Brunch: We woke up late, feeling a bit toxic from our indulgent evening with white flour breads and wine. I made a pot of Polenta with Apples and Dried Apricots to start the day off right.
Daily Green Juice: Kale, Collards, Red Cabbage, Celery, Carrots, Lime.
Dinner: There’s nothing kale can’t do and we were craving it. We had an early dinner of Kale Salad with Red Cabbage, Chopped Olives, Chives and Tahini Dressing. I love chopped olives in Kale Salad.
Breakfast:
Afterwards we had our Brown/Red/Black rice mix, with a Black-Eyed Pea stew made with Tomatoes and Onions. I topped mine with Mushrooms. It was a feast.
Evening: Gary got out the milk frother and made Teecino with frothed Soy Milk and served it with Sliced Apples.
