Today's green smoothie: Overripe pineapple, banana, apple, goji berries, celery, kale, flax seeds, hemp seeds. 48oz. I may have gone overboard. But it's yummy!! Mmm. I took a pic, but it's ugly (I drink them out of mason jars) so I'm not sharing.
Breakfast was tofu scramble (the YRR mix but with lemon juice and nooch a la VwaV) on an ezekiel tortilla with reduced fat vegenaise, sriracha, and some sauteed kale. Yummy! I was still a bit hungry so I ate more scrambled 'fu, and then I was stuffed. Alas.
Lunch was some of my mom's rawified gazpacho (recipe below) and a milkshake (bananas, raw brazil nut milk, cinnamon).
Mom's Gazpacho Recipe (truth be told, I don't know where she got this from, but she's been making it for years) -
2 lg. tomatoes, peeled
1 lg cucumber, pared
1 med. onion
1 med. green pepper
12 oz tomato juice
1/4 c. olive oil
1/4 c. red wine vinegar
1/2 tsp. salt
1/8 tsp. black pepper
2 cloves garlic, crushed and split
1. In blender, combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper and 1/2 c. tomato juice. Blend to puree.
2. In large bowl mix pureed veggies with the remaining tomato juice, 1/4 c. olive oil, vinegar, salt and pepper.
3. Refrigerate, covered, 2 hours or until chilled.
Okay, so how do I do it? I start by blending enough tomatoes to get to 12oz. THEN I follow the directions. No canned tomato juice, whee!! And I'm sure, if you wanted, you could use some good ACV. But I need the red wine vinegar to make it authentically mom.
So, my bargain? I've been kinda wanting to buy Prevention's Flat Belly Diet book, but didn't. Until today, at the library. Cause it was $1!!!! I haven't read much yet, but it seems okay so far because it advocates eating healthy fats. Phew!