Breakfast: We ate our morning oats, strawberries, nuts, seeds and soy milk with kukitcha tea indoors, in the pool house, for a change. After a big, hot walk on the Los Gatos Creek Trail up to the reservoir and back, we went to Whole Foods and got ourselves a couple of green juices. I think they were called Vasona with spinach, kale, celery, carrots and parsley. When at home in NY I have a green juice every day. While in California I am taking a month off from daily green juices. It just sounded like a good idea to have one today.
Lunch: The Plant-Powered & Thriving 6 week online course was ending and after the broadcast with John and Ocean Robbins, Gary and I were invited to stay for dinner. We left Los Gatos early to miss the rush hour traffic. We packed up the leftovers we had and headed over the hill to Santa Cruz. We found a nice place to park the car and had a simple picnic of the baked tofu Gary had made on Father’s Day, the potatoes I saved from breakfast at Dharma’s the day before, some raw bell peppers and Miyoko’s Aged English Smoked Farmhouse Cultured Nut Product (it’s CHEESE!).
Dinner: The last class of Plant-Powered & Thriving was done and Deo Robbins had prepared a lovely meal for us. We started with a green salad and Ocean’s Terrific Tahini Dressing. Then we were served individual pizzas made with Ezekiel 4:9 Sprouted Whole Grain Tortillas used for the crust and then fully loaded with kale and other veggies.
For dessert we had a creamy pumpkin pudding.
