It’s actually cold and rainy here today and Miko is not a happy camper, he’d rather snuggle up inside than go outside and do his doggy business. It takes a little extra coaxing to get him to the backyard and he usually stays under the overhang and refuses to step out into the rain.
Skipper, on the other hand, will just charge out into the rain and get all muddy and wet before coming back in.
Skipper, the sweet senior rat terrier that moved in with us a few months ago, is doing okay. He had his final blood glucose vet appointment yesterday to confirm his current insulin dosage for canine diabetes and the vet confirmed his blood sugar is still erratic meaning his pancreas is kicking in intermittently and could be caused by age and/or a tumor. I hope not the later, but he seems happy and comfortable now.
He’s such a sweetheart and still loves to eat, cuddle, and has even been playing with toys lately.
I’ve been playing with more ways to enjoy raw broccoli, something that’s a hit or miss for me, but usually a hit blended into raw soups. This recipe uses sweet apple to counter the slightly bitter broccoli with thyme for a festive fall soup.
Broccoli Apple Soup
- 1 cup chopped broccoli
- 1 large or 2 small apples, chopped
- 1/4 cup shelled hemp seeds
- 1 tsp. onion powder
- 1 tsp. thyme
- 1 tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/2 cup water
Place all ingredients into a blender and blend to a smooth and blend to a smooth and creamy texture. Serve and enjoy. Makes 1 large or 2 small servings.
The texture of the soup is thick and creamy with a slight sweetness and savory warmness.
The bitter flavor broccoli can sometimes have was not present, replaced by a smooth sweet and savory flavors.