"Where is the last of the apple cinnamon bread," I asked Rich as I opened cupboards and made myself a pour over cup of coffee. He grinned and pointed to his belly.
"Well, I definitely cannot take a picture of that for my blog," I moaned.
He suggested I photograph the empty plates. See that's the problem with food blogging; you make something really, really good and everyone in the house gobbles it up before you can snap a decent picture. Oh well, guess I'll have to make it again. Shame.
After breakfast, we drove to the air base where I served lunch to the first-term airmen at the cafe. Only 27 to cook for today. In appreciation for my vegan week at home, I made my vegetarian chili and gluten-free cornbread. I thought about making them both vegan, but didn't want to push my luck. GI's have a legendary appetite for meat. Nevertheless, several returned to the kitchen for seconds, and thirds. Win.
Now, I'm home enjoying my absolute favorite raw, vegan smoothie. It's in my cookbook, Modern Family Table, but I'll share it with you here!
1 lemon, peeled and seeded
1 orange, peeled and seeded
1 lime, peeled and seeded
2 cups fresh spinach
small handful of fresh Italian parsley
small handful of fresh cilantro
1 cup frozen pineapple
½ cup water
1-2 tablespoons of agave nectar to taste
Layer items in a high-speed blender with citrus fruits and water on the bottom, then spinach, pineapple and herbs. Blend until smooth. Enjoy!