I am frequently asked, “What do you eat?”

Explanations tend to sedate the enquirer, whose face washes over with regret. People want pictures.

Black Lentils, Red Rice, Steamed Red Kale, Steamed Cauliflower, Steamed Carrot, Avocado, Hemp Seeds, Lemon Pepper
Black Beans, Steamed Red Kale, Whole Grain Pasta, Bell Pepper, Vegan (Almond) Ricotta
Eye of the Goat Beans
Pearl Millet, Curry Red Lentils and Veggies, Steamed Cauliflower, Steamed Red Kale, Raw Cashews, Lemon Pepper
Black (Forbidden) Rice
Red Rice
Red Kale
Granny Smith Apple, Cinnamon, Raw Pecans
21 Whole Grain Bread, Small Pepper, Little Gems, Pickle, BBQ Tempe, Smoked Paprika Mayo (made with cashew butter)

Return of the vegans

10 years later… Health scares and chronic conditions have inspired us to go vegan, again. We’re talking healthy, whole foods vegan.

I’ve gone vegetarian and vegan before. I know the path requires building momentum and maintaining discipline which is not always easy or convenient. It’s a balancing act.

It feels good.

Chipotle’s Sofritas – ok


I had the opportunity to sample Chipotle’s Sofritas yesterday. The first bite was my last. I was, in a word, underwhelmed. The texture threw me off. Tiny pebble sized bits of tofu squeaking between my teeth. Perhaps, it’s better inside a burrito. I would make the pieces larger and add a rougher texture infused with more flavor.

It could be my bias against Chipotle. Their food, in general, is just ok. Why would Sofritas be any different? It’s a shame because I love tofu, especially hodo tofu. I do applaud their efforts for using sustainable foods (in whatever percentage that may actually be) and for creating a vegan dish which is very much appreciated. Sadly, Sofritas just don’t live up to their potential.