Goin' Further With Granola

ADDENDA:
Went to a late morning yoga class, the teacher was a bit of a babbler (in a good way), she caught my ear when she started talking about food - how the "vibrations" of the person preparing it affects the "vibration" of the food itself - why home cooked food by a loved one is better than industrial slop prepped by an underpaid wage slave - and how saying a prayer over food can be a small corrective measure. I think the closer the relationship you have with your food and it's preparer is key to eating better, though I'd worry more about the sources of the ingredients and the care put into it, no matter how it's shaking or buzzing or whatnot.

Tomorrow is going to be a beautiful day, so I baked up some power bars this afternoon for an extended bike ride on the mountain bike up to Croton. Threw in some granola, chopped up cashews and lots of chocolate chips in. In yesterday's post about granola, my friend Reeve responded with a warning about the high glycemic index of granola. I went back and looked at the ingredients of Feed Granola, and it was interesting. Yes, the first 3 ingredients are all organic whole grains, but following there are 4 different sweeteners, from agave to brown sugar - I bet all together, it would be the #1 ingredient. So when I was in the farmers market today, I picked up a less-packaged, more boldly hippyesque package of granola, which of about 12 ingredients, only honey was the sweetener, and 3rd from last, before salt and canola oil.

BREAKFAST: 9am, organic cheerios with good milk, half a banana, 1 bowl, hunger 4/5
Despite the veggie booty, went to sleep a little hungry and woke up with an appetite.

LUNCH: 12:45pm, grilled tempeh, hijiki, kasha, curry lentil soup, water, 1.5 bowls, hunger 4/5
Went to the cafe at the yoga school after a beginner's vinyasa class, really good clean tasting vegan food that doesn't taste like dirt. The HVS would be proud!

PM SNACK: 5pm, baby spinach salad with ranch dressing, 1 bowl, hunger 4/5

DINNER: 7pm, homemade lasagne with sauteed portobello, homemade soy ice cream and homemade shortbread, seltzer, 2.5 bowls, hunger 4/5
Busted out the last major leftover from Dinnerfest, easily the best dish I made. The pasta is incredibly unctuous, the meat ragu is wonderfully textured and really has a round pork/veal/beef taste, and the spinach-infused ricotta kinda binds the two with a middle-ground texture (and a few chewy shards of the bufalla moz doesn't hurt!) I topped it with some old homemade pizza sauce in the back of the fridge and threw on some diced grilled portobello, which had to be used or tossed.

Made the soy ice cream on the fly, know B will appreciate it's presence in the fridge.