Breakfast: A green smoothie of 1/2 of a winesap apple, 1/2 of a frozen banana, a small handful of frozen raspberries, 1 tbsp hemp seeds, 1 tbsp chia seeds, 1 tbsp goji berries, 1/2 tsp spirulina, 1 tbsp peanut butter, 1 tbsp coconut oil, 1/2 cup WholeSoy Organic Unsweetened Plain Yogurt, and 4 medium leaves of curly green kale, topped with a generous 1/2-cupful of a variation on Amie Sue’s Maple Pumpkin Spice Crunch Cereal.
I’ve recently embarked on a mission to pack a bit of padding on my slender frame, and have thus started incorporating more calorie-dense, healthy fat sources into my meals—this accounts for both the peanut butter and coconut oil gracing the smoothie I’ve featured here.
A note on the soy yogurt: Ferry House just received a bulk order of 24 oz. containers of WholeSoy Organic Unsweetened Plain Yogurt, the ingredients of which include simply soy milk, cornstarch, and live active vegan cultures. While I usually opt to exclude soy yogurt from my diet, due to the inclusion of various sugars and questionable chemical-esque products in most brands, I’ve fallen head-over-heels in love with the WholeSoy yogurt thanks to its probiotic content, creamy texture, and short ingredient list. The yogurt lends a pleasing tang and velvety consistency to smoothies such as the one above.
As for the cereal, I slightly altered Amie Sue’s original recipe by substituting half of the rolled oats for raw buckwheat groats, replacing the pumpkin puree with that of apples, using two medjool dates in place of 2 tbsp of the maple syrup, and baking the cereal at 260° for about 90 minutes. The resulting cereal proved flaky, crunchy, and just the right balance of sweet and oaty (no, these two characteristics don’t seem like opposites, but think about how you would describe unsweetened, “hippie-crunchy” granola. Oaty, right?).
Breakfast Checklist: Protein—hemp seeds, chia seeds, peanut butter, soy yogurt, almond pulp in cereal. Whole Grain—rolled oats and buckwheat in cereal. Fruit—apple, banana, raspberries, goji berries, dates in cereal. Leafy Green—kale. Superfood—hemp seeds, chia seeds, spirulina, goji berries.
Morning Tea: Numi’s Chocolate Pu-Erh tea.
Lunch: A saute of mushrooms, shredded brussels sprouts, kale, almond butter, and balsamic vinegar, topped with tangy marinated mixed beans and a sprinkling of nutritional yeast, accompanied by two thick slices of Leek-Sundried Tomato Bread stuffed with the vegan mozzarella cheese from the Sept+Oct 2012 issue of VegNews (bread recipe inspired by Ricki Heller’s Cheese-Filled Onion and Olive Bread), drizzled with flax oil.
Moist, dense, hearty, and oh-so-savory, the cheese-stuffed bread provided both novelty and immense flavor. However, I do wish that I had opted to employ a flour other than the quinoa, for its pronounced bitterness tended to overwhelm the palate’s experience of the bread. I would certainly still call this bread a huge success, though! My enthusiastic Ferry housemates would definitely agree.
My changes to Ricki’s original recipe: replaced olives with sundried tomatoes; substituted leeks for green onions; and used quinoa flour in place of amaranth flour, oat flour in place of millet flour, and chickpea flour in place of soy flour.
Meal Checklist: Protein—mixed beans, tahini, almond milk, flaxseed meal, chickpea flour (last four in bread), soy yogurt in mozzarella. Whole Grain—quinoa and oat flours in bread. Vegetables—mushrooms, leeks, sundried tomatoes. Leafy Greens—kale, brussels sprouts.
Afternoon Beverage: Choice Organic White Peony tea.
A bottle of GT’s Organic Raw Kombucha in Gingerade flavor.
Dinner: Three Polenta Sweet Corn Cakes topped with schmears of vegan mozzarella and accompanied by crisp greens tossed in a dressing of olive oil, Dijon mustard, cumin, nutritional yeast, and apple cider vinegar, and topped with both a salsa of tomatoes, cucumbers, mango, jalapeno, cilantro, and lime juice, as well as a dollop of tangy marinated mixed beans.
Thanks to my dear housemates Tori and Alex for such a splendid dinner!
Meal Checklist: Protein—marinated mixed beans, soy yogurt in mozzarella. Whole Grain—cornmeal. Vegetables—corn, cucumber, cilantro, tomato, mango, jalapeno. Leafy Greens—lettuce.
After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.
Comment Provoking Questions: How do you feel about soy yogurt? Do you find the flavor of quinoa flour overwhelming? How do you temper its intensity?
Until next time, Ali.