It seems darker than usual this morning, when I get up and go to spin class. When I return, I make a nice big pineapple smoothie for breakfast with some protein powder in it. This is both filling and delicious.
After breakfast, I retrieve the bread from the dehydrator. The slices have dried just a little more than I would have wanted, but they are warm, so I try a slice with butter on it. It’s okay, but certainly a far cry from the fluffy, herbed white bread that started this whole adventure. The other two loaves look nice, and I assume they’ll taste pretty much the same, so I wrap them up and put them in the refrigerator. Rich puts butter on one of the slices and eats it. He makes a face. Oh well, this is my first experiment with making raw bread on my own and without a real recipe. I’m sure I’ll get better at it.
For lunch, I make two open-faced “not tuna” paté sandwiches, using small slices of some sprouted Spelt bread I bought at Whole Foods this weekend, and a sliced tomato. I really love salted, sliced tomato. It’s also really good with just a little balsamic salad dressing drizzled over it.
Dinner is a BIG spinach salad will lots of finely chopped veggies and tomatoes on it. It looks a little like I’m cleaning out the fridge.
Verdict: 95% raw day. It feels like a success, even though I am a little bit disappointed with my bread. I’m already thinking about ways to improve the process …
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