Breakfast: The Buckwheat Waffle is back on our table with our favorite topping: Smashed Banana! It went with fresh Pink Grapefruit. I sipped on some Jasmine Tea that I had jarred and chilled from the day before.
Daily Green Juice: Kale, Celery, Carrots, Ginger
Dinner: We had been thinking of a Middle Eastern Feast a few days before and got some beans soaking. When it was time, Gary and I worked in harmony and brought this beautiful meal to life. I had soaked and cooked chickpeas for hummus and fava beans for Ful, a dish that I love a lot and rarely find in Middle Eastern restaurants. I modified a gluten-free yeasted bread recipe of mine to make Pita Breads and Gary got to chopping the cucumbers, tomatoes, scallion, mint and parsley for the Cucumber, Tomato, Parsley and Mint Salad, plus extra parsley for the Ful. Seeing it all come together I envisioned a soup that had to be a part of it all – Lemon Chickpea. It was wonderful to sit down and enjoy the fruits of our team effort.
