Breakfast: Oatmeal is it, once again, with chopped walnuts and pecans, cinnamon and apples with green tea.
Daily Green Juice: Kale, Collards, Cabbage, Celery, Carrots, Lemon
Lunch: I was feeling a bit worn down after the Thanksgiving holiday and was preparing to give a concert for cancer patients at Memorial Sloan Kettering Cancer Center the next day. My throat was feeling a little scratchy. Miso Vegetable Soup and green tea came to the rescue. This was a light version with carrots, onions and celery. I sliced some strips of frozen baked tofu from Thanksgiving and added that to the mix.
Dinner: Still desiring cozy comforting food, I made one of my favorite dishes, brown rice with tahini dressing and nutritional yeast.
