Breakfast: A tropically twisted smoothie inspired by Mama Pea’s so-called “Flex on the Beach Smoothie” of 1/2 cup frozen strawberries, 1/2 cup frozen peaches, 1 frozen banana, 1/2 avocado, 3 leaves lacinato kale, 1 tbsp coconut flour, 1 tbsp chia seeds, 1 scoop Amazing Grass Green Superfood Powder, the insides of 1/2 fresh vanilla bean, 1/4 tsp turmeric, 1/2 tsp cinnamon, and 1 cup homemade almond milk kefir blended up and topped with 1 cup brown rice puffs, 2 tbsp toasted almonds, and 2 chopped dried figs.
Frankly, I regard any smoothie implementing avocado as a magical being sent from above, but this one blew the pants off of any of the numerous smoothie variations I’ve enjoyed in the past week. While I don’t usually follow recipes for my morning beverages, this one intrigued me with its use of spices—turmeric, cinnamon, and vanilla—and varied blend of fruit. Serious AM food orgasm, I kid you not.
Breakfast Checklist: Protein—almond milk, almonds. Whole Grain—brown rice puffs. Fruit—banana, strawberries, peaches, avocado, dried figs. Leafy Green—kale. “Super Food”—chia seeds, green powder.
Morning Tea: Aveda’s Comforting Tea with licorice root, peppermint, and fennel seeds. Normally, I detest anything with even the slightest hint of peppermint, but Aveda has managed to create a harmonious blend of herbs to make the peppermint sing in a pleasing manner. I look forward to a mug of this tea before every visit to my local Aveda salon, and finally succumbed to buying a jar after my last spa treatment to enjoy at home.
Lunch Box: Mixed greens, alfalfa sprouts, “farmhouse mix” sprouts, 1 medium carrot, 1 medium roasted beet, and 1/2 cup millet all tossed with Liquid Gold Dressing and topped with Oh She Glows’ Chickpea Salad and a scoop of kimchi.
Following Angela’s recipe to an absolute T, I whipped up her vegan version of tuna salad based on chickpeas and flavored with dulse seaweed for that fishy flavor, finishing with spectacular results! I appreciate the recipe’s use of traditional tuna salad flavors like celery, red onion, pickles, dill, and mustard.
Meal Checklist: Protein—chickpeas, sunflower seeds. Whole Grain—millet. Vegetables—carrots, alfalfa sprouts, “farmhouse mix” sprouts, celery, kimchi veggies, red onions, beets, pickles, garlic. Leafy Green—mixed greens, cabbage in kimchi, dulse flakes.
Local Ingredients: Carrots from Harmony Valley Farm, kimchi from Fizzeology, alfalfa sprouts from Troy Gardens, “farmhouse mix” sprouts from Garden to Be (no website), beets from Driftless Organics, red onions from Blue Valley Gardens, garlic from Brantmeier Family Farm, pickles from the Land of Oos.
Dinner: The Miso-Curry Delicata Squash recipe from Heidi Swanson’s Super Natural Every Day cookbook with a side of steamed broccoli over a bed of millet.
Heidi Swanson’s latest book focuses on wholesome vegetarian cooking based around ancient whole grains, natural sweeteners, and, of course, oodles of vegetables, with easy-to-follow recipes and stunning photography. The picture of miso-glazed, caramelized delicata squash, crispy fingerling potatoes, and golden tofu cubes studded with emerald-green gems of kale, cilantro, and pepitas immediately jumped out at me and screamed “MAKE ME NOW.” How could I say no?
I tweaked Heidi’s original recipe by decreasing the total oil by half to 2 tbsp, using chickpea miso instead of regular white, using curry powder instead of paste, using locally produced tempeh instead of tofu, using lime juice instead of lemon, and decreasing the amount of pepitas from 1/3 to 1/4 cup. I verily enjoyed the dish; the autumn vegetable flavors married well, further united by the umami of the miso and hearty nuttiness of the tempeh.
Meal Checklist: Protein—tempeh, pepitas. Whole Grain—millet. Vegetables—delicata squash, potatoes, parsley. Leafy Greens—lacinato kale, broccoli.
Comment Provoking Questions: What are your favorite spices to use in smoothies? How about your favorite veganized versions of classic deli food? Your preferred variety of potato?
Until next time, Ali.