Vegan MoFo #20: What I Ate Wednesday #47

Breakfast: A smoothie of 1 frozen banana, 1/3 cup frozen raspberries, 1/4 cup cashews, 1 tbsp hemp seeds, 1 tbsp chia seeds, 1 tbsp carob powder, 1 tsp lucuma, 1 tsp spirulina, 7 small leaves of red russian kale, and 3/4 cup homemade almond milk, topped with a heaping cupful of Spiced Double Pumpkin Granola with Dried Figs.

While I expected the addition of cashews, an ingredient I’ve often seen included in smoothie recipes but never before utilized myself, to impart an unrivaled creaminess to this smoothie, I experienced a completely ordinary creamy-velvety factor in this morning’s breakfast beverage—perhaps I simply added too much almond milk? Nonetheless, the genius flavor combination of chocolate and raspberries never fails to satisfy, nor do huge crunchy clusters of spiced pumpkin granola goodness.

Breakfast Checklist: Protein—cashews, hemp seeds, chia seeds, walnuts, almonds, pepitas, almond milk, flaxseed meal. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, raspberries, dried figs. Leafy Green—red russian kale. “Super Food”—hemp seeds, chia seeds, carob, spirulina, lucuma, flaxseed meal. Added Veggie Bonus!—pumpkin puree.

Local Ingredients: Red russian kale from the Phillies Bridge Farm Project.

Morning Tea: Choice Organic White Peony tea.

I’ve recently discovered the subtle beauty of white tea—a delicate morning beverage perfectly conducive to inward contemplation.

Lunch: A salad of spicy mixed greens, parsley, tomatoes, carrots, quinoa, kidney beans, avocado, and dulse flakes, all tossed in Liquid Gold Dressing and topped with sauerkraut.

A fairly standard salad, though I’ve decided that I don’t much enjoy the somewhat bitter flavor of kidney beans on their own.

Meal Checklist: Protein—kidney beans. Whole Grain—quinoa. Vegetables—tomatoes, carrots, parsley, avocado. Leafy Greens—spicy mixed greens, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: Carrots, parsley, and spicy mixed greens from Phillies Bridge Farm Projecttomatoes from Wicklow Orchards.

Afternoon Beverages: Eden Organic Genmaicha tea.

Dinner: A Meatless Monday Deece dinner of brown rice, pinto beans, sauteed garlicky spinach, steamed cauliflower with paprika, a tangy saute of zucchini and yellow summer squash with red onions, and a succulent corn relish with tomatoes and red onion.

The corn relish completely surprised me, as I stumbled upon it hidden near the stir-fry station rather by accident, and ended up serving as the highlight of my dinner. I also swoon whenever the Deece offers silky sauteed spinach, while the sauteed zucchini proved unexpectedly flavorful—can you say economical use of thyme? Ha, how punny.

Meal Checklist: Protein—pinto beans. Whole Grain—brown rice. Vegetables—cauliflower, zucchini, summer squash, red onions, corn, tomatoes. Leafy Greens—spinach.

After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.

Comment Provoking Questions: Have you tried adding cashews to your smoothie? What do you think about the flavor of kidney beans? What’s your favorite type of white tea?

Happy WIAW and Vegan MoFo!

Until next time, Ali.

8 thoughts on “Vegan MoFo #20: What I Ate Wednesday #47

  1. whatdoyoueatthen says:

    Love adding nuts to my smoothies; almonds, cashews, natural peanut butter…. I don’t find they really add to the texture as you said tho. My fav ingredient for crazy smooth creaminess is avocado 🙂 Love your blog p.s!

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