Breakfast: I was testing a recipe for Quinoa Breakfast with Cranberries and Pecans. I love quinoa, I love cranberries and I love pecans, but this was not a favorite way for me to combine them. The cranberries, which were organic and fruit juice sweetened, were very TART and overwhelmed the spicy lovely pecans. The quinoa is juicy and crunchy, not creamy like other grains and I like it for breakfast or any meal. I think next time I’ll go with raisins instead of cranberries.
Lunch: The Took-Forever-To-Get-Soft Yellow Split Pea Spicy Soup was delicious served with Vegan Cheesy Toast.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger
Dinner: A repeat of the night before, easy and good, simple soup and salad: Kale and Romaine Salad with Avocado; more Yellow Split Pea Spicy Soup
