What Vegans Eat – Day 853

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Breakfast: Hot, hot, hot. It really feels like June now with some very warm weather. Fortunately the humidity has not arrived. All I want to do in this weather is hydrate. I began with one of my herbal iced tea brews: Hibiscus Lemon Ginger Mint.
12june2017-morning-tea
 
The motivation to do anything goes way down in the heat. Fortunately we had Papaya and Pineapple already chopped, and Doughnuts! These are good-for-you doughnuts too, which make the doubly good.
12june2017-breakfast
 
I made another bottle of my herbal tea blend with dried Hibiscus from my friend Beth’s farm in Costa Rica, dehydrated Lemon rinds from Gary’s cousin Nancy’s tree, dehydrated Ginger and Peppermint tea that we purchase in one pound bags.
12june2017-tea-mix
 
I fill the jar with 4 cups of water and let it sit in the refrigerator for at least two hours. I keep a mesh strainer cup that sits perfectly in the top of the jar so I can pour the tea directly into a glass without getting any of the pieces in it.
12june2017-tea
 
Lunch: We had a picnic lunch on the terrace with Kale Salad made the evening before, pre-made Roasted Potatoes, Almond Mozzarella Cheese, Walnuts and Sliced Apples, served with our chilled Green Juices of Kale, Celery, Carrots, Ginger and Lime.
12june2017-lunch
 
Dinner: It’s still hot and hydration is the only theme. We had more Papaya and Pineapple with Herbal Tea.
12june2017-dinner
 
Afterwards, Gary found the power to make a Kale Salad with Little Seed Caesar, Tomatoes and Green Onions.
12june2017-supper-salad
 
 

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