Breakfast: Leftover millet becomes our quick morning cereal mixed with figs, bananas and apples, enjoyed on the terrace.
Lunch: I can never tire of salads! Not when we have so many tasty dressings and toppings to toss in them along with fresh, quality, organic, crunchy greens.
Daily Green Juice: Kale, Celery, Lemon, Carrots
Dinner: We don’t eat pasta very often so when we do it’s like a celebration. We celebrated with brown rice penne tossed with mushrooms, sprouted tofu, herbs and tomatoes and topped with Gary’s newest secret vegan parmesan.
