What Vegans Eat – Day 1512


First Meal: Breakfast came at noon with reheated organic Butternut Squash Soup, a slice of homemade Bread slathered with Tahini Dressing and my own blend of Herb and Spice Tea.

Green Juice: There’s a lot of noisy work happening on the exterior of our building. You can’t hear yourself think it’s so bad. I left the apartment to go to the Progressive Radio Network studio in Manhattan to record my show for today interviewing Dr. William Li, author of Eat to Beat Disease. I brought along a Green Juice, made with organic Kale, organic Broccoli, organic Lemon, organic Carrots and organic Celery, as well as an organic Apple and the rest of my Herb and Spice Tea from the morning.

Second Meal: The interview was excellent and I hope you tune in to hear it. Talking about food for an hour made me very hungry. I could not pass up an opportunity to step into Beyond Sushi, only a block away form the studio. I had my favorite Chili Mushroom Ramen Soup with glass noodles. I skipped the sake today!

Third Meal: My salad was simple today with organic Mesclun Greens, organic ground Flax Seeds and a Red Wine Tahini Dressing.

I wanted to finished the frozen Berry Ice Cream I made a few days ago with organic COcoa, organic Peanut Butter, organic Blueberries and organic Soy Milk but when I went for it I realized I had put it in the refrigerator, not the freezer. Instead of a frozen dessert, I had a Berry Soup!

Snack: Air pop called to me for a late night snack and I complied.


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