Breakfast: Our colds linger on. I made Kukitcha tea this morning and served it with yesterday’s homemade Corn Bread with Peanut Butter, Apricot Butter and Grilled Polenta.

 
Lunch: We defrosted some of the Almond Mozzarella Cheese we had made for Thanksgiving and served it on top of Adzuki Beans I had made days before. we had flavored this great cheese recipe, adding sundried tomatoes to a third of the batch, and jalapeño peppers to another third. Now we grated the cheeses on our beans.

 
We finished up the rest of the cheeses with sliced apples.

 
Daily Green Juice: Kale, Collards, Celery, Lemon, Ginger
 
Dinner: I don’t know what I enjoy more – our favorite soups at Green Zenphony or mixing the leftovers all together the next day. We had a “soup bar” for dinner. We started with the remaining Miso Vegetable Soup first.

 
Then we had our Green Zenphony leftovers – the Chinese Broccoli, Brown Rice and Veggie Duck Noodle Soup mixed together in a new soup.

 
We each had seconds of each until everything was finished. No more leftovers!