Breakfast: A gingery, chocolatey, creamy green pudding of 1 frozen banana, 1/2 an avocado, 1 tbsp chia seeds, 1 tbsp carob powder, a dash of spirulina, a large knob of fresh ginger, 4 leaves of lacinato kale, 1/4 cup Carrot-Ginger Kvass, and 1/4 cup homemade almond milk, all topped with 1/2 a large ripe peach and a sprinkle each of pumpkin seeds and sunflower seeds.
Story time! Upon venturing into the House of Nutrition the other day to purchase my daily dose of GT’s Kombucha, I discovered a bottle-shaped hole in the refrigerator where my favorite fermented beverage usually resides. On the verge of panic, I glimpsed another product sporting the words “raw,” “live,” and “probiotic”—a Carrot-Ginger Kvass from Zukay Foods. Warned by the HON cashier that he “couldn’t stomach the stuff,” I laughed and assured him of my well-versedness in oddly tasting fermented drinks, buying two bottles for the road. Perhaps I should have heeded the muscley cashier man’s advice, for I contorted my face into various confused expressions throughout the entire walk back to my dorm, contemplating whether or not I found the kvass, less carbonated yet more sour than kombucha, intriguing or downright disgusting. I conclusively leaned further toward the latter after beffudedly sipping on about 3/4 of one bottle, and decided to mask the flavor of the unconsumed orange liquid, still wildly beneficial in terms of probiotic bacteria, by implementing it in my morning smoothies (or, in this case, pudding). Thus, I wasted not a drop of fermented beverage while imparting a subtle hint of ginger to my breakfast. Win-win!
Breakfast Checklist: Protein—chia seeds, almond milk, pumpking seeds, sunflower seeds. Whole Grain—none. Fruit—banana, avocado, peach. Leafy Green—lacinato kale. “Super Food”—chia seeds, carob powder, spirulina, kvass. Added Veggie Bonus!—ginger, carrot juice in kvass.
Local Ingredients: Lacinato kale and peaches from the Arlington Farmers Market.
Lunch: A dorm-room-crafted salad of mixed greens, raw sweet corn, black beans, sprouted quinoa, dulse seaweed flakes, carrots, heirloom tomatoes, and cucumbers all tossed in Liquid Gold Dressing and topped with kimchi carrots.
Craving my favorite, Madison-grown Fizzeology kimchi since arriving at Vassar two weeks ago, I received a fantastic surprise while perusing the Arlington Farmers’ Market last Thursday—a stand offering a bountiful variety of gorgeous, crisp pickles, including plump brussels sprouts and thick carrot rounds and bits of cabbage bathed in a spicy kimchi-eqsue brine. Needless to say, I immediately purchased a jar of the latter to aid in satisfying my insatiable desire for kimchi and have enjoyed it throughout the week ever since.
Meal Checklist: Protein—black beans. Whole Grain—sprouted quinoa. Vegetables—sweet corn, heirloom tomatoes, carrots, cucumbers. Leafy Greens—mixed greens, dulse seaweed.
Local Ingredients: Sweet corn, heirloom tomatoes, carrots, cucumbers, mixed greens, and kimchi carrots from the Arlington Farmers Market.
Afternoon Beverage: A bottle of GT’s Organic Raw Kombucha in Gingerade flavor.
Dinner: My first endeavor at the Deece’s create-your-own-stir-fry station of purple kale, broccoli, carrots, zucchini, green peas, mushrooms, mung bean sprouts, and chickpeas generously spiced with turmeric and ginger, topped with a few slices of cold-roasted beets and a large dollop of pleasantly garlicky hummus.
After submitting a comment card to the Deece lamenting the overuse of both oil and salt in their roasted vegetable offerings, I decided to take further control of my dinnertime food choices by utilizing the create-your-own-stir-fry station, yielding a wonderfully tasty medly of veggies, brimming with my green leafy of choice and augmented with a surprisingly high quality hummus offered at the Vegan Station of the Deece. I do believe that from now on at Vassar, stir frys will form the bulk of my evening meals.
Meal Checklist: Protein—chickpeas. Whole Grain—none. Vegetables—broccoli, carrots, zucchini, green peas, mushrooms, mung bean sprouts, beets. Leafy Greens—purple kale.
Local Ingredients: You’ll have to inquire with the Deece cooks!
Comment Provoking Questions: Have you ever sampled kvass before? What was your reaction? What kind of pickles do you crave?
Until next time, Ali.