First Meal: I made homemade Apple Bread last week with the All Purpose Gluten Free flour Gary had left in his childhood home during his last trip that is now getting ready for sale. I wanted to use it up and I made a lot of Apple Bread. Too much so we froze it. But then we moved out of the house and headed to Gary’s brother’s pool house where there is no freezer. Gary had an idea to bake the remaining bread into “biscotti”. Great idea! I had a few freshly “re-baked” while answering nutrition questions during the 2019 Food Revolution Summit.
Second Meal: After the summit we drove over the hill to Santa Cruz. Our friends Deo and John invited us to lunch. Deo always serves beautiful, nourishing meals. Today we had a Black Bean Chili topped with Avocados and Blue Corn Chips. She also served a Kite Hill Vegan Cheese Dip with fresh Bell Peppers.
For dessert we had sliced Oranges (from their tree!) and Mint Dark Chocolate pieces.
Third Meal: We are staying at a beach house tonight in Rio Del Mar. We took a long walk on the beach. It’s so good to move our bodies and breathe fresh, cool air! Afterwards we went to Dharma’s in Capitola. For a change, I ordered the Tempeh Burger with a gluten-free bun.
Gary had his favorite Breakfast Burrito which is said was the best ever. This is big food. We left filled for days.
