Hooray, Friday is almost here. And we’re still hanging in there with Skipper, it’s been almost two weeks with him now but feels longer since so much has happened. I’m adjusting to giving him insulin shots twice a day and updating my morning routine to include that before work. It’s still a nerve racking process filling a syringe to the correct amount and making sure there are no air bubbles and monitoring him closely looking for signs the dosage needs to be adjusted. He’s still super hungry all the time chowing down dinner at a record pace.
Then checking for more dinner around the bowl.
And he’s been loving all the extra attention perfectly contented to be carried around.
Miko has been a good sport, getting his fair share of attention when he can even if he has to compete with Plants vs. Zombies 2.
And I still have not gotten to the grocery store, it’s also been nearly two weeks! Luckily we got a farm box today with a big box of fresh heirloom tomatoes that inspired me to create a raw vegan version of a childhood classic – tomato soup.
The Raw Project
Raw Creamy Tomato Soup
- 4 medium tomatoes, chopped
- 1/4 cup shelled hemp seeds
- 2 tbsp. nutritional yeast
- 1 tsp. of onion powder
- 1 small clove of garlic
- 1/4 cup of fresh basil leaves
- 1 tbsp. apple cider vinegar
- 1 tsp. salt
- pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 1-2 servings.
The color is lighter and texture much thicker and creamier than the canned stuff I remember, but the flavor is there and much better for me with tangy herb kick and garlic flare.
I ran the Vitamix for about 2 minutes to hit a thick and silky smooth texture and it was wonderful.