What Vegans Eat – Day 1137


Breakfast: Today we leave for California. We have an evening flight. We have packed lightly for this short trip. The refrigerator is cleared out of almost all of the perishable food. We eat what remains. There is one Pink Grapefruit left that we share in the morning.

Gary makes an Oatmeal and Polenta porridge cooked with Apples. We add our preferred toppings. Mine are Cacao Nibs, Coconut Flakes, and Chia Seeds.

Lunch: After walking our neighborhood route we continued over to Green Zenphony where we each got our original favorites: Veggie Roast Duck Noodle Soup for me and Veggie Roast Pork Noodle Soup for Gary.

Green Juice: We walked with our carry-on wheeled luggage and backpacks toward the subway which would take us to the airtrain to JFK. We stopped at Ripe Juice Bar on the way for a couple of Achilles Green Juices made with Celery, Spinach, Parsley, Broccoli and Cucumber. We were ready to fly!

At the airport we broke into the bag of the snacks we brought along for the flight. There were Bananas, Apples, Baked Tofu, Avocado and gluten-free English Muffins. Gary made sandwiches.

Late night: The flight was fortunately uneventful. We relaxed, watched movies, drank water and finished our bag of food. When we arrived in San Francisco we drove to Monte Sereno. We know the way and stopped at Safeway which is open all night to pick up water and food for tomorrow’s breakfast. Back in Gary’s brother’s pool house where we’d be staying, we ended the day the way it began, with Pink Grapefruits.


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