Breakfast:Soaked Oats are fun to make and yummy to eat. We’ve made them often with Rolled Oats, using equal parts Oats to Plant Milk, adding in chopped fruits, nuts and seeds and letting it set in refrigerator overnight. In the morning everything has softened and the flavors have merged deliciously. We never tried it with Steel-Cut Oats until now. I took 1 cup of Steel-Cut Oats and added to it 1 cup of water and 1 cup of Soy Milk. I thought it would need twice as much liquid because they are hard and take longer to cook than Rolled Oats. I added some Apple and Raisins and Pecans and put it away in the refrigerator for the night. In the morning, our Soaked Steel-Cut Oats were topped with Chia Seeds, which I also soaked the night before and served it along with Teeccino.
Lunch: Today’s salad was made with Butter Lettuce, Red Onions, Kalamata Olives, Garbanzo Beans and Lemon Juice.
Dinner: We had a “Chicken” Dinner tonight. We think of Baked Tofu as our chicken. Gary is the king of Baked Tofu. This batch was coated with a spice and herb mix that his cousin Nancy gave us a little bag of, plus loads of lemon juice from the lemons she gave us from her tree. It was served with Millet and Yellow Sweet Potato Fries.
