Breakfast: We began with a late breakfast/brunch of Lentil Soup with Carrots and Onions, served with Corn Thins. And Vitamin D, B12 and Zinc. These are the vitamins we take, not quite daily, but when we remember.
There were a few pieces of Banana Bread leftover that I made from Marco Borges’ 22-Day Revolution Cookbook. It would go so well with our English Breakfast tea, so we finished the remaining slices up.
Lunch: Lunch out on the terrace on this last day of summer consisted of Steamed Kale and Red Onions garnished with a Fresh Tomato Concasse, Baked Tofu (made with an Apricot Butter Glaze and Sesame Seeds) and Steamed Yukon Gold Potatoes.
Daily Green Juice: Kale, Collards, Carrots, Lemon.
Dinner: The day ended as it began with Lentil Soup. We ate it up topped with a pile of Nutritional Yeast.
