Back-to-Healthy-Vegan-Basics

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:

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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:

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I have to say, it was quite tasty!  Lunch was very filling and delicious as well.  Might I recommend:

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The ingredients for this salad are:

Handful of baby spinach

1/2 avocado

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

Dressing:

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!

Wendy

Thurz Day Recipe

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:

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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:

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The color was kind of strange, but here it is blended:

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I tried to get a little artistic.  I like the open blinds in the background and the waving flag.

The recipe:

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!

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As a P.S. – I wanted to share last night’s dinner plate:

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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!

Wendy

 

Avocadorito for Breakfast

Happy Monday!  Here is a typical vegan go-to meal that I can’t seem to get enough of lately…..

For Breakfast, my “Avocadorito:”

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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.

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This recipe is so quick and easy.  It only takes a couple of minutes to make.  Brewing tea takes longer.

Enjoy your day!

Wendy