Breakfast: Our favorite Corn Bread is back on the breakfast plate. This time we poured half the batter in the pan, sprinkled blueberries and chopped walnuts on top and then pour the rest of the batter over everything. It was served with Kukitcha Tea, Peanut Butter, Tahini and Apricot Butter.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lime, Ginger
Dinner: With some very ripe avocados waiting to be consumed, I made some Avocado Maki. I had cooked some black eyed peas earlier in the day with the idea of making Black Thai Peas for dinner along with Steamed Kale. We created the Black Thai Pea dish a few months ago. It’s flavorful with a spicy coconut base. Don’t forget to save the water leftover from steaming the kale. It’s full of vitamins! I like to drink it like a tea. You can also add it to soup or a savory sauce.
