Breakfast: We’ve been back in New York now for ten days and I am finding settling in to my rhythm and rituals. One ritual is to clear out the old food before bringing in new. We are out of oats, but rich in millet. Our morning cereal was made with cooked Millet, Dried Prunes, Sunflower Seeds, Coconut Flakes, Cinnamon and Soy Milk and served with Vanilla Black Tea.
Then I got to work. I had soaked Buckwheat Groats the night before and they were ready for dehydrating. I was making Buckwheaties. When out of Oats, make Buckwheaties. I’m looking forward to breakfast tomorrow. I didn’t want to waste the oven energy so I prepared a few more things to dehydrate. We brought back many lemons from California and I can only add so many rinds to my green juice. I decided to dehydrate them so I can store them dry and use them later in tea. I also soaked Flax Seeds for a few hours to make Flax Crackers.
Lunch: This meal was more of a snack than a lunch with my Green Juice made with Kale, Collards, Red Cabbage, Beet Greens, Celery, Lemon and Ginger and the last of Roasted Chick Peas we made last week.
Dinner: All that food prep can make one hungry and ready to eat out! We went to Green Zenphony to relax and support our neighborhood vegan restaurant. I ordered the Golden Bricks with Tofu (Crispy on the outside, soft on the inside) and some of the best mushrooms I have every had, succulent, firm and juicy.
Of course we got the Stir Fried Pea Pod Leaves and the Borwn/Red Rice mix.
And Gary went with his comforting Veggie Beef Chow Fun.
Evening: The Flax Crackers are done!
