What I Eat: Monday, April 2nd

Breakfast: Raw milk yogurt, frozen organic blueberries, a small shot of elderberry syrup, topped with bran nuggets. Chai tea with local honey.

Snacks: kefir-peanut butter-banana smoothie. Hummus & carrots.

Lunch: Chicken-rice-veggie-sorrel soup

Dinner: Chicken curry with spinach and fenugreek, white rice (yes, white rice–it’s a huge treat for us that we don’t have often).

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