Breakfast: Keeping the morning bean theme, I made Garbanzo Bean Flour Crepes, served with our REAL Apricot Butter, the Strawberry Banana Spread Gary made the other day, fresh Orange slices and a surprise: Peanut Butter Banana Cream. Gary went nuts over it! I will post the recipe soon. I have made many versions of peanut butter cream, blending enough water with the peanut butter, making it lighter in color, like a thick cream. Sometimes I serve it as is, or spice it up for a savory dish, or sweeten it for dessert of breakfast topping. This time I cooked it, and the consistency was like pudding. It can be eaten as is or spread on pancakes like we did this morning. It’s gooey good!
Dinner: As the weather gets cooler I am more in the mood for soups. I love miso soup and made a very vegetable version with Mellow White Miso, Cauliflower, Peas, Wakame and Silken Tofu. I served it with our Multigrain Blend and Kale Salad. This was a three-bowl meal, the big bowl for the soup, the medium bowl for the salad and the small bowl for the grains.
Evening: Gary sliced up some Apples in the evening. Afterwards we sipped our Green Juices made with Kale, Collards, Celery, Carrots, Lemon and lots of Ginger, and ate a few Walnuts to go with it.
