I’m quite glad to again participate in the ever-entertaining WIAW after a two-week hiatus. Upon arrival home from Montreal and a busy week of school, time simply got the best of me! Never fear, though, for this week I’ve chronicled my healthy, wholesome Wednesday meals.
Upon Waking: A cup of warm water mixed with 1 tbsp lemon juice to stimulate metabolism and digestion (unpictured—who can remember a camera at 5:00 am?).
Breakfast: A green smoothie of 1 frozen banana, 1/4 avocado, 1 tbsp chia seeds, 1/2 tsp spirulina, 1/2 medium bunch of lacinato kale, radish greens from the tops of two radishes, 1 cup frozen pineapple, 1/2 cup frozen butternut squash, 1/2 cup Caribbean Queen Juice (orange, lemon, and ginger) from the Willy Street Coop, and 1/4 cup coconut water topped with 2 tbsp toasted almonds and 1 cup (unpictured) brown rice puffs.
Thrilled to discover spirulina in the bulk herb section of the Willy Street Coop, I’ve enjoyed both the deep blue-green color and the powerful health benefits this powdered algae imparts into my smoothies, also happily experimenting with adding it to this recipe for Pineapple-Almond Balls.
Breakfast Checklist: Protein—almonds. Whole Grain—brown rice puffs. Fruit—banana, avocado, pineapple, orange, lemon. Leafy Green—kale, radish greens. “Super Food”—chia seeds, spirulina. Added Veggie Bonus!—ginger, butternut squash.
Morning Tea: Épices Chocolatées, or Chocolate Spice from La Cour Tisane.
Lisa keeps this tea in her Montreal dorm—rather, she did until I gulped down almost the whole box-worth of decadent, chocolately tea goodness…and then stole the remaining bags to accompany me back to America. Am I a bad friend? Perhaps. Butall’s fair in love and tea.
Lunch Box: Mixed lettuces, alfalfa sprouts, “farmhouse mix” sprouts, yellow carrot, and cherry tomatoes tossed with Liquid Gold Dressing and topped with a dollop of kimchi as well as two Chard-Lentil-Quinoa Patties inspired by this recipe, one topped with the recipe’s accompanying Peasamole and the other topped with classic guacamole from Rick Bayless’ Mexican Kitchen.
My changes to the original patty recipe: doubled the recipe; formed the mini cakes into large “burgers” instead; replaced the pinto/black beans with leftover Le Puy lentils; substituted rainbow chard for the dandelion greens; used young green garlic in place of the green onions; omitted the Sriracha; replaced half of the chickpea flour with reishi mushroom powder; baked for 20 minutes each side.
Meal Checklist: Protein—lentils in patties. Whole Grain—sprouted quinoa in patties. Vegetables—alfalfa sprouts, mixed sprouts, carrot, tomatoes, kimchi veggies, green garlic, reishi mushroom powder, peas, onion, sundried tomatoes, cilantro, avocado, garlic. Leafy Greens—mixed greens, rainbow chard in patties, cabbage in kimchi.
Local Ingredients: Alfalfa sprouts from Troy Gardens, carrots from JenEhr Family Farm, farmhouse mix sprouts from Garden to Be (no website), kimchi from Fizzeology, mixed lettuces from Young Earth Farm, cherry tomatoes from Canopy Gardens, green garlic from Harmony Valley Farm, reishi mushrooms from Herb n’ Oyster Mushroom Farm, cilantro from Blue Skies Berry Farm, garlic from Brantmeier Family Farm.
Afternoon Snack: A glass of NessAlla Kombucha in Raspberry flavor.
The rich, deep, complexity of the stew truly satisfied my hunger, especially after an intense yoga class. Leftovers taste even better, for the flavors have a chance to further mingle and intensify. I also experimented with serving the stewed vegetables cold over a salad, and preferred their flavor in that setting, surprisingly.
Meal Checklist: Protein—chickpeas. Whole Grain—sprouted quinoa. Vegetables—onion, garlic, beets, carrots, portabella and crimini mushrooms. Leafy Greens—broccoli.
Comment Provoking Questions: What are your favorite uses/recipes for spirulina? Aren’t you excited to see my local ingredients lists getting longer? The outdoor farmers market is almost upon us!
Until next time, Ali.