On day 6, we had another green smoothie (recipe here) for breakfast with the addition of a peach.
For lunch we had a very cleansing (according to Merilynn) tabbouleh salad that was basically parsley, mint, lemon juice, olive oil, agave, and some cherry tomatoes. It was pretty acidic in my mouth but I thought it tasted really good with the cherry tomatoes. Since the tabbouleh wasn’t very filling I had some leftover cucumber zucchini soup from the day before as well.
For my afternoon snack, I had some of Merilynn’s delectable kale chips…
And for dinner Ben and I got creative. We took a block of firm tofu and crumbled it. Then we mixed it with spices, and then we put it in our tofu press. We left it in there for a few hours and then when we pulled it out it was awesome and marble-y. It wouldn’t have sliced, but what was great about it is that the tofu really took on the flavor of the spices.
We took the spicy tofu and crumbled it in a pot with some sauteed veggies and then just ate it. It was pretty good, but I’m more excited to see what else we can do with this new marbled tofu discovery!
After dinner we had some tahini balls, which are sweet tahini and almond balls. Yum!