Breakfast: I wanted more Breakfast Socca Wraps and I got them. I had made extra socca crepes a couple of days before so they were ready to roll, literally, when I was. I filled them with Black Beans, Potatoes, Tofu Sour Cream and topped with Sky Valley Sriracha served with Jasmine Tea. Good morning!
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Lime
Afternoon Tea: Easter Basket treats last a long time when you have a small amount each day. We enjoyed Sjaak’s Vegan Fruity Gummy Bears with Bai Mu Dan White Tea. I was never a real fan of this kind of candy but these were good! Fruity and not too sweet.
Dinner: Have you noticed we haven’t had a lot of salad lately. I missed my Kale Salad and made some tossed with a Balsamic Vinegar, Chopped Walnut, Olive Juice and Red Onion Dressing and served it with Spicy Baked Sweet Potatoes and Creamy Carrot Red Lentil Soup. This was a variation on our Creamy Carrot Bisque with added Red Lentils, but I used soy milk instead of blending in cashews. It was light and lovely.
