Breakfast: Buckwheat waffles are one of my favorite things to have for breakfast. We hadn’t had them for awhile and I was in the mood for them. Normally I don’t flavor them with anything but I thought I would try mixing cinnamon and fennel into the batter. I love them even more now! They were topped with diced cooked pears.
Daily Green Juice: Kale, Collards, Celery, Cabbage, Lemon
Dinner: After speaking with Julia Barnard on my IT’S ALL ABOUT FOOD show about Vegan Tapas, I was surprised to see dinner on the table: it included the leftover Peazza slices from the day before which had become tapas or small bites. That went with steamed collards, and a Pink Lentil Vegetable soup with mushrooms on the side. Gary doesn’t like mushrooms but he knows I do, so he prepared them for me to put in my soup. It was delicious.
Evening: I had a couple of the Vegan Gefilte Fish I had made the day before, now nice and chilled. They hold up well! We munched on some raw almonds and raisins with Cocoa Spice tea.
