Breakfast: Soup can be quite satisfying for breakfast. With the seasons changing and a chill in the air both Gary and I were feeling a bit “under the weather” as the expression goes. Maybe the expression should be “between the seasons”. Anyway, this is the weather, or the season or the moment for soups with a rich broth. I spied the leftover miso vegetable soup made a few days before in the refrigerator and gently reheated it. I made a big pot of Genmaicha tea which is a roasted green tea with brown rice. It feels like a broth to me and that’s what I wanted.
Lunch: Somehow, magically, the Jewish Grandmother we all need when feeling a little chill, appeared. Actually, it was Gary who went into the kitchen to cook up some healing magic. He made Roasted Tofu, Baked Sweet Potatoes, Baked Yukon Gold Potatoes and a big pot of Vegan Chicken Noodle Soup! Our home smelled so good – like Grandma’s house when she would make a special dinner.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger
Dinner: I couldn’t wait for another bowl of that wonderful soup Gary had made earlier in the day. This time he sliced the remaining Roasted Tofu into little pieces and put them in the soup. Mm, mm good! We had it with a big Kale Salad with Seed Caesar Dressing. Gary had picked up a few heads of kale from Integral Yoga Natural Foods Market after his acting class on Monday since it is in the same neighborhood as his class. This kale was so flavorful and the leaves delightfully tender. There were little bits of toasted Corn Bread from the batch made on Tuesday that required a lot of extra baking. They made for chewy little surprises in every bite.