I felt worse all day today. I managed to eat a cup of vegetable broth for lunch. As the day went on, I was able to drag myself outside and get some yard work done. Hopefully this will end soon, I am starving!
The Lady on the other hand was kickin’ tail and taking names at work, left out of here with an Apple Jack smoothie and a smile. She made Asian Ginger Dressing over the weekend and was eager to try it out. We had Chana Masala for dinner- Masala is now my favorite vegan food, even though I have only consumed a total of 100g of it in the last 36 hours. It’s perfect without the salt, and I may decide to eat it every day.
- Apple Jack Smoothie (recipe here)
- Asian Ginger Dressing (below)
Asian Ginger Dressing
- 2″ piece of Ginger sliced
- 1/2 c. Water
- 1/3 c. Rice Vinegar
- 1 Tbsp Tomato Paste
- 1 Tbsp Lemon Juice
- 1 Tsp Tahini
- 2 Dates, pitted (to make it a little sweeter)
Throw everything in a blender and blend until smooth. The ginger will get stronger as it sits, so don’t add more. A little of this dressing goes a long way, though it is delish!