Breakfast: This morning we had a typical breakfast of Oatmeal with Apples and Raisins. The variation today was in the plant milk. We are out of soy milk so Gary blended up some Cashews for Cashew Milk. It’s a treat.
Snack: When we were in California in October holding auditions for The Music Man one of our producers brought us Chestnuts that she and her family had picked fresh. We brought them home and baked them. It’s easy to do: cut a cross in each chestnut and then bake them for 20-25 minutes at 425oF. We live in an apartment and are always on the look out for roaches. Fortunately we rarely see them. Since we just got back from California we were hoping that there weren’t any new families that took up residence. Turning the oven on high has brought one or two out on occasion. Fortunately, no one was home under the oven. We got to relax and enjoy delicious chestnuts for a snack.
Dinner: Gary made a Lentil soup with Carrots, Onions and Celery. This is one of the easiest, fastest and tastiest soups you can make. Lentils cook fast. Once you get the knack of chopping your aromatic vegetables, onions, carrots and celery, making soup is a breeze.
We had a whole grain blend of Brown Rice, Red Rice, Black Rice and Millet and served it with Nutritional Yeast and Tahini Dressing. This is my kind of comfort food.
I saved my salad for last, made with a robust Romaine Lettuce, dried black Olives and more creamy Tahini Dressing.
Evening: Nothing feels more like being back at home than having a nightcap of Rooibos Vanilla Almond Tea.