A Much Better Day

I've been discouraged with the Super Immunity recipes lately and almost quit. Then I realized that quitting is what I usually do with this sort of thing, so yesterday I created a menu that would finish all the recipes by the time the book is due at the library at the end of next week.

I started today with the Wild Blueberry Hot Breakfast. I really liked it. I felt like I was eating more of a dessert than a breakfast. The combination of the blueberries, currants, bananas, coconut and walnuts microwaved in a little vanilla soy milk was very delicious. Definitely will try this again when I'm craving something sweet.

To get though all the recipes in time I'll have to make most of the breakfasts and lunches without Mark.

DF 5   J 5

For lunch I had the Italian Stuffer. I used the non-vegan option and put a piece of thin sliced deli turkey on the whole wheat tortilla to start. I also added some diced English cucumber to the salad and substituted fresh basil for the Italian seasoning.

I really like this wrap. It served 2 so I cut the recipe in half. The tortillas I used were small so it made two wraps. I think I would have liked it just as well without the turkey.

DF 5   J 5

For dinner we had the Tomato Bisque and Golden Onion Morsels. 

I love Tomato Basil Bisque so I had high hopes for this soup. It wasn't quite as tasty as the full creamy version from Safeway, but it was a pretty good substitute. I really liked the flavor, and even better I loved how healthy it was.

DF 5   M 4   J 5

I didn't understand the Golden Onion Morsels. They are basically nut butter with an apple and some seasonings blended together and rolled in toasted sesame seeds and chives. They were tasty, but I don't think they were worth the number of calories they have in them. Dr Fuhrman's site didn't have a rating.

M 4   J 4

I was surprised by the Marinated Kale Salad. In fact, I almost didn't make it because I thought I'd hate it. I ended up liking it a lot.

I shredded the kale and massaged it in fresh squeezed orange and lemon juice. Then added goji berries, currants, sun-dried tomatoes and scallions. This was left in the fridge all day and before serving I added pine nuts.

The kale was tender and the flavors all complimented each other. Mark liked it, but didn't love it (which I thought was great for a dish where fresh kale was the main ingredient!) I told him he couldn't have the leftover salad in his lunch tomorrow because I had dibs.

DF 5   M 4   J 5

Marinated Kale Salad
Ingredients
6 cups shredded kale
1/4 cups currents; or small raisens
2 tabllespoons goji berries
1/3 cup scallions
1 tbs lemon juice
2 whole Oranges
2 tbs Pine nuts

Preparation
Combine all ingredients except pine nuts in a mixing bowl. Mix the salad and crushed the kale with your hands. Place the salad in a covered container in the refrigerator and let sit overnight. Toss before serving.

makes 4 Servings