What Vegans Eat – Day 438

Breakfast: It’s a big food day. We are creating, producing and photographing new recipes for the upcoming Food Revolution Summit. Have you registered? It’s free! And if you do register you’ll be able to get the recipes for some of the food we will be preparing and presenting here in the next few days. So, if you haven’t signed up yet, REGISTER TODAY!.
 
We got fortified for the day with Light and Crispy Waffles and Prune Butter.

 
Daily Green Juice: We peeled and juiced a lot of ginger. It made a lot of ginger juice that we diluted and froze. My green juice of kale, collards, celery and carrots will never be the same, now that I have ginger ice cubes!

 
The first recipe we were going to photograph was the Orange Creamsicle Ice Dream. It’s challenging photographing frozen treats under hot light. That perfect shot can melt right before your eyes. Fortunately we got some good ones and then ate our just rewards.

 
I was making fruit cocktails, or Aguas Frescas. I cut up cantaloupe, honeydew melon and watermelon and blended them individual to make fruit drinks. I froze a little of each in ice trays making colorful cubes. The result is stunning:

 
Lunch: On to the Kale Salad. This isn’t just any Kale Salad, it is a chopped Kale Salad with Peppers, Corn and Sunflower Seeds, tossed with a Papaya Avocado Salsa. It’s the best Kale Salad ever. Here are the Kale Salads on the set for a photo shoot.

 
Dinner: After a little break we pressed on. We made a healthy Moo Shu dish, with no oil and used lettuce leaves instead of pancakes. We also used our Prune Butter for Plum Sauce, adding a little ginger powder and cayenne pepper.

 
I am committing to mushrooms every day for their powerful immune system support benefits along with turmeric and black pepper. I created this Mineral-Rich Mushroom Soup just for that purpose.

 
Evening: Finally settling in, I had a little Flourless Chocolate Cake.