Breakfast: These Buckwheat Crepes hold up just fine when leftover and reheated a day or two later. Here’s a repeat of a fabulous breakfast. Just easier the second time around when everything has already been made: Buckwheat Crêpes, topped with a Strawberry Coulis and a Crème Anglaise. Served with sliced oranges and Bai Mu Dan Tea.
Daily Green Juice: Kale, Collards, Carrots, Celery, Lime
Dinner: I made a big hearty salad of Romaine Lettuce, Brown Rice, Grated Carrots, Kalamata Olives and Raw Onions in a dressing of Silken Tofu, Mustard, Red Wine Vinegar, Maca Powder and Fresh Garlic. I rolled up the remaining two crepes, filled with leftover seasoned Adzuki Beans and Cashew Cheese Fondue and served it with Sliced Sweet Potatoes that were baked in the oven. We had a few refills of salad until it was gone.
Evening: When there’s Apple Pie in the house that’s this good, enjoy it! We each had a slice with a cup of Teeccino.
