Breakfast: It was a corny day! I made vegetable corn cakes, with a few modifications – using cooked vegetables from the evening before, adding some chile pepper and masala curry powder. I blended some pumpkin seeds with water and dill and made a lovely creamy sauce to top the corn cakes. We buy mostly all organic food but corn is something that must always be organic. It’s the only way to make sure you are not getting genetically modified corn!
Lunch: The remaining cooked carrots and onions topped a kale salad with a generous sprinkling of shredded coconut. Coconut and kale go very well together in many different ways: Pina Colada Kale Smoothie; Greens in Thai Coconut Sauce. Spoiler alert: this will be dinner in What Vegans Eat – Day 63.
We are in the final week before our big event and all the creative juices are going to our Swingin’ Gourmets performance. We grazed the rest of the day when hungry.
Snack: Apple, Peanut butter and Chocolate Sauce. I am so in love with this chocolate sauce. It’s actually a spread or frosting. I eat about a tablespoon and my chocolate tooth is satisfied.
Evening: More Kale Salad, Popcorn, Daily Green Juice and Flourless Chocolate Cake. We use a simple Hot Air Corn Popper. I can’t believe how delicious it is, the key is a good quality organic corn that isn’t old or stale. We keep all our grains in the refrigerator so that they stay fresh tasting. The other tick is knowing when to turn the bowl as shown in this short video.