Breakfast: With a refrigerator full of prepared food from yesterday’s photo shoot it was time to start eating. I began with a honeydew cocktail, with watermelon, cantaloupe and ginger cubes. Gary had Teeccino.
I reheated the Moo Shu Vegetables and Mineral-Rich Mushroom Soup from yesterday. Gary made a brand new Kale Salad with Papaya and Avocado. I put ginger cubes in my Green Juice. It was a feast.
Then it was back to work to create, produce and photograph more new recipes for the upcoming Food Revolution Summit. Have you registered? It’s free! And if you do register you’ll be able to get the recipes for some of the food we will be preparing and presenting here in the next few days. So, if you haven’t signed up yet, REGISTER TODAY!.
Tea Break: We prepped all the ingredients for our veggie burger recipe. Then we took a break with Teeccino and Flourless Chocolate Cake.
Dinner: We made the best veggie burger ever! I mean it. We’ve made burgers before but this one is it! To get the recipe, like I mentioned above, you’ll have to tune in to the Food Revolution Summit. It was served with Field Roast’s Chao Cheese, Ezekiel Burger Buns, Red Onion, Sautéed Onions, Mushroom, Lettuce, Tomato and Gary’s Chipotle Sauce.
The last recipe we made was a Popcorn Snack loaded with goji berries, dates, nuts and seeds. It was a full day. Especially for our bellies.
