What Vegans Eat – Day 160


Breakfast: Who doesn’t like making things easy? As the temperature rises it’s hard to want to do anything, like prepare food. I knew there were leftover chickpeas and it sounded good for breakfast. They were really good.
Lunch: This day was the hottest we had had so far this summer. I was grateful to know that I had made so much millet before our road trip just a few days before. After enjoying our avocado maki on the road we wanted more. I made them and Gary prepared the salad. As usual we ate outdoors on the terrace. It made the heat bearable.
Snack: Later on in the day I was treated to this lovely summer delight – a frozen berry softserve made with bananas, strawberries and blueberries. Cool!
Daily Green Juice: Kale, Celery, Lime, Carrots, Mint, Cilantro
Dinner: I don’t like air conditioning but on a day like this our brains started to fog and it was difficult to function. We pulled out the small AC unit that we had stored in the utility closet and put it in the bedroom window. Soon after we were back at work in the the cool, dehumidified air. Leftovers saved the day again. I loved this stir fried bok choy a couple of nights before and enjoyed them again, served cold. We ate comfortably in the bedroom.

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