Life goes on despite the countdown. Picked up groceries that should last us for the week. Our newest eating trend has added a twist. We are part-time vegans. Before you lose it, it’s not all tofu! It is tricky trying to avoid the big three allergens: eggs, milk, and gluten — even vegans eat bread and pasta. I just finished baking the best peanut butter chocolate chip cookies without eggs or flour. Bill loves them. We are just finishing up our morning smoothies too…..peaches, blueberries, cilantro, lemon juice, and super green powders. Each baby step brings us closer to independence from meat. Don’t worry, SXM will spoil us with the best duck, lamb, and fish ever. We’ve both noticed that by eating more raw fruits and greens our energy levels have increased. This is good timing for the upcoming super busy trip!
It was on SXM where we attended a fundraising dinner that was completely vegan. The tastes and textures surprised and delighted us. I’ve since purchased a few good cookbooks and added the special products, over time, to the pantry. Once something becomes accessible, other aspects fall into place and changes are slowly but easily made. For lunch I’m making a peach salad and cold spinach soup, yum!
Sliced peaches, radish, & carrot
Fine diced red onion (from 1-2slices)
Dress with a balsamic vinaigrette
A couple of hand fulls of Baby spinach, cilantro (arugula for more peppery taste)
2 garlic cloves
2 rough cut tomatoes
1/2-C orange juice
Drink as a smoothie or spoon from a bowl