Review of Numi’s New Savory Teas

A couple weeks ago, I entered and very unexpectedly won the Numi Organics Savory Tea giveaway hosted by Sonnet at the top-notch blog For the Love of Food. Confident that I would immediately adore Numi’s savory tisanes based upon my ardent enthusiasm for tea, veggies, and Numi’s products, I eagerly awaited my sampler pack of Numi’s new line of savory teas. Upon arrival, I thoughtfully tasted each tea individually on separate days, steeping them for 10 minutes as instructed before taking the first sip and then allowing the tea to continue to infuse as I happily lapped the savory pick-me-up. Each flavor of Numi’s savory tea combines organic dehydrated vegetable bits, herbs, spices, and naturally decaffeinated green or black tea to create a broth-like, immensely comforting beverage perfectly accustomed for afternoon contemplation. I’ve recorded my thoughts on each of the savory tea flavors below.

Spinach Chive
Ingredients: Spinach leaves, chives, dried lime, dill, onion, decaf green tea, coriander, turmeric, garlic.

Undoubtedly my favorite of all the savory teas, the Spinach Chive tasted like the essence of a comforting herbed spinach soup. The savory dill and onion predominated in a prevalent yet not overpowering manner to imbue the tea with a light, springtime flavor. Rather unfortunately, I chose to enjoy this tea first out of the six flavors in my sampler pack, causing the remaining five teas to pale in comparison.

Beet Cabbage
Ingredients: Beet, cabbage, dried apple, decaf black tea, mustard seed, parsley, orange peel, coriander, clove, honeybush.

Boasting a much more succulent flavor than Numi’s other five savory teas, the Beet Cabbage derived its pleasant earthy-sweetness from the complementary combination of beets and apples. While the clove predominates in both flavor and aroma, I could still slightly discern the cabbage’s cruciferous undertones, which verily impressed me.

Carrot Curry
Ingredients: Carrot, curry, cilantro, onion, ginger, turmeric, decaf green tea.

Though I usually find overwhelmingly spicy the flavor of curry powder, the Carrot Curry tea nicely balances the curry’s intensity with the carrots’ slight sweetness and the cilantro’s mild citrus undertones. Though a quite nice tea, the Carrot Curry did not harbor as complex a flavor as some of the other five savory teas, and thus tasted a bit one-note.

Tomato Mint
Ingredients: Tomato, onion, mint, lemon peel, parsley, cinnamon, black pepper, decaf black tea, allspice.

Probably my second favorite of the five savory tea flavors, the Tomato Mint offered the unmistakable summery aroma of tomatoes and somehow managed to capture the fruit’s juicy succulence, as well. The individual flavors of every ingredient in the tea come through to create a symphony of brightness: the onion lends its savory bite, the hint of mint recedes nicely into the background for a refreshing aftertaste, the citrus offers a barely discernible yet much needed tang, and the cinnamon enhances the tomato’s natural sweetness.

Broccoli Cilantro
Ingredients: Broccoli, celery leaves, allspice, onion, cilantro, decaf green tea, garlic, black pepper, sage, turmeric.

While I held high hopes for this tea based on its tantalizing aroma, the Broccoli Cilantro unfortunately lacked a depth of flavor present in some of the other five teas. The allspice overwhelms the tea, forcing the earthy cruciferous and bright citrus notes of the cilantro to recede well into the background.

Fennel Spice
Ingredients: Fennel, celery root, orange peel, onion, dill, decaf green tea, honeybush, black pepper.

Similar to the Broccoli Cilantro, the Fennel Spice left me a bit disappointed. With my deep adoration of any and all things fennel, I wholeheartedly wish that the unmistakable anise flavor would have made its presence more obvious in the tea. Instead, the dill overpowered the fennel, causing the tea to taste more like a less oniony version of the Spinach Chive rather than a distinct tea in its own right.

All in all, Numi’s new line of savory teas verily impressed me, and I fully intend to order more of both the Spinach Chive and Tomato Mint flavors. I’d highly recommend these savory teas to any tea-lover for a delicious twist on their normal tea routine.

Note: Numi did not contact or pay me to write this review. The opinions expressed in this post are completely my own, uninfluenced by Numi.

Until next time, Ali.

Quickie Post: Lavender-Cardamom Nut Butter

This past Friday, to finish off the last of my stock of sprouted almonds and sunflower seeds, I opted to puree up another batch of homemade nut butter. However, I didn’t have enough sprouted nuts to facilitate blending in my regularly-sized foot processor, so I made up the difference with a bit of flaxseed meal. I had also, on a whim, picked up a bit of dried lavender buds during my most recent jaunt to the top-notch natural food store and vegan deli of Mother Earth’s Storehouse, and they caught my eye just as I prepared to create my nut butter concoction. Deciding to go all-out in my flavored nut butter-ing, I added the sweet spice of cardamom and a bit of vanilla extract to compliment the lavender. The thick nut butter that ensued imparted one of the most addictive aromas my nose has ever had the pleasure of smelling, and added an unbelievable dimension to my creamy banana-hemp oatmeal the next morning.

Obviously, you can create this nut butter with any blend of nuts you prefer, sprouted or not. If you use non-sprouted nuts, though, I’d recommend toasting them first to tenderize them and lighten the labor of your food processor.

Lavender-Cardamom Nut Butter—Raw, Oil Free, Soy Free, Low Sodium.

Makes about 1 cup.

1/2 cup almonds, sprouted or toasted
1/2 cup sunflower seeds, sprouted or toasted
1/2 cup flaxseed meal
1 tsp dried lavender buds
1 tsp cardamom
1 tsp vanilla extract

Combine the almonds, sunflower seeds, and flaxseed meal in the bowl of a food processor. Blend for up to 20 minutes, scraping down the sides as needed, until the nuts adopt a creamy, liquidinous texture (don’t fret, it will happen sooner or later!). Add the lavender, cardamom, and vanilla, and process until fully incorporated. Store in an airtight container for up to 3 weeks.

Recipe submitted to Waste Not Want Not Wednesdays, Allergy Free Wednesdays, Raw Food Thursdays, Foodtastic Fridays, Healthy Vegan Fridays, and Wellness Weekend.

Now, if you’ll excuse me, I have another essay to write refuting Michael Pollan’s assertion that supporting “humane meat” will combat industrial agriculture more effectively than adopting a vegan diet.

Until next time, Ali.

Raw Granola Adventures and a Recipe for Sprouted Hemp & Green Superfood Granola

After unintentionally undergoing a three-month-long hiatus from my weekly granola-crafting ventures, I’m thrilled to say that—aided by my new best friend Mr. Ferry House Dehydrator—I’ve returned with a vengeance to the ever-rewarding realm of granola-making. Desperate to whip up some crunchy raw breakfast goodies in my ancient Excalibur, I turned to one of the best sources I know of for guidance in the ways of raw granola: Fragrant Vanilla Cake. Though deciding between Amy’s array of tantalizing cereal recipes proved quite difficult (how could I not have had trouble when presented with titles like Raw Carrot Cake Granola, Raw Strawberries and Cream Granola, and Raw Peanut Butter Banana Chocolate Granola?), my enthusiasm for the always pleasing combination of bittersweet chocolate and tart berries drew me toward the Raw Chocolate Berry Love Granola.

Unfortunately, my impatient hankering to slip a batch of granola into the dehydrator prevented me from taking the time to sprout some buckwheat, and I thereby had to change up Amy’s original recipe a bit. My tweaks to the recipe include:

• Substituted gluten-free rolled oats for the sprouted buckwheat.
• Used sprouted almonds and sunflower seeds in placed of the soaked nuts for which the recipe calls.
• Used maple syrup as the sweetener and reduced the amount from 1/3 to 1/4 cup.
• Omitted the cacao nibs (I didn’t have any on hand).

Incomparably flaky, unbelievably clustery, and beautifully aromatic, the results of my first endeavor with dehydrated granola rendered me wholly unwilling to return to oven-baked granola anytime soon.

Indeed, my immediate conversion to dehydrated granola inspired me to sprout a batch of buckwheat and experiment with my own recipe. Perhaps you recall the mention of my current favorite packaged granola—the Hemp and Greens Superfood Cereal from Living Intentions—during my recent journey to Austin. Since the Vassar area boasts no Whole Foods locations (the closest market is in Connecticut, for goodness’ sake), out of my yearning to once again enjoy this particular granola I decided to create my own homemade version of it. A gander at the Living Intentions ingredient list aided me in formulating my interpretation of the cereal: the buckwheat sprouts, coconut, banana, and vanilla extract remained, while I substituted date sugar for the coconut sugar; chopped dried figs for the sultanas; hemp, chia, and flax seeds for the sunflower sprouts, rice bran, and sesame seeds; and Amazing Grass Green Superfoods powder for the green protein superfoods blend. While 2 1/2 cups of the packaged version of the Hemp and Greens Superfood Cereal costs a pretty $8.59 ($1.70 per 1/2 cup), 4 cups of my homemade iteration costs approximately a mere $5.59 ($0.70 per 1/2 cup—a whole dollar less!). Saving money, invoking a sense of accomplishment, and enjoying delicious granola? What a win-win-win situation.

Sprouted Hemp & Greens Granola—Raw, Soy Free, Oil Free, Nut Free, Low Sodium, Low Fat.

Makes about 4 cups.

Ingredients:

1 cup buckwheat, soaked and sprouted
1 large ripe banana
1/2 cup shredded unsweetened coconut
1/3 cup dried fruit of choice, chopped (I used figs)
1/4 cup date or coconut sugar
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp flaxseed meal
1 heaping tbsp green superfoods powder (I used Amazing Grass)
1 tsp vanilla extract

In a medium bowl, mash the banana. Stir in the remaining ingredients. Spread the mixture evenly over two dehydrator sheets and dehydrate at 115° for 8-12 hours, or until nice and crunchy.

Recipe submitted to Waste Not Want Not Wednesday, Allergy Free Wednesdays, Raw Food Thursdays, Foodtastic Fridays, Healthy Vegan Fridays, Wellness Weekend.

Rest assured that you, dear reader, will see plenty more dehydrated granola adventures in the blog’s future.

Until next time, Ali.

What I Ate Wednesday #66: My Last WIAW

Yes, I understand that another “What I Ate Wednesday” constituted my last post, as well. Yes, I understand that recipes, ethical/philosophical musings, and restaurant reviews serve as vastly more intriguing topics than my weekly eats do (perhaps some of you may argue to the contrary, but that’s simply my humble opinion). However, in the midst of authoring an important piece for a vegan-related, non-blogging outlet as well as beginning my second essay in my three-part series exposing Michael Pollan’s ulterior motives, I’ve devoted much of my intellectual/writing-related energies toward venues other than my beloved blog. Fear not though, dear readers, for I hope to soon channel these energies back to the world of the vegan blogosphere. Once that happens, I intend to no longer participate in this weekly meal recap as I have for 66 past Wednesdays, for I’d prefer for my blog to cultivate a more professional atmosphere fostering intellectual discussion among innovative recipes. Hopefully, the elimination of What I Ate Wednesdays from my blog will allow me to provide more intriguing content on a more regular basis. So now, for the last time, please enjoy another round of my stupendously intriguing meals.

Breakfast: A breakfast salad of baby spinach, amaranth, brown rice, goji berries, wild blueberries, and chia seeds tossed in a dressing of plain unsweetened soy yogurt, homemade sprouted almond butter, and Amazing Grass Green Superfoods Powder, sprinkled with the contents of one capsule of Rainbow Light’s Advanced Enzyme Systems digestive enzymes.

Breakfast Checklist: Protein—soy yogurt, sprouted almond butter, chia seeds. Whole Grain—brown rice, amaranth. Fruit—goji berries, blueberries. Leafy Green—baby spinach. Superfoods—goji berries, chia seeds, Amazing Grass powder.

Morning Tea: Rooibos Red Tea from Alvita.

Lunch: An open-faced sandwich of a lentil-brown rice-roasted sweet potato & broccoli burger on top of a brown rice cake slathered with tahini, sauerkraut, and dulse seaweed flakes, accompanied by a bowl of mushroom, leek, and spinach soup sprinkled with nutritional yeast.

Meal Checklist: Protein—beluga lentils, tahini. Whole Grain—brown rice. Vegetables/Fruit—sweet potato, broccoli, cabbage, leeks, spinach, mushrooms. Leafy Greens—spinach, broccoli, cabbage in sauerkraut.

Afternoon Beverage: Kukicha Twig Tea from Eden Organics.

A bottle of GT’s Kombucha in Cosmic Cranberry flavor.

Dinner: A breakfast-dinner of savory Sweet Potato Belgian Waffles (made with my new, very own waffle iron!) topped with Coconut-Braised Kale and served alongside strips of Tempeh Bacon, courtesy of Kathy Patalsky—my biweekly dinner contribution to the Ferry household.

Meal Checklist: Protein—chickpea flour, fava flour, tempeh. Whole Grain—sorghym flour. Vegetables—kale, garlic, onions, sweet potato. Leafy Greens—kale.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Happy WIAW!

Until next time, Ali.

What I Ate Wednesday #63

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?

Happy WIAW!

Until next time, Ali.

Farmers Market Vegan Has a Cooking Show!

No, I’ve not spread my humble blog to the world of Food Network or the Cooking Channel like vegan celebrity chef Jason Wrobel. Instead, I’ve collaborated with the Multimedia team at Vassar’s campus newspaper, the Miscellany News, to launch a series of YouTube videos under the Farmers Market Vegan name that features your’s truly cooking up some tantalizing vegan noms in the Ferry kitchen.

In the premiere episode, I expose the Vassar bubble to the wonders of fish-free sushi with my winning recipe for Brown Rice Sushi with Coconut-Lemongrass Tofu. Check out the first episode here!

Until next time, Ali.

Wild Rice Congee with Sweet Potatoes & Kale

My health seemed in tip-top shape last night—I ate a hearty dinner of shepherd’s pie and hummus, gave the Ferry kitchen a good scrub-down, and hopped in the sack by my preferred bedtime of 9:45. By the wee hours of the morning, however, flu-like symptoms seized my being and rendered me both pajama-clad and relegated to eating primarily oatmeal and bananas for the rest of the day…or so I thought.

While fathoming alternative easy-on-the-stomach foods, I recalled the traditional rice porridge called congee—first introduced to me via Kim at Affairs of Living—that Chinese and other Asian cultures have long employed to boost longevity, heal the ill, and strengthen the digestive system. Traditional Chinese Medicine recommends congee for boosting the body’s qi energy, which depends upon the proper functioning of the spleen and stomach, since it fortifies the former and harmonizes the latter.

Both immensely comforting and astoundingly simple to make, congee requires no more than cooked rice, spices, veggies, water, and time. For variations on the recipe I’ve offered below, switch around the herbs and spices, add a different grain such as millet or amaranth, or substitute the veggies of your choice (grated carrots, cubed squash, garlic, etc). I can guarantee that any mix of ingredients you choose will aromatize your entire abode nicely.

In the slow-cooker.

Wild Rice Congee with Sweet Potato and Kale (Soy Free, Oil Free, Nut Free, Low Sodium, Low Fat)

Makes a whole lot.

Ingredients:

1 cup cooked wild rice
2 heaping cups cooked brown rice
2-inch piece kombu seaweed
2-inch knob fresh ginger, peeled
2 star anise pods
A dash of turmeric
1 medium sweet potato, peeled and diced
1 large leek, white part only, halved and sliced
5-6 medium leaves of kale
8 cups water

Crock Pot Variation: Combine all of the ingredients in a large crock pot. Turn on either high and cook for 4-6 hours, or on low for 6-8 hours. Add more water as needed.

Stovetop Variation: Combine all of the ingredients in a large soup pot. Bring to a boil, lower to a simmer, cover, and cook for 1-2 hours, adding water as needed.

Serve as is, with a sprinkle of flax/pumpkin/sunflower/hemp seeds, a cupful of cooked beans, or a dollop of nut butter.

Recipe submitted to Healthy Vegan Fridays, Wellness Weekend, Gluten-Free Fridays, and Foodtastic Fridays.

Until next time, Ali.

What I Ate Wednesday #60

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?

Happy WIAW!

Until next time, Ali.

What I Ate Wednesday #59

Breakfast: A juice of apple, kale, carrots, and beets, accompanied by a bowl of Cocoa-Pomegranate Granola garnished with goji berries, spirulina, and hemp seeds and moistened with a dash of homemade almond milk.

Breakfast Checklist: Protein—flaxseed meal, walnuts, pistachios, hemp seeds, almond milk. Whole Grain—GF rolled oats, millet, raw buckwheat groats. Fruit—apple, goji berries, pomegranate, prunes, coconut. Leafy Green—kale. Superfood—pomegranate, flaxseed meal, cacao nibs, goji berries, spirulina, hemp seeds. Added Veggie Bonus!—carrots, beets.

Local Ingredients: Apples from Wicklow Orchards.

Morning Tea: Numi’s Chocolate Pu-Erh tea.

Lunch: A massaged kale salad of curly green kale massaged with roasted sweet potato, Liquid Gold Dressing, and button mushrooms, mixed with julienned carrots, navy beans, dulse seaweed flakes, and a mix of amaranth and quinoa, all topped with sauerkraut and accompanied by a spoonful of peanut butter (unpictured).

Meal Checklist: Protein—navy beans, peanut butter. Whole Grain—amaranth, quinoa. Vegetables—sweet potato, mushrooms, carrots. Leafy Greens—kale, cabbage in sauerkraut, dulse seaweed.

Local Ingredients: Sauerkraut from Perry’s Pickles (no website).

Afternoon Beverage: Rishi’s Cinnamon-Plum tea.

Dinner: A large bowl of vegan three-bean (pinto, black, and kidney) chili chock full of veggies—including onions, carrots, tomatoes, and bell peppers—dusted with nutritional yeast and accompanied by a simple, gluten-and-sugar-free apple crisp topped with walnuts and almonds sitting atop a pile of mixed salad greens.

Meal Checklist: Protein—pinto beans, kidney beans, black beans, walnuts, almonds. Whole Grain—none. Vegetables—onions, carrots, tomatoes, bell peppers, apples (fruit, but whatever). Leafy Greens—mixed salad greens.

Local Ingredients: None.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Happy WIAW!

Until next time, Ali.

Juice Pulp-Almond Butter Sandwich with Superfoods

Well folks, I’ve added yet another category to my ever-growing repertoire of imaginative sandwich creations: the breakfast sandwich. Fret not, for I certainly do not speak of those grease-and-chemical-laden fast food Mc-Whatever sandwiches constructed solely from the exploitation of factory farmed non-human animals (those ain’t vegan, folks). Instead, I’d like to introduce to you a vastly superior morning meal teeming with antioxidants, phytochemicals, and mouthwatering tendencies for which both the animals and all that old juice pulp taking up valuable freezer real estate will thank you.

With my juice pulp, I’ve crafted pancakes and crackers, and look to experiment with fritters and muffins in the near future. However, on this particular occasion I drew upon the notion of mashing juice pulp with avocado to create a spread (introduced to me by Gena of Choosing Raw, though I can’t seem to dig up the specific post), tweaking the idea slightly to create a thick spread of juice pulp and almond butter. Since I enjoyed this sandwich for breakfast and prefer to pack as many superfoods into my morning meals as possible, I also tossed in a dash of both maca and spirulina for an incredibly nourishing sandwich filling. After topping it with goji berries, this mash may very well have transformed me into Superwoman.

As for the bread, I once again employed a recipe from my very favorite new cookbook—Jennifer Katzinger’s “Gluten-Free and Vegan Bread“—for Cinnamon-Raisin-Walnut Loaf. Hearty, dense, moist, crusty, studded generously with crunchy walnuts and juicy raisins, and teeming with the aroma of cinnamon, this bread provides an almost transcendental gastronomic experience that feels utterly decadent but in reality provides boatloads of plant-based nutrition. For those of you curious readers, I present to you the ingredient list of this particular bread: chia seeds, arrowroot, GF oat flour, teff flour, flaxseed meal, tapioca flour, cinnamon, sea salt, walnuts, raisins, yeast, olive oil, maple syrup. You, of course, can still enjoy this sandwich even without Jennifer’s genius baking tome, but I’d highly recommend procuring some sort of cinnamon-raisin bread, for its flavor nicely complements the juice pulp filling.

Cinnamon-Raisin-Walnut Bread Close-Up.

Juice Pulp-Almond Butter Sandwich with Superfoods—Soy Free, Oil Free, Low Sodium.

Serves 1-2.

Ingredients:

2 slices of cinnamon-raisin bread (homemade or storebought, gluten-free or not, etc.)
1/2 cup juice pulp, thawed completely if frozen (I used the pulp from a juice of apple, carrot, and kale)
1-2 tbsp almond butter
1/2 tsp maca powder
1/2 tsp spirulina powder
1-2 tbsp goji berries

Toast the cinnamon-raisin bread.

In a small bowl, combine the juice pulp and almond butter and mash together with a spoon or the back of a fork until well combined. Add the maca and spirulina and mix again.

Spread the juice pulp mixture onto one of the bread slices (you will probably end up with extra juice pulp mixture). Sprinkle with goji berries and top with the second slice of bread. Serve warm.

Recipe submitted to Waste Not Want Not Wednesdays, Allergy-Free Wednesdays, Wellness Weekend, Gluten Free Fridays, Foodtastic Fridays, and Healthy Vegan Fridays.

Breakfast Checklist: Protein—almond butter, spirulina, chia seeds, flaxseed meal, walnuts (last three in bread). Whole Grain—GF oat flour and teff flour in bread. Fruit—raisins, apples, goji berries. Superfoods—flaxseed meal, chia seeds, maca, spirulina, goji berries. Leafy Greens—kale. Added Veggie Bonus!—carrots.

Comment Provoking Questions: How do you use up leftover juice pulp? What is your favorite type of breakfast sandwich?

Until next time, Ali.