Brunch: It’s cooled down a bit. Since I have been making Almond Yogurt regularly now, Gary suggested last night that we might have Sourdough Cornmeal Pancakes for breakfast. I got up and made them and kept them warm until we were ready to eat. My sweet tooth has all but disappeared. Instead of making a compote, I decided just to chopped a sweet, ripe pear and top my pancake with it. Gary went for the classic Maple Syrup.
Daily Green Juice: Kale, Celery, Carrots, Ginger, Lime
Dinner: Maki make a wonderful, cool summer dish. With our precooked Rice Blend of Brown, Red and Black Rices, I made Avocado Maki. Gary made a quick stir fry with Ginger and the Scallions and Pea Shoots we got at the Farmer’s Market. I put a small piece of Almond Mozzarella Cheese on each of our Maki plates.
Evening: There is a little market across the street that I go to for tropical fruit. I picked up a very sweet Pineapple and we had that in the evening.
