What I Ate Wednesday #6: The Day Before Thanksgiving!

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.

Local Ingredients: Lacinato kale from Driftless Organics and raspberries from Sutter’s Ridge Farm.

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 Farmbuckwheat 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.

Local Ingredients: Garlic from Brantmeier Family Farm, spinach from Snug Haven, Romanesco broccoli from JenEhr Family Farm, dried shiitake mushrooms from Herbs n’ Oysters Mushroom Farm.

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?


Until next time, Ali.

13 thoughts on “What I Ate Wednesday #6: The Day Before Thanksgiving!

    • Ali Seiter says:

      Indeed, it does stay open year-round! The winter market obviously has a smaller selection than the bountiful summer market, but it still showcases all the gorgeous cold-weather veggies like brussels sprouts, kale, sweet potatoes, apples, etc.

    • Ali Seiter says:

      For some reason, my peas never turn out creamy! I must lack the gene necessary to adequately cook split peas.

      The peas I used were split, I cooked them for 45 minutes (they probaby needed longer), and I did blend them but I probably added too much veggie broth which thinned the soup too much. But the flavors were still delicious!

      • lauren@spicedplate says:

        oaw..hm. sometimes, if the peas are older, they’re harder to get creamy — which isn’t your fault, the store doesn’t even know usually. I’m glad at least the flavors were good! If you’re ever in Maine I’ll cook you up some 🙂 Happy Thanksgiving!

  1. Nada (One Arab Vegan) says:

    Wow, I love your little checklists for each meal – it’s so great you have access to so much fresh produce. Also that sweet potato hummus recipe is by far one of my favourites – and I practically live off hummus so that’s saying something.

    I don’t usually cook my own beans but I really should and favourite sprouts would have to be mung bean or buckwheat. Happy thanksgiving!

    • Ali Seiter says:

      Thanks! I also feel so unbelievably lucky for the bounty of farmers market goodies in Madison.

      A ridiculously easy way to cook beans is just throw them in the slow cooker on its lowest setting for a couple hours. No soaking required! And I’m glad to hear someone else has tried buckwheat sprouts–I love them now. 😀

  2. Teniesha @ Vegan on the Go-Go says:

    I tried a Botanic #3 kombucha today (with lavendar and elderberries), and it was wonderful! I thought of you and your home brewing, too. ❤

    • Ali Seiter says:

      Ooh, that’s a good flavor (of course, all of the flavors are good in my opinion, frankly…except that icky Multigreen stuff. Which is too bad because Spirulina is amazing!). I’m honored to be so closely associated with Kombucha now! Thanks, dear.

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