Breakfast: A verdant smoothie inspired by Sarma of 1 tangerine, 1/2 cup frozen pineapple, 1 peeled meyer lemon, 2 small stalks of celery, 1 baby cucumber, 1 tsp hemp seeds, 1/2 tsp wheatgrass powder, 1/2 tsp spirulina, 1/2 bunch of cilantro, 1/2 small bunch of lacinato kale, and a large handful of mixed sprouts, accompanied by a Berry Crumble Bar from Munchin’ with Munchkin.
Fruit crumble bars undoubtedly win the title of my favorite type of baked good. Who doesn’t adore biting into a hearty, oat-laden, fruit-filled rectangle of deliciousness? Redolent of coconut, not overly sweet, and verily crumbly, these Berry Crumble Bars served as an absolutely scrumptious, wholesome morning treat. Differing from the original recipe only slightly, I eliminated the brown sugar, substituted arrowroot for cornstarch, and used date paste instead of agave nectar.
Breakfast Checklist: Protein—hemp seeds, almond flour in crumble bar. Whole Grain—GF rolled oats in crumble bar. Fruit—tangerine, pineapple, meyer lemon, blueberries, raspberries, dried figs (last three in crumble bar). Leafy Green—kale. “Super Food”—hemp seeds, spirulina, wheatgrass powder. Added Veggie Bonus!—celery, cucumber, cilantro, sprouts.
Morning Tea: Organic Double Dark Chocolate Mate from the Republic of Tea.
Lunch Box: Mixed lettuces, alfalfa sprouts, “farmhouse mix” sprouts, mixed bean sprouts, 1 medium carrot, a handful of red and yellow cherry tomatoes, and chopped dill, all tossed in Liquid Gold Dressing, topped with cortido, and accompanied by a mash of 1/2 cup chickpeas, 1/2 avocado, and 1 tbsp dulse flakes on a brown rice cake.
Meal Checklist: Protein—chickpeas. Whole Grain—brown rice cake. Vegetables—alfalfa sprouts, mixed sprouts, bean sprouts, carrot, tomatoes, dill, cortido veggies. Leafy Greens—mixed lettuces, 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 Be, cortido from Fizzeology, cherry tomatoes from Canopy Gardens.
Afternoon Snack: A tall glass of NessAlla Kombucha in Raspberry flavor.
Dinner: A generous pile of Shaved Asparagus Salad and White Bean Salad from Clean Eating Magazine (sans the cheese) over a bed of mixed lettuces, topped with a spoonful of lemon-thyme marinated morels and shiitakes and a 2 squares of Quinoa Cornbread from Straight Up Food (only one is pictured).
For the lemon-thyme marinated morels and shiitakes, I thinly sliced about 4 oz each of morel and shiitake mushrooms, them combined them in a bowl with a marinade of 1/4 cup lemon juice, 2 tbsp balsamic vinegar, 1 tbsp apple cider vinegar, and 2 heaping tbsp fresh chopped thyme. The flavor proved a bit too acidic—perhaps I would eliminate the apple cider vinegar and decrease the amount of lemon juice—but the texture proved pleasantly chewy.
In regards to the quinoa cornbread, I followed the recipe almost exactly, augmenting it with about 3/4 cup frozen corn to impart a sweet, fresh flavor and fun pops of juicy kernels. Hearty, dense, and with just a touch of sweetness, the cornbread will definitely remain on my regular repertoire of baked goods.
Finally, while I enjoyed the bright citrus flavor of the shaved asparagus and white bean salad, as well as the creamy white beans contrasted with the crunchy toasted walnuts, I think I prefer my asparagus cooked (preferably roasted), for it tasted oddly bitter in its raw state.
Meal Checklist: Protein—cannellini beans, walnuts. Whole Grain—quinoa, cornmeal, GF rolled oats. Vegetables—asparagus, red onion, basil, thyme, morel and shiitake mushrooms. Leafy Greens—mixed lettuces.
Local Ingredients: Mixed lettuces from JenEhr Family Farm, asparagus from Sutter’s Ridge Farm, red onions from Singing Fawn Gardens, morel mushrooms from McCluskey Brothers, shiitake mushrooms from the I-Can’t-Remember-Which-Market-Vendor Farm, basil from Canopy Gardens.
Comment Provoking Questions: What is your favorite type of baked good? Your best recipe for mushrooms? How do you like to handle morels? Asparagus: raw or cooked?
Until next time, Ali.