Breakfast: One of my new absolute favorite smoothies inspired by Barefoot and Frolicking’s “I Live in the Springtime” Smoothie of 1 frozen banana, 1 tbsp chia seeds, 1 tbsp hemp seeds, 1/2 tsp spirulina, 1 tsp maca, 4 large leaves of lacinato kale, 1/2 cup frozen mango, 1/2 cup frozen blueberries, and 1 cup almond milk kefir, topped with a very generous pile of my adaptation of Kristy’s Peanut Butter Banana Granola.
This smoothie tastes astoundingly similar to a fruity malted milkshake thanks to the malty flavor of the maca and the smoothie’s overall thick, creamy texture. Deceptively simple, the ingredient list is rather small, but the morning bliss this smoothie instills proves humungous.
Kristy’s Peanut Butter Banana Granola also turned out as a stunning recipe, boasting a perfect balance of crunchy, chewy, sweet, and nutty. My changes to the original recipe: replaced 1 cup of rolled oats for 1 cup of raw buckwheat, used walnuts in place of the peanuts, employed the unsweetened variety of banana chips, substituted almond butter for peanut butter, replaced 1/2 cup of apple juice with applesauce (added fiber!), and used coconut nectar instead of agave while reducing the total amount of sweetener to 2 tbsp.
Breakfast Checklist: Protein—almond milk kefir, walnuts, almond butter. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, mango, blueberries, applesauce, apple juice. Leafy Green—kale. “Super Food”—maca, spirulina, chia seeds, hemp seeds, flaxseed meal.
Local Ingredients: Lacinato kale from Jones Valley Farm.
Morning Tea: Eden Organic Genmaicha Tea.
Unquestionably my green tea of preference, Genmaicha features a deep, roasted nuttiness imparted by the brown rice that mingles gorgeously with the sencha tea leaves.
Lunch: A particularly satisfying salad of sweet, tender lettuce, mixed bean sprouts, sunflower shoots, alfalfa sprouts, a small carrot, a large handful of sungold tomatoes (nature’s candy), a generous 1/2 cup of quinoa, and about half a can of kidney beans, all tossed in Liquid Gold Dressing and topped with a small dollop of super spicy kimchi, some crumbled beet-sunflower seed tart crust from Earthsprout, a scoop of creamy spinach filling from that same tart recipe, and a sprinkling of dulse flakes.
Eager to try my hand at another dehydrator-turned-oven-friendly recipe after the wild success of last week’s Raw Pumpkin Wraps, I excitedly attempted another one of Elenore’s tantalizing meals—her Raw Beetroot Tarts with Creamy Spinach Filling. Perhaps a bit too excited, I removed the pink crusts from the oven a tad too early and failed to oil the muffin tin before loading it up with beety, sunflowery deliciousness. A crumbly (though still absolutely delectable) mess resulted, and I ended up serving the intriguingly spiced creamy spinach (to which I added a scoop of black beans) over a pile of crumbled crust. A valiant effort on my part, I must say!
Meal Checklist: Protein—kidney beans, black beans, sunflower seeds. Whole Grain—quinoa. Vegetables—mixed bean sprouts, sunflower shoots, alfalfa sprouts, carrot, sungold tomatoes, kimchi veggies, beets, avocado, garlic. Leafy Greens—lettuce, dulse seaweed, spinach.
Local Ingredients: Lettuce from the Troy Kids’ Garden, bean sprouts and alfalfa sprouts from Garden to Be, carrots from JenEhr Family Farm, sungold tomatoes from Young Earth Farm, kimchi from Fizzeology, beets and spinach from Harmony Valley Farm.
After-Lunch Beverage: A tall glass of NessAlla Kombucha in Peach Blush flavor.
Dinner: Another round of the “Holy Batman Salad” (thanks to Maria for coining the name), again adapted from Addicted to Veggies’ Asparagus and Zucchini Ribbon Pasta Plate with Creamy Miso Dressing, served over a bed of purslane and a scoop of quinoa.
I do believe that I’ve effectively raved about the utter perfection of this salad in a previous What I Ate Wednesday, but I should mention the modifications I made to the recipe on this particular occasion: substituted carrot for asparagus since the latter has gone out of season, threw in a handful of halved sugar snap peas, added a can of chickpeas, and omitted the almonds. I served this beautiful salad to my omnivorous friend yesterday and she couldn’t stop raving about it.
Meal Checklist: Protein—chickpeas, cashews, pumpkin seeds. Whole Grain—quinoa. Vegetables—garlic, shallot, zucchini, carrot, yellow bell pepper, oil-cured black olives, sundried tomatoes, raisins, dill. Leafy Greens—purslane.
Local Ingredients: Zucchini from Driftless Organics, carrots from JenEhr Family Farm, purslane from Jones Valley Farm, yellow bell pepper from Canopy Gardens, green shallot from the Plahnt Farm, garlic from Brantmeier Family Farm, sugar snap peas from Harmony Valley Farm.
In honor of my father’s 49th birthday, I bestowed upon him a couple choices of the birthday cake he’d like to enjoy, and he opted for the simplest of the array—Vanilla Cake with Chocolate Ganache—unknowingly picking a raw recipe. I remained a bit hesitant to create a raw dessert for my non-vegan, not-at-all raw father, since the texture and mouthfeel differ a fair amount from standard baked desserts (not a negative quality by any means, but simply different). To my surprise, my father continuously complimented me on the delicious cake I had produced and even demanded a second slice after he gobbled up the first. Perhaps an inkling of hope lives for my previously gastronomically obdurate father, after all!
Comment Provoking Questions: What are your favorite vegan recipes to serve to omnivores? Have you had success in serving them raw desserts?
Until next time, Ali.