Before launching into my usual What I Ate Wednesday spiel, I’d like to offer a huge thank you to all the organizers of Vegan MoFo. Today marks the last day of the blogging extravaganza and I could not be more thrilled to have participated in it for the second year in a row. Funnily enough, I achieved a total of 24 posts last year and will do so again this year, which certainly makes me proud seeing as I barely can find enough time to breathe in the midst of Vassar’s classes and extracurriculars…in the best way possible. I can’t wait until next October!
Breakfast: A surprisingly light, airy, and rather fluffy green smoothie of a large Jonagold apple, 1/2 of an avocado, the juice of half a lemon, a large knob of fresh ginger, 1/2 tsp spirulina, 1 tbsp chia seeds, a large handful of baby spinach, and 1/4 cup homemade almond milk, all topped with an apple-cinnamony variation on my fresh fruit-sweetened granola featuring sunflower seeds and walnuts.
Somehow, combining an apple and an avocado with minimal liquid produces a mixture with the texture of whipped chocolate mousse. Verily intrigued, I intend to experiment with this notion and perhaps develop a dessert recipe in the future.
Breakfast Checklist: Protein—chia seeds, almond milk, sunflower seeds, walnuts, flaxseed meal. Whole Grain—GF rolled oats, buckwheat. Fruit—Jonagold apples, avocado, dates in granola, lemon juice. Leafy Green—spinach. “Super Food”—chia seeds, spirulina, flaxseed meal. Added Veggie Bonus!—ginger.
Local Ingredients: Jonagold apples from Wicklow Orchards.
Morning Tea: Choice Organic White Peony tea.
Lunch: A salad of mixed greens, carrots, grape tomatoes, steamed beets, great northern beans, millet, alfalfa sprouts, mixed bean sprouts, and dulse flakes, all tossed with Liquid Gold Dressing and topped with caraway-infused sauerkraut.
I haven’t had the opportunity to enjoy millet yet here at Vassar (I wouldn’t expect THAT much of the Deece), but throwing the nutty polenta-like grain into a salad offered a pleasant reminder of home.
Meal Checklist: Protein—great northern beans. Whole Grain—millet. Vegetables—grape tomatoes, carrots, beets, alfalfa sprouts, mixed bean sprouts. Leafy Greens—mixed greens, dulse seaweed, cabbage in sauerkraut.
Local Ingredients: Carrots from the Phillies Bridge Farm Project.
Afternoon Beverages: Eden Organic Genmaicha tea.
Dinner: A takeaway dinner from the Deece of peppery roasted butternut squash; meltingly tender braised red cabbage; chickpeas; raw broccoli florets; a dollop of baba ganoush; a spicy, crunchy salad of sweet potatoes, roasted red peppers, green bell peppers, and celery; and a (unpictured) scoop of millet.
Meal Checklist: Protein—chickpeas, tahini in baba ganoush. Whole Grain—millet. Vegetables—butternut squash, red cabbage, broccoli, eggplant in baba ganoush, sweet potatoes, roasted red peppers, green bell peppers, celery. Leafy Greens—broccoli, cabbage.
After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.
Comment Provoking Questions: Have you had the same experience combining an apple and an avocado in the blender? How do you feel about millet? What are your favorite recipes featuring millet?
Happy WIAW and Vegan MoFo!
Until next time, Ali.