Breakfast: In the summer when it’s hot, I don’t get as hungry and I crave juicy fruits. This morning I enjoyed a lovely red plum with some fruit salad from the day before.
Lunch: Still not feeling ravenous or inspired to cook, a simple kale salad filled our nutritional needs.
Daily Green Juice: Kale, Celery, Lemon, Carrots
Dinner: The pasta with mushrooms, sprouted tofu, herbs, tomatoes and Gary’s secret vegan parmesan from two nights ago continues, reheated with some added tahini tossed in.
