Ocean Lotus, Wednesday

Breakfast was good as usual, this time with delicious cranberry-pineapple topping for our French toast!  I liked that one even better than the blueberry.

Burdock root and vegetable soup.  Delicate and wholesome flavor.

I called one of our main courses “Mediterranean patties” due to their tomato and basil flavor.  They were really good.  In fact, I ate the whole plateful, which Rich ate the whole plate of the next dish.

Vegetarian sealife dish with cabbage and carrots.

This is the luncheon dessert – a date-nut cake, super moist and flavorful, with nice texture differences of chopped nuts and fruit, topped with the same wholesome cranberry mixture we had for breakfast. 

We sat by the fireplace for dinner tonight, which was very nice, but unfortunately, the pictures didn’t come out as well as others have.

For starters, we had a corn chowder soup.  Lotus’s soups are the best!

The next picture is some noodles with avocado, shredded lettuce, cranberry relish, wasabi, and soy sauce.  They were very tasty and I had been craving some type of pasta!

 

This is some greens with carrots and some type of topping that really soaked up the flavor of the sauce.  It had the texture of a soy product and was kind of peppery.  We love greens, so this dish was welcome and enjoyed as well.

The whole day, I was tricked into thinking that I would not have a birthday cake.  I was shocked to see it!  And in a heart shape, no less.    The cake was delicious and really in-line with my superior health subtitle, as the cake was date and nut, with dates in the middle layer, and the frosting was made from mung beans.  I will be honest – I wanted some chocolate cake today or chocolate of some sort, but I can wait til I get home.  Clearly, this cake was made with love and care for using the best ingredients.  Thanks, Lotus & Rich.