Another all organic, vegan menu…
Breakfast: Oatmeal Waffles, jasmine tea. We eat a lot of waffles and have some great waffle recipes here on the website. Our oatmeal waffle is just like a bowl of oatmeal, but more fun. I’ve been enjoying them plain lately and Gary likes to make his own syrups with agave and vegan butter.
Snack: 2 Brazil Nuts. It may not seem like a lot but it always satisfies me and it’s a great way to get selenium!
Daily Green Juice: kale, collards, celery, lemon, lime. I make 5-7 juices at once and freeze them so I have them for the week. I know there is mixed information about freezing juices out there. But when my friend Bilal Qizilbash who does Kale Research at Mississippi College told me that kale juice that has been frozen has the same efficacy on killing melanoma cancer cells in culture, I felt okay about freezing my juice. It makes it a lot easier this way!
Dinner: Toasted buckwheat with onions, a simple stew of white beans, red beans, canned organic crushed tomatoes and chile powder. And a kale salad with Seed Caesar Dressing.
Spoiler alert: There were enough dinner leftovers for tomorrow’s lunch.
Evening treat: We like to end the day with some caffeine free tea and sometimes a sweet treat. We had vanilla nut teecino and a couple of pieces of dark chocolate, dipped in our homemade apricot butter and peanut butter (that’s made with just peanuts, nothing else, of course!)
Hi – love this blog. Can I get the amounts for the green juice?
Thank you Lisa! I have a green juice every day. Lately I have been making a week’s worth of juices and freezing them, defrosting on each day. I use all organic ingredients. This week I used about 4 large bunches of greens, 2 collards, 2 kales, about 14 stalks of celery, 2 medium size beets (washed and peeled), 8 carrots (washed), and 2 lemons sliced in sixths with the peel. You can check out this page on green juice which includes some instructions and a video. https://responsibleeatingandliving.com/?p=893