First Meal: We have a small grocery across the street where I usually buy melons. I picked up a watermelon and two cantaloupes a few days ago. Carrying them home in the heat was very challenging but worth it. The watermelon was very sweet. The cantaloupe was not. But it was still refreshing.
Second Meal: Gary made a skillet meal with organic Kale, organic Red Onions, organic Corn and the remaining Brown Rice Blend from our dinner at Green Zenphony yesterday. I was stuffed and ready for our long plane ride.
Snack: At the airport we shared some Japanese Yam slices.
I felt I needed to hydrate before flying so we each got a Greens ‘N Ginger from Jamba Juice. It’s normally made with Lemonade, Peaches, Kale, Mangoes, Ginger. Since the server didn’t know if there was sugar in the lemonade we had her make them with water instead.
Third Meal: The flight was relatively quick and easy. Gary’s cousin Nancy and her husband picked us up at the airport and we all went to Kenji Sushi for a late night meal. It’s the pnly place in town that’s open late and it’s very good. We shared some Edamame.
Gary ordered Avocado Maki.
We each got the vegan sushi dish called the Green Monster made with mango, cucumber and avocado and topped with seaweed salad and sweet potato crunch. Welcome to California!
