Breakfast: A rather unorthodox green smoothie of a large carrot, about 1/2 cup frozen strawberries, 1 tbsp flaxseed meal, about 1/2 tsp each of spirulina and maca, 1 tbsp goji berries, 1 tsp peanut butter, five medium collard leaves, and 3/4 cup water, topped with the last of a batch of Matcha Green Tea Pistachio Biscotti—that I’ve kept from Christmas in my mini-fridge’s freezer—from Dreena Burton’s latest cookbook, Let Them Eat Vegan!.
This unusual, carrot-based breakfast concoction topped with the dregs of my holiday cookies stems from a lack of my staple smoothie ingredients: no frozen bananas or apples to form the smoothie’s base, no almond milk to facilitate blending, no chia or hemp seeds for added omega-3’s or protein, and no granola to sprinkle on top. Oy vey! Though it certainly satisfied my hunger, the “smoothie” left my tastebuds feeling rather underappreciated—so much so that I immediately ran out to Vassar’s nearest health food store to purchase bananas and my two favorite seeds, baked up a loaf of walnut-and-wild-rice-laden Straun Bread from “Gluten-Free and Vegan Bread” to slather with almond butter and serve alongside a tall glass of juice the next morning, and set out a bowl of almonds to soak. Ahh, everything has become right with Ali’s breakfast world once more.
Breakfast Checklist: Protein—flaxseed meal, peanut butter, chickpea flour, pistachios (last two in biscotti). Whole Grain—brown rice flour in biscotti. Fruit—strawberries, goji berries. Leafy Green—collard greens. Superfood—flaxseed meal, spirulina, maca, goji berries. Added Veggie Bonus!—carrots.
Morning Tea: Numi’s Chocolate Pu-Erh tea.
I’ve reveled in the decadence of Numi’s Coconut Pu-Erh in the past, but opted to sample their Chocolate version at the recommendation of Gabby from the lovely blog, VeggieNook. Certainly living up to my expectations, this tea—deeply flavored and nicely balanced between sweet and bitter—has become my new staple morning beverage.
Lunch: A massaged kale salad consisting of 3 large leaves of curly green kale, four shredded brussels sprouts, and three large button mushrooms massaged with the Curried Almond Dressing from Dreena Burton’s Kale Slaw recipe and stirred together with alfalfa sprouts, mixed bean sprouts, dulse seaweed flakes, and wild rice, dusted with nutritional yeast and topped with a dollop of kimchi from Hawthorne Valley.
Yet another astronomic benefit of living in Vassar’s veg*n co-op known as Ferry House, a generous pile of kale constantly waits in the communal refrigerator, practically begging we Fairies to massage it with homemade dressing and a mess of mixed veggies. Since moving in to Ferry, I’ve happily obliged the demands of this crucifer during most of my lunches, and thus enjoy massaged kale salads even more often than I used to (which could never be a bad thing).
Meal Checklist: Protein—almonds in dressing. Whole Grain—wild rice. Vegetables—mushrooms, alfalfa sprouts, mixed bean sprouts, kimchi veggies. Leafy Greens—kale, brussels sprouts, cabbage in sauerkraut, dulse seaweed.
Afternoon Beverage: Eden Organic Genmaicha green tea.
Dinner: A black bean-brown rice burger, loosely based off of Candle 79’s Chipotle Burgers, topped with caramelized onions and bell peppers as well as a slice of fresh tomato, accompanied by a pile of mixed salad greens tossed with the Curried Almond Dressing from Dreena Burton’s Kale Slaw recipe.
My darling housemate Noah prepared the burgers and caramelized onions, while I supplemented the otherwise green-less dinner with some salad and dressing. Incidentaly, the burgers tasted especially divine when dipped in the dressing—though I suppose that anything would when slathered in one of Dreena Burton’s culinary creations.
Meal Checklist: Protein—black beans, almonds. Whole Grain—brown rice. Vegetables—onions, bell peppers, garlic, tomato. Leafy Greens—mixed salad greens.
After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.
Comment Provoking Questions: What do you have for breakfast when supplies are running low? What is your go-to morning tea? How often do you enjoy a kale salad? What is your favorite recipe of Dreena Burton’s?
Until next time, Ali.