Breakfast: Chinese food is always good the next day for breakfast and it went well with the final leftovers from our Christmas Day brunch: Chinese Broccoli with Buckwheat, Onions, Baked Tofu and Latkes. Afterwards I got to work with a few small bowls of red fruits: Pomegranate and Cherries.
Daily Green Juice: Kale, Collards, Red Cabbage, Celery, Carrots, Ginger, Lemon
Dinner: It was on the “to-do” list: make Butternut Squash Lasagna with Brussels Sprouts, Tempeh Bacon Filling & Butternut Squash Béchamel, made by blending Butternut Squash with Cashew Cream and nutritional yeast (see recipe). We had not had this scrumptious dish in a long while and Gary was going to make it for the Christmas feast but it didn’t happen until today. We had the ingredients and Gary took the time to make it for dinner. This time we had Kabocha squash instead which has a lovely sweet flavor and creamy texture. I tried to eat small forkfuls and chew slowly to make it last a long time. Still, it was gone quickly.
Next course consisted of Spicy Fieldroast Sausages in Spicy Marinara with Green Peppers. Did I say spicy? SPICY!
Later we each had a small bowl of So Delicious Coconut Milk Ice Cream and Apple Pie.
