Breakfast: What could be better than jam on bread? How about fresh fruit that is sweet, soft and spreadable? We spread mashed bananas on our muffins, waffles and breads all the time. And when the pears are ripe, it’s time to schmear them on. That’s just what I did. We had a small loaf remaining from the Lemon Poppyseed Muffin recipe I had made a few days ago. It pairs well with pears, which don’t need to be pared when organic.
Lunch: It’s important not to be hungry when broadcasting my show, IT’S ALL ABOUT FOOD. Sometimes I forget and regret it when my stomach is gurgling talking about food during the program. I was prepared today. I ate a nice bowl of Cream of Cauliflower soup.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger
Dinner: I can’t believe how wonderful this dinner was! I heated up the rest of the Cream of Cauliflower soup. I sautéed some onions with the marinade used to make yesterday’s open face tempeh sandwiches. It had more onions, red cabbage and red wine. To that I added leftover cooked rice and the spicy black beans Gary made the other day. It was like a rich risotto with so many flavors. We can try to recreate this dish but it will likely never be the same since it came from a collection of leftover dishes. We had a Kale Salad with Seed Caesar dressing to go with it.
I added mushrooms to my plate which added to the sauce.
Evening: Gary had made two slices of toasted Caraway Seed Whole Grain Bread to go with dinner but we were so stuffed we save them for a little late nosh.