First Meal: I am feeling gratitude for having water this morning. Clean, distilled water that I use for so many things: my Neti Pot, my Maté/Cinnamon/Peppermint Tea, and the Steel Cut Oats I am cooking in water while drinking my tea.
Today’s Steel Cut Oats were made with organic Raisins, organic Cinnamon, organic Blueberries, organic Coconut and organic Walnuts.
Second Meal: Today’s gorgeous salad had organic Baby Kale, organic sweet ripe pears, organic Tomatoes, cooked organic Black Beans and organic Almond Ricotta.
Snack: For a quick treat I took a small ramekin and filled it with Almond Ricotta and Fig Butter.
Third Meal: I was invited to speak at a Plant-Powered Manhattan group event at Candle Cafe West. I love this restaurant and feel very much at home here. I ordered the Market Place, selected four sides: Chili Tempeh, Quinoa Vegetable Pilaf, Brussels Sprouts and my favorite Wild Mushrooms. I ate quickly, trying to savor all the delicious flavors, before getting up to speak to the group.
I was honored that the restaurant owners Bart and Joy came to hear me. We sat together at a table and chatted after my presentation. We also shared dessert, three scoops of vegan ice cream: Soy Vanilla, Coconut Mint Chocolate Chip (my favorite) and a Chocolate Gelato.
Here I am with the restaurant manager, Benay, and the owners Joy and Bart. I love these people!
