What I Ate Wednesday #40

Breakfast: A variation on Elenore’s genius creation of the Greenylicious Super Smoothie (#GSS for all you Tweeters), a foolproof smoothie template of sorts, consisting of 1 frozen banana, 1 juicy ripe peach, 1/2 an avocado, 6 leaves of lacinato kale, a large knob of fresh ginger, 1/2 of a lemon’s juice and zest, 1 tbsp chia seeds, 1/2 tsp spirulina, a small splash of vanilla extract, and 1 cup coconut water, all topped with a handful each of raspberries and blackberries, as well as some chopped almonds.

Tangy from the ginger, citrusy from the lemon, and pudding-ly creamy from the avocado, this ultra-fresh tasting smoothie overflowing with greens and nutrition energizes from the inside out. Elenore offers numerous ideas for add-ins and toppings to her basic recipe, and encourages variation on the fruit used. I’ve greatly enjoyed the impeccable Door County peaches as the fruity highlight of this smoothie for the past few days, but imagine that apples would lend themselves well to this application. Perhaps I’ll experiment with my farmers market plums next time…

Breakfast Checklist: Protein—chia seeds, almonds. Whole Grain—none. Fruit—banana, peach, avocado, lemon, raspberries, blackberries. Leafy Green—lacinato kale. “Super Food”—chia seeds, spirulina. Added Veggie Bonus!—ginger.

Local Ingredients: Peaches from the Door County Fruit Market, raspberries from Sutter’s Ridge Farm, blackberries from Brantmeier Family Farm, lacinato kale from Harmony Valley Farm.

Lunch: A salad of mixed greens, alfalfa sprouts, mixed bean sprouts, sunflower shoots, carrots, sungold tomatoes, chickpeas, and dulse seaweed flakes, all tossed in Liquid Gold Dressing and topped with a dollop of spicy kimchi, served alongside small bowl of Gena’s Spicy Curry Kale Chips.


While my pantry’s particular curry powder has consistenly overpowered every past recipe in which I’ve implemented it, I suspect that the creaminess of the nuts in this kale chip recipe (I subsituted almonds for cashews) coupled with the mysterious smokiness of the dried kale provided a nuanced flavor base that effectively balanced the usual harsh spiciness of the curry. Instead of an unpleasantly intense blast of Indian flavor, the kale chips offered a subtle umami, accentuated by the always welcome cheesiness of nutritional yeast. I “dehydrated” these kale chips at 170°F, the lowest temperature my oven reaches, for about five hours, which rendered them satisfyingly crisp and crackly.

Meal Checklist: Protein—chickpeas, almonds. Whole Grain—none. Vegetables—alfalfa sprouts, mixed bean sprouts, sunflower shoots, carrots, sungold tomatoes, kimchi veggies, bell pepper in kale chips. Leafy Greens—mixed greens, dulse seaweed, cabbage in kimchi, kale in chips.

Local Ingredients: Mixed greens from GittOrganic, alfalfa sprouts and mixed bean sprouts from Troy Community Farm, sunflower shoots from Garden to Be, carrots from Driftless Organics, sungold tomatoes from Singing Fawn Gardens, kimchi from Fizzeology, kale from Harmony Valley Farm, bell pepper from Pederson’s Produce (no website).

Afternoon Beverage: A tall glass of NessAlla Kombucha in Raspberry flavor.

Dinner: The messiest, juciest, most sensational burger I’ve ever experienced: the Tomato Burger from Sweet and Healthy Living, piled high with a portobello mushroom and red onions caramelized in orange juice, tomato paste, garlic, and chili powder, along with a couple slices of cucumber and a handful of alfalfa sprouts. I accompanied this delectable vegan monster with Sweet Potato Soul’s (dare I say…) buttery Eggplant and Miso Stir Fry with Miso and Mint, subbing peaches for the mango, as well as a side salad of mixed greens, cucumbers, and chickpeas drizzled with Laura’s Roasted Tomato and Chili Vinaigrette.

While I could attempt to describe the utter joy I experienced in devouring this mind-bogglingly delicious burger while tomato, portobello, and caramelized onion juices streamed down my elbows, I will simply urge you to run to your kitchen and recreate this stellar meal for yourself. Go. Immediately. Paired with the meltingly tender eggplant redolent with spicy peppers and succulent peaches, the burger provided an unforgettable meal that I hope to enjoy again in the very near future.

Meal Checklist: Protein—chickpeas. Whole Grain—none. Vegetables (and fruits)—heirloom tomato, sungold tomatoes, portobello mushroom, cucumbers, alfalfa sprouts, red onion, garlic, chiles, basil, eggplants, Hungarian wax peppers, peaches, ginger, mint. Leafy Greens—mixed greens.

Local Ingredients: Heirloom tomatoes from Roots Down Community Farm, sungold tomatoes from Singing Farm Gardens, portobello mushroom from Palm’s Mushroom Cellar (no website), cucumbers from Canopy Gardens, alfalfa sprouts from Troy Community Farm, red onion from Jones Valley Farm, garlic and mint from Brantmeier Family Farm, chiles from Driftless Organics, basil from my backyard herb garden, eggplant from my community garden plot, Hungarian wax peppers from Pederson’s Produce (no website), peaches from the Door County Fruit Market, mixed greens from GittOrganic.

Comment Provoking Questions: Which fruits serve as your favorite smoothie bases (besides bananas, of course)? What have your past experiences with curry powder been like? What is the most unorthodox food you’ve ever used as a burger bun?

Happy WIAW!

Until next time, Ali.

5 thoughts on “What I Ate Wednesday #40

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