Breakfast: My new favorite smoothie inspired by Kathy Palasky’s Secret-Ingredient Matcha Shake of 1 frozen banana, 1 tbsp chia seeds, 1/2 tsp spirulina powder, 1 tsp matcha green tea powder, 5 large leaves of lacinato kale, 1 1/4 cups frozen yellow watermelon, and 1 cup almond milk kefir, topped with a generous handful of my new recipe for Chocolate Kale Granola.
Almost comically thicky, creamy, and redolent with a mysterious chocolatey flavor attributable to the matcha powder, this smoothie provides utter breakfast perfection. Yes, yes, I’m quite aware of the lofty claims I often make about my various meals, but trust me when I declare the necessity that you blend up this particular breakfast beverage immediately. I’m not kidding.
Topping the already incomprehensibly delicious smoothie with kale-ridden granola clusters acted like sugar-free icing on the raw, vegan cake. Why don’t you hop on over to this post and whip up a batch of crunchy hippie magic for yourself?
Breakfast Checklist: Protein—almond milk kefir, chia seeds, flaxseed meal, almonds (last two in granola). Whole Grain—GF rolled oats and buckwheat in granola. Fruit—banana, yellow watermelon, dates, apple (last two in granola). Leafy Green—a double dose of kale! “Super Food”—chia seeds, spirulina, matcha powder, cacao powder, flaxseed meal (last two in granola).
Local Ingredients: Kale from Driftless Organics, yellow watermelon from Old Stage Vegetable Gardens (no website).
Morning Tea: Kukicha Twig Tea from Eden Organics.
Lunch: A return to the lunch boxes of my long-forgotten high school days (I had to eat lunch on-the-go today) consisting of spicy mixed greens, perfectly sweet carrots, a Green Zebra heirloom tomato, a couple sprigs of fresh mint, a handful of alfalfa and mixed bean sprouts, and marinated giant white beans from the Whole Foods olive bar; all tossed in Liquid Gold Dressing, dusted with dulse seaweed, topped with a dollop of cortido, and accompanied by four squares of mochi.
I’d like to point out 1.) the first heirloom tomatoes of the season; 2.) my recent obsession with adding herbs of any variety (mint, lemon verbena, basil, dill, tarragon, etc.) to my daily lunch salads; and 3.) the sticky squares of puffed mochi, aka Japanese rice cakes comprised of glutinous brown rice. I procure my mochi from the Willy Street Co-op where they offer the Original variety of the Grainaissance brand (the only ingredients are glutinous brown rice and water), but the independent company also produces intriguing flavors such as Raisin-Cinnamon, Sesame-Garlic, Cashew Brownie, and Pizza.
Meal Checklist: Protein—giant white beans. Whole Grain—mochi. Vegetables—carrot, tomato, mint, alfalfa sprouts, mixed bean sprouts, cortido veggies. Leafy Greens—spicy mixed greens, dulse seaweed, cabbage in cortido.
Local Ingredients: Spicy mixed greens from GittOrganic; carrots from Young Earth Farm; heirloom tomatoes from Snug Haven; mint, alfalfa sprouts, and mixed bean sprouts from Troy Community Farm; cortido from Fizzeology.
Afternoon Beverage: A tall glass of NessAlla Kombucha in Raspberry flavor (pardon me for constantly relying on this particular picture to display my daily afternoon drink).
Dinner: Two Juice Pulp Veggie Burgers from Sketch-Free Eating topped with avocado slices over a small salad of spicy mixed greens, cucumber, basil, lemon juice, and black pepper, alongside an ear of miso-roasted corn.
Some of the most intriguingly flavored and wholesome veggie patties I’ve experienced in a while, these Juice Pulp Burgers incorporated adzuki beans and mushrooms for heft and depth of taste, as well as provided me with a delightfully yummy excuse to use up a good portion of my freezer full of juice and almond pulp leftover from my juicing and almond milk ventures.
Along with the first heirloom tomatoes, last Saturday’s farmers market also boasted the season’s premier sweet corn, my favorite implementation of which remains roasting or grilling it in the husk for about 20 minutes after lathering it with miso paste.
Meal Checklist: Protein—azuki beans, tahini, almonds. Whole Grain—none. Vegetables—mixed juice pulp veggies (and fruits), mushrooms, cucumber, basil, avocado, corn. Leafy Greens—spicy mixed greens, mixed greens in juice pulp.
Local Ingredients: Spicy mixed greens from GittOrganic, cucumber from Canopy Gardens, sweet corn from Driftless Organics, crimini mushrooms from Palm’s Mushroom Cellar (no website), basil from my backyard herb garden.
Comment Provoking Questions: How are you enjoying the latest summer sweet corn? What do you like to do with your leftover juice and almond pulp? Have you ever tried mochi before?
Until next time, Ali.