We had a lot to do this day. There was no time for breakfast. It started out with hair appointments, getting ready for our Swingin’ Gourmets performance at the Happy B’Earthday Revue. Gary filled a glass bottle of Bai Mu Dan White Tea to take with me. When we got back we had food to…
Breakfast: I was not hungry and I was excited the adventure we had planned for the day. We were off to Manhattan to pick up gift bag donations for our upcoming Happy B’Earthday Revue. I had a cup of Kukitcha Green Tea and a slice of dry, sprouted wheat toast. We were off. We…
We are just a few days away now from Earth Day and the Happy B’Earthday Revue. So much to do! There will not be much food prep in the next few days and it will be interesting to see what we do eat. Breakfast: Oatmeal is easy and we love it. We had it…
1 3/4 cups red beans (kidney), cooked, rinsed, drained 1 cup cooked millet 1 teaspoon beet powder 1 teaspoon onion powder 1/2 teaspoon turmeric powder 1/2 teaspoon garlic powder 1/2 teaspoon dried summer savory 1/4 cup raw sunflower seeds, ground to a meal 1/4 cup ground flax seeds 1 small onion 2 medium carrots 2…
Breakfast: It was time for a regular favorite, buckwheat waffles. I eat them plain. Gary likes them with maple or agave syrup and peanut butter. And I made Jasmine tea. Lunch: I had made millet and red beans 2 days before anticipating making veggie burgers and finally got to it. It was worth the…
Before breakfast I had some errands to run. On the way home I passed a 7-11 store. I have never gone in this store but the new sign caught my attention: VEGAN FOOD! Breakfast: I love savory foods for breakfast and this was a good one: leftover corn cakes, millet and Greens with Thai…
Breakfast: We had a polenta bar! Creamy bowls of polenta with your chose of toppings: shredded coconut, chopped apple, pumpkins seeds, flax seeds and brown sugar with Bai Mu Dan white tea. Daily Green Juice: Kale, Collards, Celery, Carrots & Lime Juice. Dinner: I made a big batch of millet in the morning…
Breakfast: It was a corny day! I made vegetable corn cakes, with a few modifications – using cooked vegetables from the evening before, adding some chile pepper and masala curry powder. I blended some pumpkin seeds with water and dill and made a lovely creamy sauce to top the corn cakes. We buy mostly all…
The richly flavored coconut sauce pairs well with chewy, bitter greens. 2 onions 6 carrots 1 bunch kale (about 6 ounces) 1 bunch collard greens (about 6 ounces) 3/4 cups coconut milk 2 teaspoons dried basil 1 teaspoon turmeric 1/2 teaspoon chili powder Peel onions and slice vertically into thin crescents. Peel carrots if not…
