Breakfast: I am working at restarting a morning routine of meditation, yoga and studying Spanish. I make a big pot of tea first. Today’s tea was Silver Needle or Baihao Yinzhen, a white tea. It’s light and lovely.
Lunch: We have some bunches of Collard Leaves that need to be prepared and eaten. I chopped up one bunch and cooked it with sautéed Red Onions and Garlic, the remaining Butternut Squash and Tricolor Quinoa. On top of all that I added Pinto Beans and for me, cooked Shiitake Mushrooms and raw Red Onions. It was a stunning dish, so colorful.
Dinner: Gary took a turn for dinner making baked Yellow Potatoes, Baked Tofu and a giant pot of Red Lentil Tomato Vegetable Soup.
Evening: When the big pot of soup cooled down, Gary filled up five big jars with it. We will be eating this soup all week and enjoying every spoonful.
