am sad to throw out carrot pulp but I also don't want to eat gross things. I tasted it and was surprised that it still had some sweetness so I don't consider that gross. I thought okay how about flax crackers. I dislike flax seed, not the taste, but how it makes everything I put it on gooey. so I hardly ever eat it, even though it's highly recommended. I thought I'd give this a try. I mixed the carrot pulp with 3 Tbsp of ground flax seeds and one date. I made three patties and baked them in the oven (350 for 30 minutes). I thought it tasted good. It could be a good pre-exercise food since I am hungry then but don't want to eat much. I'll see how I like it tomorrow and the next day.