Breakfast: Mix up your morning with Millet. I made Millet cereal with Walnuts and Raisins, topped with Chia Seeds and served with Earl Grey Tea.
Lunch: Gary’s quick Tofu, Tomato and Greens stir fry the other night was so good he made a repeat, this time using Black Beans instead of Chickpeas. They were served up with Sprouted Corn Tortillas, Ezekiel Sprouted Grain Tortillas and Avocado.
Daily Green Juice: Whole Foods Campbell Blend
Dinner: We were not very hungry for dinner. Gary made a pudding from the leftover Millet, adding some Soy Milk, Chia Seeds and a touch of Agave and he served it in a cone.
Gary surprised me and made Purple Sweet Potatoes. I had seen them on the counter and thought they were the regular orange flesh variety. But no, they were purple inside. We had had Purple Sweet Potatoes back in October when we were in Florida. Back then we thought they tasted like donuts! The ones we had today were quite good, but not as sweet as donuts.