Canada and the USA is delicious and I admit to some 'panic eating' that is eating ALL the delicious things because basically I have a FOMO. There have been a lot of delicious burgers (including possibly the best one ever) and cakes. Today's breakfast had to be a healthy one. I am travelling but luckily my lovely in-laws have a fantastic, well-stocked kitchen AND a high powered blender.
A smoothie bowl is not rocket science and there are a million variations, but here's what I did this morning.
Ingredients For The Smoothie
1 cup frozen blueberries
2 frozen bananas
1/2 to 3/4 cup of soy milk
1 tsp flaxseeds
8 cherries pitted (in season. HURRAH)
small handful of blueberries (in season. HURRAH)
half a handful of walnuts roughly chopped
handful of whole grain cereal. I used Just Right.
Add the smoothie ingredients in to the blender and turn it on to max using the tamper if necessary to push the fruit on to the blade. Add more soy milk. You want it to be thick but not quite as thick as nice cream. Pour in to a bowl and add your toppings being as messy or tidy as you want. I try to be tidy, but it always looks pretty ordinary. Instagram your creation and if you do what I do, stir all the prettiness in and eat it.
This pasta was so quick to make and it made enough for 5 days worth of lunches. I have a big appetite so I will probably want to add something else to fill me up for lunch. This was inspired by a recent video by Cheap Lazy Vegan who you should subscribe to.
300 grams linguine
250 grams silken tofu
1/2 cup of non dairy milk
2T vegan green curry paste
2T agave nectar
1t garlic powder
salt and pepper
1 can of white beans (drained)
250 grams tempeh (cubed)
4 cups of shredded kale separated (you could use baby spinach)
Boil the water for the pasta and cook the pasta as per the directions.
Get out your blender. Add the tofu, non-dairy milk, curry paste, agave nectar, garlic powder, seasoning and 1 cup of the kale (this will give you a nice green colour). Blend until very smooth.
About 1 minute before the pasta is cooked add the tempeh and the shredded kale. Drain your pasta and add the sauce. Stir it all though and serve (or divvy it up in to your 5 tupperware containers).
If you gave it a try, what did you think? Let me know in the comments below.
I want to bring back lima beans. Hardly anyone uses them, but I think they are delicious. Also, the colour is white so it won't turn your soup a funky colour when blending it all up. This recipe has high nutrient density and no oil. What do you think? Let me know in the comments.
1 onion chopped
500 g carrots, peeled and sliced
0.5t ground ginger
1.5 t ground coriander
1.5t curry powder
1 can of lima beans canned (or 1.5 cups cooked from dried)
3 cups of stock
0.5 cup raw cashews
2T agave or other vegan sweetener.
salt and pepper
(For garnish) coriander, sesame seeds and hemps seeds.
Water saute onions and carrots for 10 mins.
Add spices and cook while stirring for 2 minutes
Add stock, cashew nuts and lima beans. (add more stock if needed to that the ingredients are just covered)
Leave on simmer for about 15 minutes until carrots are completely cooked.
Add to a blender and blend until completely smooth.
Put back in the pan and add sweetener. Check for seasoning.
Serve with garnish
I had, what I call, my awakening thanks to Brighde Reed. I never felt good about eating meat, but I continued to do so because "it's part of the natural food chain", or "we need protein"... things so ingrained in many of our heads since childhood. A few inquisitive questions to Brighde, quite simply, changed everything. She helped me see that we humans can actually live a healthier life on a plant based diet. I had no more excuses. What made changing my ways so easy, though, was how Brighde opened my eyes to the fact that a Vegan diet isn't so much about the things you can't eat, but more about the things you can! I've never had so much fun in the kitchen, making and creating things I thought I'd have to give up, impressing people with delicious food that's, *gasp*... vegan!