Breakfast: A smoothie (what else?) of 1 large frozen banana, 3 large leaves of lacinato kale, 1 tbsp Green Superfoods Powder, 1 tbsp chia seeds, 1 1/2 cups frozen wild blueberries, and 1 cup Edensoy Extra soymilk topped with a very generous serving of my Spiced Carrot-Pumpkin Granola.
Don’t the deep mauve and bright orange strike an amazing color contrast? I mean, what a beautiful way to start the day!
Breakfast Checklist: Protein—soy milk. Whole Grain—gluten-free oats, buckwheat, amaranth. Fruit—banana, mixed berries. Leafy Green—kale. “Power Food”—chia seeds, green powder.
Local Ingredients: Lacinato kale from Driftless Organics.
Morning Tea: Eden Foods’ Organic Kukicha Twig Tea. I love its woodsy, earthy flavor.
Lunch Box: Mixed greens, carrots, roasted beets, alfalfa sprouts, mung bean sprouts, and dill tossed in Liquid Gold Dressing and topped with Ocean Sauerkraut (not only is this stuff probiotic, but it contains two sea veggies—kelp and arame!). Accompanied by a vegan Amazing Grain Burger from Nature’s Bakery (I mentioned the vegetarian food coop in my 3rd WIAW) sandwiched between two salt-free brown rice cakes spread with tahini.
I prefer the Vegetarian Burgers from Nature’s Bakery, made from a base of brazil nuts, to the Amazing Grain Burgers for their superior hearty texture and more savory flavor. However, I had already gobbled up my whole package of Vegetarian Burgers and had to move on to their less tasty, yet still enjoyable, counterpart. Dill and other herbs have found their way into my lunch boxes more and more frequently nowadays—I adore the bright flavor punch they add to every bite. And can I please express my incredible happiness of discovering Powerkraut’s Ocean Sauerkraut? Always striving to incorporate more sea veggies into my diet, I can easily accomplish my goal while keeping up with my daily probiotic quota.
Meal Checklist: Protein—Amazing Grain burger. Whole Grain—Amazing Grain burger, brown rice cakes. Vegetables—carrots, beets, sprouts. Leafy Green—mixed salad greens, sauerkraut (cabbage).
Local Ingredients: Mixed greens from Harmony Valley Farm, carrots from JenEhr Family Farm, sauerkraut from PowerKraut, beets from Driftless Organics, mung bean sprouts and alfalfa sprouts from Troy Gardens, Amazing Grain burger from Nature’s Bakery Coop.
After-School Snack: A bottle of GT’s Organic Raw Kombucha in Multi-Green flavor.
Sadly, I must admit that I don’t much enjoy this particular flavor. While the blue-green algae, spirulina, and chlorella offer lovely health benefits paired with the probiotic wonders of Kombucha, they don’t lend themselves to a particularly refreshing drink. I’ll stick to my fruitier varieties of GT’s.
Dinner: This Sunday, I simmered up a batch of Gluten-Free Goddess’ Detox Green Soup, bountiful in broccoli and spinach with notes of deeper flavor from parsnips and celery. Omitting the ginger out of necessity and substituting cilantro for the parsley, I also stirred in a 1/2 cup of coconut milk at the end to achieve a silky smooth texture. My first culinary venture with coconut milk ended with such enjoyment that I decided to experiment with the tropical ingredient by concocting a spicy, Thai-inspired marinade for baked tofu, the recipe for which I will post shortly. Thus, tonight’s dinner consisted of a large bowl of green soup over 1/2 cup sweet brown rice (mochi) topped with my coconut-baked tofu.
Meal Checklist: Protein—tofu. Whole Grain—sweet brown rice (mochi). Vegetables—garlic, onion, broccoli, parsnips, celery. Leafy Green—spinach.
Local Ingredients: Onions from Jones Valley Farm, garlic from Brantmeier Family Farm, spinach from Snug Haven, broccoli from JenEhr Family Farm, parsnips from Driftless Organics, tofu from the Simple Soyman.
Comment Provoking Questions: What are your favorite uses for coconut milk? Do you incorporate sea veggies into your diet? Do you like to add herbs to your salads? If so, which ones?
Until next time, Ali.