Breakfast: Gary’s Tempeh Tikka Masala served with homemade Corn Bread will hold us for the next few meals without much fuss. W
Lunch: Today’s green juice has Kale, Collards, Celery, Carrots and Lemon and was sipped while munching on a handful of Walnuts.
Dinner: I beefed up my evening bowls of Tempeh Tikka Masala with Pacific Northwest Mushroom Medley. I buy dried mushrooms from Fungus AmongUs in bulk and cooked a cup of more in water to add to dishes all week long. We had our Multigrain mix of Brown Basmati, Black Rice, Red Rice and Millet.
