Eat Plants: Breakfasts and Lunches

Below: a breakfast smoothie made with 1 1/2 cups water, 1 apple, 3/4 cup frozen strawberries, 3/4 cup frozen blueberries, 2 TB sunflower seeds, 2 TB pumpkin seeds, the juice of 1/2 a lemon, and 1-3 handfuls of greens. I used 3 handfuls of arugula and spinach. Optional add-ins : 2 scoops collagen peptides, a pinch of chlorella and a pinch of mushroom powder (I used lions mane). Use pea or hemp protein instead of collagen peptides to make this vegan.

Below: Breakfast smoothie made with 1 1/2 cups water, 1-3 handfuls of salad greens (use 1 handful if you’re a greens smoothie novice), 1 cup frozen cherries, 1 banana, the juice of half an orange, 2 TB flax seeds, 1 TB pumpkin seeds, 1 TB sunflower seeds, a pinch of sea salt, a pinch of lions mane mushroom and 2 scoops of collagen peptides (use 2 TB of or pea or hemp protein instead of collagen to make this vegan).

Below: I made the banana bread from Sakara‘s cookbook Eat Clean Play Dirty. This recipe is fantastic! I am so impressed. I cooked their banana bread into muffins. I like to eat one for breakfast with fresh fruit and a bit of The Coconut Cult yogurt.

Below: fermenting some cucumbers in apple cider vinegar. I was inspired by Amanda Chantal Bacon‘s The Moon Juice Cookbook. Fermented veggies go great on top of salads, soups and avocado smashes.

Below: I am fermenting some multi-colored carrots in apple cider vinegar, water, probiotics, turmeric and black pepper.

Below: a simple salad topped with goji berries, pumpkin seeds, roasted purple potatoes, micro greens, avocado dressed with sea salt, lemon and hemp and homemade garlic cucumber pickles. The spinach is dressed with sea salt, balsamic vinegar, extra virgin olive oil and coconut aminos.

Below: my first attempt at a seaweed and coconut broth ramen bowl. Onions, garlic, mushrooms, sea salt, soy sauce, turmeric and black pepper are served in the seaweed (kombu) coconut broth. I topped my bowl with avocado dressed in soy sauce and hemp seeds and microgreens. The soup is served over brown rice and wild rice noodles, cooked and dressed in extra virgin olive oil and soy sauce. My recipe needs improving upon: my broth needs to be richer, it needs a pickled component, an adaptogenic component, a non-green component, a bit more acid and some heat. I will be working on this recipe and posting it when it’s just right. I am excited because this was a healthful and tasty plant-based meal.

Below: avocado smash on polenta. I cooked some polenta (with turmeric, black pepper, chili pepper, sea salt and extra virgin olive oil), poured it into a large pan, let it cool and refrigerated it overnight. Then I sliced and browned it in extra virgin olive oil. I topped my browned polenta with a smashed avocado, sea salt and lemon juice, pickled carrots and microgreens tossed with sea salt, balsamic vinegar and extra virgin olive oil.

 

 

 

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