Breakfast: A refreshing smoothie à la Elenore over at Earthsprout (a gorgeous blog—I’d highly recommend paying a visit if you haven’t yet) of 1 frozen banana, 1/4 cup each raspberries, blueberries, and blackberries, a huge handful of nettles, a smaller handful of spinach, 1/2 tsp each wheatgrass powder and spirulina, half of a lemon‘s juice and zest, and 1 cup of Harmless Harvest coconut water (my absolute favorite brand of the tropical beverage), topped with a heaping 1/2 cup of Maria’s Toasted Super Muesli.
The bright zippiness of the lemon mingled beautifully with the berries and mild greens—I’ll definitely have to remember to include the sunny citrus in more of my smoothies.
As for the muesli, it turned out wonderfully crunchy with an intense nutty blend of flavors from the nuts (of course) as well as the quinoa flakes. The recipe used only 1 tbsp of sweetener (I opted for date paste), which I appreciated since my palate is highly sensitive to overly saccharine foods, but called for a bit more coconut oil that I would have preferred. Next time I experiment with this recipes, I may substitute either applesauce or mashed banana for a portion of the oil.
Breakfast Checklist: Protein—sunflower seeds, sesame seeds, almonds, and walnuts in muesli. Whole Grain—GF rolled oats, quinoa flakes, and buckwheat in muesli. Fruit—banana, raspberries, blueberries, blackberries, lemon. Leafy Green—nettles, spinach. “Super Food”—spirulina, wheatgrass powder.
Morning Tea: Kukicha Twig Tea from Eden Organics.
Lunch Box: A large handful of absolutely stunning farmers market mixed greens, pink-hued buckwheat sprouts, alfalfa sprouts, mixed bean sprouts, a intensely sweet carrot, juicy cherry tomatoes, and about 1/4 cup adzuki beans, all tossed in Liquid Gold Dressing (as per usual) and topped with a dollop of kimchi, accompanied by two slices of my take on Ashley’s Herb Quinoa Oat Bread slathered with Noelle and David’s astonishingly delicious Rosemary Pistachio Hummus.
Vibrant and fresh from the farmers market, almost every aspect of my lunch box originated in Wisconsin, vastly improving both the flavor and environmental friendliness. Gotta love eating local!
My version of the Quinoa Oat Bread included no quinoa flour and only the last dregs of my bag of GF oat flour. Thus, I should deem this hearty, dense, and herb-laden flatbread as Teff-Buckwheat-Plus-a-Little-Bit-of-Oat Bread. Hmm…perhaps not as catchy. Nonetheless, I verily enjoyed this recipe, which reminded me of a sturdier version of my favorite socca, especially with a generous dollop of hummus. Speaking of…
If you haven’t already sprinted to the kitchen at the mention of The Rose Journal’s tantalizing recipe for Rosemary Pistachio Hummus, please do so immediately—both your tastebuds and soul will thank you. Seriously though, I cannot imagine a more scrumptious amalgamation of flavors than the subtle sweetness of sauteed shallot, the earthy nuttiness of pistachios, and the piney woodsiness of rosemary blended with creamy chickpeas. I happily devoured half of this recipe within the first two days of making it, both on the aforementioned Quinoa Oat Bread, as well as a spoon.
Meal Checklist: Protein—adzuki beans; almond flour in oat bread; tahini, pistachios, and chickpeas in hummus. Whole Grain—oat flour, teff flour, and buckwheat flour in oat bread. Vegetables—buckwheat sprouts, alfalfa sprouts, bean sprouts, carrot, tomatoes, kimchi veggies, parsley, thyme, rosemary, shallot. Leafy Greens—mixed greens, cabbage in kimchi.
Local Ingredients: Mixed greens from Shagbark Ridge Farm, alfalfa sprouts and bean sprouts from Troy Gardens, carrots from JenEhr Family Farm, buckwheat sprouts from Garden to Be, kimchi from Fizzeology, cherry tomatoes from Canopy Gardens, shallots from the Plahnt Farm.
Afternoon Snack: A tall glass of NessAlla Kombucha in Peach Blush flavor.
In Tiffany’s fried rice method, I merely substituted a ramp bulb for the scallion and implemented sweet sticky brown rice (aka mochi), while in Heidi’s spinach dish, I reduced the amount of oil and added two large handfuls of the wildly amusing and happily crunchy fiddlehead ferns—truly spring’s edible playthings. Who can resist their curlicued gastronomical entertainment? Both of the recipes turned out extremely tastily and made for a quick, easy dinner.
Meal Checklist: Protein—edamame. Whole Grain—sweet brown rice (mochi). Vegetables—ramps, kimchi veggies, shallot, garlic, asparagus, fiddlehead ferns. Leafy Greens—spinach.
Local Ingredients: Ramps from Harmony Valley Farm, kimchi from Fizzeology, shallots from the Plahnt Farm, garlic from Brantmeier Family Farm, asparagus from Sprouting Acres, fiddlehead ferns from Hickory Hill Farm.
Comment Provoking Questions: Do you have a favorite brand of coconut water? How do you use spring’s wild-foraged goodies such as nettles and fiddleheads? What’s the most unorthodox yet delicious hummus you’ve ever tasted?
Until next time, Ali.