What Vegans Eat – Day 37


Breakfast: We always have frozen organic blueberries on hand. I like to take a few out in the morning and while the water is boiling for tea and the oatmeal is being tossed with raw nuts, seeds and coconut, the blueberries defrost perfectly. By the time they reach the cereal and are mixed in with nondairy milk, they are fresh and cool.
Lunch: Lunch was more like grazing. When an opportunity arose to get away from finishing up Episode 3 of the REAL Good News in Review, we fueled up on St. Paddy’s Day leftovers. I went mostly for the sautéed kale and collard greens.
The REAL Good News is that we posted 2 of the 3 segments in our next webisode for you to preview: The REAL Good News in Review: Chocolate and REAL Visits: Simple Veggie Cuisine. Please watch them and share and tell us what you think!
Daily Green Juice: Kale, Collards, Celery, Lemon
Dinner: Dinner was a delight with Grilled Corned “Bean” on Rye Sandwiches served with Braised Cabbage, Onions and Carrots and a tangy Yukon Gold Potato Salad.
Evening: Mocha Teeccino

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