Breakfast: A smoothie of 1 large frozen banana, 3 large leaves of lacinato kale, 1 avocado, 1 tbsp Green Superfoods Powder, a dash of cardamom, a squirt of lime juice, 4 dried figs, 1 cup of frozen raspberries, and 1 cup of Edensoy Extra soy milk topped with a cup of brown rice puffs.
Avocados have quickly become my favorite addition to smoothies for their inherently creamy texture and subtle flavor, which I prefer to highlight with cardamom and lime juice. Inspired by Real Sustenance’s Raw Cacao-Raspberry-Avocado Smoothie, I combined the avocado with raspberries and added figs because I think the two fruits perfectly complement one another.
Breakfast Checklist: Protein—soy milk. Whole Grain—brown rice puffs. Fruit—banana, avocado, dried figs, raspberries. Leafy Green—kale. “Power Food”—green powder.
Morning Tea: I just nabbed a jar of Rishi Chocolate Chai (organic and fair trade, of course!) from Whole Foods and it would be a complete understatement to say that this stuff tastes positively delectable. Chai plus chocolate? No better combination.
Lunch Box: Mixed greens, alfalfa sprouts, buckwheat sprouts, and dill tossed with Liquid Gold Dressing and topped with a sweet potato hummus/quinoa mash (thanks to Choosing Raw for the spoon-licking hummus recipe!), two scoops of roasted kabocha squash puree, 1/2 cup home-simmered chickpeas (these babies started out from dry, not a can! I feel so proud whenever I make my own beans), and a generous spoonful of seaweed sauerkraut.
This Saturday at the farmers market (which has now moved indoors thanks to the looming Wisconsin winter), the cheery “sprout man” as my mother and I like to call him presented us with a box of sprouted buckwheat. Buckwheat being one of my favorite grains after going gluten-free, I immediately packed the clover-shaped mini-leaves into tote bag, eager to throw them in my regular salad ingredient rotation. Choosing Raw’s sweet potato hummus recipe has tantalized me for a good long while now and I finally shoved aside some room in my busy schedule to whip up a batch of the curry-spiced, creamy, makes-you-want-to-lick-the-bowl-of-the-food-processor chickpea dip. Speaking of chickpeas! Inspiration from an unknown source struck me last week at the Willy Street Coop to buy dried chickpeas in the bulk section. To my immense satisfaction (which happens every time I simmer a batch of beans myself), I cooked a huge batch of chickpeas Southern Italian-style from the Basic Chickpeas recipe in my birthday gift cookbook The Complete Italian Vegetarian Cookbook. Needless to say, I utilized them in this week’s hummus, but also plan to sprinkle their slightly nutty, toothsome yumminess all over my lunch salads.
Meal Checklist: Protein—chickpeas, hummus. Whole Grain—quinoa. Vegetables—kabocha squash, sweet potato (in hummus), buckwheat sprouts, alfalfa sprouts. Leafy Green—mixed salad greens, sauerkraut (cabbage).
Local Ingredients: Mixed greens and kabocha squash from Jones Valley Farm, buckwheat sprouts from Garden To Be (no website, sadly), seaweed sauerkraut from PowerKraut, sweet potato from the Plahnt Farm, alfalfa sprouts from Troy Gardens.
After-School Snack: A bottle of GT’s Organic Raw Kombucha in Gingerade flavor.
Dinner: This week’s soup leftovers originated from Laura at the Spiced Plate’s recipe for Just Right Split Pea Soup. Her lovely photos of an unbelievably thick, rich soup filled with green veggie goodness (kale, broccoli, AND arame seaweed?!?) enticed me to recreate my own. Sadly, whether I added too much vegetable broth or didn’t allow my split peas to achieve adequate tenderness, my version turned out not particularly creamy, though still quite tasty. My changes to Laura’s recipe: replaced water with vegetable broth, replaced onion with leek, replaced kale with spinach (I have to save my kale for breakfast, of course), replaced white mushrooms with dried shiitakes, and used Romanesco broccoli. The flavor of the indian spices shined through this hearty soup, served tonight over 1/2 cup of Black Japonica rice.
Meal Checklist: Protein—green split peas. Whole Grain—Black Japonica rice. Vegetables—leeks, garlic, shiitake mushrooms, Romanesco broccoli. Leafy Green—spinach, arame seaweed.
Comment Provoking Questions: Do you often cook your own beans? What are your favorite kind of sprouts? Do you like avocados in smoothies? What is your favorite flavor of Kombucha?
Happy WIAW! SO EXCITED THANKSGIVING IS TOMORROW!
Until next time, Ali.