What Vegans Eat – Day 1217

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Breakfast: It’s a good morning. Although I am running around to get things done before leaving to go to mom’s house to help her with her food shopping, I breathe in. It’s a good morning. The weather is lovely, the air is fresh and I feel good. I wanted to exercise but feeling cramped for time, I tried the 7-minute workout. It was fun! The push-up and rotation was the toughest. I will work on that. All you need is 7 minutes. I drank some green tea and grabbed a handful of raw Almonds.
 
Lunch: Before leaving to go food shopping, I ran around mom’s house doing tasks. The light bulbs I ordered arrived so I replaced a few that were out. I attempted to change the filter under the kitchen sink, but was challenged. None of the valves underneath when turned (righty to tighty) would shut off the water. To be continued. I determined mom’s toilet leak was the fill valve and not the flapper. There is a service she uses to do plumbing that had attempted to fix the toilet four times, changing the flapper twice. They will be back on Thursday, with me there. To be continued. Finally, a moment for me. I made a Green Smoothie with Kale, Blueberries, Bananas, Celery, Carrot, Vanilla Extract, Almond Milk. I poured a big glass for me and offered some for mom. She took a small glass, and then another. About 15 minutes later she said a fog was lifted and she felt more energetic. She believed it was the smoothie.
 
Snack: We did a big shopping. I will be gone for 6 weeks and I wanted to make sure mom’s freezer and pantry are filled. Mission accomplished. On the drive home I ate an Apple and a Peach, plus a few more Almonds. While driving, I began to plan dinner.
 
Dinner: I could not wait to get started in the kitchen with my one big meal for ME. I made our standard Whole Grain Blend with Millet, Brown Rice, Red Rice and Black Rice adding the following to the cooking water: Porcini Mushroom Powder, Turmeric, Black Pepper, lots of Onion Powder, Garlic Powder, Rosemary,Thyme, Marjoram, Summer Savory and Sage. While it cooked I stewed Tempeh and Carrots with my precooked Mushrooms in its own broth and Red Wine. I was especially looking forward to my salad. The Romaine lettuce was already prepped from yesterday as was the Red Bell Pepper Turmeric Dressing. I served it with some Homemade Sauerkraut and a Beet Ginger juice. Gary had made the juice a while back and froze it. He warned me about it being super strong. I loved it. I just sipped it slowly. It lasted a long time.

 
Dessert: The Almond Mango Turmeric Freeze I made yesterday tasted great but blending up a small amount once frozen did not work so well. Today I grabbed two frozen cubes of the Freeze and ate them, unblended. It was just enough of the creamy treat I wanted.
 
Gary is away in San Jose and I will join him in a week. Gary reports in on what he’s been eating:
 
Breakfast – I made a muesli with a half a cup of Raw Oats, Raisins, Apples, Walnuts, and a sliced Banana, tossed it in a bowl and served it in a glass bowl with Soy Milk.

 
Lunch – I had a green juice of Kale, Celery, Romaine, Spinach, and Lettuce. (Organic)
 
Dinner – Soft Taco Monday — Sautéed a half of an Onion and about six Cherry Tomatoes (halved) and added a box of Black Beans after the onions softened. I cooked it all together and spooned it in a dish and then topped it with a diced Avocado and a side of organic Brown Rice. This was the filling for my soft tacos made with organic Corn Tortillas topped with Nutritional Yeast and Siracha Sauce. Vegans have more fun.

 
 

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