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I made ice cream today! I have been wanting to for a long time, but eventually resigned myself to no ice cream until I could have alcohol since I didn’t want to try to find vanilla made with glycerin. Then yesterday I cleaned the fridge and organized the freezer. I threw out old food and used up the last of a lot of things. I had a small bunch of mint left that was starting to turn, so I decided it was time to make mint ice cream! I searched all over the internet for how to make vegan, alcohol-free ice cream with fresh mint leaves and no refined sugars. I eventually compiled multiple sources into my own ice cream recipe. Not the flavor I’m used to, but pretty darn tasty!
Detox and Exercise
Oil Pulled
Nettle and Rose Hips Tea
Karate
Summer Goals
Health
Cramping in the afternoon that went away by evening. I’m seriously hoping it is related to my uterus and that my uterus just gets on with things (I haven’t had a period in 7 weeks).
Arms were a bit irritated today, but doing okay overall.
Food
Breakfast: A “kitchen sink” smoothie I made when I cleaned out the fridge last night: the last pear, beets, cabbage, and parsley. A few mint leaves thrown in.
Lunch: Grain and Bean Salad with probiotic brine poured over the top.
Dinner: Soothing Red Lentil Soup (Nourishing Meals, page 185), replaced curry powder with turmeric, cumin, and coriander, used kale for the greens. This was almost the same as the Lentil and Kale Dal I made at the beginning of this once I made the replacements, just more watery. Still good, and would be very good with a piece of bread to soak up the liquid (for future meals).
Snacks: Sweet Potato Chips, crackers
Preparation
In addition to making ice cream, I started soaking black beans for tomorrow and made up some quinoa for breakfast.
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