What I Ate Wednesday #63
by Ali Seiter
Breakfast: A green smoothie of 1/2 a cameo apple, 1/2 of a frozen banana, 1 tbsp chia seeds, 1 tbsp hemp seeds, 1 tsp maca, 1/2 tsp spirulina, 1 tbsp goji berries, a large handful of kale, and 1/2 cup Gingerberry kombucha, topped with the last half-cupful of my most recent 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.
Though I ran out of almond milk for this particular smoothie, later this morning I blended up an experimental milk comprised of the nutty odds-and-ends in my pantry to create a hybrid almond-cashew-pistachio-flax milk. Tinted slightly green from the pistachios, this milk serves as a deliciously creamy precursor to the upcoming St. Patrick’s Day festivities, and boasts those heart-healthy omega-3′s about which we health-conscious folk rave thanks to the flax seeds. I may just start regularly incorporating different nuts into my homemade milk routine to compliment the standard almonds.
Breakfast Checklist: Protein—chia seeds, hemp seeds, flaxseed meal, pecans, walnuts. Whole Grain—GF rolled oats, buckwheat. Fruit—apple, banana, goji berries, dried apricots. Leafy Green—kale. Superfood—hemp seeds, chia seeds, spirulina, goji berries, maca, flaxseed meal, kombucha.
Morning Tea: Pukka Herbs’ Three Fennel tea with sweet fennel seed, wild fennel seed, and fennel leaf.
I picked up three sample packets of this lovely tea at last weekend’s NYC Vegetarian Food Festival and have adored its powerful anise flavor and aroma for the past couple of days. A huge sucker for anything fennel, I fell in love with this tea upon first glance and deeply regret having already exhausted my meager supply of it. Perhaps a tea shipment is in order…
Lunch: A salad of mixed greens, shredded carrots, slivered almonds, diced dried apricots, sage-braised giant white beans, brown rice, and dulse seaweed flakes, all tossed in Liquid Gold Dressing and topped with Bao Fermented Food’s Green Raw Slaw of kale, collard greens, dandelion greens, radish greens, apples, pears, garlic, and ginger.
Unexpected leftovers discovered in the refrigerator comprise a wonderfully positive aspect of living in Ferry Haus along with 20 other talented veg*n cooks. The sage-braised white beans gracing this salad stem from one such occasion of wonderful lunchtime surprise.
As for the Green Raw Slaw, I picked up a jar from Bao’s booth at the NYC Vegetarian Food Festival and cannot adequately express my happiness with my frugal ($4 off of the original price at the festival!) and mouthwatering purchase. Kale and fermented food all rolled into one immensely flavorful salad topper? Be still my beating heart.
Meal Checklist: Protein—white beans, almonds. Whole Grain—brown rice. Vegetables/Fruit—carrots, apricots, apples, pears, garlic, ginger, dulse flakes. Leafy Greens—mixed greens, kale, collard greens, dandelion greens, radish greens.
Afternoon Beverage: Choice Organic White Peony tea.
A bottle of GT’s Organic Raw Kombucha in Gingerade flavor.
Dinner: A simple saute of broccoli, brussels sprouts, and Bragg’s Liquid Aminos; an amaranth-millet pilaf seasoned with liquid smoke and paprika; and a pile of crunchy roasted chickpeas seasoned with liquid smoke, agave nectar, and paprika.
Stay tuned for the recipe for this deeply satisfying dish, inspired by my mother (who recently adopted a vegan diet after watching Forks Over Knives), in an upcoming blog post.
Meal Checklist: Protein—chickpeas. Whole Grain—amaranth, millet. Vegetables—brussels sprouts, broccoli. Leafy Greens—brussels sprouts, broccoli.
After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.
Comment Provoking Questions: Do you like to combine different nut/seed varieties when making plant-based milks? How do you feel about fennel/anise-flavored items? Does your local grocer carry Bao’s tasty raw, fermented products? Have you tried roasting chickpeas before?
Until next time, Ali.