Breakfast: Oatmeal and Genmaicha Green Tea Lunch: We reheated the remaining black bean stew from the day before. Dinner: There was leftover brown rice that I reheated, added some apple cider vinegar and agave and made maki with sesame seeds and sweet potatoes. A quick miso soup was made with onions, carrots, shitake…
Breakfast: We warmed up the blueberry muffins made the day before and served them with peanut butter and some Genmaicha Tea. There was a little kale salad leftover and I finished it. Lunch: I was working at my desk and Gary surprised me with a delicious and energizing smoothie made with collards, strawberries, bananas,…
Here is an easy cannoli shell recipe that is baked not fried, vegan and gluten-free! 1 1/4 cup Gluten-Free Flour 1/2 teaspoon Xanthan Gum 1/4 cup powdered sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3 tablespoons vegan butter 1/2 teaspoon vanilla 3 tablespoons red wine 2 tablespoons water Optional: 1 tablespoon ground Flax seeds…
Breakfast: I’ve been making muffins for a long time. They are probably the easiest thing to bake and they come together fast. I use to make them with cow’s milk, eggs and oil, adding in wheat germ and bran, thinking that was healthy. A lot has changed since the 1980’s! I learned to veganize muffins…
Muffins are easy and fun to make. Adding blueberries makes them special. 1 cup Sorghum flour 1 3/4 cups plus 2 tablespoons All Purpose Gluten-Free Flour (we use Bob’s Red Mill) 2 teaspoons baking soda Optional: 2 Tablespoons- 4 Tablespoons sugar (evaporated cane juice) 2 Tablespoons apple cider vinegar 1 teaspoon vanilla extract 1 1/2…
Breakfast: We were putting together our music book for the upcoming Swingin’ Gourmets’ performance at the Happy B’Earthday Revue. There’s a lot of craft involved, cutting music, rearranging specific bars on the paper, whiting out and rewriting words. This required some serious oatmeal. Nothing but oatmeal, stick-to-your-ribs kind of oatmeal, would do and lots of…
I wasn’t thinking or was thinking of too many things and forgot to take photos of all the food I ate, so this post is image-limited. Breakfast: We had come to the end of the Quinoa balls. I enjoyed them, cold with Mint Tea and my daily Green Juice. Some thoughts on quinoa: Quinoa is…
Breakfast: It was the day after Easter and the Monday after a big weekend of holiday food. We craved simple, organic fruit: ripe succulent pears and crisp crunchy apples with jasmine tea. Lunch: A late lunch before an evening out consisted of kale salad with a variation of our Seed Caesar Dressing with added…
Breakfast: What to eat when you have a refrigerator full of leftovers? We had a lot of matzo balls, which are really quinoa balls. I sauteed some onions and mix them with the quinoa balls and added some leftover gravy from the Passover vegan brisket. Kukitcha was my choice of tea. Lunch: It was…
