Food color in kitchen (week 6)

Surprise surprise, or maybe not, the food color in my kitchen matches that of the color of my house: green and white.

As a vegan, I find my myself eating mostly leafy green veggies; kale, chard, collard green, cabbage, arugula, squash, zucchini, cucumber, bell peppers, ad infinitum.

For white, I eat tofu and white rice (a little bit). And there's the soy and almond milk in the fridge.

This is great to keep my pH level between 7.5 and 8.