Breakfast: Making cold oats for one instead of two leaves me with leftover fruit. I used 1/2 banana and 1/2 pear along with raisins and cashews in this morning’s bowl with rolled oats topped with soy milk.
Lunch: It was party time at my brother’s home, celebrating his son’s 8th birthday, his daughter’s 10th birthday the month before (which I missed being in California) and his wife’s birthday too. To begin with there were a variety of gluten-free chips for dipping into guacamole, hummus and two kinds of salsa. Two beans salads were served one with black beans, corn and red onions and the other with pinto beans and garbanzo beans along with a cucumber tomato salad.
When it was time to sing the birthday song in addition to the traditional ice cream cake, for the vegans and anyone else who wanted to try it, there was a beautiful “cake” made with watermelon and decorated with berries and pineapple. I had 2 big guilt-free slices!
Daily Green Juice: Collards, Celery, Lime, Carrots, Ginger
Dinner: While driving home I thought about what to make for dinner. I put together a Miso Mushroom Soup for myself while I steamed a head of cauliflower. I took a little of the Little Seed Caesar Dressing Gary had prepared before he left on his trip. It’s a very thick dressing so I thinned it with some water to make a tangy sauce to pour over the cauliflower.
