Breakfast:
I’ve heard people say they get bored with oatmeal. We don’t! I think there are a number of reasons for this. We always buy organic rolled oats and use them quickly. They are as fresh as possible, not stale. We refrigerate all of our grains so that they stay fresh and don’t get that stale, rancid flavor. There are lots of goodies to add to oatmeal: fruits; raw nuts and seeds, spices, flaked coconut along with different non-dairy milks – soy, almond, hemp, coconut. All of this adds variety to plain oatmeal. We cooked it or soak it overnight or just pour nondairy milk over it in the morning with the above mentioned goodies. It’s all good. Here’s a secret tip for cooked oatmeal. Cook the oatmeal as you normally would. We like 1 cup of rolled oats to about 2 1/2 – 3 cups of water. It takes a little longer for the oats to soak up the water, but it’s worth it. Once all the water is absorbed and the cereal is thick and creamy, turn the heat off, cover it and let it sit for about 10 minutes. That’s when the magic happens. The oatmeal becomes even creamier and irresistible.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon
We have not been eating a lot of beans recently and I’ve been craving them. Again, when you buy a quality, organic product, like dried legumes and soak them and cook them in cleaned, filtered water (I recommend distilling with an Aquanui distiller) your beans will be delicious. I love to eat them plain.
Dinner: The mung bean and onion stew becomes something new with sweet corn added in. Served with baked tofu, raw onions, fresh tomatoes and corn torillas along with a Kale Salad and Creamy Balsamic Dressing, it was a satisfying, simple meal. It’s amazing too how quickly I can fill up on this food. I could not eat as much as I had wanted to. That’s okay because we just had more a little later on when we got hungry. Stopping eating when you are full and eating whenever you are hungry – what a concept!
Evening: Peppermint tea and chocolate.