First Meal: Yesterday’s leftover cooked organic Steel Cut Oats with organic Raisins and organic Blueberries firmed up nicely in the refrigerator. Today I serve it as a pattie, or like a bread pudding, topped with organic Almond Ricotta.
Second Meal: Today’s an important day! It’s the 10th anniversary of broadcasting the It’s All About Food podcast. Can you believe it? I can’t. I have a great show planned and will be going into the Manhattan studio to record it. But first, nourishment. I made a fast organic Mixed Baby Greens Salad with organic Red Onions and a dressing made with organic Almond Ricotta and organic Apple Cider Vinegar, dusted with Nutritional Yeast.
For the second and third courses, I warmed up some Roasted Mashed Cauliflower I had in the freezer and the remaining Tofu and Spinach soup I made a few nights ago. I was racing to finish some work while I ate before getting on the subway. I don’t like to rush but somehow I was running out of time.
Third Meal: And now for the relaxing celebration! I had such a great show with my friend Bilal Qizilbash who is doing amazing work with kale. Please listen to the interview to find out about his work. You will not be disappointed. I walked down to the block to Beyond Sushi. It was happy hour and I was feeling happy. I ordered a Sake and waited for my friend Rachael to join me for dinner. She’s from Brooklyn but living in Paris and home for a visit.
I ordered my favorite Chili Mushroom Soup with Glass Noodles.
We splurged on dessert. Rachael ordered the Cinnamon Rolls which was ORGASMIC! Oh my goodness, the flavor was indescribably good. It was so, so rich.
I had the Chocolate Peanut Butter Ice Cream. I love the two flavors together and it was a happy ending to a perfect meal.
