Breakfast: I love taking the time to open a pomegranate because those juicy little seeds are so worth it. We topped our morning oatmeal cooked with apples and cinnamon with pomegranates.
Daily Green Juice: Kale, Carrots, Celery, Lime, Lemon
Dinner: Gary prepared a fabulous dinner combining some of our favorites – Mac ‘N Cheese made with Brown Rice Pasta and our new Cashew Cheese Fondue, Steamed Kale and Collard Greens with Onions and Masala Tofu served with a glass of Anchor Steam which we know is vegan-friendly from barnivore.com.
Dessert: We still have lots of treats leftover from our new Halloween food show. We did up the S’Mores the right way and with our Chocolate Fondue Sauce, Dandies and Graham Crackers sprinkled them with Pomegranate seeds.
