Breakfast: We buy most of our flours, condiments, sauces, and other nonperishable items from Vitacost.com. In the last order we received a free package of Bob’s Redmill Cornbread Mix. We make most baked items from scratch here at Responsible Eating And Living and that includes Cornbread. But I thought I would give the mix a try. We don’t like food to go to waste. Once thing I don’t like about mixes is that they usually contain ingredients that I don’t want to eat. And this mix was no different. It called for adding milk, butter or oil and eggs. It contained whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane juice, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), sea salt (magnesium carbonate as flowing agent), xanthan gum. We don’t put sugar, salt or xanthan gum in our Cornbread. I made some substitutions for the milk, butter/oil and eggs: 1 cup Coconut Milk, 1 1/2 cups water, 2 Tablespoon Flax Seeds and 2 Tablespoons Aquafaba. It came out fine. Gary said it looked a bit anemic compare the kind we make from scratch. It tasted fine too, although we like our REAL Cornbread Mix better. Gary whipped up a warm batch of REAL Apricot Butter to go with it.
Lunch: Yesterday I had cooked some Black Eyed Peas with the plan to make Black Thai Peas. This is one of our 2016 REAL Recipe favorites, a recipe we created on New Year’s Day this year. It’s supposed to bring good luck to eat Black Eyed Peas on the New Year. I thought we’d start early for the upcoming new year. We served it with Oven Baked Vegetable leftovers from yesterday, Brown Rice and a Kale Salad.
We spent the day preparing our 2016 REAL End of the Year Report and End of the Year Newsletter. Please take a look at them! We are proud of our accomplishments. When the text and layouts were complete, we began printing reports to send to our snail mail list. We worked hard for many hours, printing, folding, stuffing, etc.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon.
Snack: Gary prepared a treat – Hot Cocoa with melted Dandies Vegan Marshmallows.
Dinner: I took a small bowl of Black Thai Peas for a late bite after we finished our project.
Evening: We relaxed with Mint Chamomile Tea.