My Yeast free Hashimotos Plant Based diet today May 3, 2023 Hummus, Notomato Pasta, and Rice and Lentils with a Detox spice mix

This morning I started by making hummus using a simple recipe that I only changed by adding a few tablespoons of Trader Joe’s Tahini and a few less tablespoons of olive oil. I put it on rice coconut bread and topped it with Trader Joe’s micro sprouts and red onions.

I also had some Lights Out tea from The TEA SPOT I had left over from last night. I have tea tumblers from the Tea Spot that do a pretty good job of keeping tea warm for about 8 to 10 hours. I add frozen coconut water to my tea if I want to make it cold.

I took a B12 by Deva and will take Solgar d3 with lunch. I also ate as snack some sprouted almonds and crystalized ginger I got from Trader Joe’s. I also had some of the Cosmic Bliss hazelnut coconut ice cream. I drank some water and had some throat tea by Full Leaf Tea Company.

Lunch was nomato sauce with pasta. I used red onion instead of yellow. I also cook the beets by steaming them before I heat them up in this recipe. I do that because I use an immersion blender to blend this sauce. I also have a live oregano and basil plant in my apartment so I do to use dry herbs. I also added an extra cup of water while blending. For the pasta I used a combination of organice buckwheat rice pasta and Trader Joe’s organice yellow pea and rice pasta. I made enough of the sauce to fill a mason jar. I used only about a fourth of the jar with lunch. I could use the rest of it for pasta or pizze tomorrow.

Dinner was rice and lentils cooked in a slow cooker. I have this dish often, but I change the spice mix and vegetables. Today I used a combination of brown basmati rice and black rice. Black rice has the same stuff in it that makes blueberries blue. So the rice kind of bleeds purple. I also used a combination of sprouted brown and black lentils. I use about a quarter cup of each. To this I added a cup of water and about a quarter cup of coconut cream mixed with some water. For flavor I added about 2 teaspoons of Ayurvedic Digestion & Detox Spice Mix. I have a small apice grinder so I actually groud fennel seeds and black peppers to make this mix. It smells a bit like licorice but makes a mild curry. I also added about a half cup of frozen california vegetable mix, which is frozen brocoli, cauliflower, and carrots.

To sum up:

Breakfast was hummus on yeast free bread with micro greens and red onions.

Lunch was pea rice and buckwheat rice pasta with notamato pasta.

Dinner was lentil and rice with coconut cream and california vegetable medle and a ayurvedic spice mix.

For snacks I had hazel nut ice cream crystalized ginger and sprouted almonds.

Of course I drank water and herbal teas.