Breakfast: It’s my day of the week to visit mom and help her with a few tasks. For breakfast I had what I call “Sloppy Maki” using the ingredients for Avocado Maki without rolling anything together. I took a piece of nori and grabbed some Brown Rice and Avocado with it. It’s fun and a lot faster.
Lunch: Mom had lots of ripe Bananas ready to peel and freeze for smoothies. But there was already a bag filled with frozen Bananas in the freezer. I took the frozen ones and made Banana Ice Cream with unsweetened Almond Milk plus Vanilla and Almond Extracts. I knew Mom would like it, she likes anything sweet.
I surveyed the food scene and decided to make soup from the Potatoes, Sweet Potatoes, Carrots and Onions that needed to be eaten. I had bought them for her a while ago. I made a lot of soup, adding in frozen Corn (for sweetness), canned unsalted Kidney Beans and Pinto Beans, Garlic Power, Turmeric, Black Pepper and Herbes de Provence. It’s a good soup. I jarred up what we didn’t eat for mom to have for the week.
Dinner: We have lots of Sweet Potatoes in the house – orange and purple and we are eating them up. Tonight with our Sweet Potatoes, we had Brown Rice, Baked Tofu and Spinach. Gary baked the Tofu and the Spinach with the leftover dredging sauce I had made to make Pumpkin Seed Crusted Tofu Steaks. It’s a simple sauce made from unsweetened Soy Milk and Tahini that Gary recommended I try when creating this recipe. It’s a sauce I think we’ll be using a lot. It’s very versatile.
Evening:
This evening herbal tea consisted of a homemade blend of Peppermint, Basil and Anise Seed. I saw something similar in a blend sold by Aveda and tried it at home. It’s good.
