Breakfast: Not very hungry we had some Earl Grey Tea.
Lunch: More maki! Still not satisfied from two days of delicious Tri-color Quinoa Avocado Maki, I decided to make some more. But alas, I only had one sheet or nori left. Not to fear, there were collard green leaves to the rescue. I trimmed some of the larger leaves into rectangle the same size of the nori sheets I normally use, and blanched them for a minute. I cooled the leaves over running cold water and patted them dry with a clean towel. Then I used them to make maki like I normally do. Collard Leaves make excellent maki wrappers! I steamed the remaining collard greens. We each had a big Romaine Leaf salad with Tomatoes, Avocado and Tahini Dressing served on 15 inch chargers along with the Collard Greens and the Maki.
We used the Spicy Aioli over everything! It makes the maki not only tastier but beautiful.
Daily Green Juice: Kale, Celery, Carrots, Broccoli, Lemon, Ginger
Dinner: We have Baked Tofu a lot and we love it. This time Gary made Tofu Masala and it’s the best tofu I have ever eaten! It was served with Vegetable Soup (flavored with the same Secret Spice Mix) and Baked Sweet Potato Fries.
Evening: We bought some Halvah, a sesame seed treat, recently and I enjoyed a small piece while watching Steve Colbert.
