Breakfast: The pears Gary picked up yesterdays were fragrant with a lovely sweet perfume. I warmed up the last (finally!) of some savory leftovers, the Eggplant in Plum Sauce and the Red Cabbage with Oven Roasted Vegetables and saved the sweet, ripe Pear for last. I made a pot of Rose Jasmine Tea.
We had had a weird winter and milder weather had been promised early. But the sun never came and the chill kept returning. Until today. A bit of sun peaked out in the early morning. Hallelujah!
I got right to making my own vitamin D, sitting on the terrace.
Lunch: Today’s lunch featured one of our REAL classics, Baked Tofu and Kale Salad with Seed Caesar Dressing. Try them and discover why we keep these items on our regular menu.
Daily Green Juice:: Kale, Collards, Celery, Carrots, Lemon, Lime
Afternoon Tea: Time for tea and more Easter Chocolate. We prepared a pot of Jasmine Tea and thought we break into the Sjaak’s Organic Vegan Almond Butter Heart with Melk Chocolate, heart breaking, I know.
Actually, the Chocolate Story truly is heart-breaking, which is why we produced the Chocolate Report. Organizations like The Food Empowerment Project inform us about which chocolate brands use child slaves to harvest their cocoa beans and which do not. The FDA has reported that many chocolate labels that say they are dairy-free actually contain a lot of dairy. We are hearing more from As You Sow and ConsumerLabs.com about lead and cadmium in many brands of chocolate. In our Chocolate Report we put all this information together to see if there were any brands that came up clear of toxins, allergens and slavery. Please take the time to watch the report or read the transcript.
Dinner: I made a light stew with Red Onions, Black Beans, Papaya, Corn and Madras Curry powder.
i appreciate your diet may the almight lord bless you to have kept n preserved the nature…animal life. bless