I ate dinner out two days in a row and that’s a lot for me. I practically jumped out of bed this morning and started to cook. I spent the next few hours in the kitchen making whatever came to mind in the moment. I am not sure what inspired me but in the end I was glad to have all this great food ready to go for the next few days. Actually it was the head of green cabbage that inspired me. I removed the outer leaves and shred the rest in the food processor. I made Apricot Butter, Creamy Cabbage Soup and Stuffed Cabbage. The Chard and Onions I had steamed a couple of days before I pureed in the food processor with some pecans. Then I mixed it with some leftover Brown Rice. This would be the filling for the Stuffed Cabbage. I steamed about 6 big cabbage leaves, filled them and put them in a baking pan. Then I topped them with crushed tomatoes and baked the dish for an hour. The Split Pea Soup I had made a few days before had been chunky. I blended what remained so it would be smooth and creamy. I also brewed some Kukitcha Tea and bottled it to chill.
Breakfast: I had set out my Rolled Oats to soak in Coconut Milk with Pumpkin Seeds and Flax Seeds. I didn’t eat it until about noon and topped it with some of the freshly made Apricot Butter.
Daily Green Juice: Kale, Collards, Celery, Carrots Lemon, Ginger
Lunch: The Stuffed Cabbage was great!
Dinner: Dinner came late and it was simple, I began with the Split Pea Soup I had blended earlier in the day.
I used the extra Shredded Cabbage from this morning and tossed it with Apple Cider Vinegar, Chopped Tomatoes, Onions and Almonds and piled it high on my plate. It was a good salad!
