What Vegans Eat – Day 175


Breakfast: I don’t want to cook anything in the heat and I definitely don’t want to turn on the oven. Then I remembered the waffle iron and went to making Buckwheat Waffles. Being out of all-purpose gluten-free flour which I typically mix with buckwheat flour for this recipe, I substituted sorghum flour and the results were spectacular. I was so hungry I snapped off a piece to taste before putting them on a plate. I topped them with blueberries and served it with green tea.
Lunch: Easy repeat for lunch – adzuki bean soup with carrots, onions, collards and spices. I stirred in a little South River Chickpea miso for a flavor kick and sprinkled nutritional yeast on top.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon (lots of lemon!), Ginger enjoyed with a handful of cashews.
Dinner: I have not had a salad in ages! Sure, I have had my green juices every day but I love salad and can’t figure out why I have not made any. That’s all changed and back to normal with kale salad for dinner. I shredded the kale leaves and massaged the with apple cider vinegar for a few minutes until the leaves were sparkling, bright green and tender. I tossed in frozen blueberries, frozen corn kernels, sliced oranges and chopped raw almonds. I let it sit a few minutes and then enjoyed this spectacular chilled, colorful salad, filled with juicy sweet bits of goodness along with a Fruity Hibiscus Tea.

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