Breakfast: 1/4 cup gluten-free rolled oats and 1/4 cup raw buckwheat groats simmered in 1 cup Edensoy Extra soy milk and 1/2 cup pumpkin puree with 3 large leaves of finely chopped lacinato kale, 2 finely chopped dates, 1 tbsp hemp seeds, 2 tbsp unsweetened shredded coconut, 2 chopped prunes, 1 chopped dried fig, and 1 chopped dried apricot stirred in.
One of my favorite cookbook authors, Dynise Balcavange of The Urban Vegan, recently published a post on her blog entitled “Rethink Your Oatmeal,” where she offers a suggestion of adding pumpkin puree to your usual oatmeal-cooking liquid to create “Pumpkin Pie” oatmeal and to simmer chopped dates into the mixture for “Sticky Toffee” oatmeal. How could I resist with mouthwatering dessert names like those? Further inspired by The Gluten Free Edge’s Warm Pumpkin Porridge which combines pumpkin and coconut, I added some shredded coconutty yumminess to my usual morning bowl of green oats with spectacular results. Hooray for recipe combining!
Breakfast Checklist: Protein—soy milk. Whole Grain—gluten-free rolled oats, buckwheat. Fruit—dates, coconut, prunes, dried figs, dried apricots. Leafy Green—kale. “Power Food”—hemp seeds.
Local Ingredients: None, I couldn’t patronize the first farmers market of 2012 last Saturday due to a morning gymnastics meet, but eagerly will this weekend!
Morning Tea: Cinnamon Plum from Rishi Tea.
Ever since sipping this sweet godly nectar at The Studio Yoga, I fell completely in love with the intense fruitiness coupled with deep cinnamony goodness in this absolutely divine presence of tea. While I don’t usually prefer fruity teas, I’ve eagerly made an exception for Rishi’s Cinnamon Plum, described on their website:
This 2009 World Tea Champion is rich with currants, succulent hibiscus, hints of plum and accented with notes of cinnamon and naturally sweet licorice root. Warm and soothing, Organic Cinnamon Plum is deliciously fruity and full-bodied with a deep red infusion. Perfect served hot, iced or brewed as mulled tea.
Another plus: Rishi is based in Milwaukee! Can you say local tea?
Lunch Box: Mixed greens, 1 large carrot, and 4 thinly sliced crimini mushrooms tossed in Liquid Gold Dressing and topped with a chickpea-tahini mash, a generous spoonful of sauerkraut, and a sprinkle of dulse seaweed, accompanied by 2 brown rice cakes (unpictured).
In an ongoing attempt to include more sea vegetables in my diet, I’ve recently begun sprinkling dulse flakes on my salads for their punch of nutritional value, particularly contributing iodine and vitamin K. They add a pleasing salty-sea taste to my usual blend of veggies.
Meal Checklist: Protein—chickpeas. Whole Grain—brown rice cakes. Vegetables—carrots, mushrooms. Leafy Green—mixed greens, sauerkraut (cabbage), dulse seaweed.
Don’t get me wrong: I love my probiotics. But Kevita’s blend of probiotic cultures, coconut water, and strawberry/acai puree didn’t strike a harmonious chord with my tastebuds. Perhaps due to my recently developed bias against coconut water, I infinitely prefer my daily bottle of GT’s Kombucha to satisfy all my good-bacteria beverage needs and probably won’t by another bottle of Kevita in the near (or far) future.
Dinner: 1/2 of a roasted kabocha squash stuffed with a pilaf of quinoa, amaranth, indian spices, garlic, shallots, green peas, thawed frozen broccoli rabe, and adzuki beans based on this recipe from Affairs of Living.
My tweaks to the original recipe: reduced recipe by 4 for a single serving, used 1/8 each of quinoa and amaranth instead of a brown rice-amaranth blend, used ground cumin and cardamom, substituted shallots for scallions, used olive oil instead of coconut oil, omitted the salt, added 1/2 cup adzuki beans to the simmering party, stirred in 1/3 cup thawed frozen green peas and 1 cup thawed frozen broccoli rabe after the grains had finished cooking.
Meal Checklist: Protein—adzuki beans. Whole Grain—quinoa, amaranth. Vegetables—kabocha squash, garlic, shallots, green peas. Leafy Greens—broccoli rabe.
Local Ingredients: Kabocha squash from Harmony Valley.
Comment Provoking Questions: What dessert’s flavors would you most like to replicate in oatmeal? How do you “spice up” your oatmeal? What’s your favorite sea vegetable? Have you ever sampled Kevita?
Until next time, Ali.