Breakfast: We couldn’t wait for breakfast! I had made Buckwheaties and we wanted to try them. I had soaked some almonds overnight and blended up some Almond Milk. Yummy! This was a fun breakfast. I haven’t eaten boxed cereal in a long time, Buckwheaties have that crunch and they hold up in your favorite nondairy milk.
Lunch: I created a new Chickpea Tomato Stew. Sometimes recipes just come out of nowhere. I had a craving and went for it and this was the result, with Chickpeas, Tomatoes, Red Onion, Yukon Gold Potatoes, Herbs and Spices. It’s a keeper. Gary had some cashews soaking and he was inspired to make a cheese sauce.
Daily Green Juice: Kale, Collards, Celery, Carrots.
Dinner: Lunch was so good, we had it again with some bonuses – Steamed Kale with Sautéed Red Onions, Red Peppers, and Field Roast Chipotle Sausages and Sauerkraut.
Evening: I made my own brew of restful, refreshing tea with Chamomile, Peppermint and Hibiscus.