Breakfast: Gary was rushing to get ready for his acting class at HB Studio. I made sure he was nourished by making Oatmeal with Pears, Bananas, Walnuts, Coconut, Flax Seeds and Soy Milk. It was so good and Gary was on his way.
I was motivated to prep some food. I prepared a simple Cream of Cauliflower Soup that we will likely eat in the next few days. I’ll post the recipe then. I also got my first Sauerkraut going. Here it is. I’ll let it ferment for a while until it tastes just right.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger.
Dinner: With the remaining grated Red Cabbage that didn’t fit into the sauerkraut jar, Gary put it in a baking dish with an Onion, Red Wine and some Tempeh to marinate and bake. He made Open Face Tempeh Reubens with Chao Cheese, my Caraway Seed Whole Grain Bread and a special sauce made with Sweet Relish and Ketchup. It was gooey and good!
Evening: I will make a confession. I ate some Girl Scout Chocolate Mint Cookies. They are vegan but full of crappy ingredients. We bought 3 boxes a while back to support my niece’s troop. I don’t like to waste food. I noticed the expiration date had past so we put the boxes in the freezer. We’ll pull out a few cookies from time to time when the urge strikes. I just wish they were made better, like our copycat Chocolate Mint Cookie Recipe.