Sunday, July 31, 2016
Yesterday turned out to be my meditating day, where I lit a cylindrical candle, comprised of seven different pucks that I customized at the store where I bought it at. I chose blue and green pucks, the colors of the ocean and breeze to fit my coastal-themed home décor in my living room, which is mostly in blues and greens. I forgot what each puck smells like, and it doesn’t matter for me anyway because my smelling is messed up, due to hay fever, dust, and pets. So, I really need to work on my nostril cleansing more with my neti pot. But maybe I will wait after my hay fever sneezing because I still tend to sneeze now and then, although I feel better.
After some researching and blogging, I decided to make a green smoothie with the green powder I have, before I start cooking lentils. At around 4:30pm, I decided to make my green smoothie. I used the macadamia nut milk, which is actually has more of a macadamia cream thickness texture, because I used one cup of water instead of two. Since it was thick, I decided to add a cup of water and cup of ice cubes in the blender. I also added a tablespoon of my green powder energy boost, and some agave sweetener. After a poured it into my cup, I topped it with some macadamia nut milk cream, which is like whipped cream, and I sprinkled some cinnamon, vanilla, and pumpkin spice powder for added flavor. It tasted good, similar to a green vegan milkshake. It is also thick like ice cream that I needed a spoon to eat the rest of it with, unless I want to let it melt so that I am able to drink it with a straw like a smoothie. Similar to a milkshake, I ended up eating my vegan green smoothie with a spoon because it was also like thick ice cream texture.
I finally finished cooking lentils at 6:45pm. I drained it and placed it into a glass Tupperware. I minced some garlic and added it to the lentils. It tasted good.
Then, I made a cup of spicy Aztec cacao, but I also added some macadamia nut milk cream in order to make it vegan creamy cacao drink.