Breakfast: It is taking a bit more energy this week to get up, stay up and fight the good fight. Today we did it starting with waffles. I made a cross between our Fruity Waffles recipe and the Fruity Corn Waffle recipe. We were out of corn flour but had oats instead. We took out our favorite toppings but since these waffles are so tasty plain we ate them all by themselves. The Ruby Red Grapefruit (with an organic cherry on top) was sweet and refreshing. I brewed a perfect pot of Bai Mu Dan and Gary enjoyed Irish Breakfast Tea.
Daily Green Juice: Kale, Collards, Celery, Carrots
Snack: Gary has been wanting to bake Panettone, vegan-style for a long time. He had candied some lemon and orange rinds a while back in preparation and bought some other dried fruits to add to the batter. And today he did it. He made Panettone, beautiful small ones and one large. We got to sample some. Delicious. We’ll freeze them and bring them out for the winter holidays.
Dinner: Once the kitchen was cleaned up from the baking extravaganza it was good to have leftovers that were ready to heat and serve. Yesterday’s Polenta was baked to give it a crispy exterior and served with Mushrooms (for me) and Carrot Lentil Soup.
Evening: Feeling hungry I took a bowl of Homemade Sauerkraut. Gary nibbled on Raisins.