What I Ate Wednesday #19

Breakfast: A smoothie inspired by Healthy Blender Recipes of 1 frozen banana, 1 cup frozen cherries, 1/2 avocado, 3 large leaves of lacinato kale, 1 scoop of Amazing Grass Green Superfood Powder, 1 tbsp carob powder, 2 tbsp unsweetened shredded coconut, 1 tbsp chia seeds, and 1 cup homemade cashew kefir all topped with 1 cup brown rice puffs (unpictured).

Cherries had never before struck me as a particularly tasty fruit—their awkward flavor flitting between sour and sweet confused my taste buds. However, after picking up a bag of frozen sweet cherries from Cascadian Farm Organic on a whim at my home-away-from-home the Willy Street Coop, I blended them into a thick, creamy, carob-y mass of amalgamated fruit deliciousness. Who knows? Maybe I’ll become a cherry convert yet!

Breakfast Checklist: Protein—cashew kefir. Whole Grain—brown rice puffs. Fruit—banana, cherries, avocado, coconut. Leafy Green—kale. “Super Food”—chia seeds, green powder, carob.

Local Ingredients: None.

Morning Tea: Equal Exchange Organic Vanilla Rooibos.

Lunch Box: Mixed greens, alfalfa sproutsbean sprouts (including lentils, chickpeas, and beluga peas), 3 small purple carrots, one red and one yellow roasted beet, 1/2 cup kidney beans, and 1 tbsp dulse seaweed all tossed with Liquid Gold Dressing and topped with a mash of 1/2 cup wild rice and 1/2 roasted sweet potato plus a dollop of Fizzeology’s Ferment of the Month sauerkraut.

Mashing various creamy foods into whole grains has become one of my favorite components of my daily lunch boxes. Some of my favorite combinations include tahini with millet, avocado with short-grain brown rice, hummus with quinoa, and the one you see featured here, wild rice with sweet potato. Marrying the two ingredients creates a fascinating depth of flavor, all for about three seconds of effort. Second #1: Pour whole grain into bowl. Second #2: Add creamy mix-in to aforementioned bowl. Second #3: Mash together with a fork. How utterly simple.

Meal Checklist: Protein—kidney beans. Whole Grain—wild rice. Vegetables—carrots, alfalfa sprouts, bean sprouts, beets, sweet potato, sauerkraut veggies.  Leafy Green—mixed greens, cabbage in sauerkraut, dulse seaweed.

Local Ingredients: Carrots from Harmony Valley Farmsauerkraut from Fizzeology, alfalfa sprouts and bean sprouts from Troy Gardens.

Afternoon Snack: A tall glass of NessAlla Raspberry Kombucha.

Dinner: A heaping bowl of Creamy Fennel and Kale Soup from The Spiced Plate served over wild rice and garnished with toasted walnuts.

Eating to alleviate her carpal tunnel syndrome, Lauren offers this anti-inflammatory soup chock full of turmeric (two whole tablespoons worth!), ginger, and garlic as a joint-friendly pot of comforting veggie delight. I augmented the recipe with a can of navy beans for added protein and calories, but otherwise followed her recipe. As I suspected, I found the massive amount of turmeric a tad overpowering, but verily enjoyed the soup, nontheless.

Meal Checklist: Protein—navy beans, walnuts. Whole Grain—wild rice. Vegetables—red onion, fennel, cauliflower, garlic, ginger. Leafy Greens—kale.

Local Ingredients: Garlic from Brantmeier Family Farm, red onions from Blue Valley Gardens.

Comment Provoking Questions: How do you feel about cherries? Have you tried mashing together grains and other creamy ingredients? If so, what’s your favorite combination?

Happy WIAW!

Until next time, Ali.

3 thoughts on “What I Ate Wednesday #19

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