What I Ate Wednesday #26

Pausing briefly from my series of Philadelphia posts, I’m happy, as always, to participate in this week’s What I Ate Wednesday!

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 rather unappetizingly colored, though assuredly yummy and wonderfully nutritious, smoothie of 1/2 avocado, 1 medium peeled chiogga beet, 1 tbsp hemp seeds, 1/2 tsp spirulina, 1/2 tsp wheatgrass powder, 4 large leaves of lacinato kale, 1 large frozen banana, 1/2 cup frozen cherries, 1 cup frozen mixed berries, and 3/4 cup Popeye Juice (a blend of carrot, beet, and spinach) from the Willy Street Coop, topped with a generous serving of (unpictured) brown rice puffs.

The latest addition to my “superfood” powder collection: wheatgrass! Since only the grain of the wheat plant causes adverse reaction in those with gluten intolerences, wheatgrass is an a-ok nutritional powerhouse for those with gluten no-no’s.

Breakfast Checklist: Protein—hemp seeds. Whole Grain—brown rice puffs. Fruit—avocado, banana, cherries, mixed berries. Leafy Green—kale, spinach in juice. “Super Food”—hemp seeds, spirulina, wheatgrass powder. Added Veggie Bonus!—beet, carrot in juice.

Local Ingredients: Chiogga beets from GittOrganic, juice from the Willy Street Coop.

Morning Tea: Organic Vanilla Rooibos from Equal Exchange.

Mid-Morning Snack: About half of a bottle of Inner Peace Juice from the Willy Street Coop—an awakening blend of carrot, celery, spinach, parsley, and lemon.

Lunch Box: Mixed lettuces, alfalfa sprouts, “farmhouse mix” sprouts, mixed bean sprouts, yellow carrot, roasted sweet potato, 1/2 cup sprouted brown rice, and 1/2 cup kidney beans tossed in Liquid Gold Dressing and topped with a large dollop of cortido and a sprinkling of dulse seaweed.

Meal Checklist: Protein—kidney beans. Whole Grain—sprouted brown rice. Vegetables—alfalfa sprouts, mixed sprouts, bean sprouts, carrot, sweet potato, cortido veggies. Leafy Greens—mixed greens, cabbage in cortido, dulse seaweed.

Local Ingredients: Alfalfa sprouts and bean sprouts from Troy Gardens, carrots from JenEhr Family Farm, farmhouse mix sprouts from Garden to Becortido from Fizzeology.

Afternoon Snack: A bottle of GT’s Organic Enlightened Synergy Kombucha in Strawberry Serenity flavor.

Even though I adore supporting my local all-women Kombucha brew team at NessAlla, how could I resist the sale on GT’s Kombucha at the co-op this month? Only $2.43 per bottle, for goodness sake! Needless to say, I snagged six bottles this Saturday to last me through the entire week.

Dinner: Three (only one is pictured) marinated and roasted portabella mushrooms, each topped with a scoop of sprouted brown rice, a sprinkling of chickpeas, and a saute of dandelion greens and fiddlehead ferns, accompanied by four succulent braised ramps.

My method for dinner:

  1. Marinate the portabellas and ramps (separate the green leaves from the white/red bulbs) for 1-2 hours in 3/4 cup vegetable broth, 3 tbsp balsamic vinegar, the juice and zest of one lemon, and 1/2 cup each of cilantro and parsley.
  2. Roast the portabellas gill-side down in a 425°F oven for 20 minutes.
  3. Meanwhile, heat 1/2 tsp coconut or olive oil in a skillet and saute the ramp bulbs (reserving the greens) for about 5 minutes. Pour the reserved marinade, not including the ramp leaves, into the skillet. Bring the liquid to a boil, then turn down to low and braise the ramps for about 10 minutes, or until almost completely tender.
  4. When the ramp bulbs have almost finished cooking, turn the heat up to medium and add in the fiddlehead ferns. Saute for about three minutes, then add in the ramp greens and dandelion greens. Saute for another 3 minutes or so, until the greens are just wilted.
  5. To serve, lay a portabella mushroom gill-side up on a plate and layer with a bit of cooked brown rice, chickpeas, and your green saute mixture. Lay the braised ramp bulbs alongside for a satisfying spring meal.

Recipe submitted to Wellness Weekend.

Meal Checklist: Protein—chickpeas. Whole Grain—sprouted brown rice. Vegetables—portabella mushrooms, cilantro, parsley, lemon, ramps, fiddlehead ferns. Leafy Greens—dandelion greens.

Local Ingredients: Cilantro from Blue Skies Berry Farm, ramps from Harmony Valley Farm, fiddlehead ferns from Hickory Hill Farm, dandelion greens from Keewaydin Farms.

Comment Provoking Questions: What is your favorite juice blend? Do you make your own juice or buy it at a juice bar/natural foods store? What’s your take on wheatgrass? Have you ever cooked with fiddlehead ferns before? What is your favorite marinade for portabella mushrooms?

Happy WIAW!

Until next time, Ali.

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4 thoughts on “What I Ate Wednesday #26

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