What Vegans Eat – Day 3


Breakfast: Today started with our favorite Cornbread which we make regularly. We had it with our usual spreads: apricot butter, vegan butter, peanut butter along with fresh orange slices. Today’s tea was Bai Mu Dan, an organic white tea.
The juice from the blueberries stained the white napkin. I had a lot of fun removing the stain. First I used laundry detergent and hydrogen peroxide. The stain started out as a pinkish purple and the peroxide turned it blue. Then I poured some white vinegar on it and it turned back to pink. I went back and forth between peroxide and vinegar because I liked seeing the color change.Then I let it soak for a few hours. When I came back the stain was gone! I love peroxide and vinegar!
Daily Green Juice: all organic – kale, collards, celery, lemon, lime
Lunch: As expected I had leftovers from the night before: buckwheat, kale salad, two bean stew.
Snack: Gary baked an organic acorn squash and we snacked on sweet, warm slices. So delicious! I also had a small apple.
Dinner: Organic Collard Greens Salad with Organic Baked Tofu and Organic Little Seed Caesar Dressing.
Evening treat: Organic Vanilla Almond Rooibos tea with organic dark chocolate.

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