Breakfast: With leftover Buckwheat Crêpe batter I went to work making crepes. I made a new compote with Pears, Bananas and Strawberries. And voilà! A lovely breakfast was served.
Daily Green Juice: Kale, Collards, Celery, Carrots, Ginger Juice Ice Cubes.
Dinner: Gary wanted mashed potatoes. I wanted to prepare the cauliflower we had in the refrigerator for over a week, along with the jar of roasted red peppers we opened to make the Chipotle Sauce. The cauliflower recipe, Roasted Cauliflower with Curried Red Pepper Glaze comes from Dr. Dean Ornish and is included in the new Food Revolution Family Cookbook that I edited for the Food Revolution Summit. You can get that cookbook now too! Find out more by registering for the summit. It starts this Saturday, April 30! I added mushrooms to my mashed potatoes. The plate was complete with a green salad.
Evening: We started watching Nut Job on Netflix. I normally love films about food and this cartoon was about park animals trying to a vendor’s roasted nuts since there was a shortage of natural food in the park. It was a little light for us so we moved on to something “meatier”. We watched the documentary Salinger and sipped on Mint Tea.