What I Ate Wednesday #57

Breakfast: A green juice of applecarrotkale, parsley, and lemon, blended with 1/2 an avocado, 1 tbsp hemp seeds, and 1 tbsp goji berries, accompanied by a hefty slice of Raspberry Rooibos-Tea Bread from Jennifer Katzinger’s “Gluten-Free and Vegan Bread.”

avocado juice (1)

raspberry rooibos bread (1)

As with so many other healthy eating techniques and recipes (banana soft serve and perfect tofu burgers, anyone?), my virtual buddy Gena of Choosing Raw first introduced me to the notion of blending juiced veggies with avocado to yield a creamy beverage more substantial than yet just as nourishing as a standard green juice. Figuring that if I could blend avocado into my morning juice, I could amp up its nutritional content even further by also pureeing in hemp seeds and goji berries. New breakfast triumph!

I alluded to Jennifer Katzinger’s Raspberry-Rooibos Tea Bread in my last post on the gluten-free sandwiches in which I’ve recently reveled, promising more details in this post. The recipe that called to me the most earnestly out of Jennifer’s entire book, this bread did not disappoint my high expectations for it. The bread’s base of teff flour imparted a deep hue, hearty texture, and a unique flavor wavering between earthy and nutty, while the rooibos tea lent a slightly red tone and sophisticated taste. Each layer of the bread took on a distinct characteristic—the bottom proved oh-so-moist and chewy while the top held an almost coffee-cake-like crumbly texture. Studded with tart raspberries and only mildly sweet from a minimal amount of agave nectar, the bread appealed immensely to my sugar-sensitive tastebuds and provided a complex way to wake the palate after a night’s rest. The next time I make this recipe, I intend to incorporate a bit of cocoa powder as I think it will nicely complement the bread’s flavor; besides, aren’t raspberries and chocolate a match made in heaven?

Breakfast Checklist: Protein—hemp seeds. Whole Grain—teff flour. Fruit—apple, avocado, goji berries, raspberries, lemon. Leafy Green—kale, parsley. Superfood—hemp seeds, goji berries. Added Veggie Bonus!—carrot.

Local Ingredients: Carrots from Tipi Produce.

Morning Tea: Triple Leaf Tea’s White Tea.

Lunch: A TLT (Tempeh, Lettuce, & Tomato) Sandwich with Avocado on Jennifer Katzinger’s Light Teff Sandwich Bread, accompanied by a salad of mixed greens, alfalfa sprouts, mixed bean sprouts, “farmhouse mix” sprouts, carrots, and dulse flakes, all tossed in Liquid Gold Dressing and topped with the “Ferment of the Month” sauerkraut from Fizzeology.

TLT sandwich (1)

salad (1)

If you haven’t yet witnessed me waxing poetic about my recent sandwich ventures, I encourage you to do so by checking out my latest post. There, you can find the details of the TLT with Avocado featured above.

As for the “Ferment of the Month” sauerkraut, this month’s mix of lactofermented yumminess contains a surprising plethora of unorthodox vegetables, which I will now list to fulfill your veggie-loving needs: green and napa cabbage, bok choy, brussels sprout tops, black radish, red pepper, carrot, red beauty heart radish, onion, cilantro, turnip, burdock root, dandelion greens, lotus root, yellow dot, evening primrose seed, wild parsnip, garlic, delicata squash, bok choy root, wild carrot, lambs quarter seed, apple, eggplant. Um, wow.

Meal Checklist: Protein—tempeh, chia seeds, almond meal, flaxseed meal (last three in bread). Whole Grain—buckwheat and teff flours in bread. Vegetables—cherry tomatoes, alfalfa sprouts, mixed bean sprouts, “farmhouse mix” sprouts, carrots, sauerkraut veggies. Leafy Greens—mixed greens, dulse seaweed, greens in sauerkraut.

Local Ingredients: Carrots from Tipi Produce, alfalfa sprouts and mixed bean sprouts from Troy Community Farm“Ferment of the Month” sauerkraut from Fizzeology, tempeh from the Simple Soyman, mixed greens from Don’s Produce (no website), “farmhouse mix” sprouts from Garden to Be.

Afternoon Beverage: A glass of NessAlla Kombucha in their seasonal Cardamom Hibiscus Ginger flavor.

Dinner: Two of Dreena Burton’s Mushroom-Pecan Burgers topped with Julie Morris’ Superfood Goddess Dressing from her book “Superfood Kitchen“; a Mixed Veggie Slaw with Peanut Lime Dressing (recipe below); and the leftover wrappers and marinated veggies from the Raw Falafel and Hummus Wraps with Marinated Mediterranean Veggies that I brought to the raw potluck last weekend.

dinner (1)

Super hearty, densely textured, and wonderfully savory from a thoughtful combination of seasonings including miso, sage, oregano, balsamic vinegar, and tamari, Dreena’s Mushroom-Pecan Burgers filled in every box on the “Great Veggie Burgers” checklist. Slathered in Julie’s tangy Superfood Goddess Dressing—deemed as such due to the inclusion of hemp seeds, flaxseed oil, and Amazing Grass Green Superfoods powder—the burgers provided a delectable focal point to my dinner.

I drew inspiration for the Mixed Veggie Slaw with Peanut Lime Dressing from Fresh Restaurant’s recipe for Tangled Thai Salad. My simplified version of the recipe I’ve provided below—I used most of the veggies listed in the recipe simply to clean out my refrigerator, so feel free to substitute any other veggies you like.

Mixed Veggie Slaw with Peanut Lime Dressing

Serves 4-6.


1 small head savoy cabbage, shredded
2 small beets, peeled and shredded
1/2 cup butternut squash cubes, shredded
1 medium bell pepper, thinly sliced
1 small cucumber, thinly sliced

3 cloves garlic
2 tbsp fresh cilantro
3 tbsp lime juice
2 tbsp peanut butter
1 tbsp tamari
1 tbsp brown rice vinegar
1 tbsp fresh ginger or 1 tsp ground
2 tsp coconut milk (can sub any other plant-based milk)
3/4 tsp agave nectar
1/4-1/2 tsp cayenne
1/2 cup toasted sesame oil

Place all of the veggies in a large bowl and toss to combine.

To make the dressing, place all of the dressing ingredients in a blender and puree until smooth.

Pour the dressing over the veggies and mix well to coat.

Meal Checklist: Protein—pecans, tahini, flaxseed meal, peanut butter, hemp seeds. Whole Grain—GF rolled oats. Vegetables—butternut squash, cherry tomatoes, cilantro, zucchini, bell peppers, beets, cucumbers. Leafy Greens—spinach, savoy cabbage, Amazing Grass Green Superfoods powder.

Local Ingredients: Spinach from Snug Haven, beets from Harmony Valley Farm.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Comment Provoking Questions: Have you ever tried blending juice with avocado? What is your favorite sandwich? What veggies do you like to incorporate into slaws?

Happy WIAW!

Until next time, Ali.

8 thoughts on “What I Ate Wednesday #57

    • Ali Seiter says:

      Thanks, Gena! I used to love the Ezekiel brand, but sadly their products are not gluten-free. However, I’ve been having such a blast making my own bread, and Jennifer’s recipes are suprisingly easy and hands-off! Love it.

  1. Kris says:

    Just picked up this book from the library, and can’t wait to try some recipes! Out of curiosity, how did you substitute agave for the evaporated cane juice that the recipe calls for? Did you use a 1:1 ratio?

    Thanks so much!

    ~Kris 🙂

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