What I Ate Wednesday #24

Upon Waking: A cup of warm water mixed with 1 tbsp lemon juice to stimulate metabolism and digestion (unpictured…I’m sure you can imagine a cup of slightly hazy water).

Breakfast: A very green, very vegetable-filled, very springlike smoothie of 1 frozen banana, 1/2 cup frozen mango, 1/2 cup frozen pineapple, a large handful of watercress, 2 baby cucumbers, a handful of cilantro, a small knob of fresh ginger, another large handful of baby kale, 1 tbsp each of chia and hemp seeds, a squirt of lime juice, and 3/4 cup hazelnut kefir topped with (unpictured) 1 cup brown rice puffs, 2 tbsp toasted almonds, and a handful of sliced strawberries.

The March farmers market, unexpectedly exploding with early spring produce due to the premature warm weather, has introduced a cornucopia of lovely green produce—all of which blend perfectly into refreshing (and nutrient-dense!) smoothies. Watercress especially deserves a special mention: related to the cruciferous family of broccoli and kale, watercress contains rich amounts of iron, iodine, sulfur, zinc, potassium, and vitamins C and A, among others, and has diuretic as well as antibiotic properties.

Breakfast Checklist: Protein—hazelnut kefir, almonds. Whole Grain—brown rice puffs. Fruit—banana, mango, pineapple, strawberries. Leafy Green—kale, watercress. “Super Food”—hemp seeds, chia seeds. Added Veggie Bonus!—cilantro, ginger, cucumbers.

Local Ingredients: Watercress from Blue Valley Gardens, baby cucumbers from Canopy Gardens, baby kale and cilantro from Blue Moon Community Farm.

Morning Tea: Tazo Green Ginger tea. I normally don’t like to buy non-organic, corporation-owned (coffee giant Starbucks owns Tazo) products of any sort, but my mother brought this home one day at my request for ginger tea and I certainly couldn’t just throw the box away in anti-corporate disgust. Thus, I’ve enjoyed a couple mugs of this zingy tea (though not without mild guilt), described as having smoky, earthy notes of ginger, lemon, and peach.

Lunch Box: Tender mixed lettuces, wild mixed greensalfalfa sprouts, farmhouse mix sprouts, 1 medium yellow carrot, and 1/2 cup sprouted mung beans tossed in Liquid Gold Dressing and topped with a hearty dollop of cortido as well as a mash of 1/2 cup red quinoa, 1/2 of a roasted sweet potato, and 1 tbsp dulse seaweed.

Meal Checklist: Protein—sprouted mung beans. Whole Grain—red quinoa. Vegetables—alfalfa sprouts, farmhouse mix sprouts, carrot, sweet potato, cortido veggies Leafy Greens—mixed greens, dulse seaweed.

Local Ingredients: Alfalfa sprouts from Troy Gardens, carrots from JenEhr Family Farm, farmhouse mix sprouts from Garden to Be (no website), cortido from Fizzeology, mixed lettuces from Blue Moon Community Garden, mixed greens from Don’s Produce.

Afternoon Snack: A glass of NessAlla Kombucha in Raspberry flavor.

Dinner: A bowl of Green Tea Sunchoke Soup with Lemon and Rosemary over a small serving of quinoa accompanied by lightly steamed broccoli.

Meal Checklist: Protein—none. Whole Grain—quinoa. Vegetables—sunchokes, fennel, carrots, leeks, parsnips, garlic. Leafy Greens—broccoli.

Local Ingredients: Sunchokes from Harmony Valley Farm, carrots and leeks from JenEhr Family Farm, garlic from Brantmeier Family Farm.

Dessert: A Raw Chocolate-Nettle Cupcake with Pistachio Crust.

Local Ingredients: Spinach from Snug Haven, nettles from Brantmeier Family Farm.

Comment Provoking Questions: What sorts of greens are you putting in your smoothies lately? How’s your local farmers market doing right now? What’s cropping up in your area?

Happy WIAW!

Until next time, Ali.

11 thoughts on “What I Ate Wednesday #24

  1. Alexiasana says:

    that cupcake looks amazing! it really got me, need to make it asap! I am totally into making raw bars and cupcakes at the moment. mhmm

    • Ali Seiter says:

      Thanks! Seriously, raw cupcakes are the BEST. I hope it turns out well for you! Make sure you don’t add too much coconut flour, otherwise your green layer will end up a powdery mess.

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