Breakfast: We love dessert for breakfast. Who doesn’t? Poached Pears with Raspberry Coulis is an elegant dessert served in the finest French restaurants but it also makes a great breakfast.
Snack: On Tuesdays we get our produced delivered from GoOrganicNYC. I like to clear out the produce that is leftover in the refrigerator before the new stuff comes. There was one carrot left and I knew that a five pound bag of carrots was coming. I munched on that one remaining carrot.
Lunch: Preparing for today’s IT’S ALL ABOUT FOOD show I was getting hungry and had to eat before I spent an hour talking about food. I had some leftover steamed collard greens and kale (now cold) and boiled potatoes with a little mustard.
Daily Green Juice: Gary offered to make my green juice for the week. Here’s what went into them: Kale, collards, celery, lemon and ginger.
Dinner: Gary cooked up some Vedure Al Forno, with Red Onions, Potatoes, Garlic, Carrots and Eggplant along with Baked Tofu. I took the eggplant and made Baba Ganoush.
Evening: We shared the last Poached Pear and had some Vanilla Almond Rooibos Tea.
