What I Eat
What do I eat most days?
I try to maximize cinnamon, tumeric, fresh herbs and other spices in my diet for their amazing health benefits.
2 cups of coffee with unsweetened soy milk.
1 packet of "Nature's Path organic flax plus oatmeal" microwaved with water for 75 seconds with cinnamon sprinkled on top
Sometimes I add a couple spoonsfuls of my homemade granola to my cooked oatmeal. When preparing the granola, instead of the egg white, I use 1/2 tablespoon of ground flax seed mixed with 1 and a half tablespoon of water. I use maple syrup instead of agave.
Boiled cubed potatoes
Salad with ingredients like sweet potatoes, quinoa, wild rice, broccoli, cauliflower, seeds, nuts, beans, grilled tofu, raw beets, & homemade dressing
A slice of whole grain bread
Soup like lentil, vegetable or split pea
Medjool dates, apples, nuts, seeds, dried fruit
A mix of nuts & seeds I roast and then add to melted dark chocolate to make amazing bark. The bark solidifies on my kitchen counter.
Dried sour cherries, dried apricots and unsweetened cranberries in my homemade granola
A Starch (boiled potatoes, brown rice, quinoa, couscous)
A Legume (beans, chickpeas, lentils). Fry some onion, garlic or shallots in 1.5 Tablespoons of oil. When they are as cooked as you like, add the canned, rinsed legume. Season as you like.
Instead of a legume, sometimes I make fake meat like faux Italian sausage or sauteed tofu. For the legumes or other proteins, we can get creative and create any flavoring dressing or sauce. Explore & experiment with some cool recipes.
A Green, Vegetable that I make on the stovetop. Ideas include:
Steamed artichoke dipped into Veganaise mixed with hot sauce
Steamed broccoli with soy sauce, sriracha, rice vinegar and a couple drops of sesame oil. Combine ingredients in a proportion that tastes good to you.
Warmed up frozen green peas or spinach. After they are ready to eat, add the juice from 1 lemon, 1 Tablespoon of oil, salt and pepper. You can also add fresh herbs if you have them because they are supremely healthy. Sometimes I fry up extra onions and add to the vegetable at the end.
Roasted Vegetables - Cut up vegetable(s) into coarse, large chunks,. Put in roasting pan. Add unpeeled garlic, sliced onion or sliced shallots, fresh herbs if you have some, salt, pepper, 2-3 Tablespoons of vegetable oil. Roast at 450 degrees between 20-40 minutes. You can squeeze out the roasted garlic, delicious in both dressings and sauces.
Vegetables that work well: I love cauliflower, broccoli, zucchini, mushrooms (prepare in their own dish, because they are watery), sweet potato, Brussels sprouts, asparagus and carrots. For eggplant, use extra oil.
You can roast one or many vegetables in your pan. Check cooking times on the internet. Mix it up. Make what you already like and try new ones too.
A Whatever-You-Have Salad. Throw in some sliced avocado, radishes, fresh corn, raw beet, tomatoes, cucumber. chickpeas, hearts of palm, raw mushrooms, carrots, raw shallots (cut from small), beans, raw or roasted nuts and seeds. Let your guests add a homemade favorite dressing at the table. Most of the time, no dressing is needed because the raw vegetables add crunch and flavor when eaten with the other foods.
I eat unlimited amounts of fruits and vegetables throughout the day.
Here's a study that shows us that the more fruit we eat, the better!
I've only been a pure plant eater for 3.5 years. I'm learning more every day.