Breakfast: We live in New York, but our rhythm is on Pacific time. I got up with enough time to doing my morning routine before logging in at 11am for Day 4 of the Food Revolution Summit. Every day I learn more than the last! I brewed a pot of Bancha Green Tea for the event. I am very fortunate to have Gary who is keeping me well-fed and hydrated while I work. First he brought me sliced Oranges.
Gary served up some Light and Crispy Waffles, with a fabulous Blueberry/Banana Compote. He told me later he roasted the banana first before blending it with the blueberries, saying it was something I had taught him. If I did, Gary always knows how to make things even better. It was so good.
Lunch: After almost 4 hours of concentration on food, I scrambled to get ready for my radio show at 4pm. We enjoyed the leftover Chickpea, Onion and Tomatoes dish Gary made yesterday.
Daily Green Juice: Kale, Collards, Celery, Carrots, Parsley.
Dinner:
While I was broadcasting my show, talking to Ken Voelker of Elmhurst Milked, Gary had a craving for Pho and he went shopping for ingredients. He made a variation of this Pho Recipe, using no salt or soy sauce (I don’t like any), and topping it with a variation his own Baked Tofu and Sweet Potatoes. This Baked Tofu was braised with Maple Syrup, Smoky Paprika and Apple Cider Vinegar.
