Breakfast: A busy food day was planned. We were doing some recipe testing and food photography. First recipe was a breakfast cereal made with leftover whole grains. We do this a lot actually, but I was testing someone else’s recipe.
Break: I was not in a rush to get on with the meal planning and Gary and I stopped at the Red Pipe for a nice distraction with green tea.
Lunch: The food prep was on. We worked in harmony and made 4 dishes: Spicy Sweet Potato Bakes; Heavy Cashew Cream; Asian Slaw; Quinoa Tabouli.
Strawberries with the Cashew Cream.
This cashew cheese sauce is so easy and gooey good!
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger
Dinner: That evening after clean up and photo editing we got to sit down and enjoy the rest of our hard labor: Peanut Butter Collard Rolls; a Cauliflower-Spinach-Chickpea Stew; Brown Basmati Rice.
