I just couldn’t wait until tomorrow to start this challenge. My body and mind were ready this morning. I started my day with persimmon…such a great fruit, but make sure it’s ripe or otherwise the tannins are so strong you’ll get a case of cottonmouth in one second!
For lunch I made miso soup. Is this supposed to be hard? LOL! Not yet it’s not.
Above: Freshly cut miso soup ingredients: firm tofu, green onions, shitake and oyster mushrooms, dehydrated seaweed. Yummmm….
Below: My lunch.
Below: Ingredients for making snacks – kale chips, sweet potato chips. Fresh kale leaves, onion powder, garlic powder, a splash of olive oil, pinch of chipotle pepper powder (for heat and smokiness), and Himalayan pink salt. Lay down parchment paper on a baking sheet, preheat the oven to 300 degrees, bake for 25 minutes (until crisp and moisture free).
Below: The finished kale chips along with some sweet potato chips. The sweet potato chips were cooked in the microwave for four minutes on a silicone rubber dehydrating mat. And I re-purposed my cookie jar!