Breakfast: The day began with some fresh papaya that I had cut up the day before. Papaya is one of my favorite fruits, not to sweet, and starchy and substantial. It fills you up. I don’t eat them often because they are not locally grown, but I love them. I had some iced Genmaicha Tea.
Lunch: Here’s a wonderful variation on my new Creamy Carrot Bisque recipe, Creamy Carrot Lentil Bisque. I mixed equal parts of the carrot bisque with cooked pink lentils and blended it all together. I don’t know which soup I like better!
Daily Green Juice:Kale, Collards, Celery, Carrots, Lemon, Ginger, strong stuff!
Dinner: A few days ago I used my food processor to shred a green cabbage, one bunch of collard greens and one onion. I stored it all in three 7-cup containers and used it to make salads, stir fries and now a soup. I put the contents of one of the 7-cup containers into a pot, added a few cloves of minced garlic and 1/3 block of firm tofu cut in small cubes and poured water over it. I cooked it for about ten minutes until the cabbage was soft. I took it off the heat and swirled in some sweet white miso from South River. I’ve really enjoyed this cabbage experience and look forward to doing it all again!
Evening: I binged on Silicon Valley, Season 2, since Verizon has given us free HBO for a few months. I snacked on fresh pineapple and an iced Teeccino.
