What Vegans Eat – Day 494: Special Travel Edition


Breakfast: The breakfast features crunchy tart Green Apples, Raw Almonds and Raisins atop Rolled Oats and Soy Milk – all organic, of course.
Lunch: How about deconstructed Falafel Taco Salad? Falafel are made with garbanzo beans, dried coriander and tahini. This salad had Mixed Greens, whole Garbanzo Beans, Fresh Coriander (cilantro) and Tahini Dressing, served with Organic Sprouted Corn Tortillas plus extras – Avocado and Arugula.
Daily Green Juice: I was heading over the hill to meet with Deo Robbins. Since the boys, Ocean and John, were out on their annual river rafting excursion, Deo and I panned a girl’s night out going to see a Comedy Improv show at the Broadway Playhouse in Santa Cruz with Santa Cruz improv divas, Dixie Cox and Clifford Henderson, and international improvisational sensation, Rafe Chase, of San Francisco. I stopped at New Leaf for my favorite green juice, the Green Gardens, made with Kale, Celery, Lemon and Ginger, just how I like it.
Dinner: Deo and I took a lovely long walk on the trails by her home. When we got back, she prepared Pasta Primavera with wonderful garden veggies and Bionaturae Organic Pasta made from Rice, Potato and Soy.
Evening: After a fun evening with lots of laughs, Deo treated me to Fresh Berries and Tofu Lemon Vanilla Custard.

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