Breakfast: A green pudding of 1 frozen banana, 1/2 an avocado, 1 baby cucumber, a large handful of basil (fresh from my garden!), 1/2 tsp spirulina powder, 5 leaves of lacinato kale, and 1/2 cup almond milk kefir, topped with a heaping helping of sliced strawberries and accompanied by two Quinoa-Chia Energy Bars from Julie Morris.
If you haven’t already experimented with adding basil to your smoothies and puddings, I’d highly recommend doing so, as it adds refreshing, sweetly herbal undertone that complements pineapple and blueberries especially well.
In regards to the Quinoa-Chia Energy Bars, I’ve eaten them every single morning for the past few days and haven’t even begun to tire of them. With a hearty, chewy texture thanks to the dates and dried figs, studded generously with crunchy pistachios and walnuts, these bars will keep you full for hours while packing a huge nutritional punch, especially considering the ample amount of chia seeds and quinoa flakes.
Breakfast Checklist: Protein—almond milk kefir, pistachios, walnuts (last two in bars). Whole Grain—quinoa flakes (in bars). Fruit—banana, avocado, strawberries, dates, peach nectar, dried white figs (last three in bars). Leafy Green—kale. “Super Food”—chia seeds, spirulina. Added Veggie Bonus!—cucumber.
Morning Tea: The Red Velvet Chocolate Cuppa Tea from Republic of Tea.
Alright, alright, I confess—I don’t actually own this tea, nor have I even sampled it before. However, I discovered it in one of my favorite gourmet boutiques the other day and haven’t ceased to dream about it since. A rich blend of rooibos tea, beetroot bits, sweet blackberry leaves, and chocolate & vanilla flavoring, how can you blame me for placing this tea on my mental wish list?
Lunch: A generous handful of mixed greens, a sprinkling of sunflower shoots, alfalfa sprouts, mixed bean sprouts, cherry tomatoes, a large carrot, a whole mess of sugar snap peas, and about a cup of garbanzo beans, all tossed in Liquid Gold Dressing and topped with dulse seaweed flakes plus a dollop of cortido.
I can’t elaborate much on this simple (though huge) mixture of veggies, except to mention my utter excitement that I purchased about 70% of it at the farmers market! Whoo hoo, summer produce!
Meal Checklist: Protein—garbanzo beans. Whole Grain—none. Vegetables—sunflower shoots, alfalfa sprouts, mixed bean sprouts, tomatoes, carrots, sugar snap peas. Leafy Greens—mixed greens, dulse seaweed.
Local Ingredients: Mixed greens from Jones Valley Farm, alfalfa sprouts and bean sprouts from Troy Community Farm, sunflower shoots from Garden to Be, cherry tomatoes from Canopy Gardens, sugar snap peas from Harmony Valley Farm, cortido from Fizzeology.
After-Lunch Beverage: A tall glass of NessAlla Kombucha in Raspberry flavor.
Afternoon Snack: A couple broccoli florets with a scoop of tahini for dipping.
Local Ingredients: Broccoli from Driftless Organics.
Unfortunately, I can’t share with you the exact recipe for these delectable, toothsome, satisfying Asian Lettuce Cups from superfood guru Julie Morris since I recieved the recipe in a private PDF file from her monthly newsletter. I can, however, inform you that the super yummy filling contained a mixture of sauteed tempeh, wakame seaweed, scallions, cashews, mung bean sprouts, cilantro, and garlic flavored with coriander and coconut aminos, complemented wonderfully by the crisp butter lettuce.
As for the Black Rice Salad, I’d suggest that you hightail it over to Bon Appetit’s website immediately to whip up a batch of this addictive, fruity-yet-savory salad of summery succulence. I replaced the fish sauce with coconut aminos (because fish have feelings, too!), and the peanuts with toasted almonds (since I have a bit of an aversion to peanuts). The recipe makes a huge amount, which I appreciated since I’ll happily nosh on this salad for as long as possible.
Meal Checklist: Protein—tempeh, cashews, almonds. Whole Grain—black rice. Vegetables—garlic, scallions, mung bean sprouts, cilantro, jalapeno, mango, orange (the last 2 are obviously fruits, but I thought I should give them some credit). Leafy Greens—butter lettuce, wakame seaweed.
Local Ingredients: Garlic from Brantmeier Family Farm, tempeh from Bandung Restaurant, scallions from Harmony Valley Farm, mung bean sprouts from Troy Community Farm, cilantro from Blue Skies Berry Farm.
In other cooking news (or rather, non-cooking news, I suppose), I didn’t have a slice of this raw dessert today since I’m saving it for the multiple small, intimate dinner parties I have planned over the next few days, but I still wanted to share it since it looks so darn pretty!
Comment Provoking Questions: What are your favorite herbs to add to smoothies? How much of your produce comes from the farmers market these days? Do you often find vegan recipes in non-vegan magazine publications?
Until next time, Ali.