Breakfast: As planned, the muffins were already made. We warmed them in the oven and served them with a fresh fruit basket and teas.
However I knew there was a ready-made kale salad in the refrigerator that I had prepared and not eaten the night before. It called me and I followed. Kale and Blueberry Salad for breakfast!
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger
Dinner:
We had an amazing meal and I did not take any photos. The spicy bean stew we had a few days before became a spicy refried bean dish for a tortilla filling. We already had the brown rice made. Gary made fresh salsa and guacamole and baked some tofu with a marinade he prepared and jarred earlier. With warm corn tortillas and whole wheat tortillas, it was a delicious feast. Our dinner guest, Chris, brought the Shinn Estate Organic Vegan wine.
Evening:
Raw Revolution Mixed Nut, Caramel and Sea Salt Bar with Rooibos Vanilla Almond Tea; Jam Dot Cookies