We were expecting guests, my friend Beth and her younger son Buddy. It’s Buddy’s birthday and when I asked him what kind of cake he wanted he asked to make an apple pie. I wanted to make it before they arrived and got started on it before breakfast. I always have a little extra dough and filling leftover and made a small tart with it. Gary and I each got a small piece. The day began deliciously. It was so good!
BREAKFAST: Small apple tart, Polenta Cereal using pears instead of apples in the linked recipe along with dried apricots. I try to get 2 tablespoons of ground flax seeds every day and sprinkled some on the polenta. Today’s tea was Jasmine Green.
Daily Green Juice: Kale, Collards, Celery, Lemon, Lime
No lunch today!
Dinner: Kale salad with walnuts and a Dijon Mustard/Red Wine Vinaigrette topped with Marinated Tempeh, Sauteed Mushrooms and Onions. We had this marinated tempeh 2 days ago for Valentine’s Day but wanted to compare the results of letting it sit in the marinade for a couple of days.
I could not believe the flavor. It was spectacular! What a difference two days made. All the flavors blended into a lovely, delicate flavor.
