Last night, we had a big pan of fried potatoes, fried in a homemade vegan buttery spread, with onions and bell peppers and shiitake mushrooms along with some steamed fordhook lima beans and a side salad made with buttercrunch lettuce, purple cabbage, romaine lettuce, celery, red bell peppers, red onions, topped with chickpeas, cranberry orange vinaigrette and hemp hearts.
Currently sipping on lemon water and a nice warm ginger/burdock root/red clover infusion.