What Vegans Eat – Day 1550


First Meal: When I visited my 92-year-old neighbor in the hospital a couple of days ago she was eating salmon with mashed potatoes and squash. The salmon was the same color as the red lentils I had just cooked. I made a mental note to make a salmon-like recipe with them. I did it today, seasoning them with Old Bay and some ground Nori. I am crazy about this recipe: Baked Red Lentil “Salmon” Cakes.

Green Juice: A few hours later I had a defrosted green juice of organic Kale, organic Collards, organic Celery, organic Carrots and organic Lemon with few organic Walnuts to help my body absorb all those fat soluble nutrients.

How many days can I go without a kale salad before the cravings kick in? This was made with organic Kale, organic heirloom Tomatoes, organic Red Onion, organic Mandarin Oranges and a dressing made with organic Tahini, organic Carrot Juice and organic Ginger Juice.

I massaged it with my hands and let it sit for a couple of hours before I was ready to eat it. Massaging all the ingredients together helps “cook” the kale, or soften it and blend all the flavors together.

There was a little Mint Chocolate Chip Almond Ice Cream in the freezer from my birthday. It’s gone now!

It took a while to figure out what I wanted for dinner. Organic Buckwheat with organic Shiitake Mushrooms, organic Onions and organic Walnuts served with homemade, Red Cabbage Sauerkraut.

For an evening cocktail, organic Carrot Juice!


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