Breakfast: A green smoothie of 1 honeycrisp apple, 1/2 of a frozen banana, 1 large knob of fresh ginger, 1 scoop of Amazing Grass Green Superfood Powder, 1 tbsp chia seeds, 1 tbsp hemp seeds, 1/2 cup homemade almond milk, and 3 large leaves of green kale, all topped with a generous cupful of yet another scrumptious variation on my fresh fruit-sweetened granola consisting of concord grapes, honeycrisp apples, maca powder, walnuts, sunflower seeds, and dried calmyrna figs.
Breakfast Checklist: Protein—chia seeds, hemp seeds, almond milk, walnuts, sunflower seeds. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, apples, concord grapes, dried calmyrna figs. Leafy Green—curly green kale. “Super Food”—chia seeds, hemp seeds, Green Superfood Powder, flaxseed meal, maca powder. Added Veggie Bonus!—ginger.
Mid-Morning Beverages: A mug of warm lemon water.
Lunch: A salad of mixed lettuces, spicy mixed greens, home-sprouted alfalfa and bean sprouts, green zebra heirloom tomatoes, carrots, black beans, quinoa, and dulse seaweed flakes, all tossed with Liquid Gold Dressing and topped with Madras Curry Cauliflower Sauerkraut.
You may notice the absense of my infamous blue ceramic bowl, which has housed every single WIAW salad (save those in lunchboxes) since the onset of my participation in the weekly blogging event. Heartbreakingly (and regularly breakingly), I slipped while carrying my beloved salad bowl the other day, causing it to fall to the ground and shatter into an unmendable array of terra cotta shards. My mother had employed this blue bowl since her college days, but I suppose it simply couldn’t handle the pressure of four more years of scholarly life. Thus, for the time being, I’ve employed a medium-sized metal mixing bowl as my salad vehicle of choice. Rest in peace, blue bowl. You are missed.
Meal Checklist: Protein—black beans. Whole Grain—quinoa. Vegetables—heirloom tomatoes, carrots, bean sprouts, alfalfa sprouts, cauliflower, onions. Leafy Greens—mixed greens, dulse seaweed, cabbage in sauerkraut.
Afternoon Beverages: Another mug of warm lemon water.
A bottle of my very own homebrewed Kombucha, rife with black tea flavor.
Dinner: A widely varied Deece dinner of (starting from top right and rotating clockwise) steamed brussels sprouts, tofu, roasted root vegetables, mixed salad greens, a dollop each of hummus and baba ganoush, steamed broccoli, and an unpictured side of quinoa toted with me from my dorm room.
This dinner and photo actually come from my Monday night meal—or Meatless Monday night meal, I should say! Just last year, the Vassar Animal Rights Coalition (VARC), in which I now actively participate, joined the list of 30 colleges across the U.S. and Canada that highlight animal-friendly dining options every Monday. Since then, over 485 students have pledged to welcome the bounty of surprisingly high-quality plant-based fare the Deece offers at least once a week, instead of the oppressive alternatives. Yet another reason why I absolutely adore my new home at Vassar—go vegan awareness!
For more information on Meatless Mondays at Vassar, take a gander at this article in the September 2011 issue of the Miscellany News.
Meal Checklist: Protein—tofu, chickpeas in hummus, tahini in bana ganoush. Whole Grain—quinoa. Vegetables—brussels sprouts, carrots, turnips, parsnips, beets, eggplant in baba ganoush, broccoli. Leafy Greens—mixed salad greens, brussels sprouts, broccoli.
Local Ingredients: You’ll have to inquire with the Deece cooks!
After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.
Comment Provoking Questions: Are you attached to a particular bowl or other piece of diningware? Has any of your diningware been in your family for generations? Does your school participate in Meatless Mondays? If not, have you contemplated launching an initiative to do so?
Happy WIAW and Vegan MoFo!
Until next time, Ali.