What Vegans Eat – Day 1504


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!


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