Breakfast: Another beautiful autumn day begins here at Responsible Eating And Living headquarters with – you guessed it – oats. This morning’s oats were mixed up with apple sauce, raisin and flax seeds and served al fresco so we could watch the leaves change color. We received our new shipment of teas from Arbor Teas and could not wait to enjoy a cup of Vanilla Black Tea.
Daily Green Juice: Collards, Kale, Celery, Carrots, Lime
Dinner: We had guests over from Costa Rica and were busy all day getting ready for their arrival. We finally sat down to eat: Kale Salad with Carrots, Black Olives, Onions and a Balsamic Tahini Dressing; Tofu Masala, Brown Rice, Cashew Cheese Fondue Sauce and Sautéed Onions. Gary and I had two servings of everything.
Dessert: We brought out the Almond Biscotti that we made the day before and served it with Teeccino and Vanilla and Chocolate Soy Ice Creams.
