Café…cold-brewed is best

 Breakfast: Yogurt cream with Aunt Bertha’s ‘chalva delight;’ coffee; frozen grapes

 yogurt cream: 2/3-1 cup strained yogurt, 2 tsp nuts/seeds (black sesame), 2 tbsp rolled oats, 2 tbsp lemon juice (optional, not used here), and sweetener of choice

Lunch: salad consisting of diced spinach, canned diced tomatoes, sundried tomatoes, an olive, cucumber, boiled cubed potato, and my simple tahini dressing

simple tahini dressing: 2 tbsp tahini, juice of 1 lemon, and 1 tsp of soy sauce (adjust soy sauce depending on the saltiness of other ingredients in the salad. 1 or 2 servings depending on the size of the salad. Can be made ‘complicated’ by adding 1 tsp of olive oil, a fresh minced herb like cilantro, and minced garlic)

Dinner: cold soba noodles with an umeboshi sauce; a can of sardines; and sauteed organic yellow pepper

Bedtime Snack: a dried persimmon; unsweetened chocolate almond milk with ‘truewhip’

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This entry was posted in Breakfast, Food Journal, fruit, nuts/seeds, sweet, yogurt. Bookmark the permalink.

One Response to Café…cold-brewed is best

  1. Pingback: Sauteed Orange Cauliflower and Bok Choy with Tahini Sauce | HuacaChina

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