Breakfast: Daily Green Juice was Lemon Ginger Blast sans lemon since we are out of lemons. Also, out of apples, so used a pear from our pear tree in the juice. The juice today was made with kale, cilantro, parsley, ginger, jalapeño, cucumber, pear, and celery.
Lunch: Daily Green Smoothie was made with bananas, tatsoi micro greens, mixed greens, ground flax seeds, frozen strawberries and bananas, coconut water, and Hot Springs water.
Dinner Salad was made with mixed salad greens, slaw, grated carrots, purple onion, cherry tomatoes, broccoli, and avocado served with homemade Bragg’s vinaigrette dressing and my raw seed crackers. The salad is the main dish!
I also made Spaghetti with roasted garlic, peppers, onion, olives and tomatoes from a PlateJoy recipe. 30 minutes to prepare. We had some of Susan’s cheese bread with the spaghetti. There is enough leftover for Travis to have another meal.
Recipe for spaghetti: 1. Cook half a package of spaghetti. 2. In a skillet over low heat, heat 3 Tbsp olive oil. Add 4 tsp. minced garlic. Let it soften while you dice a red bell pepper and a yellow bell pepper and 1/2 an onion. Cut 3/4 cup olives and 3/4 cup cherry tomatoes in half. 3. Add onions to skillet and raise heat to medium. Cook a couple of minutes. 4. Add other veggies to skillet. Season with 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Cook about 5 minutes. 5. Add drained spaghetti to pan and toss to combine.
Dessert was more of the raw Coconut Fudge with Strawberry Hibiscus Tea.
My raw food today was simple and delicious, and for me, that is the key to long term success. The gourmet raw is fun and tasty, but for day in and day out, the simple foods are more appealing to me.