After a lovely Passover and Easter weekend spent at Country Mouse House with family, it’s time to reduce the carbohydrate intake once again! Today’s breakfast:
I started with some baby romaine, a sliced banana, and a small portion of a raw beet, chopped. In a bowl I stirred together a tablespoon of cashew butter with a tablespoon of almond milk. This made a lovely dressing:
I have to say, it was quite tasty! Lunch was very filling and delicious as well. Might I recommend:
The ingredients for this salad are:
Handful of baby spinach
1-2 small carrots, sliced
1/2 apple, chopped
1/2 Cup soaked, cooked kidney beans
Very small piece of raw beet, chopped
1 portobello mushroom cap(previously grilled, leftover), chopped
1 Tablespoon roasted pepitas
Juice from 1/2 lime
1 Tablespoon sesame seeds
1 teaspoon olive oil
2 minced garlic cloves
Lemon pepper Mrs. Dash seasoning to taste
Water to thin, if needed
—-Arrange the vegetables, seeds, apples, and beans on a plate, toss. Whisk dressing ingredients together and pour over top. Toss again. Enjoy!
Hello there! And Happy Thurz Day! Today I am featuring a recipe that I created for a breakfast beverage. My goal was to pack a lot of nutrition in a drink. Have a look at the main ingredients:
The small chunk of root is fresh turmeric. It is expensive, so I use it sparingly. The larger root is ginger. I try to get a little turmeric and ginger every day, usually by putting a small amount of the dried spices in some hot water in the morning. There is also an assortment of leafy greens – spinach plus two types of kale – blackberries, and a Meyer lemon. I added a little aloe vera juice and coconut water as well. Here it is ready to go:
The color was kind of strange, but here it is blended:
I tried to get a little artistic. I like the open blinds in the background and the waving flag.
6 large blackberries
1 Meyer lemon
3/4 cup baby spinach
1 leaf each – curly kale and Tuscan kale
1/4 inch each – peeled, chopped ginger and turmeric roots
1/4 cup aloe vera juice
1/4 cup coconut water
Blend all ingredients in a high-powered blender until smooth and drinkable. You will feel energized!
As a P.S. – I wanted to share last night’s dinner plate:
This includes a falafel burger, tahini sauce, hummus, and babaganoush, and a whole wheat pita – all from Mrs. Green’s Market. I put the mixed salad together, and the dressing is a simple, home-made lemony dijon vinaigrette. The cauliflower is oven-roasted with a little olive oil, Mrs. Dash seasoning, and salt and pepper.
It doesn’t have to be complicated or time-consuming to put together a well-balanced, nourishing, vegan meal!
Enjoy your day!
Happy Monday! Here is a typical vegan go-to meal that I can’t seem to get enough of lately…..
For Breakfast, my “Avocadorito:”
The recipe? Quite simply:
One ripe avocado, sliced
One whole-grain tortilla(If you haven’t got tortillas or wraps, use whole grain toast and eat as an open-faced sandwich)
Salt, pepper, Mrs. Dash to taste
Lay tortilla flat. Top with avocado slices and spices. Roll up burrito-style. Serve with fresh fruit on the side for a nourishing breakfast.
This recipe is so quick and easy. It only takes a couple of minutes to make. Brewing tea takes longer.
Enjoy your day!