What Vegans Eat – Day 14


Well, we started this blog two weeks ago and I have to say I have been overwhelmed with the positive responses we’ve been getting! Thank you. Let’s keep going, shall we?
In the morning I made a big pot of cooked millet to use for several different meals, the first being this breakfast. I find millet to be very filling and I wasn’t hungry all day until dinner.
Breakfast: Millet Cereal with Apples, Bananas, Apricots, topped with ground Flax Seeds, served with orange slices and Kukitcha green tea.
Daily Green Juices: Kale, Collards, Celery, Beets, Carrots, Lemon
Dinner: Thankfully the Vichyssoise continues. I made a big pot a few days ago and love enjoying it day after day. We had it with a Kale and Roasted Root Vegetable Salad made from the Roasted Root Vegetables we prepared a few days before. The Kale Salad was tossed with a dressing of Dijon Mustard, our own homemade Apricot Butter and Soy Milk. The Roasted Root vegetables were tossed with a vinaigrette of Dijon Mustard, Apple Cider Vinegar and Olive Oil.
kale salad wtih roasted veggies
We are preparing our next episode of the REAL Good News in Review and I’ll be doing a piece on chocolate. And it’s impossible to research without desiring a piece of chocolate.
Evening: Dark chocolate with Peanut Butter and Teeccino

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