What Vegans Eat – Day 27

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Breakfast: Our leftover buckwheat crêpes from the day before became new again, filled with roasted banana cream and strawberries with a Brandied Apricot Butter and Berry Coulis. Served with Sliced Oranges, Kukitcha tea and the Sunday New York Times. That’s a Sunday Brunch!
crepes-day2

 
Daily Green Juice: Kale, Collards, Celery, Carrots, Black Radish, Lemons
 
Lunch: An apple and a couple of Brazil nuts, something quick while I was busy reading and researching about chocolate. It’s horrifying to learn more about the delicious treat we love: child slaves used to harvest cocoa beans, toxic levels of cadmium and lead found in many brands; dairy found in many nondairy varieties of chocolate claiming to contain no dairy. How can the manufacturers of something so sweet be so evil?? Shame on you Willy Wonka! Does the Easter Bunny know about this. He or she should watch my soon-to-be released REAL Good News Report on chocolate. I’ll be finding out even more tomorrow when I interview Simon Lester of Pascha Allergen-Free Organic Chocolate. Tune in tomorrow at 4pm ET at the Progressive Radio Network to find out if there is indeed a chocolate manufacturer with a quality product that we can trust.
 
Dinner: Inspired from a classic Italian restaurant in Queens, (the #1 tourist destination for 2015), Gary prepared this gorgeous grilled escarole, atop spicy marinara sauce, serve with millet and sautéed black eyed peas with garlic, onions and lemon juice.
grilled-escarole
 
 

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