Breakfast: It was Blueberry Peanut Butter Scone Day at our house. They are so rich I eat them plain. I had them with plain Green Tea.
Lunch: Tradition! I have said it many times – I am not a religious person, I just love holiday foods. I really didn’t plan on making anything special for the Jewish New Year but the day arrived and I found myself making Sweet As Honey cake and Challah Bread. I made a couple of cupcakes from the cake batter to sample.
Daily Green Juice: Kale, Celery, Carrots, Ginger. I was glad to have this green juice. I wasn’t hungry after cooking and noshing on what I had baked.
Dinner: My original plan was to make the Braided Gluten-Free Challah Bread recipe and see if I could improve upon it. The tricky thing with vegan, gluten-free bread is that you make a batter, not a dough so it’s impossible to shape without a mold. My Braided Gluten-Free Challah Bread is a bit challenging to make, and although tasty, it’s heavy and dense. I started making it and did not read the instructions carefully. I made a few seemingly disastrous mistakes!! Gary came to the rescue and together we created a new gluten-free Challah Bread recipe that is the best I have ever had.
We dipped it in agave for a sweet year. Then I gobbled up a bunch of steamed kale with onions.
