Breakfast: Another morning, craving the same breakfast I had the day before. Because it’s so good! Rolled oats, tossed with coconut flakes, pumpkin seeds, flax seeds, blueberries and cool, unsweetened soy milk. This time I added fresh orange slices and some Bai Mu Dan white tea.
Lunch: Leftover over cabbage/potato/onion stew with an extra dry green juice!
Dinner: As we prepare for the holiday weekend of Passover and Easter, we get to sample some of the goods, like the vegetable stock for the matzoh ball soup. Simple baked sweet potatoes and steamed collard greens completed the plate.
Evening: We like to have a little treat sometimes in the evening. When I say little, I mean little. Just enough to leave a sweet taste on the palate. I made a quick peanut butter sauce – so easy and so delicious, just beating a little water into a couple of tablespoons of peanut butter, beating in more water, a little at a time until you have a creamy sauce. I poured a little peanut butter sauce over a small amount of non dairy ice cream and sprinkle unsweetened coconut on top. Voila! The perfect, tiny treat.
