Breakfast: A green smoothie of 1/2 a jonagold apple, 1/2 of a frozen banana, a handful of frozen blueberries, 1 tbsp chia seeds, 1 tbsp hemp seeds, 1 tsp maca, 1/2 tsp spirulina, 1 tbsp goji berries, 3 leaves of kale, and 1/2 cup homemade almond milk, topped with a half-cupful of my latest granola creation featuring GF rolled oats, raw buckwheat groats, unsweetened shredded coconut, flaxseed meal, pecans, and walnuts coated in a puree of apples, dried apricots, almond extract, cardamom, cinnamon, and coconut oil.
Breakfast Checklist: Protein—chia seeds, hemp seeds, almond milk, flaxseed meal, pecans, walnuts. Whole Grain—GF rolled oats, buckwheat. Fruit—apple, banana, blueberries, goji berries, dried apricots. Leafy Green—kale. Superfood—hemp seeds, chia seeds, spirulina, goji berries, maca, flaxseed meal.
Morning Tea: Eden Organic Genmaicha Tea.
Lunch: A deconstructed salad of sorts (perhaps “lettuce wraps” would serve as the correct term?) of four large leaves of lettuce schmeared with hummus and topped with quinoa, celery, mushrooms, sauerkraut, and dulse flakes, all drizzled with Liquid Gold Dressing.
Meal Checklist: Protein—chickpeas and tahini in hummus. Whole Grain—quinoa. Vegetables—mushrooms, celery. Leafy Greens—lettuce, cabbage in sauerkraut, dulse flakes.
Afternoon Beverage: Choice Organic White Peony tea.
A bottle of GT’s Organic Raw Kombucha in Hibiscus (Botanic No. 7) flavor.
Dinner: A comforting and astoundingly flavorful soup of lentils and split peas cooked down into a creamy puree with mushrooms, celery, leeks, and cubes of tofu, served over a bed of wilted kale and topped with a brown rice-black bean pilaf as well as a sprinkling of nutritional yeast.
Thanks to Franny and Robyn for anoter scrumptious Ferry dinner!
Meal Checklist: Protein—lentils, split peas, tofu, black bean. Whole Grain—brown rice. Vegetables—mushrooms, celery, leeks. Leafy Greens—kale.
After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.
Until next time, Ali.