Breakfast: Rolled Oats Cold Cereal has a new face this morning with Chopped Figs in the mix along with Bananas, Sunflower Seeds and juicy, ripe Pears.
Daily Green Juice: Slowly getting back to the old routine. Gary picked up some juicing materials and I made juice with Kale, Collards, Celery, Lime, Carrots.
Lunch: After being a way for a month, we felt a need to check off all of our familiar favorites at home as soon as possible. That included a trip to Simple Veggie Cuisine. We had Chinese Broccoli and a Sautéed Eggplant dish with Brown Rice and Jasmine Tea.
Dinner: A cool summer favorite is the Summer Roll, although some call it a Spring Roll. Whatever you want to call them, these rolls are easy to make, and taste so fresh. They are cool and satisfying for a hot, humid day. These Summer Rolls have our Baked Tofu, Glass Noodles, Fresh Mint, Scallions, Chopped Peanuts.
Watch how I make them:
We each made our own dipping sauce. Gary made a Spicy Peanut Sauce and I mixed apple cider vinegar with hot sauce to make a Spicy Vinegar Sauce. Extra Baked Tofu was served on the side.
