What I Ate Wednesday #9
by Ali Seiter
Breakfast: Another episode of flirtation with my recent notion of Green Oatmeal consisting of 1/2 cup gluten-free rolled oats simmered with 1 cup Edensoy Extra soy milk and a sprinkle of both cinnamon and cardamom with 1 large leaf of green curly kale and a handful of spinach, both finely chopped and added seven minutes before the oats had finished cooking. I then stirred in 1 large thinly sliced banana, 1 medium small-diced honeycrisp apple, 1 tbsp Green Superfoods Powder, 1 tbsp hemp seeds, 1 tbsp almond butter, 2 dried apricots, and 2 dried figs.
Though I originally lamented the absence of the perfect frosty green smoothie (my all-time favorite breakfast) on mornings when I opted for warming green oatmeal thanks to the bitter Wisconsin winter, I’ve since discovered the tasty benefits of a bowl of oats…with kale, of course: the thinly sliced banana melts into the porridge to coat the oats with its bright flavor, the grassy kale flavor disappears into the fruit-and-nut-filled mixture, the apple offers a pleasing textural dichotomy, and the little pockets of almond butter become crunchy treasures when discovered in a spoonful.
Breakfast Checklist: Protein—soy milk, almond butter. Whole Grain—gluten-free rolled oats. Fruit—banana, apple, apricots, figs. Leafy Green—kale, spinach. “Power Food”—green powder, hemp seeds.
Morning Tea: Tibetan Mushroom Pu-Erh, a surviving gift from last Christmas. Unctuous, earthy teas earn the coveted slots in my extensive collection and this full-bodied pu-erh certainly merits a first-place tea trophy of sorts. It only need steep a mere three minutes before reaching its maximum flavor.
Lunch Box: Mixed greens, alfalfa sprouts, “farmhouse mix” sprouts (buckwheat, pea, radish), dill, 1 medium carrot, mixed bean sprouts (including lentils, chickpeas, and beluga peas), and seaweed sauerkraut all tossed in Liquid Gold Dressing and topped with 1/2 cup Lundberg Jubilee rice mix mashed with 2 tbsp of Choosing Raw’s Sweet Potato Hummus (the last of the batch of delectable chickpea-tuber spread).
Upon consideration of my recent lunch boxes, I’ve noticed a concerning amount of…the same. Granted, I consider this everyday lunch box as incredibly high ranking on the scale of healthy eating, but it’s launched me into somewhat of a midday meal rut. I adore lunchtime salads for their ease and incredible concentration of nutrition, and thus eat one every single day, even on the weekends, but I understand that perhaps it does not make for the most interesting WIAW. No promises, but perhaps I’ll begin making an effort to spice up my 2nd meal of the day for all you wonderful readers.
Meal Checklist: Protein—hummus. Whole Grain—Jubilee rice. Vegetables—alfalfa sprouts, buckwheat sprouts, dill, carrots, bean sprouts, sweet potatoes. Leafy Green—mixed salad greens, sauerkraut (cabbage).
Local Ingredients: Mixed greens from Shagbark Ridge Farm, seaweed sauerkraut from PowerKraut, sweet potato and carrots from the Plahnt Farm, alfalfa sprouts and mixed bean sprouts from Troy Gardens, farmhouse mix sprouts from Garden To Be (no website).
After-School Snack: A bottle of GT’s Enlightened Organic Raw Kombucha in Citrus flavor.
Dinner: A hearty and deeply satisfying bowl of Garlicky Greens and Beans Stew from Bittersweet served over 1/2 cup Lundberg Jubilee rice mix (I cooked a large batch of rice on Sunday for easy whole-grain-access throughout the week).
My recommendation: cook this recipe for dinner tonight. The seemingly pungent garlic flavor mellows into sweet bliss when slow-cooked with the rest of the stew—a colorful medley of mushrooms, tomatoes, sweet potatoes, beans (I used black eyed peas and kidney beans instead of the gorgeous heirloom mix Hannah highlights in her post), and greens (a mix of different purple and green kales combined with tat soi leaves and stems). The spice blend, though lengthy, does not overpower the stew at all; on the contrary, it imparts a complex flavor profile to mingle and play on the tongue, especially the final addition of balsamic vinegar. Seriously, make this now.
Meal Checklist: Protein—black eyed peas and kidney beans. Whole Grain—Jubilee rice. Vegetables—onion, garlic, mushrooms, tomatoes, sweet potato. Leafy Green—mixed kale varieties, tat soi.
Local Ingredients: Yellow onion from JenEhr Family Farm, garlic from Brantmeier Family Farm, sweet potatoes from Harmony Valley Farm, mushrooms from Herbs n’ Oysters, tat soi from Tomato Mountain Organic Farm.
Comment Provoking Questions: What are your favorite ingredients to stir into oatmeal? Are you in a food/meal rut of sorts? If so, with which foods/meals? Are you a garlic fan or not?
Until next time, Ali.